7 replies to this topic

[Parkz58]

Hello,

 

I am reading through the SQF code as I'm working on developing our food safety program from scratch.

 

I am certified in HACCP Implementation through SGS, Intl., but I don't recall ever hearing the term that I just read in the SQF code:

"CCPs/CQPs are correctly identified using a valid methodology"

 

My question is...What do they mean by a "valid methodology"?  A specific "school of thought" (or more than one?)?  Or does this mean simply following the HACCP method of determining a CCP, e.g. using the HACCP Tree or similar format/style?

 

It sounds to me, as I'm reading through the SQF code, that they are looking for documented evidence of the actual process used to arrive at the determination...is that correct?  If so, does anyone have any advice as to how to do that in the best and most economical way possible?

 

I almost hate asking the question, because I fear it makes me look like an inept idiot who can't tell a CCP from a hole in the ground (which isn't true - I have roughly a 75% success rate of telling the two apart) - I just want to make sure I'm understanding what they're looking for so that I'm not left standing here with my rear end in the wind when the auditor comes along.

 

Any help would be greatly appreciated!!

 

Thanks,

 

Brian

[mgourley]

I would think that any of the time honored decision trees would be perfectly fine for CCP's. 

I'm not a SQF person, but I assume there is some guidance document that describes what a CQP is and how to determine one?

 

Marshall

[Charles.C]

Hello,

 

"CCPs/CQPs are correctly identified using a valid methodology"

 

Brian

Hi Brian,

 

Perhaps  a SQF synonym for "approved" as on Page 6

 

Seems to me that the required methodology is (implicitly) defined in the Code, albeit as presumably interpretable by SQF

 

The SQF Guidance can be a Law unto Itself

[esquef]

Brian,

Either a decision tree or a risk analysis matrix would be considered valid methodologies for CCP/CQP determinations.

Regards,
esquef

[RMAV]

Decision trees as stated above.  Especially when just starting out for initial certification, DO NOT REINVENT ANY WHEELS.  I hate all caps, but it's warranted.

[Parkz58]

Excellent - that confirms what I initially thought, but I figured it was better to be safe than sorry!

 

I appreciate all of you and your input - thank you very much!

 

Brian

[Charles.C]

Excellent - that confirms what I initially thought, but I figured it was better to be safe than sorry!

 

I appreciate all of you and your input - thank you very much!

 

Brian

 

Hi Brian,

 

From the Guidance (assumed applicable) -

 

What do I have to do?
(2.4.4.1 is Mandatory for certification at Level 3)The preparation and implementation of the Food Quality Plan (FQP)
follows exactly the same methodology as the Food Safety Plan outlined in 2.4.3, with the following exceptions:
•      The Food Quality Plan may be integrated with the Food Safety Plan if desired, as long as food safety hazards
and their controls are clearly identified and differentiated from food quality hazards and their controls.
•      Steps in the process where quality must be controlled are referred to as Critical Quality Points (CQPs).
•      The HACCP team for the FQP may be the same as, or different from, the food safety team.

 

 

and a lot more.

[Parkz58]

Thanks Charles!

 

I did understand what CQPs were, but it was the "valid methodology" part that I wasn't sure about...but everyone here has been very helpful, so I understand now...thanks!

 

Brian