Auditor says our Food Quality Plan does not follow the HACCP Method

I am working on the desk audit corrective actions for my first SQF level 3 certification and I run into a road block. The auditor states my Quality Plan did not follow the "HACCP Method", but I identifed threats to quality and controls ciritical to food safety. I have attached a plan for one of my lines, I  don't understand what part of the "HACCP METHOD" I am missing. Can anyone can provide some insight as to what is missing?

Thanks

Attached you will find my Quality Plan

Hi

I think the auditor is refering to the fact that the SQF standard requires you to demonstrate that your food safety and quality plan has been developed using the 12 steps as described in Codex. From the information you have posted it is not clear that you have followed these steps in creating your plan and there is no specific mention of critical limits (just specification - is this really the same thing?) or corrective actions all of which are required. I also cannot see your actual risk assessment where you score each step according to the criteria you set out (severity and liklihood). Apologies if you do have this informaiton but based on what you have posted here you cannot demonstrate that you have completed the risk assessment in accordance to the 12 steps of Haccp.

That is just my opinion - but hope that helps.

Sarah

I am working on the desk audit corrective actions for my first SQF level 3 certification and I run into a road block. The auditor states my Quality Plan did not follow the "HACCP Method", but I identifed threats to quality and controls ciritical to food safety. I have attached a plan for one of my lines, I  don't understand what part of the "HACCP METHOD" I am missing. Can anyone can provide some insight as to what is missing?

Thanks

Dear SweetLew,

As per previous post, I have to assume that you have additional documentation, eg a HACCP Plan?

It may be that we are misunderstanding yr question, was it related to Food Safety or Quality (ie non-Food safety) ?

I think most people start off with a HACCP plan (safety oriented) and then add on the non-safety parts (Quality)  using analogous  terminologies but the chronology may depend on yr specific situation.

Rgds / Charles.C

Developing a food quality plan based on HACCP you basically just follow the 12 steps, but instead of identifying and controlling food safety threats you identify threats to food quality. Instead of Critical Control Points you identify Critical Quality Points. Your goal in HACCP for food safety is obviously to prevent your product from making someone sick, injured, or worse (ie. dead). Food quality is all about protecting your brand, reputation, keeping your customers satisfied, quality consistancy, etc. Since SQF Codes use HACCP as their basis for Level 2 (Food Safety) they also apply the 12 steps for food quality (modified for intended purpose). 

A good example that was used in the HACCP training I had was RTE chicken. Undercooked chicken would fall under a food safety hazard since pathogens could cause illness or death. You identify CCPs to control your process to eliminate that possibility. Overcooked chicken is a potential Critical Quality Point. It won't injue the consumer but the lack of quality and consistancy may cause them to not buy your chicken again.                 

  HACCP for Food Safety                                    HACCP for Food Quality

1) Assemble the HACCP Team                                                  1) Assemble the Food Quality Plan Development Team 

2) Describe the product                                                              2) Prepare the product specification 

3) Identify intended use                                                              3) Identify intended use (as per FSP) 

4) Construct flow diagram                                                          4) Construct flow diagram (as per FSP)

5) On-site verification of flow diagram                                        5) Onsite verification of flow diagram (as per FSP)

6) List all potential food safety hazards                                      6) List all potential food quality threats

    Construct hazard analysis                                                          Construct threat analysis

    Determine control measures                                                      Determine control measures

7) Deterine CCP's                                                                       7) Determine CQP's (Critical Quality Points)

8) Establish critical limits for each CCP                                      8) Establish critical limits for each CQP

9) Establish a monitoring system for each CCP                         9) Establish a monitoring system for each CQP      

10) Establish corrective actions                                                 10) Establish corrective actions

11) Establish verification procedures                                         11) Establish verification procedures

12) Establish record keeping and documentation procedures   12) Establish record keeping and document procedures                              

Dear Members,

I think this topic is the most discussed topic and most frustrating in this and other fora, I do acknowledge as most of us will agree that its a very subject topic. What I hate about the food safety audits is each auditor brings his own knowledge and interpretation of the HACCP system one has designed and operated;one auditor told me I have done too much not required in food packaging,another said I dont know how you got certified with this kind of HACCP system, another there are no basis for your selection and establishement of PRPs; I dont know what the next will say........, I only have one suggestion, whatever the auditors says, do, they have a poor mentality of NOT BEEN OBJECTIVE; I am an auditor and trainer in both quality and food safety but its always good to be objective  and value adding; dont critisize,instead,assist the company to correct what has not been done correctly

I would like to know if the auditor gave any more details?

Steps are clearly explained by Esquef

As Sarah noted, where is your risk assessment? One of the most important parts

Regards,

Tony