This is a complicated subject because it involves so many variables:
- Are you a high or low risk producer?
- How many SKU's are produced?
- How many customers do you have?
- How many suppliers do you have?
- How many raw materials do you purchase (or if a co-man how many are purchased for you)?
- How much of your testing is for food quality and not food safety?
- Do do your own R&D?
- How many 'identity preserved' categories does your company produce?
All of these factor into the decision to go for Level 2 or Level 3. In general my belief is that assuming you don't have a significant demand for your company to be Level 3 certified and your business model is complex go for Level 2. You can always ramp it up to Level 3 at a future recertification.
Here's something I posted a while ago here on the IFSQN that compares the 12 step HACCP plan to a 12 step HACCP-based quality plan:
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 (food saftey 5) Onsite verification of flow diagram
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 doc procedures
Edited by esquef, 18 March 2014 - 05:04 PM.