4 replies to this topic

[dashnishad]

Hello,

 

I have been following this forum for a while after starting a new role as a quality coordinator for a vinegar manufacturing factory. I have been assigned a task to incorporate/prepare an internal audit schedule. I have created a list of things using SQF version 9 but I also have to add Organic and HALAL into it as well.

 

I would be very grateful if anyone can give me some ideas on how I can incorporate those into my internal audit schedule.

 

Any help will be appreciated.

 

Thanks :)

[Tony-C]

Hi dashnishad

 

 

Welcome to the IFSQN forums.

 

To integrate Organic & Halal into your current Internal Audit Schedule I would take the Organic & Halal Standards you are working to and carry out a gap analysis on your Internal Audit Schedule to decide what requirements are missing from that schedule and then add/integrate them into a revised schedule.

 

Kind regards,

Tony

[Scampi]

When you're performing your approved supplier audit, include organic and halal vendors 

 

If your flavouring the vinegars, ensure your auditing those suppliers as well

 

 

Is everything you produce HALAL and organic or only some items?

[aldehit75_murat]

Check your purchase with the question list. Add ioc smiic 1 requirements to these questions (example: does it contain ethyl alcohol? İs the supplier confirmed with msds,tds,sds?

 

[Ryan M.]

Those should fall under Identity of Preserved Foods in SQF Quality Code (if you are certified for Quality).

 

If not, simply add those into your internal audit schedule and use the organic requirements and Halal requirements to audit against.  For those it is mainly a documentation and records exercise more than anything; you could incorporate site inspection to ensure Halal and Organic items are properly labeled.