Jump to content

  • Quick Navigation
Photo
- - - - -

What are the requirements to become an SQF Practitioner?


  • You cannot start a new topic
  • Please log in to reply
7 replies to this topic

HRABI N
  • Banned
  • 0 posts
  • 0 thanks
2
Neutral

  • Tunisia
    Tunisia
  • Gender:Male

Posted 15 March 2019 - 10:17 AM

What are the requirements to become an SQF Practitioner? Are people required to register or obtain a practitioner certification?



The Food Scientist

    Grade - FIFSQN

  • IFSQN Fellow
  • 1,040 posts
  • 264 thanks
201
Excellent

  • United States
    United States
  • Gender:Female
  • Interests:Food Science, Nature, SQF, Learning, Trying out new foods, Sarcasm.

Posted 15 March 2019 - 12:14 PM

You MUST have a HACCP training with certification. You "may" take SQF related trainings but it's not really "required". But definitely better if you do not have the experience or much knowledge.

 

The SQF practitioner shall:

 

i. Be employed by the site as a company employee on a full-time basis; ii. Hold a position of responsibility in relation to the management of the site's SQF System; iii. Have completed a HACCP training course; iv. Be competent to implement and maintain HACCP based food safety plans; and v. Have an understanding of the SQF Food Safety Code for Manufacturing and the requirements to implement and maintain an SQF System relevant to the site's scope of certification.


Everything in food is science. The only subjective part is when you eat it. - Alton Brown.


SQFconsultant

    SQFconsultant

  • IFSQN Fellow
  • 3,821 posts
  • 960 thanks
852
Excellent

  • United States
    United States
  • Gender:Male
  • Interests:American Patriot
    WWG1WGA
    Never give up, never give in - always win!
    Martha's Vineyard Island, Massachusetts

Posted 15 March 2019 - 01:40 PM

What are the requirements to become an SQF Practitioner? Are people required to register or obtain a practitioner certification?

 

Years back there was  required by SQFI to take Practitioner training - but that is no longer required. What is required is to have through knowledge of the SQF Code as it applies to your operation.

 

Registration with SQFI is not required.

 

Qualifiers however are:

 

1. Must be HACCP certified - be prepared to show your certificate to the Auditor

2. Must be a full time employee at that location - SQF will also accept a floater that is in command of 2+ locations, but still full time

3. Must hold a position of responsiblity

 

The Food Scientist hit it good with i.

 

Also, keep in mind that a cover person (or what is known as provision to cover) is required - so you need a backup that has similar qualifications - knowledge of the system etc.

 

There is a course for Practitioners, however no certification - you get a course completion certificate.


Edited by SQFconsultant, 15 March 2019 - 01:41 PM.

Kind regards,
Glenn Oster
 
GOC BUSINESS GROUP | SQF System Development, Implementation & Certification Consultants
Internal Auditor Training - eConsultant - Pre & Post SQF-GAP Audits - Consultant Training
Visit us @ http://www.GlennOster.com  or call us @ 772.646.4115 US-EST 8am-4pm Anyday except Thursday
 
 

Thanked by 1 Member:

AudreyB

    Grade - AIFSQN

  • IFSQN Associate
  • 25 posts
  • 10 thanks
1
Neutral

  • Canada
    Canada

Posted 15 March 2019 - 06:07 PM

Specific SQF code point 2.1.2.5:

 

2.1.2.5 The SQF practitioner shall:
i. Be employed by the site as a company employee on a full-time basis;
ii. Hold a position of responsibility in relation to the management of the site's SQF System;
iii. Have completed a HACCP training course;
iv. Be competent to implement and maintain HACCP based food safety plans; and
v. Have an understanding of the SQF Food Safety Code for Manufacturing and the requirements to implement and maintain an SQF System relevant to the site's scope of certification.
 
