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    SQF 1000GuidanceGuidance for Food SectorCategory 1 Fresh Shell Eggs DRAFT

    6th EditionN O V E M B E R 2 0 1 1

    Safe Quality Food Institute2345 Crystal Drive, Suite 800Arlington, VA 22202 USA202-220-0635

    www.sqfi.com

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    Guidance for Developing, Documentingand Implementing

    an

    SQF 1000SystemLevel 3

    for

    Category 1 Fresh Shell Eggs

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    Foreword and Acknowledgements

    The preparation of this guide provides guidance for Producers when implementing

    their SQF 1000 System. It compliments the SQF Systems training course that has

    been developed to ensure those implementing, auditing and maintaining an SQFSystem have a full understanding of the SQF Program.

    The SQF 1000 Code is unique in that it has three levels of certification. It is

    recognized that some Suppliers have made considerable investment in developingextensive food safety and quality management systems and have the capacity toachieve full SQF 1000 Certification at Level 3. It is also recognized that others have

    in place minimum food safety controls with little management system oversight andpractically no available records to substantiate actions taken.

    Achieving SQF 1000 Certification does not equal complacency. The SQF 1000 Code

    requires a Producer review their SQF system at least annually and make changeswhere appropriate. Moving through the three levels of certification also encourages

    continuous improvement of a Suppliers management of food safety and quality.

    The SQF Institute will release guidance for various industry sectors as required.This document outlines guidance for those implementing or reviewing SQF 1000

    systems for general primary agricultural producers and can be used where no

    specific industry sector guidance is available.

    The SQF Institute is grateful for the assistance provided by the SQF InstituteTechnical Committee and other associated working groups for their assistance in

    finalizing this document.

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    Foreword and Acknowledgements

    Contents List

    1. Introduction x

    1.1 The purpose of this Guide x1.2 What is the SQF 2000 Code? x1.3 What is the SQF Management System? x

    1.4 Implementing the SQF 2000 System x

    1.5 What is in the SQF 2000 Code? x

    2. The Basics of Developing and Documenting the SQF System x

    2.1 Obtain the Commitment of Senior Management x2.2 Determining the Scope of the SQF 2000 System x2.3 Conduct the Gap Analysis x

    2.4 Preparing to Develop and Document the SQF 2000 System x

    2.5 Documenting the Policy Manual x2.6 Documenting the Food Safety Plan x2.7 Documenting the Food Quality Plan x

    2.8 Preparing the Procedures Manual x

    2.9 Records x

    3. Definitions x

    4. Guidance for Developing, Documenting and Implementing anSQF 2000 System - Level 3 x

    5. Guidance for Developing, Documenting and Implementing the Food Safety

    Fundamentals for SQF 2000 System x

    6. Guidance for Developing, Documenting and Implementing the Pre-requisitePrograms for SQF 2000 System x

    7. Guidance for Developing, Documenting and Implementing the

    Requirements for Foods Contained in Hermetically Sealed Rigid,Flexible or Semi Rigid Containers x

    8. Implementation of a SQF 2000 System x

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    Section 1. Scope

    1.1 Purpose of This GuideThe purpose of this guide is to provide guidance on how to design, develop, document, implement, and maintain anSQF 1000 System for a general food processing operation. This guide references the HACCP (Hazard Analysis andCritical Control Point) technique but does not explain HACCP in detail. It assumes that those implementing an SQF1000 System have completed HACCP training and have extensive knowledge of the HACCP guidelines, its principlesand experience in the implementation of HACCP. It is not meant to deliver prescribed absolute rules for foodprocessing facilities, but to be utilized by both suppliers, SQF Consultants and SQF Auditors for recommendations onpractical applications for implementation and certification of this code. This guidance document is targeted at acertification of level 3.

    1.2

    What is the SQF ProgramThe SQF Program consists of the SQF 1000Code (for use by primary producers) and the SQF 2000 Code (usedmainly by food manufacturers). These Codes are not audit checklists nor are they product or sector codes ofpractice. Specific procedures, practices, methods and records a Supplier must implement to achieve certificationare not described. Unlike a code of practice the SQF Codes are general requirements. The Codes require that aSupplier implement a management system, utilizing the HACCP method, encompassing pre-requisite programs andgood practices applicable to their industry sector in order to grow or manufacture a product that meets food safetylegislation and their customers specified requirements.

