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Transitioning from BRC to SQF

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FoodsafetyQA

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Posted 22 April 2024 - 05:20 PM

Hello Everyone,

 

As a result of the recent acquisition, our corporate has decided to move to SQF from BRCGS. Our BRC Audit just ended with a good score. In my role as QA manager, what training/certifications should I take to ensure smooth transitions. Please let me know if there are any other feedbacks or notes that I should be aware of. Our audit was only under category-14 since we are a bakery.

 

 



Scampi

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Posted 22 April 2024 - 05:42 PM

SQF is less rigid than BRC   what you currently have should be more than sufficient


Please stop referring to me as Sir/sirs


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PieGuy191

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Posted 25 April 2024 - 12:51 PM

Even better is that you can download the SQF requirements for free from their website.



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Hoosiersmoker

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Posted 25 April 2024 - 02:01 PM

Download the SQF code for your industry and look at the guidance documents if you get stuck on anything. I think you'll find since they are both benchmarked the same, you'll have all the same components described and listed a little differently but basically the same.



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mgourley

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Posted 25 April 2024 - 05:01 PM

You should complete a training course for SQF Practitioner.

 

Marshall



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SQFconsultant

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Posted 25 April 2024 - 08:00 PM

It's pretty much an easy peasy transition - just remember to take out the BRC letters and replace with SQF and you'll be all set.


All the Best,

 

All Rights Reserved,

Without Prejudice,

Glenn Oster.

Glenn Oster Consulting, LLC -

SQF System Development, Implementation & Certification | eConsultant | Internal Auditor Training

http://www.GCEMVI.XYZ

https://glennoster.website3.me/

 


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Tony-C

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Posted 26 April 2024 - 05:51 AM

Hello Everyone,

 

As a result of the recent acquisition, our corporate has decided to move to SQF from BRCGS. Our BRC Audit just ended with a good score. In my role as QA manager, what training/certifications should I take to ensure smooth transitions. Please let me know if there are any other feedbacks or notes that I should be aware of. Our audit was only under category-14 since we are a bakery.

 

Hi FoodsafetyQA,

 

A changeover should be fairly easy as SQF tends to be less stringent than BRCGS.

 

SQF requirements are outlined in SQF Food Safety Code: Food Manufacturing, Edition 9 which is free to download. There are also guidance documents that are free to download here.

 

SQF requires a primary and substitute SQF practitioner and you to demonstrate knowledge of the code by competence or training. Relevant info regarding knowledge/training is posted below.

 

PART A: Implementing and Maintaining the SQF Food Safety Code: Food Manufacturing

2.1 Training (optional)

An “Implementing SQF Systems” training course is available online and through the SQFI network of licensed training centers. SQF practitioners, who are responsible for designing, implementing, and maintaining the requirements of the SQF Food Safety Code: Food Manufacturing, are encouraged to participate in a training course. The “Implementing SQF Systems” training course is not mandatory for SQF practitioners but is strongly recommended.

Details of the training courses are available at sqfi.com.

SQF practitioners are required to successfully complete HACCP training that is a minimum two-day duration and assessed.

Training in other food industry disciplines, Good Manufacturing Practices (GMP), and Internal Auditing may also be beneficial, and licensed SQF training centers can provide details about the other training courses they provide.

 

Note, the SQF Code also states: Although training is recommended, you can train yourself by downloading the SQF Food Safety Code: Food Manufacturing from sqfi.com free of charge and applying it to your industry sector, site, and processes.

 

Your site will need a designated primary and substitute SQF practitioner, the requirements for which are laid out in clause 2.1.1.5:

The primary and substitute SQF practitioner shall:

i. Be employed by the site;

ii. Hold a position of responsibility related to the management of the site's SQF System;

iii. Have completed a HACCP training course;

iv. Be competent to implement and maintain HACCP based food safety plans; and

v. Have an understanding of the SQF Food Safety Code: Food Manufacturing and the requirements to implement and maintain an SQF System relevant to the site's scope of certification.

 

Also pay attention to the requirements of clause 2.9.2 Training Program (Mandatory), which you will more than likely covered off with your current system.

 

Kind regards,

 

Tony



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