Does the back-up SQF practitioner need training in HACCP and FSMA?

Hi all, it seems that a back up practitioner needs to be trained in FSMA & HACCP in the USA related to SQF. Is this correct? Seems expensive.... to cover similar practices..

Hey not sure what you are asking, but it seems like you are referring to SQF practitioner. If so yes you need one person on your team to be an SQF practitioner in addition to HACCP/ PCQI. The reason being is that SQF level is a bit more in depth than a general GMP or HACCP system. Expensive yes, but it does not need to be renewed so it is a one time expense. There are also vast differences between HACCP/ SQF so I would not assume it is covering similar practices. You will also want someone who is knowledgeable in the system otherwise it will quickly become a nightmare lol 

Hi all, it seems that a back up practitioner needs to be trained in FSMA & HACCP in the USA related to SQF. Is this correct? Seems expensive.... to cover similar practices..

You're talking about two separate things. For federal regulations in the USA, you need need to be trained in HACCP or FSMA depending on what you make. You should have at least one more person trained as a backup. This is required.

For SQF, which is not required federally in the US but helpful, is separate. Again, it is good to have a backup as well.

Agreed with the other responses. For an SQF Practitioner, the only requirement (other than being generally knowledgeable in SQF and the systems in place) is being HACCP certified which is the equivalent to a 2 day or 16 hour HACCP course.  I just certified my backup SQF practitioner (who was already a PCQI) by signing him up for an online HACCP program which was the equivalent to a 16 hour in person course. He earned a certificate and our auditor asked for his credentials to be the back up as well as mine for being the practitioner. 

Hope this information helps.