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SQF 2000 - Furthering Food Safety Plan


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#1 arianna tuel

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Posted 06 May 2009 - 02:51 PM

Dear Sirs and Madams,

If there is anyone that can help assist me with implementing SQF2000 to my company I would be ever so greatful. We are a small high-risk facility that processes raw to ready-to-eat. I have the flow, up until right after my food safety plan. I do believe this should not be this difficult, considering majority of the information has already been established, utilized and implemented. Starting with a GAP ANALYSIS, however not real sure what to be looking for as far as a GAP is concerned....If anyone may have suggestions I am open to ideas

Arianna


Arianna Tuel - Quality Control

#2 Charles.C

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Posted 06 May 2009 - 09:26 PM

Dear Arianna,

I have the flow, up until right after my food safety plan.


Sorry but I didn't understand the meaning of the above sentence.

Usually, a Gap analysis is essentially a checklist querying your having fulfilled the various parts of the standard (or not :smile: ). Perhaps you could be a little more specific as to which particular section of the standard you are having difficulty with?

Rgds / Charles.C

added - I deduce from yr other post that you hv a working HACCP system already. I guess one direct approach to upgrade from HACCP which probably applies to all the GFSI family inc. SQF is to create a Quality Manual (similar to the pyramid structure used for ISO9000) which will define the procedures required. The existing HACCP manual can then be cross-referenced where necessary or modified to match any specific requirements of the standard.

Kind Regards,

 

Charles.C


#3 arianna tuel

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Posted 07 May 2009 - 11:30 PM

Dear Charles,

Thank you for your response. I am struggling with pin-pointing quality critical control points. Quality points are endless. Where I begin to taking one to the next level has me stunped.....


Arianna Tuel - Quality Control

#4 Charles.C

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Posted 08 May 2009 - 02:35 AM

Dear Arianna,

I suggest you give some details regarding yr product - process since people here may be able to help you from their own expertise.

Rgds - Charles.C


Kind Regards,

 

Charles.C


#5 John Antecki

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Posted 15 November 2010 - 04:55 PM

Its just your HACCP Manual with the Verified and validated critical limits. just make sure that's square and the the CCP's are identified on the the process flow charts. and you good!!, actuall just had this same question.



#6 Tony-C

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Posted 16 November 2010 - 01:31 PM

Dear Sirs and Madams,

If there is anyone that can help assist me with implementing SQF2000 to my company I would be ever so greatful. We are a small high-risk facility that processes raw to ready-to-eat. I have the flow, up until right after my food safety plan. I do believe this should not be this difficult, considering majority of the information has already been established, utilized and implemented. Starting with a GAP ANALYSIS, however not real sure what to be looking for as far as a GAP is concerned....If anyone may have suggestions I am open to ideas

Arianna


Hi Arianna

You can buy the SQF System Self-Assessment Checklists for Suppliers here. It costs $25.

I would suggest you start with Food Safety Fundamentals as non-compliances may require investment or longer to remedy:
Section 5 Building and Equipment Design and Construction
Section 6 Pre-requisite Programs

Regards,

Tony

#7 MQA

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Posted 17 December 2010 - 11:02 AM

Hi Arianna

How did you go with implementing SQF?



... helping you achieve food safety & quality assurance...

Melbourne Quality Assurance | Australia
www.melbourneqa.com | janette@melbourneqa.com
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#8 Cathy

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Posted 21 December 2010 - 02:31 AM

Your question was about critical quality control points (CQPs). This is dififcult. It can vary from one customer to another as well as from one product to another. The decision must be yours although this group can help if you bounce some ideas to us.

Consider threats to quality - what errors would cause you to lose a customer or group of customers ? You may already know this just by understanding your business.Use your knowledge and formalize this with a documented risk analysis. Instead of biological, chemical, physical hazards think more along the lines or organoleptic qualities, weights and measures, size and shape and timely delivery as potential ideas.

This analysis by the way - for quality risks - is only required for level 3. I always recommed you pass level 2 first - then try for 3 the next time. Also keep in mind - there is no rule that says you must have a critical quality point. In some cases - many small factors are important but none are critical. Using HACCP for quality is a relatively new concept, so auditors are often open to many ways of how you express your thoughts. The key is to be prepared to defend your decision with logic and other supporting materials such as finished product specifications.

By the way - I'm pretty sure - the checklist that costs $25 is actually free once you register.


Cathy Crawford, HACCP Consulting Group
http://haccpcg.com/




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