Introduction to the SQF 2000 Code SQF Introduction The SQF Institute (SQFI) is a division of the Food Marketing Institute (FMI), an association

www.ifsqn.com

Introduction to the SQF 2000 Code

http://www.ifsqn.com/

SQF Introduction

The SQF Institute (SQFI) is a division of the Food Marketing Institute (FMI), an association that conducts programs in public affairs, food safety, research, education and industry relations on

behalf of its 1,500 member companies. The SQF Institute was established by FMI in 2004 to administer the SQF Program

and is located in Arlington, Virginia.SQFI provides one of the most globally

recognized food safety and quality certification programs.

2www.ifsqn.com 20/10/09

http://www.22000foodsafety.com/

SQF 2000 Code

The SQF 2000 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



SQF 2000 Code

The SQF 2000 Code has 13 Sections:

Section 1 ScopeSection 2 ReferencesSection 3 DefinitionsSection 4 SQF 2000 System Requirements Section 5 Food Safety Fundamentals – Building and Equipment Design and ConstructionSection 6 Food Safety Fundamentals – Prerequisite Programmes



SQF 2000 Code


SQF 2000 Code - Section 4: SQF 2000 System Requirements

Section 4: SQF 2000 System Requirements:

4.3 Specification and Product Development4.3.1 Product Development and Realization4.3.2 Raw materials4.3.3 Packaging4.3.4 Contract Service Providers4.3.5 Contract Manufacturers4.3.6 Finished product4.4 Attaining Food Safety4.4.1 Food Legislation (Regulation)4.4.2 Food Safety Fundamentals4.4.3 Food Safety Plan4.4.4 Food Quality Plan4.4.5 Incoming Goods and Services4.4.6 Corrective and Preventative Action4.4.7 Non-conforming Product or Equipment4.4.8 Product Rework4.4.9 Product Release4.4.10 Stock Rotation




4.1 Commitment Senior Management should provide evidence of commitment to implement, maintain and improve an effective Food Safety Quality Management System.

4.1.1 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 food safety quality management system

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 is available to all personnel and effectively

communicated




4.1.4 Management Review Senior Management is responsible for reviewing the entire Food Safety Quality Management System at a minimum annually and maintaining records of the review.

4.1.4.1 Senior Management Review/4.1.4.2 Annual Food Safety Quality Management System Review - Senior Management must review the Food Safety Quality Management System at least annually. The review procedure should be documented and reviews include:The policies included in the Policy StatementInternal and external audit resultsCorrective Actions and the results of their investigations and actions takenCustomer complaints and the results of their investigations and actions taken

4.1.4.3 Review of Changes to Food Safety & Quality Plans - Food Safety Fundamentals, Food Safety Plans and Food Quality Plans must be reviewed when any changes have an impact on product safety and quality.

4.1.4.4 Validation of Changes to Plans - The SQF Practitioner should validate changes to Food Safety Fundamentals , Food Safety Plans and Food Quality Plans that have an impact on product safety and quality.

4.1.4.5 Records of All Reviews - Records of all reviews, reasons for amending documents, validations and changes to the Food Safety Quality Management System need to be maintained. 8www.ifsqn.com 20/10/09



4.1.5 Complaint ManagementThere 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.

4.1.5.1 Methods of Responsibility Documented – There should be a documented procedure for handling and investigating complaints which includes the responsibilities for investigation and resolution of complaints from customers and authorities.

4.1.5.2 Analysis of Complaints - Complaints should analyzed by personnel with relevant knowledge.

4.1.5.3 Corrective Actions from Complaints - Corrective Action should implemented commensurate with the seriousness of the incident.

4.1.5.4 Records of Complaints - Customer complaint records with details of investigations should be maintained.




4.4.7 Non-Conforming Product or Equipment

4.4.7.1 Methods and Responsibilities for Nonconforming Product - Documented procedures should describe how non-conforming product or equipment is controlled. Non-conforming product or equipment should be identified and quarantined to prevent it’s inadvertent use. All relevant staff should understand quarantine and release procedures

4.4.7.2 Records of Non-conforming Product – Records of non-conforming product and its alternate use or disposal should be maintained.




4.7 Site Security

4.7.1 Food Defense - The Supplier must document and implement a plan to prevent sabotage or terrorist incidents at the facility.

4.7.1.1 Method and Responsibilities for Product Defense – A documented procedure including responsibilities and criteria for preventing food adulteration caused by a deliberate act of sabotage or terrorist like incident should be in place. A food defense protocol should be prepared and include:

The Senior Manager responsible for Food DefenseControls that are in place to ensure that only authorized personal have access to sensitive areas through designated access pointsControls that are in place to ensure that to protect sensitive processing points from intentional adulterationControls that are in place to ensure that there is secure storage of raw materials, packaging, equipment and hazardous chemicalsControls that are in place to ensure that to ensure that finished product is secure during storage and transportationControls that are in place to record and control access to the premise by employees, contractors, and visitors



SQF 2000 Requirements - 5.2 Food Handling Areas

5.2.5 Lighting and Light Fittings5.2.5.1 Sufficient Lighting - There should be sufficient lighting in food processing and handling areas.

5.2.5.2 Lighting Intensity - Lighting in processing areas and at inspection stations should be of sufficient intensity so that the staff to carry out their tasks.

5.2.5.3 Light Fittings - Light fittings should be shatterproof, have a shatterproof covering and/or recessed into or fitted flush with the ceiling.

5.2.6 Inspection Area5.2.6.1 Inspection Area Designated – When required inspection areas should be provided for the inspection of product.

5.2.6.2 Facilities - Inspection area facilities should be sufficiently adequate to allow examination of the product. There should be access to hand washing facilities.




