Food courses

Prerequisites:  Prior knowledge of GMP’s and HACCP, or experience with Food Safety Management Systems, is recommended.FSPCA requires each participant to have your webcam on during the duration of the training.This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”The Current Good Manufacturing Practices, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) are intended to ensure safe manufacturing, processing, packing, and holding of food products for human consumption in the United States.

During this workshop-based course, learn to internally audit your SQF food safety and quality management system against Code 10 requirements.  Meet the SQF Code requirements for Internal Auditing.Course Topics:Food Safety and Quality Management System Concepts and DocumentationSQF System RequirementsSQF Internal Auditor KitAudit PrinciplesPreparing to conduct an SQF Internal Audit,Performing an SQF Internal AuditSQF Internal Audit Reporting and Follow Up To attend, you will need a computer with internet connection, and a telephone connection for the full duration of the course.  Join from anywhere in the world.

Prepare your team for a confident and successful transition to SQF Edition 10 with this interactive, 4-hour instructor-led workshop. As audits under the new edition are anticipated to begin as early as 2027, sites need to start planning now — not later — to understand what’s changed and how to implement those changes effectively.Designed specifically for SQF Practitioners, quality assurance professionals, and certified site teams, this course goes beyond high-level updates to actively build your ability to interpret the revised Code and apply it to your system. Participants will walk through Edition 10 structural changes, learn where and how new requirements are located in the digitized Code, and gain hands-on experience evaluating their own programs. Guided activities help you identify gaps, prioritize changes, and develop a realistic transition plan tailored to your site.

Developed by the FSPCA, this course is designed to help you understand how to meet the Foreign Supplier Verification Program rule requirements under the Food Safety Modernization Act (FSMA). This course is taught by FSPCA instructors for FSVP and will provide participants with an understanding of the requirements of the FSMA FSVP rule for importers of food for humans and animals.You will gain the knowledge to implement the requirements of the Foreign Supplier Verification Programs (FSVP) for Importers of Food for Humans and Animals regulation of the US Food and Drug Administration (FDA). This regulation is one of a number of regulations and guidance that implement the provisions of FSMA, which focuses on safe food practices.FSPCA requires each participant to have your webcam on during the duration of the training.

Pre-Requisites and Pre-Course Preparation: It is recommended that participants have successfully completed a Principles and Applications of HACCP Training Course meeting the definition found in the Glossary of the SQF Food Safety Code before attending this course.The first step to achieving SQF certification is to clearly understand the SQF Food Safety Code.The Implementing SQF System course is designed for those individuals, such as the SQF practitioner, responsible for developing, aligning, verifying, maintaining, and otherwise supporting the site’s SQF food safety System and its culture of food safety.With a focus on continuous improvement, practical activities provide attendees the opportunity to align their existing programs with the SQF Code and build skills that will enable an environment where food safety is a top priority. Upon completion of course, participants will be issued with a Statement of Attendance. An optional exam is available following the SQF course via the SQFI web site for an additional fee of $US85 - Click Here. Edition 10: Frequently Asked Questions For a list of FAQ's related to Edition 10, please click here

Learn through a series of interactive virtual training workshops how to successfully implement a GMP and HACCP system with Preventive Controls in your organization.  Meet GFSI-recognized scheme requirements for HACCP training using curriculum based on Codex Alimentarius requirements.   This course is recognized by the International HACCP Alliance (IHA).Course Topics include:Overview of HACCPHazards and ControlsGMP's and Prerequisite ProgramsPreliminary Steps to Hazard AnalysisHazard AnalysisCritical Control Points and Critical LimitsMonitoringCorrective ActionVerification ProceduresRecord Keeping

This course, developed by FSPCA, is the standardized curriculum recognized by FDA; successfully completing this course is one way to meet the requirements for a Preventive Controls Qualified Individual (PCQI). This course is taught by a Lead Instructor for the FSPCA Preventative Controls for Animal Food Course.FSPCA requires each participant to have your webcam on during the duration of the training.

The aim of this course is to provide learners with the knowledge and skills required to perform first, second and third-party audits of FSMS against FSSC 22000 v7, in accordance with ISO 19011, ISO/TS 22003 and ISO/IEC 17021, as applicable.Learners who complete this CQI and IRCA Certified FSSC 22000 Lead Auditor Training course successfully (within the five years before making an application to become a certificated auditor) will satisfy the training requirements for initial certification as an IRCA FSMS auditor (Part 1) or IRCA FSMS certified auditor (Part 2) of the scheme. For the full requirements, please refer to quality.org/IRCA-grades.Recommended Prior KnowledgeKnowledge of the following food safety management principles and concepts:The Plan, Do, Check, Act (PDCA) cycleThe core elements of a management system and the interrelationship between top management responsibility, policy, objectives, planning, implementation, measurement, review and continual improvement.Food safety management:Knowledge of the principles of food safety management including pre-requisite programmes as specified in ISO 22000:2018 / TS 22002 (all parts) and HACCP;The relationship between food safety management and the provision of food safe products to prevent or minimise adverse effects on human health and the proactive improvement of food safety performance;Awareness of common examples of relevant national and local FSMS legislation and requirements.Knowledge of the requirements of FSSC 22000 v7 or acceptable equivalent, and the commonly used food safety management terms and definitions, as given in ISO 22000:2018, which may be gained by completing a CQI and IRCA certified ISO 22000:2018 (FSMS) training course or equivalent.Enrolment informationBy enrolling on this course you agree to your personal information being passed to CQI and IRCA.DisclaimerFor learners undertaking the CQI and IRCA Online Assessment, all aspects relating to examination, proctoring, disqualification decisions, appeals and the issuance of results to the Approved Training Partner (ATP) are the sole responsibility of CQI and IRCA. SGS does not have oversight of, or involvement in, these processes.Trusted FSSC 22000  training from a leading course providerOur courses are delivered by tutors who are environmental management system experts and experienced trainers. Your knowledge and skills will be developed through an interactive and practical approach to learning. Case study materials and role-play exercises are used to develop and practice skills in all phases of auditing. Participants are continually assessed and required to complete an end-of-course written examination.Contact your local SGS office for full details of the courses available in your region

This highly participative training course provides an introduction and overview of Food Defence and explores guidelines, legal requirements and standards in use alongside GFSI expectations. The course explores authenticity plans to help map your supply chain and the importance of Food Defence plans.

Prerequisites:  Prior knowledge of GMP’s and HACCP, or experience with Food Safety Management Systems, is recommended.FSPCA requires each participant to have your webcam on during the duration of the training.This course developed by the FSPCA is the “standardized curriculum” recognized by FDA; successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual.”The Current Good Manufacturing Practices, Hazard Analysis, and Risk-based Preventive Controls for Human Food regulation (referred to as the Preventive Controls for Human Food regulation) are intended to ensure safe manufacturing, processing, packing, and holding of food products for human consumption in the United States.

This course aims to provide learners with an overview of the main changes from FSSC 22000 v6 to v7, including all major “new” and “enhanced” requirements, key process updates and changes to categories and subcategories.