Hi, We are a flexible packaging printer and moving from AIB to SQF. We do not have any document control system and pretty much have to start from the ground up because management wasn't involved in any of the AIB implementation or sustaining the program. I am the new SQF Practitioner for our facility and was asked to put together a presentation for our executive leadership team regarding the leadership requirements, what we need from them to be successful, and what types of teams we need to have to implement and sustain SQF. I've also been asked to include the amount of hours required from our leadership team during the implementation and sustaining the program and amount of hours from our production team leads.
We would like to ask leadership team for a Steering Team, Food Safety Team, HACCP Team, and Food Defense Team. Not sure if all of those are really necessary for implementation.
Are there any resources regarding the management role in SQF? or if you have any insights from implementing a food safety system?
Edited by Julie Y, 17 July 2018 - 01:15 PM.