Background: We are a small company that produces product for our own stores and one other customer. The VP of sales would like to obtain SQF Level 2 certification to gain more private label business. In the past we have been audited by AIB's GMP & food safety. AIB spells out what is required of the company (IE: an interior trap at every entry to building), whereas SQF code does not and typically states: as not to pose a contamination threat to product, for all prerequisites.
My question: Where do you start? I completed a preliminary gap analysis, but do not feel that I'm looking at everything in the correct light. Do you start at receiving and do a risk assessment on all steps of receiving, storage, transportation, through production & shipping?
I feel completely overwhelmed as I am a one person department expected to be in all places at all times.
Products produced: RTC Frozen pizzas, RTE frozen sandwiches, RTC frozen pizza crusts. 2 functioning HACCP Plans based on time/temperature of products.
All documents and records at the floor level are pen and paper (as opposed to electronic).
Edited by Simon, 18 April 2013 - 07:53 PM.