    Applicable to all links in the food supply chain (from primary production, manufacturing, transport and storage), theSQF Program provides a solution for the management of supply chain food safety and quality assurance. Itscertification and audit procedures, including auditor qualifications, are governed by one set of rules which areoverseen by established international accreditation standards.

    The SQF 1000 Code (Level 2) is recognized by the European-based Global Food Safety Initiative. Major regional

    and global retailers now accept product grown or manufactured by SQF certified Suppliers. The SQF Program issuitable for both large and small Suppliers. It reduces the need for multiple Supplier audits, it enables flexibility inits implementation and, when implemented fully, the SQF 1000 Code provides an effective management tool todemonstrate that customer requirements are being met while setting the framework for continuous improvementwithin the business.

    1.3 What is the SQF 1000 Code?The SQF 1000 Code is a HACCP-based food safety and quality management program designed primarily for theprimary agricultural processing sector. The Code utilizes the CODEX HACCP method to address both food safetyand quality. The methods used to manage food safety are documented in a Food Safety Plan and the methodsused to manage quality are documented in a Food Quality Plan.

    The SQF 1000 Code is divided into three certification levels. Each level indicates the stage of development of aSuppliers food safety and quality management system. A Supplier can choose a level that is acceptable to a

    customer and the attainment of a level indicates the stage of development of the Suppliers food safety andquality management system. The three levels of certification for the SQF 1000 Code are:

    Level 1 Food Safety FundamentalsLevel 2 Certified HACCP Food Safety PlansLevel 3 Comprehensive Food Safety and Quality Management System

    1.4 Implementing the SQF 1000 System.

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    (www.sqfi.com). SQF Consultants operate under a Code of Practice which outlines the practices expected ofSQF Consultants and assists SQF Consultants in proper delivery of their services. A copy of the Code of Practiceis available on the SQFI website along with a list of currently registered SQF Consultants. The SQF Instituteemphasizes that it is a Suppliers responsibility to exercise appropriate due diligence when selecting andengaging an SQF Consultant. Information on selecting an SQF Consultant is outlined in the SQF How to Guideand is available on the SQF web site.

    1.5 What is in the SQF 1000 Code?The Code is made up of sections which are called system elements. Each element outlines where proceduresneed to be documented, where record keeping is required or where actions must be taken.

    Table 1. Elements and sub-elements of the SQF 2000 Code:

    ElementNo.

    Element Sub-element No.

    Sub-element

    4.1 Commitment 4.1.1 Management Policy

    4.1.2 Management Responsibility

    4.1.3 Food Safety and Quality Management Systems

    4.1.4 Management Review

    4.1.5 Complaint Management

    4.2 Document Control and Records 4.2.1 Document Control4.2.2 Records

    4.3 Specification 4.3.1 Raw Materials

    4.3.2 Packaging

    4.3.3 Contract Service Provider

    4.3.4 Finished Product

    4.4 Attaining Food Safety 4.4.1 Food Legislation (Regulations)

    4.4.2 Food Safety Fundamentals

    4.4.3 Food Safety Plan

    4.4.4 Food Quality Plan

    4.4.5 Incoming Goods and Services

    4.4.6 Corrective and Preventative Action

    4.4.7 Non-conforming Product or Equipment

    4.5 Verification 4.5.1 Responsibility, Frequency and Methods

    4.5.2 Validation

    4.5.3 Internal Audits

    4.6 Product Identification, Trace and Recall 4.6.1 Product Identification

    4.6.2 Product Trace

    4.6.3 Product Withdrawal and Recall

    4.7 Site Security 4.7.1 Food Defense

    Section 2. References

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    2.2 Determining the Scope of an SQF 1000 System.

    The first consideration in the development of an SQF 1000 System is to determine the scope of the system tobe implemented. For a general producer this will normally cover from of Raw materials to dispatch of Finishedproduct. This means that the system will cover all those food safety and/or quality management activities(depending on the level of certification) that are under the control of the Supplier at that site. The scope of thecertification can also be impacted by a customer requirements and products produced at the site.

