Hi Everyone,
I am relatively new to the whole certification concept, but have been given the responsiblity of handling the SQF certification process for two food plants
of my company. Need some advice regarding where to start from and primarily what are the documentation needs for the process to impliment SQF edition6.
Also I am keen to take up a formal HACCP training, anyone has any idea how to go about it as well, as in I am looking for something on the lines of a correspondence course as I am working full time.
Regards
Pavika
Hi Pavika
I assume that you will be the SQF Practitioner so you will need to meet these requirements:
8.2 SQF Practitioner
8.2.1 The SQF Practitioner is an individual, designated by a Supplier who is responsible for the validation and verification of the Suppliers own SQF 2000 System. The SQF Practitioner details shall be verified by the SQF Auditor at each Audit as meeting the following requirements:
i. Be employed by the Supplier as a permanent full time company employee and hold a position of responsibility in relation to the management of the Suppliers SQF 2000 System;
ii. Have completed a
HACCP Training Course and be experienced and competent to implement and maintain
HACCP based Food Safety Plans; (The
HACCP course attended by the SQF Practitioner must be a formal structured Classroom or on-line training course in which a certificate is obtained.) and
iii. Have an understanding of the SQF 2000 Code and the requirements to implement and maintain SQF 2000 Systems relevant to the Suppliers Scope of Certification.
Note: Successful completion of the on-line “Implementing SQF 2000 Systems Training Course Exam” would meet the requirement outlined in 8.2.1 iii.www.sqfi.com
SQF have Q & A's about the program hereSQF Implementation Guide hereAfter training they suggest carrying out a gap analysis which can be found here:
SQF Gap Analysis Checklist hereThere are many references to the documents you will require in the SQF Code:
4.1.1 Management Policy
4.1.2.1 The organizational reporting structure
4.1.2.3 The responsibility for establishing and implementing the training needs of the organization’s personnel
4.1.2.5 Job descriptions
4.1.3.1 A Food Safety Manual shall be documented and include
iv. Include or reference the written procedures, Pre-requisite Programs, Food Safety Plans and other documentation necessary ........... SQF 2000 System
4.1.4.1 Senior Management shall be responsible for reviewing the SQF 2000 System and documenting the review procedure
4.1.4.5 Records of all reviews
4.1.5 Complaint Management
4.1.5.1 The methods and responsibility for handling ...... complaints ..... shall be documented
4.1.5.4 Records of customer complaints
4.1.6.1 A business continuity plan
4.1.6.4 Records of reviews and verification of the business continuity plan
4.2.1 Document Control
4.2.1.1 The methods ......... document control shall be documented
4.2.1.2 A register of current SQF 2000 System documents
4.2.2 Records
4.2.2.1 The methods ............. documented
4.3.2 Raw Materials
4.3.2.1 Specifications for raw materials and ingredients ....... documented
4.3.2.2 A register of raw material specifications
4.3.3 Packaging
4.3.3.1 Specifications for all packaging materials that impact on finished product safety
4.3.3.2 Certificates of conformance
4.3.3.3 A register of packaging specifications and label approvals
4.3.4 Contract Service Providers
4.3.4.1 Specifications for contract services ......... shall be documented
4.3.4.2 A register of all contract service specifications
4.3.6 Finished Product
4.3.6.1 Finished product specifications shall be documented
4.3.6.2 Product labels shall be ............ approved
4.3.6.3 A register of finished product specifications
4.4 Attaining Food Safety
4.4.1.2 The methods and responsibility for ensuring the changes to relevant legislation, scientific .............. documented
4.4.2.4 Those Pre-requisite Programs applicable ........... shall be documented
4.4.3 Food Safety Plan
4.4.3.1 A Food Safety Plan shall be prepared
4.4.6 Corrective and Preventive Action
4.4.6.1 The responsibility and methods outlining how Corrections and Corrective Actions are investigated .............documented
4.4.6.2 Records of all ...........Corrections and Corrective Action
4.4.7 Non-conforming Product or Equipment
4.4.7.1 The responsibility and methods outlining how non-conforming product ............documented
4.4.7.2 Records of .................. non-conforming product
4.4.7.2 Quarantine records, and records of the handling and disposal of non-conforming product
4.4.8 Product Rework
4.4.8.1 The responsibility and methods outlining how product is reworked shall be documented
4.4.8.2 Records of all reworking operations
4.4.9 Product Release
4.4.9.1 The responsibility and methods for releasing product shall be documented
4.4.9.2 Records of all product release
4.4.10 Stock Rotation
4.4.10.1 The responsibility and methods for ensuring effective stock rotation ............ documented
4.5 Verification
