How to Update SQF Certification When Expanding from Lettuce Packing to Salad Bowls
Hi Guys I work in a vertical farm which has SQF certification for primary production which involves packing lettuce in bags. Business wants to start salad bowls packaging inside the same facility and it wants to update the SQF certification. Please advise below.
1. Do I have to update the current HACCP plan or make a new HACCP plan for packaging side
2. Once I get the HACCP plan reviewed, should I call for SQF audit straight away or have to wait for enough records to be ready for the audit.
3. If any one has done these before can you send me some sample HACCP plan, Forms used to manage allergens (as salad bowl will involve salad dressing, biscuits and possible bacon).
4. Please send me if possible risk assessment involved to include packaging salad bowls possibly environmental swabs required, and other micro testing requirements for biological hazards.
This is a change in scope, so you need to reach out to your CB to have that done and they will assist with the change in audit
I would add a second HACCP plan as your introducing a chemical hazard (allergens) which I gather you do not currently have
You should probably be adding e coli and listeria to your enviro swab schedule
Don't forget, you also now will need to be able to trace all of the ingredients back to the manufacturer, so you need a clear batch record of some description that tells you what you used when
Number of HACCP plans is an interesting question. I am a big believer in modular plans. If your receipt, washing etc of leaves is the same, I wouldn't replicate that but I'd start a new flow which links with your existing flows and branches off it for packing but also has some additional detail and requirements on receipt, transfer etc.
I didn't realise other countries didn't require trace back to manufacturer. Certainly the case in the UK and has been for some time. I agree though that you've now got higher risks from allergens, I would have thought you'd already be testing for Listeria and E Coli if the salad was washed but certainly should be now. You'll also want to be looking at the pH control of the salad dressing. If you're using sachets, it's such a hot spot for mix ups in my experience so if you have different recipes, please try and either make them SO different they can't be confused or so similar that it's the other ingredients which are changed. Last thing you want is two different sachets of a creamy looking dressing and one has mustard in it and the other has celery or something. You know EXACTLY what will happen.
Hi galisuman,
:welcome:
Welcome to the IFSQN forums.
This is a basic example: Sample Food Safety Plan meets BC Regulatory Requirements Mixed Green Salad
As per previous posts you will need to control the other additions.
Kind regards,
Tony
I didn't realise other countries didn't require trace back to manufacturer. Certainly the case in the UK and has been for some time.
Almost every developed nation has a requirement for this, and since poster mentioned SQF, it is a requirement for them as well
Thank you all for sharing your feedback.
Thank you all for sharing the information