    2.3 Conduct a Gap Analysis.

    A Gap Analysis is an assessment of the systems, procedures and protocols (already in place) to determinecurrent gaps requiring action in order to reach the level of SQF certification required. This assessment is

    essential to the development of the process and may be conducted by a consultant, a certification body or bythe Suppliers staff under direction of an SQF Practitioner. A gap assessment tool in the form of an auditchecklist is available at the SQFI website.

    2.4 Preparing to Develop and Document an SQF 1000 System.

    Each business has its own unique culture and infrastructure and, as such, will require a customizedimplementation program designed to fit the respective business. The process of implementing an SQF systemshould be treated as a project. The implementation should be planned, structured and have a target date forcompletion. Management must be kept informed of progress which is best achieved through regular writtenprogress reports.

    For best long-term results, involvement of plant employees in every phase of SQF Systems development andimplementation is critical. History shows that systems designed without the involvement of line operators havemixed success. The benefits of employee involvement include perceptive risk identification, effective programimplementation and sustained maintenance consistent with, or exceeding generally accepted good practices.Non-technical language and use of familiar terminology, consistent with the business operation, is encouragedfor successful implementation by plant employees.

    While there is no right way to document a food safety and/or food quality system, a major consideration is to

    keep it as simple and uncomplicated as possible. A system that is easy to follow will be easy to implement andmaintain. It will also be easy to audit and this will prevent frustrations, save time and most importantly savemoney.

    2.5 Documenting a Policy Manual.

    The Policy Manual provides an overview of the SQF System. It briefly describes how the SQF System has beenimplemented and makes reference to all the policies and procedures the Supplier has implemented to meet eachelement of the Code. It serves as an effective marketing tool describing the Producers commitment to theprinciples that support the delivery of safe, quality food. While parts of the policy manual will need to be

    prepared at an early stage in the development of the SQF System, (such as the management policy or theorganization chart), the preparation of the Policy Manual is best left to last.

    2.6 Documenting the Food Safety Plan.This section contains the information necessary to support all food safety controls documented in the SQF 1000

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    specifications of the premises and demonstrate that its design and construction will facilitatesanitary operations. Finally, the establishment of Pre-requisite Programs, those fundamentalfood safety controls that are essential to provide a sound foundation for the manufacture of safefood, are required at this level.

    ii. SQF 1000 Level 2 Food Safety Plan

    Level 2 incorporates all Level 1 system requirements. At this level a Producer is required tocomplete and document a food safety risk analysis of the product and its process, using theHACCP Method to identify hazards that can impact on the processing of safe food. Included inthis risk analysis is an outline of the action taken by the Supplier to eliminate, reduce or prevent

    these hazards from occurring. To qualify for Level 2 SQF Certification the Supplier is required to

    attain Level 1 Certification and/or incorporate all Level 1 requirements under its Level 2Certification.

    2.7 Documenting the Food Quality Plan.This section contains the information necessary to support all food quality controls documented in the Level 3Food Quality Plan.

    i. SQF 1000 Level 3 Food Quality Plan

    Level 3 incorporates all Level 1 and Level 2 system requirements. At this level a Supplier isrequired to complete and document a food quality risk assessment of the product, and itsassociated process, to identify the threats to product quality and to outline the action taken toeliminate, reduce or prevent their occurrence. To qualify for Level 3 SQF Certification, theSupplier is required to attain Level 2 Certification and/or incorporate all Level 1 and 2requirements under its Level 3 Certification.

    2.8 Preparing the Policy Manual.The Policy Manual contains all those food safety and/or quality procedures that are required by the SQF 2000Code. It may also include examples of forms that are used in general processing to record the results ofobservations, inspection, tests and other monitoring information.

    2.9 Records.This section contains the completed records, the information that has been collected as a result of inspections,product analysis, monitoring, validation, and verification and surveillance activities. Records provide proof thatactivities have been completed and are the documents that will be reviewed as part of any investigation, or for

    planning and basing decisions for improvement.

