I began working towards SQF level 2 last year and am beginning my annual documentation review. The document I had written for our "Food Safety Manual" as required by SQF 2.1.3 Food Safety Management System last year is definitely not sufficient with what is required by SQF.
I know it's up to each company to produce their own manual in terms of format and content, but how detailed does this manual need to be? What exactly does it need to include? A quality manual is not necessary for us as we are not going for SQF level 3 certification.
Any help would be greatly appreciated!