SQF Level 2 - Addressing "Quality" in modules 2 & 11?

I'm extremely uneasy about including the word "quality" in our Food Safety Policy / Procedures. Though I absolutely want us to produce a quality product, I don't want to be audited against anything that level 2 doesn't require, because I don't want to fail our audit or get non-conformances because we don't have the quality aspect backed up with forms / procedures.  My question is: is this justified or am I getting too caught up in the verbiage? 

I'm extremely uneasy about including the word "quality" in our Food Safety Policy / Procedures. Though I absolutely want us to produce a quality product, I don't want to be audited against anything that level 2 doesn't require, because I don't want to fail our audit or get non-conformances because we don't have the quality aspect backed up with forms / procedures.  My question is: is this justified or am I getting too caught up in the verbiage? 

Hi kstew,

Yes, IMO you may need to exercise some terminological caution.

"Quality" is a word having a variety of interpretations depending on the context.

As i understand, In the context of HACCP as used in the SQF Code, "Quality" has an implicit meaning of "Non-Safety", eg
 

The main feature of the SQF Code is its emphasis on the systematic application of HACCP for control of food quality hazards as well as food safety.

An SQF System is a risk management system documented and implemented by a supplier of food (or related) products to control food safety risks (and food quality risks at Level 3) using the SQF Code, edition 7.  It can be audited and certified by an SQF licensed certification body.

Yr OP usage of "quality product" and "quality aspect" are (probably) using the word "quality" in a different  ("generic") context. I anticipate that yr "quality product" is equivalent to SQF's  "safe quality food" as per the Title "SQF"

PS - A common, alternative (less-confusing?) nomenclature to that used by SQF is to classify Food in terms of Safety and Wholesomeness.

I'm extremely uneasy about including the word "quality" in our Food Safety Policy / Procedures. Though I absolutely want us to produce a quality product, I don't want to be audited against anything that level 2 doesn't require, because I don't want to fail our audit or get non-conformances because we don't have the quality aspect backed up with forms / procedures.  My question is: is this justified or am I getting too caught up in the verbiage? 

 hi Kstew

 i think you are caught up in the verbiage.  Quality has multidefinitions  ( as Charles explained above) you dont need to worry about including the term in any documents. Plus, you wont be audited for something outside of the  registration scope which you have signed and shall review  and resign prior to the audit.

 Even if you dont put quality on  a pedestal  (by getting level 3) doesnt mean you stop  caring for it in the level 2