SQF Code Module 2 Food Safety Quality Management System Training Guide. IFSQN.com

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1 SQF Code Module 2 Food Safety Quality Management System Training Guide IFSQN.com

2 SQF Global Standard for Food Safety and Quality The SQF Code is divided into three certification levels. Suppliers receive an SQF certificate for the level of certification achieved. 1: Food Safety Fundamentals 2: Certified HACCP Food Safety Plans 3: Comprehensive Quality Management Systems Development 8

3 SQF Code Module 2 Module 2: SQF System Elements 2.3 Specification and Product Development Product Development and Realization Raw and Packaging Materials Contract Service Providers Contract Manufacturers Finished Product 2.4 Attaining Food Safety Food Legislation (Regulation) (M) Food Safety Fundamentals (M) Food Safety Plan (M) 20

4 SQF Code Module 2 The IFSQN SQF Food Safety Management System for Food Manufacturers provides a documented procedural template for each section of the SQF Code 24

5 SQF Code Requirements 2.1 Commitment Senior Management should provide evidence of commitment to implement, maintain and improve an effective Food Safety Quality Management System Management Policy Senior Management must prepare and implement a Policy Statement that includes: Commitment to supply safe, quality products How the organization complies with its customer and regulatory requirements and continually improves the Commitment to establish and review food safety and quality objectives The Policy Statement must be: Signed by the most senior responsible person Available in all languages necessary in order for it to be understood by all employees and staff Displayed so that it can be viewed by all personnel and effectively communicated 25

6 SQF Code Requirements Complaint Management There should be a documented procedure for handling customer complaints which includes details of who is responsible for investigating the cause and resolution of customer complaints. Complaints should analyzed by personnel with relevant knowledge. Corrective action should implemented commensurate with the seriousness of the incident. Customer complaint records with details of investigations should be maintained. 30

7 SQF 2000 Requirements 2.5 Verification The SQF Practitioner should be responsible of validation and verification activities. Validation and verification activities and responsibilities should be documented and implemented including those for critical limits established as part of the Food Safety Plan. There should be documented verification of food safety and quality controls identified in Food Safety Plans and Food Quality Plans. 47

8 SQF Code Requirements 2.9 Training Training should be provided for personnel carrying out the tasks critical to the food safety quality management system and tasks related to food safety and quality. A Training Program should be documented and implemented for all employees. Documents should include the necessary competencies for specific duties and training methods. Staff training should include: Good Manufacturing Practice Pre-requisite Programs Food regulatory requirements Instructions defined in the Food Safety Plan Instructions critical to maintaining food safety Tasks critical to meeting customer requirements Tasks critical to the effective implementation and maintenance of the food safety quality management system 61

9 SQF Code Requirements Instructions Work instructions should describe how tasks critical to maintaining an effective process, meeting customer requirements and the maintenance of food quality and safety. HACCP Training Requirement - HACCP training must be provided for those personnel that are responsible for developing & maintaining Food Safety Plans. Training materials and the delivery of training should be provided in an appropriate language to ensure the training is understood. Periodic refresher training requirements should be defined and refresher training carried out as appropriate. 62

10 Review Question 7 According to Section 2.7 of SQF 2000 System Requirements which of the following should a food defense protocol include? Click on the your answer. The Senior Manager responsible for Food Defense Controls that are in place to ensure that only authorized personal have access to sensitive areas through designated access points Controls that are in place to ensure that to protect sensitive processing points from intentional adulteration Controls that are in place to ensure that there is secure storage of raw materials, packaging, equipment and hazardous chemicals Controls that are in place to ensure that to ensure that finished product is secure during storage and transportation Controls that are in place to record and control access to the premise by employees, contractors, and visitors All of the above 70

11 That s the end of this training package Thank you for attending IFSQN.com