Stop the Rollercoaster Please – Fixing Run Away Food Cost
The SQF 2000 Code places an emphasis on the application of HACCP. The implementation of a Level 2 SQF 2000 compliant food safety management system addresses requirements using CODEX Alimentarius Commission and the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) HACCP Guidelines to develop safety plans.
An SQF 2000 compliant quality management system needs to comply with 3 key sections of the SQF Code, SQF 2000 System Requirements, Food Safety Fundamentals – Building and Equipment Design and Construction and Pre-requisite Programs.
Section 4 SQF 2000 System Requirements prescribes the expected contents of a food safety management system. Firstly Senior Management needs to demonstrate commitment to complying with the Code and producing safe products. A documented Management Policy needs to reinforce this commitment and be effectively communicated. Senior Management is required to allocate responsibility and authority, appoint an SQF Practitioner, document job descriptions and ensure adequate training. The Quality Management System should be 먹튀검증사이트 documented in the form of a Food Safety Manual and include the scope of the system. The documents and records of the management system need to be controlled.
Senior Management is required to conduct management reviews, establish a system to manage complaints and document business continuity plans.
The SQF 2000 Code requires the safety management system to include specifications for and control Raw Materials, Packaging, Contract Service Providers, Contract Manufacturers and Finished Product.
Section 4.4 Attaining Food Safety requires compliance with Food Legislation (Regulation), for an organisation to establish Safety Fundamentals, Safety Plans, control Incoming Goods and Services, establish Corrective and Preventative Action procedures and a Non-conforming Product/Equipment procedure. Control of Product Rework, Product Release and rotation of Stock is also required.
Section 4.5 addresses Verification and Validation requirements.
Responsibility, Frequency and Methods for Verification, Validation
Verification of Monitoring Activities, Product Sampling, Inspection and Analysis and Internal audits should be documented and included in a Verification Schedule.
The rest of section 4 of the SQF 2000 Code covers the requirements for Product Identification, Trace, Withdrawal and Recall, Site Security
And those for Identity Preserved Foods.
Section 5 of the SQF Code outlines the standards required for Building and Equipment Design and Construction much of which is as per CODEX guidelines. Fundamentally Sites should be approved and in a suitable location or the environment managed to prevent safety risk. There is an emphasis on the building construction standards expected in food handling areas. The standard prescribes standards for equipment, utensils, protective clothing, hand washing facilities and vehicles. Section 5 also addresses the control of water and ice supply, storage facilities, separation of functions, on-site laboratories, staff amenities, first aid facilities and waste disposal.