As far as I’m aware only SQF uses the level system e.g. transitioning from lower requirements through higher level requirements as the business develops its Food Safety Management System. I can see some benefits but also I have a concern that at level 1 no risk assessment / HACCP system is required. How can certification be achieved without the core of the FSMS in place (HACCP). Do customers accept level 1 certification? Surely their own internal supplier approval process requires suppliers to have HACCP and a full food safety and quality management system be in place. Maybe the SQF experts can explain how this works in practice.
Regards,
Simon
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