Good afternoon everyone!
I am sorta fresh out of college (graduated this past December) and started recently working for a produce wholesale company as SQF practictioner. I was able to follow the person I was replacing for a couple weeks and experience our SQF surveillance audit, but... I know I have a massive amount of information to go through and learn.
I hope I will be able to contribute to this forum and in turn get help too!
(Because I know I'll need a lot haha ).
P.S. In regards to help, I'm going through the SQF code and overlooking my companies policies and records. If you can help me with these questions, I will greatly appreciate it!
- How often do you have to get HACCP certified training? My certificate of training is over 1.5 years old! I can't find anywhere in the code that specifies how often training should occur.
- What documents and policies do you need to review annually? I know you have to review the business continuity plan, critical food safety limits, and product trace system. Am I missing anything else?
- In addition, I saw that you have the "SQF System in its entirety shall be reviewed at least annually." How do you show this? Do you just sign off on your book?