Certification for Level 2

i am working on obtaining a level 2 SQF certification and wanted to heard some experiences and advises - due date for is January 2016 - please help... 

thank you - :uhm:

Hi, Claudia;

SQF is very much tiered specifically to type of industry, product, process, (post farm, pre-farm, seafood, packaging, etc.). It will help you better if you give more information into your industry, FSC, scope, certifying body, region, etc...

Aside from the above I can relate that I found the implementation and management of our SQF system (post-farm, seafood, high risk, NSF), to be very logical, concise, and audited to with extreme precision.

Hello Claudia, it would be helpful if you could tell us a little about where you are on your journey.  Are you already fully prepared or are you struggling with certain aspects? How are you coping, do you feel qualified and supported by your seniors, managers and the workers?

Regards,

Simon

Hi Claudia,

If you hopefully have solid pre-requisite programs and HACCP plan(s) in place you're more than halfway home. Documentation of your food safety management system is a necessary element. Like all GFSI schemes you must:

Say what you do (use the Guidance documents provided by SQF in the SQFI website to find out exactly what you need to do and remember that it's not prescriptive; as long as you're complying with the code requirements you're good to go);

Do what you say (make sure that everyone involved with food safety must be effectively trained and doing what you prescribe in your food safety management system);

Prove it (in other words you must prove to the SQF auditor that you're in compliance with the code with respect to both words and actions).

Regards,

esquef