I am not sure that the above documents cover the requirements for record control. Included in the procedure I would expect to see:
Identification and maintenance of records
Checking and approval of adequacy
Identification of changes, reasons and revision codes
Issuing new or amended records to point of use
Maintaining legibility and accuracy of issued records
Identification, retrieval and disposal of obsolete records
Periodic record review
Specification of storage conditions, preservation methods and retention times
The SQF Code Edition 8 requires you to fulfil the following and this should be covered in your procedure:
2.2.3 Records (Mandatory)
2.2.3.1 The methods and responsibility for undertaking monitoring activities, verifying, maintaining and retaining records shall be documented and implemented.
2.2.3.2 All records shall be legible and suitably authorized by those undertaking monitoring activities that demonstrate inspections, analyses and other essential activities have been completed.
2.2.3.3 Records shall be readily accessible, retrievable, securely stored to prevent damage and deterioration and shall be retained in accordance with periods specified by a customer or regulations.
Kind regards,
Tony
Practical HACCP Training for Food Safety Teams - Live Webinar next Friday May 09, 2025
Also immediately available via the previous webinar recording.
Fantastic value at $97/per person, but don’t take our word for it, read the Customer Reviews here
Celebrating 15 years of IFSQN Implementation Packages:
IFSQN BRC, FSSC 22000, IFS, ISO 22000, SQF (Food, Packaging, Storage & Distribution) Implementation Packages - The Easy Way to Certification
Practical Internal Auditor Training for Food Operations - Live Webinar - Friday June 06, 2025 - Also immediately available via the previous webinar recording. Fantastic value at $97/per person, but don’t take our word for it, read the Customer Reviews here