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11.6.4 Implementation Guidance
Guidance for Developing, Documenting, Implementing,
Maintaining and Auditing an SQF System
SQF Code, Edition 7.1 – Module 11: Food Safety Fundamentals – Good Manufacturing
Practices for Processing of Food Products
© 2013 Food Marketing Institute 53
SQF Code Module 11 Guidance
Document
What does it mean?
Cleaning chemicals, pesticides, agricultural chemicals, lubricants, oil, grease, boiler chemicals, etc. plus
any other toxic substances must be stored in designated separately secure storage areas.
What do I have to do?
There must be clearly visible means of separation of these groups of chemicals or toxic substances. They
must not be stored on the same shelf or above each other on the same rack. Pest management chemicals
shall be stored separate from cleaning chemicals and separate from engineering chemicals. Bulk containers of
hazardous chemicals or toxic substances must have sufficient spill-proof procedures that ensure that no cross
contamination can occur. There must be signage indicating this area is a hazardous chemical storage area.
Chemical delivery systems installed in manufacturing areas will be clearly labelled to identify their use and all
chemical containers connected to these systems will remain connected while in use and identified through
proper labels. Only personnel who have been properly trained in the use of the system will be authorized for
access and use of the system.
Chemical storage areas must comply with local or national regulations, be designed to contain spillages, and
be ventilated, secure and lockable. Only approved and authorized chemicals are to be stored. An inventory of
stored chemicals must be available at all times.
Chemicals must be stores in their original containers or transferred to specifically designed bulk storage units
that are correctly labeled.
Utensils, tools or equipment used for food product must not be stored in the same room as hazardous
chemicals.
The supplier must ensure that Material Safety Data Sheets (MSDS) are readily available and accessible to
personnel handling or coming into contact with hazardous chemicals. The supplier must also ensure that
personnel have been trained in the safe handling and use of all hazardous chemicals in use on site as required
by legislation.
Please refer to 11.2.11.5 for pest control chemicals and 11.2.13.6 for cleaning chemicals.
11.6.4 Auditing Guidance
This element will be audited as part of each facility audit through observation and interviews with
operators, cleaners and pest control personnel. Evidence may include:
• There is one or more designated storage rooms for storing of chemicals;
• Chemical storage rooms are correctly designed and constructed, and meet regulatory
standards;
• Chemical storage rooms are ventilated, secure and lockable;
• There is a detailed inventory of stored chemicals;
• The inventory agrees with the actual stock in store;
• Only authorized chemicals are stored;
• There is appropriate signage indicating the area as a hazardous storage area;
• The chemical storage areas are separate from food production areas;
• There is spill control and spill kits available in the chemical storage rooms;
• There are no food processing tools, utensils or equipment stored with hazardous chemicals;
• Daily/shift supplies of chemicals are stored correctly;
• Packaging is not stored in an area used to store hazardous chemicals;
• Sanitizers and detergents are not stored with pesticides or other toxic chemicals
• Chemicals are stored in original containers;
• There are instructions on safe handling of chemicals available.
11.6.5 Alternative Storage and Handling of Goods
11.6.5.1 Where goods described in 11.6.1 to 11.6.4 are held under temporary or overflow conditions that are
not designed for the safe storage of goods, a risk analysis shall be undertaken to ensure there is no risk to the
integrity of those goods or contamination or adverse effect on food safety and quality.
11.6.5 Implementation Guidance
What does it mean?
There may be times when temporary or overflow storage is required for refrigerated goods, ingredients,
packaging materials or chemicals. This must be an occasional occurrence only and must not become the
status quo. Temporary storage must be evaluated according to a risk analysis.
What do I have to do?
Where temporary or overflow storage is used, a risk analysis must be undertaken to ensure the stored
product is not at risk or pose a risk to products, processes or personnel. The risk analysis must be
documented and be available every time overflow storage is applied.
In particular:
• Frozen or refrigerated product must be held at the required temperature and in clean and sanitary
conditions;
• Dry ingredients, and packaging materials must be held in a dry, clean area that is free from pests;
• Chemicals must be stored in a safe secure area that complies with local regulations and does not
pose a risk to personnel or other products.
11.6.5 Auditing Guidance
This element will be audited as part of each facility audit through observation and interviews with
operators. Evidence may include:
• Alternative storage is being used;
• Risk analysis has been conducted for alternative storage;
• Materials or products are not being stored continuously in temporary storage;
• There is no risk of product contamination from the use of temporary storage.