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SQF Version 8 Certified, do we also need a FSMA food safety plan?

SQF FSMA PCQI

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#1 Jvalentin

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Posted 05 June 2018 - 07:14 PM

Hello All, 

We just recently received our SQF Certification Level 2 on Version 8. I am the SQF Practitioner and PCQI certified.  My question is do we need to have a FSMA food safety plan in addition to the HACCP Plan(Food Safety Plan) that we have in our facility.  I am complying to all new codes that version 8 is asking for.  We did get a 97 and he did not find any non-conformance's in the Food Safety Plan.

Thank you in advance.



#2 SQFconsultant

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Posted 05 June 2018 - 07:22 PM

Yes, you need the FSMA food safety plan.

 

Ahh, Brooklyn - love the pita bread there!


Kind regards,

 

Glenn Oster
 
GOC GROUP / +1.800.793.7042 / Food - Food Packaging - Food Storage/DC

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#3 Jvalentin

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Posted 05 June 2018 - 07:43 PM

HI Glenn, 

I figured as much.  The thing is that my current plan that is tied into SQF is FSMA Compliant based on what I have learned from my FSPCA Course.  I am not sure why 2 plans that are identical will be needed.  I thought SQF Version 8 would have been sufficient. 

There is a Turkish place in Williamsburg that makes homemade Pita Bread it just melts in your mouth. 



#4 MsMars

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Posted 05 June 2018 - 07:53 PM

HACCP and FSMA PC plans do have subtle differences.  I've seen many on this forum that have simply converted their HACCP plans to PC plans.  Depends on your facility's jurisdiction and usage of the plans I suppose, but I see no reason to have both if you aren't dual jurisdiction.



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#5 mgourley

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Posted 05 June 2018 - 09:25 PM

Any traditional HACCP Plan accepted by any GFSI approved scheme will not be FSMA compliant.

The simple reason is that HACCP Plans assume pre-requisite programs as control measures. (That's what a HACCP Plan is built upon).
Food Safety Plans under FSMA specifically do not assume pre-requisite programs as Preventive Controls. 

 

The differences are sometimes subtle, but distinct.

If you work in a process where let's say a supplier COA (under HACCP) is sufficient to control a biological hazard, FDA is not likely to accept that as a preventive control. You will have to show a "scientific" basis for the preventive control controlling the hazard.

 

Marshall



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#6 Charles.C

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Posted 05 June 2018 - 10:30 PM

Hello All, 

We just recently received our SQF Certification Level 2 on Version 8. I am the SQF Practitioner and PCQI certified.  My question is do we need to have a FSMA food safety plan in addition to the HACCP Plan(Food Safety Plan) that we have in our facility.  I am complying to all new codes that version 8 is asking for.  We did get a 97 and he did not find any non-conformance's in the Food Safety Plan.

Thank you in advance.

 

Actually SQF8 no longer has a level 2.

It does have Manufacturing and Quality Codes, etc.


Kind Regards,

 

Charles.C


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