The Implementing SQF Systems – Primary Production examination assesses the knowledge of the food industry professional of the SQF Food Safety Code.
The primary production examination addresses topics relevant to those sites that grow or farm product such as SQF Food Sector Categories 1, 2, 3, 5 and 6.
Individuals will be allowed a total of three attempts to successfully complete the examination. The examination must be completed within 14 days of beginning the examination. A certificate of attainment can be printed after successful completion of the examination.
The passing score of the examination is 75%.
Upon exam purchase and registration, you will receive an email with instructions on how to access the Implementing SQF Systems – Primary Production examination through NSF’s eLearning portal. An email address is required for exam registration and to receive the login instructions.
Computer and Internet Connection:
- You will need regular access to a computer with an internet connection. High speed broadband access (LAN, Cable or DSL) is recommended.
- Compatible Web Browsers: Firefox, Chrome, Safari, IE Edge and higher
Examinees are allowed to consult the SQF Food Safety Code, SQF guidance documents, Implementing SQF Systems training course materials, and/or class notes, handouts or other course materials during the examination.Examinees are not to consult with others or access the Internet outside of the examination itself while completing the examination.
Please note: Exam registration and reporting information will be shared with SQFI for record-keeping purposes.
The primary audience for the Implementing SQF Systems examination is those desiring to demonstrate knowledge of the SQF Food Safety Code, edition 8.1.
Secondary audiences are those desiring to become an SQF consultant or trainer.
The audience for the Implementing SQF Systems examination is further defined as: A food safety professional with knowledge of food or food product farming, production, processing or manufacturing and HACCP who is being evaluated on their knowledge of the SQF Food Safety Code, edition 8.1.
NSF is committed to accommodating the learning requirements of all of our stakeholders. If you require special assistance for any reason, please contact firstname.lastname@example.org one week prior to your class.