CSQ CERTIFICATION
The CSQ Certification Program and applicable standards were built around ISO/IEC 17067
ABOUT TRAINING:
- SQF Edition 10 system elements, building the foundation
- SQF Edition 10 system elements review + introduction to good industry practices
- SQF Edition 10 good industry practices, deep dive
- SQF Edition 10 certification process, next steps and summary
ABOUT TRAINING:
- Learn where and how new requirements are located in the digitized format.
- Explore major changes including Change Management and Food Safety Culture Assessment Plans.
- Gain practical insights into Edition 10 risk evaluation and scoring implications.
- Create a realistic, site-specific plan to achieve early and effective readiness.
ABOUT TRAINING:
- Understanding Current Good Manufacturing Practices (cGMP) in accordance with ASI cGMP V2.0 standards
- Implementing quality management systems, documentation control, and data integrity requirements
- Managing facility operations, equipment requirements, and personnel responsibilities
- Developing effective deviation management, CAPA processes, and audit/inspection readiness strategies
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ABOUT TRAINING:
- Learn the principles of allergen management and regulatory requirements.
- Implement best practices to minimize allergen contamination.
- Ensure accurate labeling and adherence to food safety regulations.
ABOUT TRAINING:
- Develop and implement a crisis management plan that prepares teams to respond quickly and effectively to emergencies.
- Identify potential food defense vulnerabilities and apply mitigation strategies to protect against intentional adulteration.
- Recognize food fraud risks across the supply chain and build systems to detect, prevent, and control fraudulent activities.
ABOUT TRAINING:
- Comprehensive training on the updated Preventive Controls for Human Food (PCHF) Rule, Version 2.0, as per FSMA guidelines.
- In-depth understanding of key updates in the PCHF requirements, including new provisions and regulatory expectations.
- Step-by-step guidance on developing, implementing, and maintaining a compliant Food Safety Plan.
- Enhanced focus on hazard analysis, preventive controls, and risk-based decision-making in food safety.
ABOUT TRAINING:
- Understanding the principles of internal auditing in food safety
- Conducting audits to identify non-conformities and areas for improvement
- Preparing audit reports and corrective action plans
- Ensuring compliance with food safety regulations and standards
ABOUT TRAINING:
- Understanding the principles and steps of Hazard Analysis and Critical Control Points (HACCP)
- Identifying and assessing food safety hazards in the production process
- Developing and implementing a HACCP plan
- Monitoring critical control points and verifying system effectiveness
ABOUT TRAINING:
- Understanding the importance of a strong food safety culture
- Promoting employee commitment to food safety practices
- Developing leadership skills to influence food safety behaviors
- Implementing strategies to sustain a positive food safety culture throughout the organization
ABOUT TRAINING:
- Understanding the role of environmental monitoring in food safety
- Identifying potential contamination sources in the production environment
- Designing and implementing an effective environmental monitoring program
- Analyzing results and taking corrective actions to prevent contamination
ABOUT TRAINING:
- Understanding the principles of internal auditing under BRCGS Standards
- Conducting audits to identify non-conformities and drive improvements
- Preparing detailed audit reports and corrective action plans
- Ensuring compliance with BRCGS requirements and food safety standards
ABOUT TRAINING:
- Understanding the principles of the BRCGS Global Standard for Storage and Distribution
- Conducting audits to identify non-conformities and drive improvements
- Conducting assessments to identify vulnerabilities and ensure supply chain traceability
- Preparing for audits and creating corrective action plans for continuous improvement