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New to Food Safety Storage - HACCP needed?

HACCP;SQF;Storage

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ahinojosa

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Posted 16 December 2021 - 10:16 PM

Hello community,

 

I have been on the safety and risk management side of the transportation business for over 26 years, but was just thrown into the Food Safety pond recently. We're going SQF at our storage and distribution center, and I'm wondering if we need a HACCP plan. We receive finished, packaged product on pallets that are shrink-wrapped.

 

I appreciate your help!



Snickerdoodle

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Posted 17 December 2021 - 01:01 AM

Yes, you will need a Food Safety Plan (2.4.3) under the new SQF Ed. 9

https://www.sqfi.com...nal-w-Links.pdf



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Scotty_SQF

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Posted 20 December 2021 - 06:07 PM

Hello.  Yes you would, but sounds like it would be straightforward for you.  Just as simple as receiving, storage and shipping.  Make sure you use a some sort of risk analysis as well.  Hope this helps.



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Charles.C

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Posted 21 December 2021 - 06:33 AM

Hello community,

 

I have been on the safety and risk management side of the transportation business for over 26 years, but was just thrown into the Food Safety pond recently. We're going SQF at our storage and distribution center, and I'm wondering if we need a HACCP plan. We receive finished, packaged product on pallets that are shrink-wrapped.

 

I appreciate your help!

Hi ahinojosa,

 

Can try -

 

https://www.ifsqn.co...any/#entry82622

https://www.ifsqn.co...age/#entry77986


Kind Regards,

 

Charles.C


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tahoeskier

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Posted 23 December 2021 - 04:17 PM

Hello community,

 

I have been on the safety and risk management side of the transportation business for over 26 years, but was just thrown into the Food Safety pond recently. We're going SQF at our storage and distribution center, and I'm wondering if we need a HACCP plan. We receive finished, packaged product on pallets that are shrink-wrapped.

 

I appreciate your help!

HACCP all depends on what type of food your are storing and the temperature.  You can get away with a simple one if it is all ambient but will need more details if temperature controlled for food safety.  Be sure you also have someone on site who has HACCP training as you will need to show this for your audit.  I have completed many of these if you need further assistance.






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