IEH Academy Webinar

Preparing for Key Changes in the SQF Audits

This webinar provides an overview of the major changes in Edition 10, including updates to code structure, core clause scoring, transition planning, and practical considerations for implementing the revised requirements. Attendees will gain a clear understanding of what has changed, what remains the same, and the steps organizations can take to prepare for a successful transition.

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Webinar Recording

Description

Unlike many other enteric pathogens, Y. enterocolitica is psychrotrophic, meaning it can grow at refrigeration temperatures, similar to Listeria monocytogenes. This characteristic presents unique challenges for food processors by limiting the effectiveness of refrigeration as a control measure. Yersiniosis commonly presents with diarrhea, abdominal pain, fever, and vomiting, but can also mimic appendicitis in some individuals. This webinar will examine the growth and survival characteristics of Y. enterocolitica, its virulence factors, and practical approaches for reducing the risk of yersiniosis through effective food safety controls.

Benefits and Learning Objectives:

Understand the major changes introduced in the SQF Food Safety Code Edition 10
Become familiar with the transition from SQF Edition 9 to Edition 10
Identify practical steps for preparing food safety systems for implementation
Recognize updates to core clause scoring and code organization
Understand which requirements remain unchanged in Edition 10

Topics Covered:

GFSI benchmarking status for SQF Edition 10
Transitioning from SQF Edition 9 to Edition 10
Recommended steps for a successful transition
Conducting an SQF Edition 10 gap assessment
What remains unchanged in SQF Edition 10
Using the SQF Code Selector as a starting point
The digitized code format for improved clarity and navigation
Major changes in SQF Edition 10
Updates to core clause scoring

Who Should Attend:

Food safety and quality professionals
SQF practitioners
SQF auditors
Quality assurance and quality control personnel
Regulatory and compliance professionals
Food manufacturers and processors
Professionals responsible for implementing or maintaining SQF certification

Webinar Length

1 hour with Q&A to follow.

The webinar will include a 10-minute Q&A session where attendees can ask questions related to the Preparing for Key Changes in the SQF Audits. This interactive portion is designed to offer personalized guidance and facilitate the sharing of practical insights among participants.

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Meet the Instructors

Dr. Gene Bartholomew

Dr. Gene Bartholomew joined IEH as Vice President of Technical Services in 2019. He earned an M.S. and Ph.D. in microbiology from Cornell University and a B.S. in biology from Bucknell University. Dr. Bartholomew began his professional career at International Paper in 1983 as a research scientist.

During his 15 years there, he commercialized and validated an aseptic packaging system, managed a beverage pilot plant and its laboratory, started taste panel testing for the company, and advanced to manage several products, and development groups. Dr. Bartholomew then joined Smithfield Foods Packaged Meats. He started in the John Morrell Group as the corporate director of food safety for 7 meat processing and slaughter facilities and 1 spice plant. He later took on the role of Senior Director of Corporate Food Safety, during which he was responsible for 14 meat processing plants and several FDA-regulated plants. Throughout his 20-year career at Smithfield, he led HACCP plan design and validation, thermal processing, regulatory compliance, sanitation, allergen control, and environmental pathogen monitoring.

He also managed a corporate microbiology laboratory and its accreditation, has certifications in HACCP training, BRC, and SQF schemes, and is a Preventive Controls Qualified Individual. Dr. Bartholomew was a founding member of the North American Meat Institute Listeria Control Workshop and has taught numerous courses to members of the food industry.

Alton Bradshaw

Alton Bradshaw joined IEH as Vice President of Technical Services in 2022. He holds a B.A. in Biology and a B.S. in Zoology from The University of Texas at Austin, along with B.S. degrees in Microbiology and Economics from The University of Texas at Arlington. Mr. Bradshaw also earned an M.S. in Food Safety, an M.J. in Global Food Law, and a Graduate Certificate in International Food Law from Michigan State University. Mr. Bradshaw’s MBA in Finance from the University of Texas at Arlington further adds to these achievements.

With over three decades of experience in the food industry, Mr. Bradshaw’s focus lies in food processing, including packaging of baby foods, powdered infant formula, bottled water, carbonated beverages, cereal, condiments, cookies, dairy, frozen fruits and vegetables, jams and jellies, juices, RTE salads and RTC meals, spices, and seasoning blends. His skillset encompasses a range of thermal processing techniques, from pasteurized and ultra-pasteurized to aseptic and retorted finished products, with successful regulatory resolutions with the FDA and USDA.

Mr. Bradshaw holds five professional course certifications in HACCP, Advanced HACCP, and the IDFA HACCP Individual Certification Program. He has completed Preventive Controls Qualified Individual (PCQI) and Lead Instructor Preventive Controls Qualified Individual (PCQI) training, in addition to training from Better Process Control School (BPCS) and the GMA Thermal Processing Professional Training Program (TPPTP). His vast experience includes extensive plant auditing, and he’s recognized as a Global Food Safety Initiative (GFSI) expert, completing SQF Practitioner and Auditor training.

Mr. Bradshaw is a food labeling subject matter expert with training from ESHA Research, covering Genesis R&D Software, GMA Food Labeling, Michigan State University U.S. Food Labeling, and Leatherhead Essential Guide to U.K. Food Labeling.

Over the past two decades, Mr. Bradshaw has held leadership positions at B&G Foods, Dean Foods, Hans Kissle, and Weetabix North America, overseeing food safety, quality, regulatory affairs, R&D product development, and commercialization.

Let's get in touch

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