    Section 3 Definitions & Clarifications

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    SECTION 4: SQF2000SYSTEM REQUIREMENTSContents

    4.1 Commitment4.1.1 Management Policy. x4.1.2 Management Responsibility. x4.1.3 Food Safety and Quality Management System x4.1.4 Management Review. x4.1.5 Complaint Management... x

    4.2 Document Control and Records4.2.1 Document Control.. x4.2.2 Records.. x

    4.3 Specification4.3.1 Raw materials... x4.3.2 Packaging. x4.3.3 Contract Service Providers.... x4.3.4 Finished product. x

    4.4 Attaining Food Safety4.4.1 Food Legislation (Regulation).. x4.4.2 Food Safety Fundamentals. x4.4.3 Food Safety Plan.. x4.4.4 Food Quality Plan x4.4.5 Incoming Goods and Services. x4.4.6 Corrective and Preventative Action. x4.4.7 Non-conforming Product or Equipment. x

    4.5 Verification4.5.1 Responsibility, Frequency and Methods x4.5.2 Validation x

    4.5.5 Internal Audits x

    4.6 Product Identification Trace and Recall4.6.1 Product Identification.. x4.6.2 Product Trace. x4.6.3 Product Withdrawal and Recall. x

    4.7 Site Security4.7.1 Food Defense.. x

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    4.3.3 Contract Service Providers

    Guidance

    What does it mean?

    Many duties within the primary production are conducted by individuals or organizations outside of the facility undergoing certification (i.e. IPM Consultants,

    portable toilet service company, contract producers, transport, crew services, chemical management, trash collection, refrigerated storage, etc.). These parts of

    the standard address how the services from these outside organizations or individuals are controlled monitored and verified to ensure that food safety and product

    SQF1000 Requirement Implementation

    4.3.3 Contract Services4.3.3.1 Specifications for Contract ServicesSpecifications for contract services that impact on finished

    product safety and quality shall be documented, current, includea full description of the service to be provided and detail relevant

    training requirements of contract personnel.

    4.3.3.2 Register of Contract ServicesA register of all contract service specifications shall be maintained.

    What do I need to do?

    The objective of these elements is to ensure that the measures to control the identified raw material

    hazards are adequate in order to ensure that the safety of the finished product is not compromised.

    The contract service does not need to directly involve product safety or quality, but could still

    indirectly affect the product or facility. The facility should detail which types of training that contractservice providers require. Training examples could be training done by service provider, training

    completed by supplier, or certification as demonstration of training.

    You are required to provide specifications for Contract Services such as cleaning and sanitation of the

    portable field toilets and IPM contractor details that are provided by an external contractor. A

    contract outlining the service to be provided, the qualification requirements for operators, frequency

    and a list of approved chemicals that will be used are some the details that would be included.

    Specifications need to fully describe the service provided.

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    Certification that outline the means by which food safety is

    controlled and assured shall be documented and

    implemented.

    Note 3: The Pre-requisite Program requirements outlined

    in this clause 4.4.2.4 are further described in detail under

    Section 6.0.

    4.4.2.5 Verify and Validate Pre-requisite ProgramsPre-requisite Programs shall be validated and verified as

    described in 4.5.

    Note 4: The Supplier can utilize the services of an SQF

    Consultant to assist in the validation and verification

    activities outlined in 4.4.2.5.

    5. Management of Pests and Vermin 12. Waste Management and Disposal

    6. Premises and Equipment Maintenance

    7. Cleaning and Disinfection

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    4.4.3 Food Safety Plan

    The Food Safety Plan is a description of what you do, what hazards are present, control measures, and any critical points where a food safety hazard must becontrolled in your business. The Food Safety Plan is developed using the HACCP method. To meet the SQF 1000 requirement you are required to demonstrate

    that you have applied the HACCP Method to the development of your Food Safety Plan.

    GuidanceWhat does it mean?

    1. The Food Safety Plan shall be prepared in accordance with the HACCP method.

    2. The Food Safety Plan shall include process controls at control points in processing to monitor product safety and, when a process is deviating from set

    parameters, shall make corrections to keep a process under control.

    3. Records supporting verification and validation of the Food Safety Plan shall be maintained.

    4. The SQF Practitioner must verify and validate the Food Safety Plan. Requirements for Practitioner are found in section 8.2.1 of the standard.

