SQF Food Safety Management Systems

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The SQF Code for Food Safety is appropriate to food business have the following main areas of requirements:

Senior Management Commitment and Continual Improvement

Senior management are required to ensure adequate resources are available, ensure there is effective communication, review systems and implement actions to improve. Product safety responsibilities are not exclusive to the Technical department, all members of staff should be committed to and responsible for product safety, integrity and legality.

Hazard and Risk Assessment (HACCP Systems)

The Standards requires hazard and risk analysis and the development of food safety plans based on HACCP principles and generally using the 12 steps described by CODEX Alimentarius.

Food Safety Management Systems

THE STANDARDS REQUIRE DOCUMENTED FOOD SAFETY MANAGEMENT SYSTEM PROCEDURES WHICH COVER KEY SYSTEM MANAGEMENT ELEMENTS INCLUDING:

• Management Commitment
• Document Control and Records
• Specifications, Formulations, Realisation and Supplier Approval
• Food Safety System
• SQF System Verification
• Product Traceability and Crisis Management
• Food Defense and Food Fraud
• Allergen Management
• Training
• Food Safety Prerequisite Procedures
• Good Practices for the Food Sector Catgeory