Jump to content

  • Quick Navigation
Photo
- - - - -

Is the SQF Practitioner responsible for everything?


  • You cannot start a new topic
  • Please log in to reply
5 replies to this topic

terris

    Grade - AIFSQN

  • IFSQN Associate
  • 29 posts
  • 2 thanks
2
Neutral

  • United States
    United States

Posted 22 October 2015 - 03:06 AM

I am updating some SOP's in our FSQM and every time we must address the" methods and responsibility" we have the SQF Practitioner as responsible. Couldn't other members of the food safety team be responsible? For example, in section 11.2.9 -premises and equipment maintenance-we have an Equipment and Facility Maintenance Supervisor. He oversees all this, so cant he be responsible on the SOP?

Thanks for the help!



angie0612

    Grade - Active

  • IFSQN Active
  • 10 posts
  • 4 thanks
2
Neutral

  • Cambodia
    Cambodia

Posted 22 October 2015 - 06:58 AM

Hi, terris! Just like in our organization, we have a Maintenance Manager who oversees all equipment and tools - maintenance and repair.  My QC Supervisor and/or Hygiene & Sanitation Supervisor are the ones ringing the bell, so to speak, if something's not right in the production floor.  Whatever maintenance work done, is reported to me being the Hygiene and Quality Manager.  In your SOP, I suggest that your Equipment and Facility Maintenance Supervisor will be the direct point-of-contact, and your SQF Practitioner will be in a need-to-know basis.



Thanked by 3 Members:

ladytygrr

    Grade - MIFSQN

  • IFSQN Member
  • 203 posts
  • 65 thanks
18
Good

  • United States
    United States
  • Gender:Female
  • Location:Grand Rapids, MI
  • Interests:Reading, cycling, writing, camping, knitting, movies, music, family + pets, trying to play the guitar

Posted 22 October 2015 - 07:58 PM

Hi Terris,

 

I second Angie's suggestion on this one. SQF is all about "do what you say, say what you do", right? So, unless your SQF Practitioner (you?) is actually being the main person of responsibility for all of these things, the Practitioner shouldn't be listed as such. If the Practitioner is actually the main holder of responsibility, I can't imagine how they must get everything done... maybe a 100 hr work week?  :silly: <= That's what I'd look like if I were that Practitioner.  :ejut:


Once in a while you get shown the light, in the darkest of places if you look at it right. -Grateful Dead

 


Thanked by 1 Member:

RMAV

    Grade - SIFSQN

  • IFSQN Senior
  • 406 posts
  • 122 thanks
41
Excellent

  • United States
    United States
  • Gender:Male
  • Location:USA - Midwest
  • Interests:QA, Micro, Sanitation;
    Meats, Juice, Condiments;
    SQF, Audit, and aviation

Posted 22 October 2015 - 08:33 PM

"SQF Practitioner as responsible."  Obviously where the code specifically states SQF Practitioner shall...he'd better have the responsibility spelled out in your manual.  Otherwise it is whatever structure your company decides fits best, and as angie0612 stated, need to know basis.  Just make sure the SQF Practitioner is actually informed on what's going on that may affect food safety, quality, and customer requirements.



Simon

    IFSQN...it's My Life

  • IFSQN Admin
  • 12,554 posts
  • 1323 thanks
744
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.

Posted 22 October 2015 - 08:51 PM

It is wise (essential) to spread the load for an effective food safety culture.  It needs to start with the organization structure, and the allocating of roles and responsibilities and provision of training in order to fulfill them.  You need to work with senior management to develop this.  In my humble opinion.

 

The SQF practitioner can oversee, but should not do everything.  That is very old school, but probably still a common misconception.

 

Regards,

Simon


Get FREE bitesize education with IFSQN webinar recordings.
 
Download this handy excel for desktop access to over 180 Food Safety Friday's webinar recordings.
https://www.ifsqn.com/fsf/Free%20Food%20Safety%20Videos.xlsx

 
Check out IFSQN’s extensive library of FREE food safety videos
https://www.ifsqn.com/food_safety_videos.html


terris

    Grade - AIFSQN

  • IFSQN Associate
  • 29 posts
  • 2 thanks
2
Neutral

  • United States
    United States

Posted 23 October 2015 - 01:35 PM

Hi Terris,

 

I second Angie's suggestion on this one. SQF is all about "do what you say, say what you do", right? So, unless your SQF Practitioner (you?) is actually being the main person of responsibility for all of these things, the Practitioner shouldn't be listed as such. If the Practitioner is actually the main holder of responsibility, I can't imagine how they must get everything done... maybe a 100 hr work week?  :silly: <= That's what I'd look like if I were that Practitioner.  :ejut:

Yes exactly! I was the SQF assistant...now the practitioner for the last 2 weeks. Overwhelmed at everything I am "responsible" for. Our SQF practitioner became our equipment and facilty maintenance supervisor because he was both before! We are rapidly growing....and experiencing many growing pains! But it is all good! Thanks for your help...I will reassign responsibilities as I revamp stuff!






0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users