From the SQF Website - A Quick 10-Point Checklist for Managing Risks to Food Safety in a Storage & Distribution Environment
1. Implement an Effective Storage Plan
Ensure the plan considers the safe, hygienic storage of ice, food products, packaging, equipment, and chemicals.
Review and approve all product handling and storage requirements to include temperature, storage, packaging, handling, and transportation requirements.
2. Manage Your Storage & Distribution Practices to Seperate Food Types
Store raw foods separately from ready-to-eat foods to prevent cross-contamination and allergen cross-contact.
Use designated storage areas for products containing food allergens, chemicals, and non-food items.
3. Monitor and Record Storage Temperature Controls for All Products
Ensure refrigeration units are calibrated and function correctly.
Have procedures in place for handling temperature excursions and documenting corrective actions.
Have a plan in place for emergencies such as power outages or equipment failure.
4. Incorporate a Robust Pest Prevention Program
Conduct regular inspections for signs of pests.
Implement pest prevention measures.
Seal entry points and ensure all food storage areas are clean and free from cracks or holes to discourage entry of pests.
5. Develop a Food Defense Plan
Restrict access to storage areas and implement security measures.
Train employees on recognizing and reporting suspicious activities.
Reference how to develop a food defense plan in line with SQF requirements.
6. Set Up and Manage a Stock Rotation Program
Clearly mark expiration dates and ensure visibility for easy monitoring.
Establish a robust First-In-First-Out (FIFO) system.
Regularly check and rotate stock to minimize expired products.
7. Develop and Follow a Cleaning and Sanitation Schedule
Regularly clean and sanitize storage areas, including floors, shelves, and containers.
Use approved food safe cleaners and sanitizers and train staff on proper cleaning and sanitizing procedures.
8. Provide Employee Training
Provide comprehensive training on food safety practices, including good personal hygiene practices, temperature control, cleaning and sanitation, and pest control practices.
Conduct regular refresher courses to keep employees updated on best practices.
Document all training sessions and ensure records are up to date.
9. Conduct Transportation Checks
Inspect vehicles used for transporting food prior to loading to ensure they are clean, in good repair, free from odor, and able to maintain appropriate temperatures during transport.
Apply good practices during loading, transport, and unloading of food products to protect against contamination from biological, chemical, or physical hazards and temperature abuse.
10. Organize Your Documentation and Record Keeping
Maintain detailed records of all food safety procedures and activities.
Keep records of temperature logs, cleaning schedules, pest control measures, and employee training.
Maintain accurate inventory records for traceability and recall purposes.
‘Once you are ready to get started with a comprehensive food safety management system, we encourage you to consider the SQF Code for Storage and Distribution, Edition 9.’
Regards,
Tony
