I'm the QA manager for a Spice Distribution company. We are a small business and our primary (and currently, sole) operation is to import spices from Asia and distribute them wholesale to food manufacturing companies domestically. We are looking to get SQF level II certified. The SQF modules applicable to us are Module 2 and Module 12. I'm very new to SQF, so I appreciate any advice, feedback, help, SAMPLES/TEMPLATES, anyone is willing to share with me.
I specifically have a question regarding standard 184.108.40.206 on the Food Safety Plan, which is a mandatory requirement. Is the Food Safety Plan essentially our HACCP plan? Can our HACCP Plan replace or serve as a sufficient fulfillment of this requirement or do I have to write an entirely separate document altogether?
Furthermore, since we are a distribution facility alone for spices, we have no real identified CCPs, because all our risk factors are low or controlled for by our Prerequisite Programs. Therefore we have a HACCP program, but not necessarily a HACCP plan (according to the HACCP training I went to, there's a difference between the two, the latter involves CCPs while the former does not). However, it seems as there are some taboos in the industry against not having CCPs (which seems counter-intuitive to me, but that's another point), even though we really don't have one? Any thoughts on this?