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Preparing for SQF Level II Certification

SQF certification GFSI sushi food safety

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#1 dkolaires

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Posted 02 August 2017 - 06:38 PM

Hi, 

 

I am new on this forum. I am a co-op student working on an SQF project and I have a few questions:

 

  • Do I need to create a separate Food Safety Plan/Manual if we have a GMP? I understand that the Food Quality Plan for Level II is a must and can be incorporated into the Food Safety Plan. However, if we are only going for the Level II certification, can the GMP/HACCP plan act as the Food Safety Plan?
  • Does anyone have any guidance documents on how to create a food safety plan? 
  • Does anyone have a glass and brittle risk assessment template?

 

Thanks.


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#2 Blossom

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Posted 03 August 2017 - 08:22 PM

Hi

 

Well you can incorporate your SQF Plan into your GMP manual or Vice versa but it should cover all the elements of SQF.  

For Level II , Food quality plan is not mandatory.

I am not sure what food sector you are in but you can refer  SQF Guidance documents for Ed 7.2 . They are  very helpful and cover a lot of details, they are available on SQFI Website .  For Code 8 , I have not seen any guidance documents yet.


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#3 Charles.C

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Posted 03 August 2017 - 11:20 PM

Hi, 

 

I am new on this forum. I am a co-op student working on an SQF project and I have a few questions:

 

  • Do I need to create a separate Food Safety Plan/Manual if we have a GMP? I understand that the Food Quality Plan for Level II is a must and can be incorporated into the Food Safety Plan. However, if we are only going for the Level II certification, can the GMP/HACCP plan act as the Food Safety Plan?
  • afaik FQP is relevant only to Level 3 (at the moment). You need to read the SQF Code/Guidance.
  •  
  • Does anyone have any guidance documents on how to create a food safety plan? 
  • Are you experienced with doing a haccp plan ?. This is a prerequisite. If yes, see 1st comment. If no, you probably need a haccp course.
  •  
  • Does anyone have a glass and brittle risk assessment template?
  • There are many posted on this Forum.

 

Thanks.


Hi dkolaires,

 

GMP is a prerequisite to a FS Plan.

 

Please see above ^^^. Afaik, Canada has it's own legislative requirements in addition to SQF's expectations.

 

PS - Welcome to the Forum ! :welcome:


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Kind Regards,

 

Charles.C


#4 Kellio

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Posted 04 August 2017 - 01:37 AM

Hello,

 

I hope this note finds you well.

 

SQF 8.0 for Manufacturing (Former Level II) CLAUSE 2.4.3 Food Safety Plan (Mandatory)  or SQF 7.2 Level II Clause 2.4.3 Food Safety Plan (Mandatory).  Under the SQFI website find documents and all documentation is there and free to download. Version 8 General Guidance documentation is not out yet but when posted, download. SQF 7.2 guidance is still available and it can help you understand the requirements better. 

 

I hope this helps. ;)  ;)  ;)


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#5 CMHeywood

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Posted 09 August 2017 - 07:06 PM

Your HACCP plan is the foundation of your Food Safety Program.  Your GMP is probably the procedures and policies you have to make sure there is no contamination, etc.

 

Both of these become part of your Food Safety Program but they don't address all the requirements in SQF.

 

There are things such as management review of the program, supplier approval & review, training and records, keeping up to date with applicable regulations, etc. that a typical HACCP Plan or GMP program do not address.

 

You need to go through the SQF requirements line by line to see if you comply.  Edition 7.2 for this year but Edition 8 starting 1/2/2017.


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