Thanx,
Matt
Posted 01 October 2009 - 06:17 PM
Posted 02 October 2009 - 11:45 AM
Does anyone have a gap analysis between SQF and ISO 22000 to share with Matt?Great topic for sure. Has anyone looked at the differences between ISO 22000 and SQF 2000? We are SQF 2000 right now and concidering going ISO 22000. Perhaps a way you may want to go instead of downgrading to just HACCP. If anyone has any input to comparing the 2 standards, please share...
Thanx,
Matt
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Posted 03 October 2009 - 07:20 AM
Great topic for sure. Has anyone looked at the differences between ISO 22000 and SQF 2000? We are SQF 2000 right now and concidering going ISO 22000. Perhaps a way you may want to go instead of downgrading to just HACCP. If anyone has any input to comparing the 2 standards, please share...
Thanx,
Matt
Practical Internal Auditor Training for Food Operations - On Demand. Next Live Webinar on 10th May.
FSSC 22000 Food Safety Management System for Food Manufacturers Version 6 Implementation Package Out Now !
SQF Code Edition 9 & FSMA Implementation Package for Food Manufacturers - 2023 Update
SQF Implementation Package for Food Manufacturers Edition 9
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Posted 04 October 2009 - 09:33 AM
Dear lakelobster / matt,
This document (though slightly old for iso 22000 [2006]) contains some relevant info. Esp see the tables in annex 4 and preceding discussion.
food_certification_standards_compared.pdf 799.72KB
339 downloads
Rgds / Charles.C
added -
this up-to-date article is also quite informative on a more macro level -
http://www.foodsafet...20090607/?pg=42
Kind Regards,
Charles.C
Thanked by 1 Member:
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Posted 05 October 2009 - 03:56 PM
Matt,
I was recently comparing ISO 22000 (we were registered in May 2009) to SQF and found that they are similar but SQF also includes elements of ISO 9000.
FSSC 22000 (which combines ISO 22000 and PAS 220) would have more similarities and was accepted by GFSI this year as an equal to SQF, BRC, IFS, Dutch HACCP.
I would say it is mostly a preference thing. Some like the systematic approach that ISO uses and some don't. In the end either are capable of giving you good results.
The important thing for the industry right now seems to be meeting GFSI guidelines.
TS
Posted 05 October 2009 - 04:52 PM
Dear tsmith,
Hmmm. I remember reviewing the sqf 2000 standard here some time ago and pointing out some, IMO, very dubious haccp-related definitions in the standard. It seems that GFSI did not agree with me.
I have no particular objection to GFSI creating an empire but I wonder if BRC actually care about the GFSI philosophy.
I am also somewhat sceptical about laying out a list of prerequisites as appears to be the objective on PASxxx (haven't read it yet so perhaps there is a "minimum" included somewhere?). I presume the team of ISO 22000 felt the same although they probably went far too far the other way.
Rgds / Charles.C
Kind Regards,
Charles.C
Posted 05 October 2009 - 06:16 PM
Ah, yes Charles, it is sort of like deja vu all over again. We had this discussion in June. And yes, ISO seems to have a history of going from one end of the spectrum to the other in huge leaps.
Whats the difference...
In fact, Matt, for your reference, there are several threads in the Misc. Food Safety Standards that may provide some additional insight to your question.
Posted 06 October 2009 - 03:23 AM
Dear lakelobster / matt,
This document (though slightly old for iso 22000 [2006]) contains some relevant info. Esp see the tables in annex 4 and preceding discussion.
food_certification_standards_compared.pdf 799.72KB 339 downloads
Rgds / Charles.C
added -
this up-to-date article is also quite informative on a more macro level -
http://www.foodsafet...20090607/?pg=42
Practical Internal Auditor Training for Food Operations - On Demand. Next Live Webinar on 10th May.
FSSC 22000 Food Safety Management System for Food Manufacturers Version 6 Implementation Package Out Now !
SQF Code Edition 9 & FSMA Implementation Package for Food Manufacturers - 2023 Update
SQF Implementation Package for Food Manufacturers Edition 9
Videos of the IFSQN Implementation Packages for GFSI benchmarked standards: Introduction How to Use
Practical HACCP Training for Food Safety Teams - plus How the FSMA affects HACCP. Available on Demand.
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