My original posting of this a couple years ago stems from small food manufacturers scrambling to fill the title "SQF Practitioner" without really understanding what it means.
To illustrate: I saw a company hire a fresh college graduate that had no food processing experience to be their "SQF Practitioner" (they had HACCP and SQF Practitioner certs)... However, how is this "SQF Practitioner" going to validate (184.108.40.206) a food safety management system with no practical expertise? Talk about throwing that poor "Practitioner" up a river without a paddle... above the Niagara Falls.
Being a "Compliance Coordinator" is another matter, coordinating efforts to the goal for food safety but does "Compliance Coordinator" they have the expertise to validate technical aspects? i.e. - If one does not have better process control school training in LACF (low-acid canned foods), one certainly cannot validate PRP's in ones HACCP.
Hope that helps.