I work for a winery who produces and bottles all our products and we are going for SQF Certification. My question is about our Product Release Policy, and more specifically how deep does our Product Release Policy have to go. Below are my main questions:
1) Does our release policy only need to address Food Safety hazards, or does it also need to address food Fraud? For example, we perform post-bottling analysis to make sure the alcohol matches TTB Label standards
2) Part of our release process requires my position to actually review Lab results and signoff on them. The Lab tech is SQF Certified, so can she approve of that portion herself, or is secondary verification required?
My previous company had a very straight forward release process. I would fill out a spreadsheet for each bottling and identify if there was any type of HOLD. Once the product passed Micro, I would release the product as long as there was not any type of HOLD. Wine is a VERY safe product.
Basically I'm trying to find the most efficient way to comply with this code. I'm already super busy and need to create as efficient a release system as possible.