2 replies to this topic

[ChefKris]

Hello everybody,

 

I am currently preparing for my SQF audit in July. However, we are going to forward with using a co-packer for a few of our products. But, I am having a difficult time finding how to incorporate a co-packer into my HACCP plan and could use some help.

 

1) How do I incorporate a co-packer into my HACCP plan?

2) Do I need to create a new Process Flow that now includes the co-packer?

3) Since it is our product, would all ingredients need to go through my Approved Supplier Program?

 

I feel like I need to treat this as if it is a product that we are making in our facility but, I'm not sure.

 

Any and all help is appreciated.

[Setanta]

Hi ChefKris!

 

I get where you would think that HACCP would cover this, but HACCP is about the hazards in your process. You will want to cover this is your Contract Manufacturer SOP, but your co-packer should have a GFSI audit and HACCP plan of their own.

[Tony-C]

Hi ChefKris,

 

The co-packer will need to develop/own the HACCP plan for the product they are contracted to pack. You will need to approve/manage your co-packer as per the requirements of the SQF Food Safety Code 2.3.3 Contract Manufacturers:

'2.3.3.1 The methods and responsibility for ensuring all agreements with contract manufacturers relating to food safety, customer product requirements, their realization, and delivery shall be documented and implemented.

2.3.3.2 The site shall establish a method to determine the food safety risk level of contract manufactured product and shall document the risk. The site shall ensure that:

i. Products and processes of co-manufacturers that are considered high-risk have undergone an audit by the site or third-party agency to confirm compliance with the SQF Food Safety Code: Food Manufacturing and regulatory and customer requirements;

ii. Products and processes of co-manufacturers that are considered low-risk meet the requirements of the SQF Food Safety Code: Food Manufacturing, or other GFSI benchmarked certification programs, and regulatory and customer requirements; and

iii. Changes to contractual agreements are approved by both parties and communicated to relevant personnel.

2.3.3.3 Contractual agreements with third party storage and distribution businesses shall include requirements relating to customer product requirements and compliance with clause 2.3.3.2 of the SQF Food Safety Code: Food Manufacturing. Contractual agreements shall be approved by both parties and communicated to relevant personnel. The site shall verify compliance with the SQF Code and ensure that customer and regulatory requirements are being met at all times.

2.3.3.4 Records of audits, contracts, and changes to contractual agreements and their approvals shall be maintained.'

 

Also see SQF Contract Manufacturers Edition 9 Guidance Document

 

SQF Food Safety Code Appendix 2: Glossary:

Contract Manufacturer (or co-man, co-manufacturer):

‘Facilities that are contracted by the SQF certified site to produce, process, pack and /or store part of or all of one or more products included in the site’s SQF scope of certification. In some cases, a product may be manufactured interchangeably at the certified site and by the contract manufacturer. In other cases, a contract manufacturer may only be used intermittently to fulfill or supplement the certified site’s production. Contract manufacturers must follow the requirements outlined in the SQF Food Safety Code.’

 

Kind regards,

 

Tony