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Implementing SQF in Small Meat Plants

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arianna tuel

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Posted 31 March 2009 - 12:20 PM

Our company is planning on moving forward with implementing SQF as a programm process. I will be attending training in April, but would like to see how a plan is structured. If there is anyone out there that is up to par on the subject or has a plan/program I can review I would appreciate it. :thumbup:


Arianna Tuel - Quality Control

Charles.C

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Posted 31 March 2009 - 01:18 PM

Dear arianna,

Don't quite understand yr question, ie meaning of "plan".

Like all the other private schemes, I guess this is essentially HACCP plus a QMS but appropriately modified as per the SQF structure (which is quite detailed from memory). The QMS is typically derived from the ISO 9000 pyramid system model which you are probably familiar with.? HACCP is HACCP, whether Codex or USA oriented I don't remember for SQF.

Specific details will depend somewhat on yr product / process although many SOPs / prerequisites are sort of similar and are illustrated by models in the Document Exchange here / Sample HACCP plans / various threads.

Hopefully I hv understood yr question correctly but, if not, pls clarify and no problem to try again. :smile:

Rgds / Charles.C


Kind Regards,

 

Charles.C


Charles.C

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Posted 31 March 2009 - 06:49 PM

Dear Arianna,

There seemed to be an essentially duplicate post of this topic so I deleted the 2nd one.

Rgds / Charles.C


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Charles.C


arianna tuel

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Posted 03 April 2009 - 02:53 PM

Charles,

Nice to meet you. Thank you for your response. believe I have been pointed in the right direction. SQF is a more in depth, more detailed, way to ensure food safety and quality. An extension, so to say, of a HACCP plan. I was kind of curious; wanting to catch a glimpse of what a written out SQF plan may look like. Once again thank you for your time.


Arianna Tuel - Quality Control



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