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SQF - Specs and requirements for equipment, utensils etc.

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#1 kdiamond2011


    Grade - AIFSQN

  • IFSQN Associate
  • 27 posts
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  • United States
    United States

Posted 08 January 2019 - 08:11 PM

Hi All,


I find this section to be very confusing. Do I need to create individual specs for each piece of equipment that we use? I am working on adding into our current SOP details about only purchasing equipment that meets certain standards and that has been assessed from a food safety standpoint. What have you all done for this code section?


Thank you!

#2 MsMars


    Grade - PIFSQN

  • IFSQN Principal
  • 606 posts
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  • United States
    United States
  • Gender:Female

Posted 08 January 2019 - 08:15 PM

I've always written up a general SOP for utensils/equipment that states that purchases must be approved by Quality, must meet food safety standards, must be made of food-safe materials suitable for the purpose, etc. 

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