SQF Code 8.1 TO 9 Changes Overview

COURSE DESCRIPTION:

This course is designed to help technical teams gain a firm understanding of the SQF code 8.1 to 9.0 changes as well as the evidence expected to be in place to meet the intent.

It provides you with an in-depth overview of changes in the system and GMP elements as well as how to meet those requirements.

DURATION: 1/2 day (1pm - 5pm EST)

TRAINING COST: $295.00 + HST 13%

All prices are in Canadian dollars. HST only applies to Canadian delegate.

THIS COURSE IS BENEFICIAL FOR:

• Food site technical managers, quality managers and quality teams

• SQF Practitioner, SQF Coordinators, HACCP team members

• Consultants

KEY LEARNING OBJECTIVE:

Initial objectives and timeline

• The purpose and key elements of the changes in the SQF Code 9.0

Part A: Implementing and maintaining standard

• Changes to audit duration, audit scoring, remote audits, unannounced audits, suspension/withdrawal

Part B: Food safety codes (auditable standard)

• The review of system elements changes (module 2)

• The review of GMP elements changes (module 11)

TRAINING MATERIALS:

Training materials will be provided to each participant.

TRAINING CERTIFICATE:

At the end of the course, the participants will receive “SQF Code 8.1 to 9.0 Changes Overview” attendance certificate issued by the “FSCA”.

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Company Name (Optional)

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Expert Food Safety and Certification

Ensure compliance with HACCP, GFSI, and certifications like Kosher, Halal, and Organic. Our consulting, auditing, training, and labeling services help protect your brand, streamline certification, and create appealing, compliant labels.

Who We Are "FSCA"?

The “FSCA” serves food supply chain clients in becoming a prestigious brand in the

competitive market with HACCP or GFSI Standards and Product Identity Standard

Certification. We serve our clients with  auditing services to verify their existing system

for continuous improvement as well as upgrade to GFSI standards; training services to

educate production staff to senior management and labeling services to help them

increase revenue by designing a label that meets target consumer market as well

regulatory requirements.

SQF Code for Food Manufacturing Edition 9 to Edition 10 Changes Review & Food Safety Culture Plan Development

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Company Name (Optional)

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COURSE DESCRIPTION:

Understand the changes. Build a stronger food safety culture.

Prepare your site for SQF Edition 10.

Are you currently certified to SQF Code Edition 9 or preparing your site for Edition 10? This practical, instructor-led training provides a comprehensive review of the key changes between SQF Code Editions 9 and 10, with a special focus on how to design, implement, monitor, and continually improve a Food Safety Culture Plan.

This course helps participants understand the applicable Edition 10 requirements, evaluate their existing SQF System, identify compliance gaps, and translate the requirements into practical actions that can be implemented at their facility.

DURATION: Half-day session (3–4 hours)

TRAINING COST: $299.00 + HST 13%

All prices are in Canadian dollars. HST only applies to Canadian delegate.

THIS COURSE IS BENEFICIAL FOR:

SQF Practitioners, Food Safety and Quality Managers, QA/QC personnel, HACCP Team Members, Production and Sanitation Supervisors, Internal Auditors, and anyone responsible for maintaining an SQF-certified food safety management system.

TRAINING HIGHLIGHTS

• Side-by-side comparison of applicable Edition 9 and Edition 10 requirements.

• Review of changes affecting the relevant SQF Code and modules.

• Practical guidance on assessing existing programs and identifying gaps.

• Food safety culture plan development exercise.

• SQF documentation and record review considerations.

• Audit preparation and evidence-of-implementation guidance.
• Practical gap assessment and implementation action planning.

KEY LEARNING OBJECTIVE:

By the end of this training, participants will be able to:

• Understand the key differences between SQF Code Editions 9 and 10.

• Identify new, revised, and clarified requirements applicable to their site and certification module.

• Understand the applicable SQF Edition 10 expectations for food safety culture.

• Design a practical Food Safety Culture Plan tailored to their site's size, operations, workforce, and food safety risks.

• Identify food safety culture goals, measurable objectives, activities, responsibilities, timelines, and performance indicators.

• Determine how to assess current food safety culture through employee feedback, surveys, interviews, observations, and other suitable methods.

• Develop activities that promote management commitment, employee participation, food safety awareness, communication, and positive food safety behaviours.

• Establish methods to monitor, measure, verify, and evaluate the effectiveness of food safety culture activities.

• Identify the procedures, policies, records, and training materials that may need to be updated for Edition 10.

• Conduct a gap assessment and develop an action plan to support implementation and audit readiness.

TRAINING MATERIALS:

Training materials will be provided to each participant. Instructor-led presentations, practical exercises, Edition 9 versus Edition 10 comparisons, Food Safety Culture Plan development activities, a knowledge review, and a gap assessment/action-planning exercise.

TRAINING CERTIFICATE:

At the end of the course, the participants will receive “SQF Code For Food Manufacturing Edition 9 To Edition 10 Changes Review & Food Safety Culture Plan Development” attendance certificate issued by the “FSCA”.

Don't just learn about the changes—learn how to put them into practice.

Expert Food Safety and Certification

Who We Are "FSCA"?

The “FSCA” serves food supply chain clients in becoming a prestigious brand in the

competitive market with HACCP or GFSI Standards and Product Identity Standard

Certification. We serve our clients with  auditing services to verify their existing system

for continuous improvement as well as upgrade to GFSI standards; training services to

educate production staff to senior management and labeling services to help them

increase revenue by designing a label that meets target consumer market as well

regulatory requirements.

CONSULTING

Be a prestigious brand in the competitive market with HACCP or GFSI standards Certification and product identity certification such as Kosher, Halal, Organic, Gluten-Free etc.

AUDITING

Save yourself from costly HACCP or GFSI certification audit fees and poor audit rating with HACCP or GFSI certification audit readiness checks.

TRAINING

Be confident and at peace knowing that your staff are continuously producing safe, legal, authentic, and quality food products continuously by educating and training them in the food safety and quality programs.