4 replies to this topic

[Nemo's Friend]

We are a label/packaging company and serve many medical device companies and have a very rigorous ISO 9001 program. I have been asked to seek out a food safety program (GFSI). I am very familiar with SQF and have implemented this twice at two different companies, however, my concern with going SQF and also having an ISO 9001 program is that I will have to upkeep two different programs. 

 

Looking for suggestions on how I will merge these two programs together if we decide to go with SQF (food safety management only), or if the FSSC 22000 would be a better fit? 

 

Thanks for taking the time to read and respond! 

[Evans X.]

Greetings,

 

Don't worry so much about the implementation. Point of ISO 9001 was to be so adaptable that it could be integrated with almost every other certification you would like later (like 14001, 45001, 22000, and even GFSI). It acts as a basis for general quality. If you search it a bit more you will see that in your case ISO 9001 and 22000 have even the same structure, just adding the extra requirements of ISO 22000. So, since GFSI standards also have quality sections in addition to the food safety requirements, you just take those and add them to your existing 9001 (eg management review, internal inspections, corrective actions etc) and then you also add the food safety parts. It is crucial though to have a full knowledge of which parts of SQF or FSSC you integrated in ISO 9001, so that you don't go searching where is what during an inspection.

 

Regards!

[SQFconsultant]

If your company is used to/steeped in ISO the better fit would be FSSC 22000.

[G M]

Whichever standard you move toward, I wouldn't maintain two separate programs.  Many of the policies and documents can simply have a Compliance section, and within that note which elements of all the standards it brings you into compliance with.  

 

This example is from one of our HACCP plan documents.

 

Compliance with:

1. Code of Federal Regulations, Title 9, Chapter III, Subchapter E, parts 417.2 and 417.3;
2. SQF Edition 9, Food Safety Code for Manufacturing, 2.4.3 Food Safety Plan;

 

[Nemo's Friend]

Whichever standard you move toward, I wouldn't maintain two separate programs.  Many of the policies and documents can simply have a Compliance section, and within that note which elements of all the standards it brings you into compliance with.  

 

This example is from one of our HACCP plan documents.

This is a great idea! Thanks for sharing!