Hi YNA QA,
I am somewhat surprised that an SQF Auditor asked for a HACCP Plan when the SQF Code predominantly refers to Food Safety Plans
Some background to this topic for perspective:
The SQF Food Safety Code: Food Manufacturing – System Elements requires compliance with food safety regulations and Codex Alimentarius Commission HACCP guidelines:
220.127.116.11 Where food safety regulations in the country of production and destination (if known) prescribe a food safety control methodology other than the Codex Alimentarius Commission HACCP guidelines, the food safety team shall implement food safety plans that meet both Codex and food regulatory requirements.
SQF Definition of Food Safety Plan: As described in the SQF Food Safety Codes, a prepared plan based on the CODEX HACCP method that includes process controls at control points in production to monitor product safety, identify deviations from control parameters and define corrections necessary to keep the process under control.
For organizations where FSMA is applicable:
PART 117—CURRENT GOOD MANUFACTURING PRACTICE, HAZARD ANALYSIS, AND RISK-BASED PREVENTIVE CONTROLS FOR HUMAN FOOD
§117.126 Food safety plan.
(b) Contents of a food safety plan. The written food safety plan must include:
(1) The written hazard analysis as required by §117.130(a)(2);
(2) The written preventive controls as required by §117.135(b);
(3) The written supply-chain program as required by subpart G of this part;
(4) The written recall plan as required by §117.139(a); and
(5) The written procedures for monitoring the implementation of the preventive controls as required by §117.145(a)(1);
(6) The written corrective action procedures as required by §117.150(a)(1); and
(7) The written verification procedures as required by §117.165(b).
SQF Definition of HACCP Plan: A document prepared in accordance with the CODEX HACCP method to ensure control of hazards which are significant for food safety or the identification of quality threats for the product under consideration.
I don’t see why anyone would have a separate HACCP Plan when clearly all the requirements can be included in a Food Safety Plan.