    SQF 1000 Requirement Implementation

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    Validation is required for both CCPs and CQPs. Validation of a CQP must prove that the chosen intervention

    controls the threat to the quality of the product.

    All validation activities must be documented to confirm and verify to the auditor that they have been completed.

    Many have difficulties distinguishing the difference between validation and verification. A simple means to

    determine the differences is below:

    Verification Are you following the prescribed procedures as they are written, or simply, are you doingwhat you say that you are doing?

    Validation Do the prescribed procedures work? Is the process as it has been developed effective?Does it work?

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    SECTION 5: SQF1000SYSTEM REQUIREMENTS

    Contents

    5.1 Site Requirements and Approval5.1.1 Property Location x

    5.2 Toilets and Amenities5.2.1 Toilet Facilities x

    5.2.2 Amenities.. x

    5.3 First Aid5.3.1 Access to First Aid x

    5.4 Water Supply5.4.1 Irrigation Water.... x

    5.4.2 Treatment of Irrigation Water x

    5.5 Storage Facilities5.5.1 Chillers and Cold Storage x

    5.5.2 Dry Storage x

    5.5.3 Storage of Packaging x

    5.5.4 Storage of Utensils .. X

    5.5.5 Farm Machinery, Conveyors, Harvesting and Processing Rigs Construction and Storage x

    5.5.6 Storage of Hazardous Chemicals, Toxic Substances, Animal Medicines and Petroleum Products.. X

    5.5.7 Use and Storage of Fertilizers (*Soil Amendments) X5.6 Animal Handling Facilities

    5.6.1 Pens and Yards x

    5.6.2 Intensive Housing Systems x

    5.6.3 Laneways, Races, Entrances, Exits and Loading/Unloading Ramps x

    5.7 Pack House and Field Sheds5.7.1 Product Protection x

    5.7.2 Employee Practices x

    5.7.3 Tools x

    5.7.4 Equipment x

    5.7.5 Monitoring x

    5.7.6 Sanitation .. x

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    Section 5.0 Food Safety Fundamentals: Site Requirements, Facilities and Production Inputs

    SQF Requirement Guidance

    This Section 5 provides detail of the Building and Equipment Construction

    and Design Requirements referred to in 4.4.2.2) as inserted below:

    (4.4.2.1 The property, buildings and equipment shall be located,

    constructed and designed to facilitate the proper production,

    handling and storage of safe product.)

    Note: Exclusions to these requirements or alternative methodsof control are permitted however they are to be supported by adetailed risk analysis outlining the basis for any exclusion oralternative control measure to demonstrate food safety andquality (level 3) is not compromised.

    What do I need to know?

    The Producer is responsible to ensure that fields, structures and equipment are managed to

    reduce sources of contamination from pests, wildlife, vehicle, and foot traffic.

    Buildings used to store packaging, cooling rooms and bins used for feed, for example, must be

    designed to facilitate proper handling of food products. Product contact surfaces and storage

    rooms must be cleaned and sanitized on a scheduled basis.

    5.1 Site Requirements and Approval.SQF Requirement Guidance

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    5.2 Toilets and AmenitiesSQF Requirement Guidance

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    5.3 First Aid.SQF Requirement Guidance

    5.3.1 Access to First Aid

    .3.1.1 Access to First Aid

    First aid facilities shall be provided to treat minor injuries and

    suitable arrangements shall be provided in circumstances when a

    patient requires more specialized care.

    What do I need to do?

    The Producer should have a documented policy describing responsibility, location and monitoring of

    the first aid kit. The procedure should outline the specifics of when to treat minor wounds vs seeking

    professional, specialized care for an individual and define training requirements for supervisory

    management.

    First aid kits should be located where they can be easily accessed and properly stocked on a scheduled

    basis. Employees should be aware, through training, of who to ask for assistance and where to locate

    the kit.

    At least one responsible member of staff should be trained in basic first aid procedures. Emergency

    care provider contact information should be posted near employee facilities.

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    5.4 Water Supply.SQF Requirement Guidance

    Guidance for Developing, Documenting and Implementing an

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    5 4 1 Irrigation Water Wh t d I d t d ?

