2 replies to this topic

[SJ_LPCR]

I have a question regarding Food Safety Plans for a public warehouse. We were advise by the auditor for our SQF certification that we would require a Food Safety Plan for each customer. Considering we only store and transport items from our warehouse, we could potentially have many short term customers, or long-term customers with hundreds of products.  I am trying to think about the best way to adhere to the SQF requirements without being impractical as we only store and ship finished/packaged dry foods and non-hazardous items.  It seems to make more sense to do a Food Safety Plan per type of item than per each customer, (e.g. animal feed). I am new to the food industry, so any advise or insight will be greatly appreciated!  

 

 

[SQFconsultant]

I think this is a miss call by the auditor.

Contact your CB and have the applicable code # from your storage/distributiob manual and dont start doing the work before you call.

[sqflady]

Break your materials down into three categories - refrigerated goods, frozen goods, dry/ambient goods.  Create your food safety plan based upon these three key components.  For your hazard analysis, group your ingredients into categories as well.  We distribute primarily ingredients for cheese making.  I have categories such as cultures, colors, dairy powders, emulsifying salts, enzymes, flavors, food contact packaging, oils, processing chemicals, etc.  We only have one food safety plan here and have had no problems.