The SQF 2000 Code places an emphasis on the effective use of HACCP. The rendering 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 먹튀검증사이트 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 disclosed. Senior Management is required to budget for responsibility and authority, sign up an SQF Practitioner, document job descriptions and ensure adequate training. The quality Management System should be 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, set up 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 Garbage, Packaging, Contract Service providers, Contract Manufacturers and Finished Product.
Section 4. 4 Attaining Food Safety requires deference with Food Legislation (Regulation), for an organisation to establish Safety Fundamentals, Safety Plans, control Incoming Goods and Services, establish Corrective and Deterrent Action procedures and a Non-conforming Product/Equipment procedure. Control of Product Rework, Product Release and turn of Stock is also required.
Section 4. 5 addresses Verification and Validation requirements.
Responsibility, Frequency and Options for Verification, Validation
Verification of Monitoring Activities, Product Trying, Assessment 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, Search for, Alienation 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 a lot of which is as per CODEX guidelines. Fundamentally Sites should be approved and in a suitable location or mid-air 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, separating of functions, on-site laboratories, staff amenities, first aid facilities and waste garbage disposal.
Section 6 of the SQF 2000 Code clarifies the expected pre-requisite programs including personnel practices, training, calibration, unwanted pests control, maintenance, cleaning/sanitation, the monitoring water quality, control of physical toxins, supplier approval, transport/delivery, waste management and allergen control.