Food Quality Plan for SQF Level 3

I have created many HACCP plans, but I have never created a food quality plan.  Can anyone provide me with any guidance?    For instance, are there quality hazards that need to be evaluated?   So, instead of Chemical, Physical and Biological, we now need to evaluate...........................?

I have created many HACCP plans, but I have never created a food quality plan.  Can anyone provide me with any guidance?    For instance, are there quality hazards that need to be evaluated?   So, instead of Chemical, Physical and Biological, we now need to evaluate...........................?

Do you not have quality attributes to your products? taste/smell/appearance/colour/print quality of code/packaging? They would normally be on a product specification. A quality hazard may be something like overcooking, poor seals causing leaky product.

Regards,

Tony

Dear Food Quality Services,

I assume you know that SQF issue a Guidance Manual ?

Maybe try these threads for starters (there are others) -

http://www.ifsqn.com...sis/#entry52793

http://www.ifsqn.com...hod/#entry61955

Rgds / Charles.C

PS - one more -

http://www.ifsqn.com...qps/#entry62293