SQF 2000 Level 2 Food Safety Plan
So i work for a co-packing manufacturing plant, we'ev got 15 or so products all of which have HACCP plans that are verified and validated, my question, the Food Safety Plan this is basiclly a HACCP plan in plain English? SOP format or is having the HACCP plans what there looking for? Our Pre-assessment Audit that we had wasn't very informative being very vague.
Here is a link to the SQF guidance documentation.
http://www.sqfi.com/...al_Guidance.pdf
On page 24 it describes the specifics of what is being requested, as well as guidance on implementing.
"What does it mean?
1. The Food Safety Plan shall be prepared in accordance with the HACCP method.
2. The Food Safety Plan shall include process controls at control points in processing to monitor product safety and, when a process is deviating from set
parameters, shall make corrections to keep a process under control.
3. Records supporting verification and validation of the Food Safety Plan shall be maintained.
4. The SQF Practitioner must verify and validate the Food Safety Plan. Requirements for Practitioner are found in section 8.2.1 of the standard."
So to answer, Does your HACCP plan cover each of those points? If so, than you have a compliant food safety plan. Make sure to include it in your policy manual.
I hope that helps.
Thanks Dale!
We have Killer HACCP Plans! But the code just doesn't say Have HACCP Plans, you know? We had a Silliker Per audit in July so i got all kinds of Docs including the General Guidance doc, we cant seem to get a hold of the guy who did the pre-audit. to gain some clarity so thank you!!! i really need hear someone say it!
Thanks Dale!
No problem.
Here is a link to the SQF guidance documentation.
http://www.sqfi.com/...al_Guidance.pdf
On page 24 it describes the specifics of what is being requested, as well as guidance on implementing.
"What does it mean?
1. The Food Safety Plan shall be prepared in accordance with the HACCP method.
2. The Food Safety Plan shall include process controls at control points in processing to monitor product safety and, when a process is deviating from set
parameters, shall make corrections to keep a process under control.
3. Records supporting verification and validation of the Food Safety Plan shall be maintained.
4. The SQF Practitioner must verify and validate the Food Safety Plan. Requirements for Practitioner are found in section 8.2.1 of the standard."
So to answer, Does your HACCP plan cover each of those points? If so, than you have a compliant food safety plan. Make sure to include it in your policy manual.
I hope that helps.
Thanks for that Dale.
It may also be useful to look at SQF 2000 Code Section 9. Principles & Application of HACCP
Table 1 A description of the 12 HACCP steps that comprise the HACCP Method
(Adapted from Codex Alimentations Commission – Recommended International Code of Practice General Principles of Food Hygiene, CAC/RCP 1-1969, Rev. 4-2003).
Regards,
Tony
So i work for a co-packing manufacturing plant, we'ev got 15 or so products all of which have HACCP plans that are verified and validated, my question, the Food Safety Plan this is basiclly a HACCP plan in plain English? SOP format or is having the HACCP plans what there looking for? Our Pre-assessment Audit that we had wasn't very informative being very vague.
You will probably get a better idea of the requirements if you get or look at a copy of the BRC Storage and Distribution (Contracted Services module)
In my opinion a food safety plan is a quality plan by another bit of jargon to confuse non-consultants. The full HACCP is a food safety plan
4.4.3 Food Safety Plan
4.4.3.1 A Food Safety Plan shall be prepared to outline the means by which the organization will control and assure food safety. The Food Safety Plan shall outline the results of a hazard analysis conducted to identify food safety hazards. It shall prescribe those measures taken to apply the controls implemented that are critical to assuring, monitoring and maintaining food safety. The Food Safety Plans shall: i. Be prepared in accordance with the HACCP Method;
The Food Quality Plan applies to Level 3 Certification and is applied to control, as the name suggests, product quality:
4.4.4 Food Quality Plan
4.4.4.1 A Food Quality Plan which outlines the means by which food quality will be controlled and assured shall be documented. The Food Quality Plan shall outline the results of a food quality risk analysis conducted to identify threats to achieving and maintaining product and process quality.
Regards,
Tony