last fall my SQF auditor told me to make sure that my HACCP plan was not part of my FSMA food safety plan or otherwise I would not pass my audit. Can someone please explain to me why this would be? Is it just because SQF is HACCP based? I was just trained as a PCQI, which I understand there are some control measures used in HACCP that would not be used in the FSMA food safety risk analysis. Example. A magnet would not be included on FSMA because you would never know if you "caught" 100% of the material however it would be used in HACCP. Same thing with screens.
I would like to know what everyone else is doing that has SQF certificates and FSMA regulations. Are you doing two stand alone programs? I was also advised by the PCQI trainer that this might be the best way to go beings SQF wants to look at way more information then what we would let the FDA look at. He told me that whatever is in my FSMA food safety plan would now be fair game for the FDA to look at, which is different from before.