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    5.4.1 Irrigation Water5.4.1.1 Irrigation WaterIrrigation water shall be drawn from a known clean source or

    treated to make it suitable for use. The Producer shall conduct an

    analysis of the hazards to the irrigation water supply from source

    through to application, establish acceptance criteria for the

    monitoring of water and validate and verify the integrity of the

    water used to ensure it if fit for the purpose.

    5.4.2 Treatment of Irrigation Water5.4.2.1 Treatment of Irrigation Water

    In circumstances where irrigation water is treated to render it

    acceptable, the water, after treatment shall conform to the

    microbiological standards as outlined under.

    What do I need to do?

    Not applicable

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    5 6 Animal Handling Facilities

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    5.6 Animal Handling FacilitiesSQF Requirement Guidance

    5.6.1 Pens and Yards5.6.1.1 Design and Construction

    5.6.1.1 Pens and yards shall be designed, located,constructed and maintained so as to minimize stress, injury or

    disease and have minimal impact on the surrounding area and

    natural resource.5.6.1.2 Design and Construction

    Where animals are held for extended periods in pens and

    yards adequate supplies of water and fodder shall be

    provided.

    .6.2 Intensive Housing System

    5.6.2.1 Design and Construction

    The design, location and construction of intensive housing

    systems shall be designed for the purpose, protect the

    animals in expected extremes of climate, provide sufficient

    space to enable the animals to lie down and allow freedom of

    movement and have minimal impact on the surrounding area

    and natural resources.5.6.2.2 Design and Construction

    Intensive housing systems shall be adequately ventilated to

    promote a satisfactory living environment and designed to

    enable effective drainage and a firm footing.5.6.2.3 Design and Construction

    Provision shall be made for sufficient supplies of water and

    fodder and for cleaning and waste removal.

    .6.3 Laneways, Races, Entrances, Exits and Loading/

    nloading Ramps

    .6.3.1 Design and Maintenance

    5.6.1.2 Laneways, races, entrances, exits andloading/unloading ramps shall be designed to take advantageof the social behavior and movement patterns of the species

    and be designed and maintained to prevent any potential

    injury points to animals.

    What do I need to do?

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    5.7.6.5 Storage of Cleaners and SanitizersCleaners and sanitizers must be stored in a secure, locked

    area away from water treatment chemicals

    What do I need to do?

    Cleaners and sanitizers used to clean packing tools, transport equipment, employee restrooms, break

    areas or any other cleaning task around the Packing facility must be stored in a secure area. Chemicals

    brought in by outside contractors must be removed from the Packing shed or house upon completion ofthe task. Chemicals purchased and used by the site must be stored in a locked cabinet or secure area. The

    storage area must include spill containment units and proper ventilation. Chemical containers must be

    properly labeled and closed.

    To avoid the potential misuse of chemical, water treatment chemicals may not be stored with cleaners and

    sanitizers.

    Guidance for Developing, Documenting and Implementing anSQF 1000 (Category 1) Fresh Shell Egg Poultry Houses

    SECTION 6: SQF2000SYSTEM REQUIREMENTS

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    Contents

    6.1 Personnel Practices

    6.1.1 Personnel x6.1.2 Protective Clothing x6.1.3 Jewelry and Personal Effects x6.1.4 Visitors x

    6.2 Personnel Processing Practices6.2.1 Packing Employees x

    6.3 Training6.3.1 Training Requirements x

    6.4 Pest and Vermin Control6.4.1 Pest and Vermin Control Protocol x6.4.2 Pest and Vermin Management Program x

    6.5 Building and Equipment Maintenance6.5.1 Maintenance Protocol x6.5.2 Lubricant Trays.. x

    6.6 Waste Disposal6.6.1 Dry, Liquid and Unsanitary Waste Disposal .. x

    6.7 Calibration of Equipment6.7.1 Calibration Protocol. x

    6.8 Cleaning and Sanitation Program6.8.1 Cleaning and Sanitation Protocol. x6.8.2 Verifying the Effectiveness of Cleaning . x

    6.9 Water Quality6.9.1 Standard x

    6.9.2 Monitoring Water Microbiology and Quality . x6.9.3 Corrective Action .. x6.9.4 Ice.. x

    6.10 Foreign Matter and Glass Control6.10.1 Foreign Matter and Glass Protocol x

    6.11 Supplier Approval6.11.1 Selecting and Approving Suppliers.. x6.11.2 Approved Supplier Program. x6.11.3 Monitoring Approved Suppliers. x6.11.4 Register. x6.11.5 Records. x

