Another huge component is having management committment. This is a top -> down driven process and if you're the practitioner you'll need to have the backing of top management in order to be successful. If you haven't been trained in the 2 day SQF implementation training, try to do so. In person seminar-type training is best as you can hear and learn from other's questions and concerns and participate in team excercizes, but if that's not possible try to do the on-line training at minimum.
You'll need to have a strong grasp of HACCP, so if that needs a boost, again, a little training will help you tremendously. Familiarity with your company GMP's and pre-requisite programs is also really important.Employee training as well.
And proper documentation can't be overemphisized. If your company's "food culture" is lacking, you'll need as many allies as possible to help turn things around and this can be the most challenging aspect of the whole process in my experience.
A final bit of advice: use this site as much as you can. It's probably the most valuable resourse you'll find anywhere.