SQF Code Edition 9 FSMA Implementation Package for Food Manufacturers

Also included in the Package:

Food Safety Record Templates

A wide range of easy to use FSMS, Validation and Verification Record Templates written in Microsoft Word (US English) format are included in the package.

SQF 9 & FSMA Implementation Plan

An SQF 9 & FSMA Implementation Plan is included and can be used to by Senior Management to plan the development of your Food Safety Management System.

HACCP Assistance – Additional Documentation & Tools

There are supplementary instructions, training presentations, guidance and documentation to supplement Food Safety Management System Document FS 2.4.3 Food Safety Plan
(21 page HACCP procedural template)
There is the SQF Hazard Analysis Tool and instructions.
This is also An Introduction to HACCP PowerPoint Presentation.
There are additional Sample HACCP Documents.

FSMA Hazard Analysis & Preventive Controls

There is also Guidance and Tools for the Implementation of the Preventive Controls Rule for Human Food:
– Implementing Preventive Controls in addition to Critical Control Points and developing a Food Safety Plan.
– Implementation of Supply Chain Controls.

Allergen Management Assistance

The package contains comprehensive allergen management documentation and an Allergen Management Tool.

Laboratory Management Assistance

The package contains a supplementary comprehensive Laboratory Quality Manual compliant with the requirements of ISO/IEC 17025 to compliment document FS 2.4.4 Product Sampling, Inspection and Analysis.
The Laboratory Quality Manual will prove very useful to Laboratories that are new to the requirements of ISO/IEC 17025. There are also supplementary Laboratory Documents included.

Product Development Assistance

The package contains documentation and tools that supplement FS 2.3.1 Product Development.

Assistance with Supplier Risk Assessment

The package contains documentation and tools that supplement FS 2.3.4 Approved Supplier Program including FS 2.3.4A Supplier & Material Risk Assessment Template.

Assistance with Food Defense Assessment

The package contains a Food Defense Threat Assessment Template to supplement FS 2.7.1 Food Defense Plan procedure.

FS 2.7.2A Food Fraud Assessment Template

The package contains a Food Fraud Assessment Template to supplement FS 2.7.2 Food Fraud procedure.

Assistance with Training Internal Auditors

Internal Auditor Training – An interactive and illustrated Internal Audit training presentation to train your Internal Audit procedure. There is also a GMP audit training presentation provided. We also provide completed examples of corresponding Internal Audit and Good Manufacturing Practice Audit/Inspection Forms.

Guidance – SQF Food Safety Management System Training Guides

The package includes Food Safety Management System Compliance PowerPoint Presentations. These will help you understand where all the documents provided ensure your Food Safety Management System complies with the SQF Code System Elements – Food Safety Management System for Food Manufacturing and SQF Code Module 11 Good Manufacturing Practices Presentations which give an overview of the requirements of the SQF Code Edition 9 whilst showing how the procedures match the clauses of the standard and also the additional tools included in the package.

Complaint Management

The package contains a Complaints Analyzer Template, Instructions and Guidance to supplement FS 2.1.3 Complaint Management.

Free Online Technical Support

This package includes online technical support and expertise to answer your questions and assist you in developing your SQF 9 & FSMA Food Safety and Management System until you achieve certification.

About SQF Code Edition 9

About the SQF Food Safety Code: Food Manufacturing

The SQF Code is a site-specific, process and product certification standard with an emphasis on the systematic application of CODEX Alimentarius Commission HACCP principles and guidelines for control of food safety hazards.

SQF certification assesses and assures the implementation of a site’s food safety plan and confirms the site has the necessary tools and training to manage food safety.

A site’s achievement of SQF food safety certification indicates a commitment to:
1. Produce safe food.
2. Comply with the requirements of the SQF Code.
3. Comply with applicable food legislation.

Edition 9 of the SQF Food Safety Code: Food Manufacturing has just been published and is simpler, more streamlined code that is in alignment with GFSI Benchmarking Requirements Version 2020 which were launched in February. The Global Food Safety Initiative (GFSI) Benchmarking Requirements are a widely-accepted benchmark for food safety certification programs. GFSI-recognized Certification Program Owners are required to address each key element outlined in GFSI Benchmarking Requirements Version 2020, the main change being the requirement for a food safety culture. Part III of the GFSI Benchmarking Requirements defines the key elements required in a Certification Program in relation to:

– Hazard and Risk Management Systems (Hazard Analysis and Critical Control Points (HACCP) or HACCP based systems)
– Food Safety Management Systems;
– Good Industry Practices, Good Manufacturing Practices, Good Agricultural Practices.

Changes in the SQF Food Safety Code: Food Manufacturing Edition 9

Changes in Edition 9 have seen significant restructuring and alignment of requirement, these can be seen in the summary tables at the bottom. The main changes in requirements, as we see it, are as follows:

Management Responsibility

Major addition for senior site management to lead and support a food safety culture within the site.
Added requirement site is staffed and organized to meet food safety objectives.
Requirement for a nominated substitute for the SQF practitioner.
When developing products, a requirement for product formulations to be developed by authorized persons.

Laboratory

New requirements for the competency and proficiency of internal laboratories and product analyses, sampling and testing methods to be in accordance with the applicable requirements of ISO/IEC 17025.
 

Labelling

In the new requirements, there is considerable focus on approving and checking labels and getting product labelling right including finished product approval by qualified company personnel, product release to include a procedure to confirm that product labels comply with the applicable food legislation.
There are emphasized labeling requirements and checks during operations to ensure that the correct product is in the correct package and with the correct label, particularly during product changeovers to be inspected and approved by an authorized person and for label use to be reconciled.
 

SQF Food Safety Code: Food Manufacturing Edition 9 System Elements has 9 sections:

Mandatory elements in the system elements in the SQF Food Safety Code: Food Manufacturing Edition 9 are:

• 2.1.1 Management Responsibility
• 2.1.2 Management Review
• 2.1.3 Complaint Management
• 2.2.1 Food Safety Management System
• 2.2.2 Document Control
• 2.2.3 Records
• 2.3.4 Approved Supplier Program
• 2.4.1 Food Legislation
• 2.4.2 Good Manufacturing Practices
• 2.4.3 Food Safety Plan
• 2.4.7 Product Release
• 2.5.1 Validation and Effectiveness
• 2.5.2 Verification Activities
• 2.5.3 Corrective and Preventative Action
• 2.5.4 Internal Audits and Inspections
• 2.6.1 Product Identification
• 2.6.2 Product Trace
• 2.6.3 Product Withdrawal and Recall
• 2.7.1 Food Defense Plan
• 2.7.2 Food Fraud
• 2.8.1 Allergen Management
• 2.9.2 Training Program

Module 11: Good Manufacturing Practices for Processing of Food Products has 8 sections:

• 11.1 Site Location and Premises
• 11.2 Site Operations
• 11.3 Personnel Hygiene and Welfare
• 11.4 Personnel Processing Practices
• 11.5 Water, Ice and Air Supply
• 11.6 Receipt, Storage and Transport
• 11.7 Separation of Functions
• 11.8 Waste Disposal

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