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