What's New Unreplied Topics Membership About Us Contact Us Privacy Policy
[Ad]

Wondering if I need seperate SQF site certification.

Started by , Yesterday, 10:20 PM
1 Reply

I work for a food manufacturing facility. We have recently decided to lease a warehouse to store finished goods and raw materials at. Management and SQF Practitioner all work on site at the manufacturing facility, but we will hire and train employees to work at the offsite warehouse and complete occasional visits and internal audits. The issue is that the warehouse will be 2 hours away from the food manufacturing facility. Can I certify the site under my current SQF food manufacturing code, or will I need to pursue a separate warehouse SQF certificate? How would I handle audits when the 2 sites are 2 hours away from each other? Would I need a separate SQF Practitioner for the warehouse?

Share this Topic
Topics you might be interested in
Looking to replace my dust mop handles and wondering if anybody can point me in the direction of something other than wood? Wondering how you are developing your Preventative Control Plan? Just wondering if there are any chefs/caterers around? Just wondering why Reheating (not cooking) is always included as a CCP Wondering if Home made Ice cream is High risk or High care product?
[Ad]

You'll need a separate certification -  for storage and distribution.

 

You can use the same SQF Practitioner from your facility as the main Practitioner but will still need someone at the storage facility (a backup SQF Practitioner.)

 

You need a back-up there regardless - While I have had clients that do this, considering it is 2 hours away and not just down the road, I would suggest having a key Practitioner at that site as well - You will have to have a back-up anyway, so might as well go ahead and designate another Practitioner there.

 

Frankly one location is enough, 2 can be grueling.

 

https://www.sqfi.com...nd-distribution


Similar Discussion Topics
Looking to replace my dust mop handles and wondering if anybody can point me in the direction of something other than wood? Wondering how you are developing your Preventative Control Plan? Just wondering if there are any chefs/caterers around? Just wondering why Reheating (not cooking) is always included as a CCP Wondering if Home made Ice cream is High risk or High care product?