    6.12 Transport and Delivery6.12.1 Loading, Transport and Unloading Practices.. x

    6.13 Purchase and Use of *Soil Amendments6.13.1 Soil Amendment Protocol. x

    6.14 Purchase and Use of chemical Applications6.14.1 Purchasing Chemicals.... x6.14.2 Application of Chemicals... x

    6.15 Purchase and Use of Vaccines and Medications6.15.1 Purchasing Vaccines and Medications . x6.15.2 Application of Animal Medicines.. x

    6.16 Animal Husbandry6.16.1 Animal Husbandry Practice.. x

    6.16.2 Employees Responsibility .. x

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    6.2 Personnel Processing Practices.SQF Requirement Guidance

    6.2.1 Packing Employees

    6.2.1.1 Packing Employees

    Appropriate personnel processing practices shall be employed by Packing

    Employees which includes;

    i. Fingernail polish shall not be permitted where product ishandled with bare hands;

    ii. Aprons and gloves shall be kept clean;iii. Aprons and gloves shall not be left on product, work surfaces,

    equipment or packaging material but hung on apron and

    glove racks provided;

    iv. All product and packaging material shall be kept off theground and the floor of the transport vehicle;

    v. Waste shall be contained in the bins identified for thispurpose. Waste shall be removed on a regular basis and not

    left to accumulate

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    What do I need to do?

    The following programs are considered the minimum required elements for employee training. Type anddepth of training will depend upon the employees Work Designation. Minimum Requirements:

    Job/Task Performance Company Safety and Quality Policies and Procedures Good Manufacturing Practices Cleaning and Sanitation procedures HACCP Bio security and Food Defense Product Quality and Grading Chemical Control Hazard Communication Blood borne Pathogen Emergency Preparedness Employee Safety Safety Regulatory Requirements/Quality Regulatory Requirements

    Annual refresher training shall be conducted for Retained Employees.

    Training is to be documented and maintained for at least two years.

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    SQF 1000 (Category 1) Fresh Shell Egg Poultry Houses

    6 4 Pest and Vermin Control

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    6.5 Building and Equipment Maintenance

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    6.5.1 Maintenance Protocol6.5.1.1 Maintenance Protocol

    The methods and responsibility for maintenance of

    equipment and buildings shall be planned, scheduled and

    carried out in a manner that prevents any risk of

    contamination of product or equipment.

    6.5.2 Lubricant Trays6.5.2.1 Lubricant TraysTractors, harvesters, field packing equipment and

    machinery driven over crop shall be fitted with drip traysto prevent contamination of the crop by lubricants and

    oils

    What do I need to do? A Preventative Maintenance program must be in place stating list of equipmentor type (ex: exhaust fan from House 1 -3), what maintenance is to be done, how often and by whom.

    Maintenance must be done in a manner as to not contaminate eggs or harm the chickens in any way.

    Grease fittings, oil cups and drip trays, or other lubricating devices must not be situated so that eggs or

    chickens are contaminated or harmed in any way.

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    6.6 Waste DisposalSQF Requirement Guidance

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    6.6.1 Dry, Liquid and Unsanitary Waste Disposal6.6.1.1 Dry, Liquid and Unsanitary Waste Disposal

    Waste shall be regularly removed from the farm, field,

    packing facility and the surrounds so as not to pose a food

    safety risk to finished product or growing, harvesting and

    packing operations6.6.1.2 Methods and Responsibility

    The responsibility and methods for the effective and efficient

    disposal of all solid waste including inedible material and

    disused packaging, and liquid and unsanitary waste shall be

    documented and implemented.

    What do I need to do?

    All waste should be removed on a regular basis as to not pose a safety risk to the eggs or the chickens.

    This requires a thorough removal of any mortality from henhouses on a daily basis. There should be no

    buildup of excess feed or broken eggs in the henhouse. Water leaks should be taken care of as they are

    discovered. Garbage should be removed on a regular basis as to not become pest and vermin harborage.

