SQF 11.2.9.1 - Specs and requirements for equipment, utensils etc.
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!
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.