SQF Code for Production of Bacon Wrapped Scallops

Dear IFSQN members ,

I am new to SQF , and currently looking to implement SQF for an organization that prepares bacon wrapped scallops . I am familiar with BRC and have gone through the clauses which seem quiet similar.

The process is simple , We receive chilled scallops and chilled bacon. Manually wraps bacon on scallops and blast chill and pack them frozen.This product is still raw and has cooking instructions on label. 

Please let me know what is the  FSC code for this process 

Greetings Kumar,

I am referencing SQF 8.1 as that is the current enforced code.  I have not yet downloaded and read 9 because I'm a slacker.

I believe these are the sections you will need to look at:

Under the SQF code for food manufacturing:

You will need to account for Section 2 SQF System Elements for Food manufacturing

Section 8 Processing of Manufactured Meats and Poultry

Section 9 Seafood Processing.

Module 11: GMP for processing of food products

I believe that would be all the sections you would need to follow.  You can always contact SQF directly or a CB and ask them as well.

I have not specifically worked in a process you have described but this is the best information I can give you with the experience I have.  If you look on page 15 of the code for 8.1 (I don't have the specific reference for edition 9) there is a chart that gives which sections correspond with different types of food operations.

Best of luck,

Mr. I

Thank you for your response.

Greetings Kumar,

 

I am referencing SQF 8.1 as that is the current enforced code.  I have not yet downloaded and read 9 because I'm a slacker.

 

I believe these are the sections you will need to look at:

 

Under the SQF code for food manufacturing:

You will need to account for Section 2 SQF System Elements for Food manufacturing

Section 8 Processing of Manufactured Meats and Poultry

Section 9 Seafood Processing.

Module 11: GMP for processing of food products

 

I believe that would be all the sections you would need to follow.  You can always contact SQF directly or a CB and ask them as well.

 

I have not specifically worked in a process you have described but this is the best information I can give you with the experience I have.  If you look on page 15 of the code for 8.1 (I don't have the specific reference for edition 9) there is a chart that gives which sections correspond with different types of food operations.

 

Best of luck,

Mr. I