Safe Edition 9 to 10 Conversion Course Delivery via Zoom
What Will I Learn?
- Key changes in SQF Edition 10
- How to assess your current SQF system for compliance
- Ways to update procedures, records, and food safety programs
- How to identify and address implementation gaps
- Steps to build an Edition 10 transition plan
- How to prepare for future SQF certification audits
- Best practices for continuous improvement and food safety culture
Description
This conversion course aims to help food manufacturers and processors understand, evaluate, and implement the changes introduced in SQF Edition 10. The workshop provides participants with a structured approach for transitioning existing food safety and quality management systems while maintaining compliance and audit readiness. Participants will examine the revised requirements of SQF Edition 10, identify how the changes affect current programs, and learn methods for updating procedures, records, verification activities, and management system practices. The course emphasizes practical application, helping attendees assess their organization’s current state, identify gaps, prioritize actions, and develop an implementation plan tailored to their operations. Through discussion, examples, and guided exercises, participants will gain confidence in interpreting the new requirements and preparing their facilities for future SQF certification audits. Special attention is given to integrating Edition 10 expectations into existing food safety systems in a way that supports continuous improvement, operational efficiency, and a strong food safety culture.
Who Should Attend?
This course is intended for SQF Practitioners, food safety and quality professionals, operations managers, internal auditors, and others responsible for maintaining or supporting SQF-certified food manufacturing and processing facilities.
Prerequisites
Participants should have a working knowledge of SQF Edition 9 requirements and experience with food safety management systems. This course is not intended as an introduction to the SQF code and systems.
Costs and Discounts:
- $225 per participant
- 10% multiple attendees from discount available
- 10% Idaho Manufacturing Alliance members discount available
Instructor
This course will be taught by Food Processing Specialist Dr. Janna Hamlett of TechHelp and the University of Idaho. Dr. Hamlett has 20 years of experience in the food manufacturing industry. She brings a wealth of qualifications, expertise, and experience as a Food Processing Specialist at TechHelp and Assistant Professor at University of Idaho Extension. Before joining TechHelp and UI Extension, Janna worked at the College of Southern Idaho developing the Food Processing Technology program and the first Technical Bachelors at a Community College in Idaho. Prior to academia, Janna worked in various management positions, including Quality Manager and Production Manager at large-scale cheese and whey processing facilities in the Magic Valley. As an independent Food Safety and Production Consultant, she has helped local companies with their food safety, production capabilities, and troubleshooting challenges to be more successful. She has numerous industry certifications in safety, food safety, and operational efficiencies; including a Black Belt in Six Sigma. She is an OSHA 10 and 30-hour instructor, FSCPA PCQI and IAVA instructor, SQF Approved Training Center, and an approved HACCP curriculum from The International HACCP Alliance.