    There should also be a schedule for manure removal with contingency plans for weather. (ex: remain in

    henhouse until ground is dry enough to get tractor onto ground)

    The documented Waste Disposal Program should include how it will be implementation and who will have

    responsibility for oversight.

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    6 11 4 Register What do I need to do?

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    6.11.4 Register6.11.4.1 RegisterA register of Approved Suppliers shall be maintained.

    6.11.5 Records6.11.5.1 RecordsRecords of inspections and audits of Approved Suppliers

    shall be maintained.

    What do I need to do?

    The Raw Material Suppliers that meet these conditions will become known as Approved Suppliers.The details of Approved Suppliers are listed on an Approved Supplier List. Approved Suppliers must be

    documented in an Approved Supplier register detailing their company name, contact details, and the

    product or service they supply.

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    6.12 Transport and Delivery

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    6.12.1 Loading, Transport and Unloading Practices6.12.1.1 Approving and Monitoring Suppliers

    The responsibility and methods for selecting, evaluating,

    approving and monitoring an Approved Supplier shall be

    documented and implemented. A register of Approved Suppliers

    and records of inspections and audits of Approved Suppliers

    shall be maintained.

    6.12.1.2 Loading and Transporting Practices

    Animal loading, transport and unloading practices shall be

    designed to limit stress, illness or injury to animals during loading,

    transport and unloading events.

    6.12.1.3 Transporting Crops

    Crop shall be transported under conditions suitable to maintain

    integrity and to prevent cross contamination and spoilage.

    6.12.1.4 Training Employees

    Employees involved in loading, transport and unloading events

    shall be appropriately trained.

    What do I need to do?

    Must develop SOPs for, and documentation of loading, transportation, and unloading of birds.

    Must have documentation of cleaning, disinfection and maintenance of equipment used for such

    transportation.

    If a third party is used for loading, transportation and unloading a COC (certificate of conformance) must

    accompany the loads.

    Personnel involved in loading and transport are thoroughly trained and competent to carry out theirresponsibilities. Managers have full and detailed written instructions for the loading, transport and unloading

    crews.

    Documentation of training must be maintained.

    If a third party is used a COC for training must be supplied.

    Guidance for Developing, Documenting and Implementing an

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    6.13 Purchase and Use of Soil AmendmentsWhat do I need to do?

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    6.13.1 Soil Amendment Protocol6.13.1.1 Restrictions

    No raw untreated manure shall be used. Soil amendment

    treatment and application methods shall be documented

    and implemented and designed to prevent contamination of

    product. A soil amendment protocol shall outline

    6.13.1.2 Treatment and Application Methods

    The methods used to treat manure and other untreated

    organic fertilizers ensuring:

    i. The treatment methods applied inactivatepathogens in organic soil amendments;

    ii. A hazard analysis of organic soil amendmentstreatment methods is conducted before use;

    iii. Treatment methods are validated and treatmentsof organic soil amendments are verified as being

    in compliance with the method applied;

    iv. Records of the validation and verification oforganic soil amendment treatments are

    maintained.6.13.1.3 Use of Organic Soil Amendments

    The methods to ensure organic soil amendment applications

    are timed to pose minimum risk to product safety and humanhealth including:

    i. All applications of soil amendments are inaccordance with National or Local Guidelines,

    Best Practices and Codes of Good Agricultural

    Practice;

    ii. Equipment used for soil amendment applicationis maintained in good condition and calibrated to

    ensure accurate application;

    iii. Records of all equipment maintenance andcalibration are maintained;

    iv.

    Signage complies with National & Local Codes ofPractice; and

    v. Sufficient data is recorded to provide a detailedrecord of soil amendment applications.

    What do I need to do?

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    6.16.1 Animal Husbandry Practice6.16.1.1

    The Producer shall apply good animal husbandry practices

    for the type of animal under their care and shall ensure that

    the basic needs of animals, whether held under an extensive

    grazing, close confinement or intensive housing conditions,

    are maintained.

    6.16.2 Employees Responsibility6.16.2.1

    Employees responsible for the care and management of

    animals shall be trained and competent to handle animals.

    They shall be able to recognize the early signs of distress

    and disease and ensure stress to animals is minimized.

    What do I need to do?

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