Difference between SQF 2000 Level 1 ,2, and 3
Started by Pukar, May 10 2011 11:46 AM
Helllo guys, can some please explain me the difference between SQF 2000 level 1 , 2 , and 3.....whats required and whats not required in each of them...thanks for the help
High-Risk vs. High-Care Areas in BRC – What’s the Difference?
Is there a difference between Organic Food Fraud and Conventional food fraud?
Difference between correction, corrective action and preventive action?
Difference between Food safety plan and HACCP
Difference between incidence reporting and emergency preparedness
[Ad]
Helllo guys, can some please explain me the difference between SQF 2000 level 1 , 2 , and 3.....whats required and whats not required in each of them...thanks for the help
As described by SQF in their code:
Level 1
Food Safety FundamentalsLevel 2
Certified HACCP Food Safety PlansLevel 3 Comprehensive Food Safety and Quality Management SystemsBasically each on builds on the last. Level one being the basics, level 2 covering all food safety and level three adds Quality.
You can find details here: http://www.sqfi.com/...F-2000-Code.pdf
1 Thank
You didn't say where you're located, but in the U.S. U.K, Canada Level 1 is covered by having a solid pre-requisite program (mostly legislated requirements).
Level 2 is Food Safety, which essentially is SQF-speak for HACCP. They break the Codex-based 7 step plan into a comprehensive 12 step program, but they're essentially the same thing.
Level 3 is applying Food Quality concepts to the Food Safety/HACCP steps.
If possible you should take the 2 day Practioner training (eithyer on-line or in a clasroom setting). This training wpuld no doubt answer your questions (and then some!).
Level 2 is Food Safety, which essentially is SQF-speak for HACCP. They break the Codex-based 7 step plan into a comprehensive 12 step program, but they're essentially the same thing.
Level 3 is applying Food Quality concepts to the Food Safety/HACCP steps.
If possible you should take the 2 day Practioner training (eithyer on-line or in a clasroom setting). This training wpuld no doubt answer your questions (and then some!).
2 Thanks
High-Risk vs. High-Care Areas in BRC – What’s the Difference?
Is there a difference between Organic Food Fraud and Conventional food fraud?
Difference between correction, corrective action and preventive action?
Difference between Food safety plan and HACCP
Difference between incidence reporting and emergency preparedness
SQF Level 2 and 3 difference
Difference between Extract VS Flavour?
What difference between CP and OPRP in ISO 22000
What is the difference between Whitebait and Blanchbait?
Difference between clauses 5.3.1 and 5.3.2 BRC Issue 8