New to board and SQF
Started by ksoden, May 18 2010 05:18 PM
hello! im new to the board and hope it will be helpful as i start trying to implement a SQF program. does anyone know where i can see an example SQF plan. its a little overwhelming, i think if I see some examples of how others are preparing theirs it might help me get things rolling here. thanks and any help is greatly appreciated.
New to this Board
Desperate for ideas to get employees on board with food safety culture
Stainless Steel Chopping board, are they viable options?
Owners are not on board
Cutting Board sanitation...does it need verifying and documenting?
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hello! im new to the board and hope it will be helpful as i start trying to implement a SQF program. does anyone know where i can see an example SQF plan. its a little overwhelming, i think if I see some examples of how others are preparing theirs it might help me get things rolling here. thanks and any help is greatly appreciated.
Welcome to the Forums ksoden!
You've come to the right place! The knowledge here has been fantastic.
I can give you 3 pieces of advice...
1. If you are coming from another program (AIB, GMASafe, NSF, etc), you will have some very good luck just converting your current programs to the SQF code numbers.
2. Look at some of the examples towards the bottom of the SQF 2000 page in the IFSQN Store. Check it out here!
3. Take it in little pieces. Some of the code references other parts, but you can work it step by step. The big picture is definitely overwhelming
Everyone will do their program a little differently depending on the food sector you are in, but I have learned that the best answers on the forums come when you ask specific questions.
The best part is you probably have as much to share with all of us as some of us do with you.
I am doing the final preparation for my certification audit right now, and the responses from the people here have been invaluable.
Good Luck! (Actually hard work and positive thinking work better)
Tom
New to this Board
Desperate for ideas to get employees on board with food safety culture
Stainless Steel Chopping board, are they viable options?
Owners are not on board
Cutting Board sanitation...does it need verifying and documenting?
New Member on board.
Should I use a wooden cutting board or a plastic one?
Coming on board
Introduction on the Board
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