4.5.1.2 The frequency and methods used to validate and verify limits those hazards associated source, storage and use of production inputs, and the application of Pre-requisite Program......... documented
4.5.1.3 The frequency and methods used to verify .... Food Safety Plans ........ documented
4.5.2 Validation
4.5.2.1 The methods, responsibility and criteria for validating Pre-requisite Programs and critical food safety limits to ensure ......documented
4.5.2.2 Records of all validation activities
4.5.3 Verification of Monitoring Activities
4.5.3.1 The methods, responsibility and criteria for verifying the effectiveness of monitoring Prerequisite Programs, critical control points ...... documented
4.5.3.2 Records of the verification of monitoring activities
4.5.4 Product Sampling, Inspection and Analysis
4.5.4.1 The methods, responsibility and criteria for sampling, inspection ............documented
4.5.4.2 Records of all inspections and analyses
4.5.5 Internal Audits
4.5.5.1 The methods and responsibility for scheduling and conducting internal audits to verify ............. documented
iv. Records of internal audits and any Corrections and Corrective Action taken
4.5.6.1 A Verification Schedule
4.6.1 Product Identification
4.6.1.1 The methods and responsibility for identifying product ......... documented
4.6.1.2 Product identification records
4.6.2 Product Trace
4.6.2.1 The Senior Management responsibility and methods used to trace product shall be documented
4.6.2.2 Records of product dispatch and destination
4.6.3 Product Withdrawal and Recall
4.6.3.1 The Senior Management responsibility and methods used to withdraw or recall product shall be documented
4.6.3.4 Records of all product withdrawals and recalls
4.7 Site Security 4.7 Site Security
4.7.1 Food Defense
4.7.1.1 The methods, responsibility and criteria for preventing food adulteration caused by a deliberate act of sabotage or terrorist like incident shall be documented
6.3.2 Training Program
6.3.2.1 An Employee Training Program shall be documented
6.3.7.1 A training skills register
6.4.1 Calibration Methods
6.4.1.1 The methods and responsibility for the calibration ............... documented
6.4.4.1 Calibration records
6.5.1 Requirements
6.5.5.1 The methods and responsibility for integrated pest management shall be documented
6.5.2.3 Records of all pest control applications
6.5.4.1 Pest control contractors shall:
vi. Provide a written report of their findings and the inspections and treatments applied
6.6.1 Maintenance Program
6.6.1.1 The methods and responsibility for the maintenance and repair .......... documented
6.6.2 Instructions to Maintenance Personnel and Contractors
i. Routine maintenance of plant and equipment shall be performed according to a maintenance-control schedule and documented
ii. Failures of plant and equipment shall be documented
6.7.1 Cleaning and Sanitation Program
6.7.1.1 The methods and responsibility for the cleaning ....................... documented
6.7.2.2 Verifying the Effectiveness of Cleaning The responsibility and methods used .................. documented
6.7.3 Purchasing, Storage and Use of Detergents and Sanitizers
6.7.3.1 Detergents and sanitizers. The organization shall ensure:
i. An inventory of all chemicals .......... maintained
iii. Material safety data sheets are provided
6.9.1 Foreign Matter
6.9.1.1 The responsibility and methods used to prevent foreign matter contamination of product shall be documented
6.9.1.3 Glass
The following preventative measures shall be implemented:
i. All glass objects or similar material ........... listed in a glass register
6.9.2 Detection of Foreign Objects
6.9.2.1 The responsibility, methods and frequency for monitoring, maintaining, calibrating and using ............... to remove or detect foreign matter shall be documented
6.10 Supplier Approval
6.10.1 Selecting and Approving Suppliers
6.10.1.1:
The responsibility and methods for selecting, evaluating, approving and monitoring an Approved Supplier shall be documented
A register of Approved Suppliers and records of inspections and audits of Approved Suppliers shall be maintained
6.10.4.1 A register of Approved Suppliers shall be maintained
6.10.5.1 Records of inspections and audits of Approved Suppliers shall be maintained
6.11.1 Loading, Transport and Unloading Practices
6.11.1.1 The practices applied during loading, transport and unloading of food shall be documented
6.12 Waste Management and Disposal
6.12.1 Dry, Wet and Liquid Waste
6.12.1.1 The responsibility and methods used to collect and handle dry, wet and liquid waste and store ...................... documented
6.13 Allergen Control
6.13.1 Allergen Control Program
6.13.1.1 The responsibility and methods used to control allergens and to prevent sources of allergens from contaminating product shall be documented
6.13.2 Risk Assessment
6.13.2.1 Those raw materials that contain allergen causing agents shall identify through a risk analysis and included on a list which is accessible
6.13.3 Receiving and Storing Raw Materials
6.13.3.1 Instructions on how to identify, handle store and segregate raw materials containing allergen...........
Kind regards,
Tony
