SQF Food Safety Plan vs FSEP HACCP Plan
Started by jhCPM, May 09 2012 06:27 PM
Hello,
We are a meat processing facility in the process of implementing SQF. Is there anyone that has been through the SQF audit that can tell me, is the format of our HACCP plans under FSEP/CFIA sufficient for the SQF Food safety plan, or does it need to be rewritten or added to?
We are a meat processing facility in the process of implementing SQF. Is there anyone that has been through the SQF audit that can tell me, is the format of our HACCP plans under FSEP/CFIA sufficient for the SQF Food safety plan, or does it need to be rewritten or added to?
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From my experience, it would be the easiest to write the program and refer the majority of SQF requirements to already existing forms (renaming/re-labelling the forms might help). And no, SQF is not equal to FSEP, there are several requirements that are covered by SQF and not FSEP, and vice versa, such as Business Continuity Plan.
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