SQF Level 2 to SQF Level 3
So I am extremely new to the Quality and Food Safety world. I am only two weeks in with very little training. I was told that it is my job to get our plant from a SQF Level 2 to a SQF Level 3 by March. I was also told that it is not called level 2 and level 3 anymore so I am unsure of what to call it now but I found some guidance on sqfi.com. The plant is already SQF Level 2 and a manual is already in place for the Food Safety Plan and now I need to make the Food Quality Plan. I am a little confused and lost on how to begin the Food Quality manual. It seems like the Table of Contents for each manual are relatively the same. Will the both manuals be very similar, can I put the two manuals together and I'm quite confused on the difference between safety and quality. Any advice, help or guidance is much appreciated.
Thank you
Nicole,
Welcome to the forums. There is plenty of information that you can find in here by our fellow experienced IFSQN users.
There is a dedicated forum for SQF related issues.
Assuming that you are working in a Food Manufacturing facility (not packaging ) , please refer to the following link by Tony which explains the key changes in the new SQF edition 8. Since you are already SQF certified most of the docs and requirements will be already in place.
http://www.ifsqn.com...e-sum/?p=111577
Good Luck with your new role.
https://www.sqfi.com...online-courses/
Here is a training course that you could try in the event you would like "formal" training.
Good Luck to you!
Hi Nicole,
I assume you are familiar with haccp. If not IMO is maybe going to be a tricky project by next March, Post 3 may be important.
This is pre-SQF8. Your process is unknown however the linked thread below which (see the sub-links) discusses/examples Food Quality Plan et al may help -
http://www.ifsqn.com...mple-documents/
I hope you are aware that SQF offer free, downloadable, detailed Guidance documents on their website.
The quality manual (SQF Quality Code, formerly level 3) can be incorporated into or independent of the food safety manual (formerly level 2) I'd make the decision by what is simplest for you to manage.
Thank you all so much for the guidance. It is much appreciated. While I was going through some of the links on some posts, I found a really helpful checklist. Some of the things listed on the checklist was to -Determine critical quality points
-Determine critical quality limits
-Establish monitoring procedures
-Establish deviation procedures
-Establish verification procedures
-Establish Record Keeping
Now are these different than the ones that would be in the already implemented Food Safety Manual or would they stay the same for quality?
Thanks.
Eh... having just audited my old system prior to their unannounced audit back in Massachusetts, there is a lot more different than I expected.
They still got a 97 though :spoton: Food fraud is something they finally brought in, and their auditor was way more strict than my three BRC auditors.
Nicole,
Welcome to the forums. There is plenty of information that you can find in here by our fellow experienced IFSQN users.
There is a dedicated forum for SQF related issues.
Assuming that you are working in a Food Manufacturing facility (not packaging ) , please refer to the following link by Tony which explains the key changes in the new SQF edition 8. Since you are already SQF certified most of the docs and requirements will be already in place.
http://www.ifsqn.com...e-sum/?p=111577
Good Luck with your new role.
It sounds like your timeline is about a year. I had a similar case study with a source that was shifting from GMP audits to SQF audits. Would you like my assistance because I can certainly help and maybe discuss during a conference call?
Thank you all so much for the guidance. It is much appreciated. While I was going through some of the links on some posts, I found a really helpful checklist. Some of the things listed on the checklist was to -Determine critical quality points
-Determine critical quality limits
-Establish monitoring procedures
-Establish deviation procedures
-Establish verification procedures
-Establish Record Keeping
Now are these different than the ones that would be in the already implemented Food Safety Manual or would they stay the same for quality?
Thanks.
Hi Nicole,
Yes. One set are for Safety, the other set are for non-Safety.
It sounds like your timeline is about a year. I had a similar case study with a source that was shifting from GMP audits to SQF audits. Would you like my assistance because I can certainly help and maybe discuss during a conference call?
That would be great, if you wouldn't mind.
It sounds like your timeline is about a year. I had a similar case study with a source that was shifting from GMP audits to SQF audits. Would you like my assistance because I can certainly help and maybe discuss during a conference call?
Hi QSP,
Are you trolling for customers by any chance ??
I try to render help wherever needed as these issues are part of my industry focus. It wouldn't be possible to troll for customers here -- issues are too vast. These problems cannot be solved easily and very often require in-depth communication.