Introduction to SQF
Course specification
About this training
What You'll Learn in This Introduction to SQF Training
Training on SQF for workers has the following Learning Objectives:
- What is SQF?
- Why SQF?
- GFSI Benchmarked Food Safety Schemes
- SQF Codes
- How to SQF or Application of SQF
- SQF Systems Module
- SQF’s Good Manufacturing Practices, Good Agriculture Practices or Good Warehousing and Distribution Practices Modules
- SQF Expectations
Course sample
Module 1 – What is SQF?
Course outline
- Basic Instructions
- Introduction
- Module 1 – What is SQF?
- Module 2 – Why SQF?
- Module 3 – SQF Implications
- Module 4 – How to SQF, SQF Module 2 or Systems Module
- Part 1 – Management Commitment or Responsibility
- Part 2 – Specs, Formulations, Realization, and Supplier Approval
- Part 3 – Food Safety Systems and its implications
- Part 4 – SQF System Verification
- Part 5 – Product Traceability and Crisis Management
- Part 6 – Food Defense and Food Fraud
- Part 7 – Allergen Management
- Part 8 – Training
- Module 5 – How to SQF, SQF GMP, GAP or GWHP Module
- Part 1 – Site Location and Premises
- Part 2 – Site Operation
- Part 3 – Personnel Hygiene and Welfare
- Part 4 – Personnel Processing Practices
- Part 5 – Water, Ice, and Air Supply
- Part 6 – Receipt, Storage, and Transport
- Part 7 – Separation of Functions
- Part 8 – Waste Disposal
- Final Qualification Exam
Frequently asked questions
This training is completely self-paced, so you can begin at any time and set your own pace. Training duration is 30 days from signup/assigned date.
On purchase, or if company enrols you in a training, you will receive an email invitation to signup on the portal. Upon login you can access assigned/purchased trainings from "My Courses/Trainings" tab. You can access the trainings from any device with a live Internet connection. The training will work on a desktop, laptop, tablet, and smartphone.
Online trainings provide unparalleled convenience and flexibility. You can take the training anytime and anywhere; on any device you own.
You can email your instructor directly at training@foodvisioninc.com or utilize the training discussion board.
Currently trainings are offered in English language only.
Training is in audio visual format. You need to watch all the videos.
Trainee must have basic understandings of English language. Trainee must have a computer/mobile/tablet along with stable internet connection to attempt the training. Trainee must be familiar with basic use of computer.
Conceptual understanding from video lectures will be examined by an exam (where applicable) (multiple choice, true/false etc). You need to watch all the videos to complete the course.
Soft copy of test results (if applicable) will be emailed right after test submission. You can always access your current and previous results from your portal using your credentials.
Course completion/qualification certificates will be awarded to qualifying trainees right after course completion or exam submission through email. Trainees can download and print it later from their respective portals.
Full refund before the course is attempted, No refund will be processed if a candidate has started a course.
SQF (Safe Quality Food) is a GFSI‑benchmarked certification program that helps food businesses demonstrate their commitment to food safety and quality. It is recognized by major retailers and regulatory bodies worldwide. This SQF training for workers covers the fundamentals. For practitioner‑level training, see SQF Training for Practitioners.
SQF codes cover food manufacturing, food packaging, storage and distribution, primary production, and more. The code depends on your industry segment. Module 3 covers SQF implications. For advanced implementation, see Implementing SQF Systems 9.0 Food Manufacturing Code.
Module 2 covers management commitment, specifications, supplier approval, food safety systems, verification, traceability, crisis management, food defense, food fraud, allergen management, and training. Module 4 covers this in detail. See also Food Defense and Understanding Food Fraud.
GMP (Good Manufacturing Practices) applies to food manufacturing, GAP (Good Agricultural Practices) to farming, and GWHP (Good Warehousing and Distribution Practices) to storage and logistics. Module 5 covers these. For GMP fundamentals, see Food Plant Handler – GMPs.
All GFSI‑benchmarked standards meet the same core requirements but have different structures. SQF is modular and uses a systems approach. For external reference, visit the GFSI website and SQFI's website. See also BRCGS Training and FSSC 22000 Training.
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