5.2.10.1 Cleaning of Processing Equipment, Utensils and Protective Clothing - Processing equipment, utensils and protective clothing should be effectively cleaned.

5.2.10.2 Utensils and Protective Clothing - Appropriate areas should be designated and controlled for cleaning product containers, knives, cutting boards and other utensils and protective clothing. Adequate storage should be provided for clean utensils and clothing.

5.2.11 Hand Washing Facilities5.2.11.1 Location of Hand Washing Facilities - All personnel access points should have hand wash facilities. Hand wash basins should also be provided as required in food handling and processing areas.

5.2.11.2 Hand Wash Stations - Hand wash basins shall be constructed of stainless steel or similar impervious non-corrodible material and have potable water supplied at an appropriate temperature through hands free taps, liquid soap dispensers, hands free paper towel dispensers, a paper towel disposal facility and hand sanitizers.



For exposed, processed or high risk foods:

5.2.11.3 Additional Hand Washing Stations - Additional hand wash basinsshould be provided as required.

5.2.11.4 Signage – Advisory hand wash signs should be placed in prominent position at hand wash stations.

5.2.12 Protective Clothing Racks

5.2.12.1 Temporary Storage of Protective Clothing - Racks should be provided for protective clothing when staff leaves the food handling and processing areas.

5.2.12.2 Location of Protective Clothing Racks - Protective clothing racks should be provided near to personnel access points.

5.2.13 Vehicles

5.2.13.1 Vehicles Designed so as Not to Present a Hazard - Vehicles used in food handling and storage areas should not represent a food safety risk.


SQF 2000 Requirements - 5.4 Storage Facilities

5.4.2 Storage of Dry Ingredient and Other Shelf Stable Packaged Goods

5.4.2.1 Dry Goods & Ingredient Storage - Rooms used for the storage of product ingredients and other dry goods should protect materials from contamination and deterioration and be located away from wet areas.

5.4.2.2 Light Fittings - Light fittings should meet the requirements of section 5.2.5.2.

5.4.3 Storage of Packaging

5.4.3.1 Storage Rooms - Food packaging storage areas should protect packaging from contamination and deterioration and be located away from wet areas. Storage areas should be pest proofed and prevent packaging becoming a harborage for pests.

5.4.3.2 Light Fittings - Light fittings should meet the requirements of section 5.2.5.2.

5.4.3.3 Storage Racks – Storage racks should be impervious and enable floors and the storage room to be cleaned.


SQF 2000 Requirements - 5.8.1 Access to First Aid

5.8.1.1 First Aid Facilities are Available - First aid facilities should be provided to treat minor injuries. Arrangements should be provided for circumstances in which a person may require more specialized care.


SQF 2000 Requirements - Section 6.0 Food Safety Fundamentals

6.1.2.1 Clothing Worn by Staff Handling Product – Protective clothing worn by staff in food handling area should be stored, laundered and worn so as not to pose a food safety hazard. Protective clothing worn by staff in high risk food areas or operations in which clothing can be soiled should not wear the clothing off the premises.

6.1.2.2 Condition – Protective clothing should be maintained in good condition and be clean at the start of each shift. Excessively soiled uniforms should be changed as required so not as to pose a risk to product.

6.1.2.3 Using Gloves and Aprons - Disposable gloves and aprons should be single use, kept in good condition and changed every time personnel enter into the food handling or processing areas. Non-disposable aprons and gloves should be cleaned as required and when not in use stored appropriately.


SQF 2000 Requirements - Section 6 Food Safety Fundamentals

6.3 Training of Personnel.6.3.1 Training Requirements6.3.1.1 Appropriate Training for SQF 2000 - 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.

6.3.2 Training Program6.3.2.1 Elements of the Employee Training Program – 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 PracticePre-requisite ProgramsFood regulatory requirementsInstructions defined in the Food Safety PlanInstructions critical to maintaining food safetyTasks critical to meeting customer requirementsTasks critical to the effective implementation and maintenance of the food safety quality management system


Review

So were you paying attention? Which of these is not a section in the SQF 2000 Code?:Click on the most appropriate answer.

SQF 2000 System Requirements Food Safety Fundamentals - Building and Equipment Design and ConstructionFood Safety Fundamentals - Prerequisite ProgrammesHACCP Application


Review

Which of the following should a Policy Manual include?:Click on the most appropriate answer.

A summary of the food safety and quality policies and food safety Management system proceduresA policy statement and organization chartThe scope and products covered by the certificationAll of the above


That’s the end of this training

package

Thank you for attending

Incorrect

Please try again

Click here to continue

CorrectThe SQF 2000 Code has 13 Sections:

Section 1 ScopeSection 2 ReferencesSection 3 DefinitionsSection 4 SQF 2000 System Requirements Section 5 Food Safety Fundamentals - Building and Equipment Design and ConstructionSection 6 Food Safety Fundamentals - Prerequisite ProgrammesSection 7 Requirements for foods in hermetically sealed containersSection 8 Implementing an SQF 2000 systemSection 9 Principles and Application of HACCPSection 10 Certifying SQF systemsSection 11 The SQFI Audit and Certification Management System and Supplier DatabaseSection 12 SQF 2000 Trademark – Rules for useSection 13 Requirements for a multi-site organization

HACCP application is defined in Section 4.4.3 Food Safety PlanClick here to continue

Correct

4.1.3.1. Policy Manual - A Policy Manual containing an outline the methods used to meet the requirements of this Standard must be made available to relevant personnel and include:A summary of the food safety and quality policies and food safety management system proceduresA Policy Statement and Organization ChartThe scope and products covered by the Certification

Click here to continue