What's New Unreplied Topics Membership About Us Contact Us Privacy Policy
[Ad]

SQF Food Safety Plan for Distribution Facility

Started by , Apr 27 2022 07:28 PM
2 Replies

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!  

 

 

Share this Topic
Topics you might be interested in
Food Safety Culture Performance How would you rate the food safety culture in your workplace? Broker of ambient food ingredients with NPD kitchen vs HACCP Why do you have a food safety culture plan? Example of How to Assess Your Food Safety Culture
[Ad]
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.
1 Thank

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.

1 Thank

Similar Discussion Topics
Food Safety Culture Performance How would you rate the food safety culture in your workplace? Broker of ambient food ingredients with NPD kitchen vs HACCP Why do you have a food safety culture plan? Example of How to Assess Your Food Safety Culture Securing Management and Employee Buy-In for Effective Food Safety Training Securing Management and Employee Buy-In for Effective Food Safety Training Securing Management and Employee Buy-In for Effective Food Safety Training Focus groups for food safety culture My Journey with Safe Food Handling Practices – From the Kitchen to Nationwide Training