In relation to HACCP training, SQF also defines HACCP training as the following:
Training that meets the guidelines outlined in the Food and Agriculture Organization’s CODEX Alimentarius Commission. Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application – Annex to CAC/RCP 1 – 1969, Rev. 4-2003), – “A system, which identifies, evaluates and controls hazards which are significant for food safety.” And this training shall be: 1. Recognized as a HACCP training course used extensively in a country. 2. Administered and delivered by an institution recognized as a food safety training center of excellence. 3. A minimum of two days (16 hours) in duration, or equivalent. 4. The acquired knowledge of the candidate shall be assessed as part of the training program.
 
Make sure you have the SQF Practitioner's certifications and training on file (the auditor will ask for them). It is also very important as SQFconsultant noted above to have a back up defined, trained and aware of his / her role. 


stickymess

    Grade - Active

  • IFSQN Associate
  • 4 posts
  • 0 thanks
0
Neutral

  • United States
    United States
  • Gender:Female

Posted 07 October 2019 - 06:24 PM

What would be a good course to take to be able to be the SQF Practitioner?  I am not finding a specific becoming an "SQF Practitioner" course.  Would an "Implementing SQF" course suffice for SQF requirments?



The Food Scientist

    Grade - FIFSQN

  • IFSQN Fellow
  • 1,040 posts
  • 264 thanks
201
Excellent

  • United States
    United States
  • Gender:Female
  • Interests:Food Science, Nature, SQF, Learning, Trying out new foods, Sarcasm.

Posted 07 October 2019 - 06:54 PM

What would be a good course to take to be able to be the SQF Practitioner?  I am not finding a specific becoming an "SQF Practitioner" course.  Would an "Implementing SQF" course suffice for SQF requirments?

 

First thing you need to make sure if you having completed a HACCP course. (Thats a requirement to be an SQFP). You can take the "Implementing SQF" as well (though not required), I prefer taking it if you have no prior experience or exposure to SQF. Hope that helps! :) 


Everything in food is science. The only subjective part is when you eat it. - Alton Brown.


OrRedFood

    Grade - AIFSQN

  • IFSQN Associate
  • 42 posts
  • 7 thanks
8
Neutral

  • United States
    United States

Posted 13 May 2021 - 04:19 PM

I see this is an old thread, but  does the above advice apply to the substitute practitioner for Edition 9? It seems like it would. Thanks!



Scampi

    Fellow

  • IFSQN Fellow
  • 4,034 posts
  • 1108 thanks
783
Excellent

  • Canada
    Canada
  • Gender:Not Telling

Posted 13 May 2021 - 04:28 PM

Nope---the requirements for both are now---from V9

Step 2: Designate an SQF Practitioner

The SQF Food Safety Code: Food Manufacturing requires that every certified site has a suitably qualified SQF practitioner to oversee the development, implementation, review, and maintenance of the SQF System, including the system elements, Good Manufacturing Practices (GMPs), and food safety plans. The requirements for an SQF practitioner are described in the system elements, Part B: 2.1.1.4 and 2.1.1.5. You may choose to have more than one SQF practitioner to meet shift and operational requirements. An alternative staff member should also be identified to manage the SQF System in the absence of the designated SQF practitioner.

 

2.1 Training (optional) An “Implementing SQF Systems” training course is available online and through the SQFI network of licensed training centers. SQF practitioners, who are responsible for designing, implementing, and maintaining the requirements of the SQF Food Safety Code: Food Manufacturing, are encouraged to participate in a training course. The “Implementing SQF Systems” training course is not mandatory for SQF practitioners but is strongly recommended. Details of the training courses are available at sqfi.com. SQF practitioners are required to successfully complete HACCP training that is a minimum two-day duration and assessed. Training in other food industry disciplines, Good Manufacturing Practices (GMP), and Internal Auditing may also be beneficial, and licensed SQF training centers can provide details about the other training courses they provide.

 

 

2.1.1.5

The primary and substitute SQF practitioner shall:

i. Be employed by the site;

ii. Hold a position of responsibility related to the management of the site's SQF System;

iii. Have completed a HACCP training course;

iv. Be competent to implement and maintain HACCP based food safety plans; and

v. Have an understanding of the SQF Food Safety Code: Food Manufacturing and the requirements to implement and maintain an SQF System relevant to the site's scope of certification


Please stop referring to me as Sir/sirs





0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users