I have a new job at a consulting firm that designs, implements and maintains food programs for companies to allow them to pass government audits. We primarily work with SQF. I am fairly new to the food industry and am having difficulty trying to fit all the food systems into an organized fashion so I know exactly what comes first, second etc.
I am trying to gather and clarify a "big picture" (overview) of all the food safety programs there are and where they fit in with each other.
Here is my interpretation of the "hierarchy/tiers" of Food Safety systems.
Please let me know if this is correct.
HACCP System -----> FSEP-----> 1) Pre-requisite programs 2) HACCP Plan
A - Premises
B - Transport/Storage
C - Preventative Maintenance
D - Training
E - Sanitation and Pest Control
F - Recalls
G - Allergens
That being said, I understand there is also GFSI and their systems.
Where would GFSI fit on my diagram above?
Also what other categories can Business Continuity, Food Defense and Management be broken down into?
Thank you in advance!