2 replies to this topic

[Ira Sugerman]

Hi Guys,

 

I am pretty new at implementing SQF standard to our company. Our desk audit is a month from now, as I just entered into this position and was wondering if someone had an example procedure on how to approve raw and packaging material? I am having such a difficult time in writing a proper procedure. We do have on file supplier provided specifications. Do I need to also have company letterhead raw and packaging material specifications? Thanks for the help

[clover]

Hi Guys,

 

I am pretty new at implementing SQF standard to our company. Our desk audit is a month from now, as I just entered into this position and was wondering if someone had an example procedure on how to approve raw and packaging material? I am having such a difficult time in writing a proper procedure. We do have on file supplier provided specifications. Do I need to also have company letterhead raw and packaging material specifications? Thanks for the help

Hi Ira, 

 

refer to below, for guidelines of procedures for supplier approval. As for company letterhead in specifications document, I think it would be good to have them for easy identification purpose and formality sake. 
 

  Approval process to be performed either by : -  An “on-site audit” based on HACCP protocols, which includes an assessment of the HACCP control system as well as a physical inspection of premises or;  By a system audit (paper audit), consisting of an assessment of a supplier’s documented food safety management system, without physical inspection of supplier’s premises or; Approval may also be authorized by assessment of a supplier’s certification(s) by national authorities or by third party audits to a recognized accreditation standard for food safety.

.

Hope it helps.

[amppyr]

Hi Ira,

 

I had a similar situation during my desk audit. You should have access to the supplier's specifications for product, ingredients and packaging. For example, what storage parameters are required (ie. refrigeration, shelf-life, etc.), inherent hazards to the product or ingredients. You can use that information to conduct your hazard analysis and risk assessment. For example, a raw ingredient that has been implicated in a recall with Listeria may be grounds to include that ingredient as part of your raw material sampling and analysis plan.

 

As for the packaging, it should be relevant to the type of packaging and the risk to the product. For example, is film food grade? Are you using outer cases and shippers? If so, what are they made of? (ie. cardboard, is it food grade?).

 

You should review the ingredients, products, and packaging on a defined basis (verify) and adjust your risk assessment according to any changes you identify. Many operations have "part numbers" defined as part of inventory. You may need to get updates of newly added materials from your purchasing department. 

 

You should have the specifications for each ingredient, product and package and the only way to get that is to knock on your supplier's door. In addition, you could include this info on Forms 1 & 2 of your HACCP plan and definitely in your risk assessment.

 

Thanks.
amppyr.