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SQF Ed 7 Modules 9 versus Module 11


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#1 speedysnacks

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Posted 17 March 2013 - 03:06 PM

I work for a boning and further processing operation. We recieve carcasses that are boned and sold to further processors however we don't harvest live animals. We also produce case ready products from the boned products. Should we select module 9 or 11 or both for certication?



#2 SQFconsultant

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Posted 17 March 2013 - 05:22 PM

I work for a boning and further processing operation. We recieve carcasses that are boned and sold to further processors however we don't harvest live animals. We also produce case ready products from the boned products. Should we select module 9 or 11 or both for certication?



Kevin - you first need to establish what your Food Sector Category/Categories is/are.


That will dictate your modules that will apply to your operation/products.



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#3 MQA

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Posted 22 March 2013 - 10:23 AM

In addition to GOC's suggestion (which starts on page 18 of the SQF standard):

One of the sites I am currently working with has very similar processes as yourself... and they use Module 11.

Edited by JAKMQA, 22 March 2013 - 10:23 AM.


... helping you achieve food safety & quality assurance...

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#4 Tony-C

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Posted 31 March 2013 - 08:05 PM

I work for a boning and further processing operation. We recieve carcasses that are boned and sold to further processors however we don't harvest live animals. We also produce case ready products from the boned products. Should we select module 9 or 11 or both for certication?


Hi Kevin,

SQF provides guidance on Food Sector Categories in Appendix 1 of the SQF Code.

Attached File  SQF Categories 7 & 8_001.png   153.36KB   11 downloads

You appear to fall into Category Number 7: Slaughterhouse, Boning and Butchery Operations which requires Module 2: System elements & Module 9: GMP for pre-processing of animal products. You would normally agree the scope with your certification body so it may be worth confirming with your intended certification body.

Regards,

Tony




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