5 replies to this topic

[cookielady3]

Sorry, this may seem like a dumb question...but when considering SQF, and the programs or policies involved in module 2 and 11, how many are there?  I am overwhelmed by reading the code and the elements w subelements.  If I could just have a simple list of what programs need implementing, I could understand those and move forward.  Also, with each policy I need an SOP?  One last question, I have a list of what documentation I need daily.  Does anyone have a comprehensive list of what I need daily, weekly, monthly ect to keep it all straight? I am a small business owner.  I purchased a software for the policies to be kept in one place but now realize without a proper understanding of what it says and what is expected, I am more overwhelmed than ever.

[Scampi]

Have you taken any HACCP training yet?  I would suggest that you start at the beginning.............and that's HACCP

 

Until you've wrapped your head around that, reaching for SQF will remain looking like Mt Everest in winter with hurricane winds!

 

Yes, each thing that you do will need either an SOP, a written policy or a written plan (depending on what part of the code you're dealing with)

 

Each policy or plan probably has a document attached to it, where you'll record the monitoring you said you would do in the aforementioned documents

 

https://www.foodsafe...now-about-haccp

 

There's lots of great assistance here  (and we're happy to help) but each facility is different, so we can only help in "general" terms

 

I would suggest you return the software and stick to paper for now!

[cookielady3]

Scampi,

 

Thank you.  I agree and wish I could return it. BUT it is here.  I am familiar w HACCP and took the course but at the same time I took SQF class.  It was so much information with no real designated map for progress and therefore I am at the bottom of the mountain.  I will review HACCP and start from there.  

[kingstudruler1]

Scampi,
 
Thank you.  I agree and wish I could return it. BUT it is here.  I am familiar w HACCP and took the course but at the same time I took SQF class.  It was so much information with no real designated map for progress and therefore I am at the bottom of the mountain.  I will review HACCP and start from there.

cookie

You may want to find a consultant. It wont be inexpensive. I know a few if you want to go that way.
I have created many food safety programs for start ups and
distressed programs. I try to mentor help a few people as I can as a way to give back. If you would like more help than
is available here or other places, please feel free to contact me.

[SQFconsultant]

It can be quite the undertaking and really the SQF implementation training is nice, but little practical for the work at hand.

 

While we turn a full system build in about 25 days, I understand that many choose to DIY.

 

If I were you, I would go over the SQFI website and grab a copy of the most recent audit format for your modules - get both the ones for the desk audit and the certification audit and look thru those to get a grip on what will apply and what may not apply.

 

Then I'd be running an SQF Gap Analysis by either yourself/staff or by a consultant on a remote or on-site basis and at the same time ensure that you have an internal auditor training program in place - that way you can fine tooth your own organization and create from that all a path forward.

 

That's my 5 cents from doing these for the past 14 years.

[Spidey]

Eurofins sells SQF templates.  They aren't one size fits all, but they were extremely helpful for me when I was prepping my facility for SQF.