Posted 22 August 2013 - 02:04 AM
SQF 2000 is now SQF Code - you just need to add the Level to that, I guess for you in a bakery it would be Level II.
I imagine if there is no HACCP plan then the the FSMS is going to have holes in too.
I'd run a gap analysis on what you have vs. SQF Code 7.1 and then build FSMS, HACCP and then SQF - technically speaking FSMS could be developed at same time since it is a comprehensive system.
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