5 replies to this topic

[mouhmb14]

Hello everyone,

I was previously working in the quality field, and I have recently been assigned a new role in food safety. However, this position has just been established in the factory, and I am not sure where to begin.

I would appreciate your advice on:

• Key steps to build a food safety program from scratch.
• Tools or frameworks (like HACCP or ISO 22000) that are essential for food safety management.
• How to align food safety practices with existing quality processes

Any resources, tips, or experiences would be incredibly helpful!

Thank you in advance!

 

 

[SQFconsultant]

I think you company should get one of the systems from here that will help you to set up a program and then also get one of their consultants to assist with any rough spots so that in effect they are also teaching you through the process. 

[Tony-C]

Hi mouhmb14,

 

 

Welcome to the IFSQN forums.

 

As per Glenn’s post, the IFSQN offer a range of Food Safety Management System Implementation Packages here.

 

Each implementation package includes:

Food Safety Management System Procedures - A Comprehensive set of editable food safety management system documents compliant with the standard

Food Packaging Safety Management System Record Templates

GMP/Prerequisite Programmes Manual - A comprehensive set of editable prerequisite programmes/good manufacturing practice documents compliant with the standard

Supplementary HACCP Documentation including the Unique HACCP Calculator

PowerPoint Training Presentations including HACCP and Internal Auditor/GMP Inspections

Sample PRP Verification/Validation Records

Start-Up Guide

Implementation Workbook and Guidance

Free technical support via e-mail until you achieve certification

& Much more! See the product brochures for more details of the contents.

 

As the packages come with technical support, it is very rare that additional consultancy is required to achieve certification once you have purchased an implementation package.

 

Kind regards,

 

Tony

Edited by Tony-C, 17 December 2024 - 04:08 AM.

[MDaleDDF]

If you're starting a system from scratch, I agree with Glenn, and go with a consultant.   It will make it hugely easier and be worth every penny to help you get the ball rolling.   We're a small place and I still use my consultant for internal audits, because I can't audit myself.

[Scampi]

Starting from scratch is a job best left to someone with years of experience. Your quality role will help you, but understanding regulatory, GFSI requirements etc is like learning a new language

 

Use a consultant--but work WITH them so you can learn, do not off load this 100%

[jfrey123]

Starting from scratch is a job best left to someone with years of experience. Your quality role will help you, but understanding regulatory, GFSI requirements etc is like learning a new language

 

Use a consultant--but work WITH them so you can learn, do not off load this 100%

 

Exactly what I would've said.  Consultant will likely have a template and experience to shape your existing SOP's into a unified and cohesive FSQMS to cover whatever GFSI program your company is seeking to achieve.  While the consultant is there to back your requests, get them to recommend you be sent for certifications you need.  HACCP, PCQI, etc.  They can help guide what you need, and your new role will need some letters after your name to have any teeth.

 

For my first job in food, I was hired to be a "computer guy" who could reformat 20 year's worth of crappy word docs into the template their consultant was providing.  They locked me in a room with him for 2 months, and I came out named as the Quality Supervisor overseeing an entire program in my newly created QA department of 1 person.  I ended up becoming lifetime friends with this consultant, next job was joining him as a partner in his company, and now I'm about 13 years in and still working closely with him where we both got picked up in a corporate role overseeing 8-10 facilities.