SQF 11.2.9.1 - Specs and requirements for equipment, utensils etc.
Started by kdiamond2011, Jan 08 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!
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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.
Where to Find Section 403(i)(2) of the FD&C Act and How It Relates to Labeling Requirements
Acceptable limits for equipment and employees hand swab
Costco Food Safety Supplier Requirements
Alternative Food-Grade Tubs for Dry Cleaning Powder Equipment
Housekeeping Standards – Brooms and Cleaning Equipment Under BRCGS S&D
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