SQF Food Safety Manual Annual Review of Policies and Procedures
Can anyone share how they conduct there annual review of the SQF Manuel?
We have 3 large binders that hold all policy's/controlled documents. We have gotten away with a document in the front of the binders that says "the policy's and procedures in this book have by reviewed by XXXX and on this date XXXX." But technically we are not reviewing all information in the manuals in one day.
We do hold monthly SQF meetings that cover Complaints, Internal Audit Findings, CAPAs, Environmental/Micro, other general topics and follow ups.
Our internal audits are conducted using the code format. An element is audited every couple of weeks and carried out with corrective actions.
And we have a quarterly management review that covers changes to FSMS policies, procedures, specifications, FSP, HACCP, Environmental, Pest Control, Finished product testing, Mock Recalls, Vendor Evaluation, internal & external audits, GMPs, complaints, Hold Log.
From my experience the auditor has always requested 1 date the policy's and procedures were reviewed.
I am looking forward to hearing how others do there annual review of there Food Safety Manuel's.
one way to accomplish this is during your internal audit. My opinion is that your internal audit should cover your entire program. During this time your would review everything. it appears that you might be doing this but im not sure what you mean by auditing each element every other week.
That is a great idea!
And sorry for the confusion, what I meant was section (2.1, 2.2, 2.3 etc.)
I perform reassessment procedures over the course of the entire year, that allows me to review each and every policy and procedure (and associated docs)
make yourself an annual calendar and then go through all your policies and procedures and put them in a month of your choosing
I use CFIA's reassessment docs, because A) i like them and B) they are easy to explain to an auditor
NOTE: SQF requires more than 1 person to perform the "internal audit" so for those portions, they are split amongst 4-5 people
this link will get you the download https://www.cmc-cvc.... Procedures.xls
you can then change it to suit you