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SQF CodeModule 2

Food Safety Quality

Management System Training

Guide

04/19/2023

SQF Global Standard for Food Safety and Quality

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SQF Food Sector Category (FSC)

Category

(Supplier Scope of Certification)Applicable SQF Code Modules

8Processing of Manufactured Meats and

Poultry

Module 2: System elementsModule 11: GMP for processing of food products

9 Seafood Processing

10 Dairy Food Processing

11 Honey Processing

12 Egg Processing

13 Bakery and Snack Food Processing

14 Fruit and Vegetable Processing

15Canning, Pasteurizing, UHT and

Aseptic Operations

16 Ice, Drink and Beverage Processing

17 Confectionary Manufacturing

18 Preserved Foods Manufacture

19 Food Ingredient Manufacture

20 Recipe Meals Manufacture

21Oils, Fats, and the Manufacture of Oil or Fat-based

Spreads

22 Processing of Cereal Grains and Nuts

04/19/2023

SQF Global Standard for Food Safety and Quality

The SQF 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

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SQF Code for Food Manufacturing

SQF Code

Module 11: Food Safety Fundamentals – Good Manufacturing

Practices for Processing of Food

Products

Module 2: SQF System Elements

04/19/2023

SQF Code Module 2

Module 2: SQF System Elements

2.1 Management Commitment2.1.1 Management Policy (M)2.1.2 Management Responsibility (M)2.1.3 Food Safety Management System (M)2.1.4 Management Review (M)2.1.5 Complaint Management2.1.6 Business Continuity Planning2.2 Document Control and Records2.2.1 Document Control (M)2.2.2 Records (M)

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SQF Code Module 2

The SQF Food Safety Management System for Food Manufacturers provides a documented procedural template for each section of the SQF Code

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04/19/2023

SQF Code Requirements

2.1.5 Complaint Management

There 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.

Complaints should analyzed by personnel with relevant knowledge.

Corrective action should implemented commensurate with the seriousness of the incident.

Customer complaint records with details of investigations should be maintained.

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04/19/2023

SQF 2000 Requirements

2.5 Verification

The SQF Practitioner should be responsible of validation and verification activities.

Validation and verification activities and responsibilities should be documented and implemented including those for critical limits established as part of the Food Safety Plan.

There should be documented verification of food safety and quality controls identified in Food Safety Plans and Food Quality Plans.

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SQF Code Requirements

2.7 Site Security

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

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 Defense Controls that are in place to ensure that only authorized personal have access to sensitive areas

through designated access points Controls that are in place to ensure that to protect sensitive processing points from intentional

adulteration Controls that are in place to ensure that there is secure storage of raw materials, packaging,

equipment and hazardous chemicals Controls that are in place to ensure that to ensure that finished product is secure during storage and

transportation Controls that are in place to record and control access to the premise by employees, contractors, and

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Review Question 7

According to Section 2.7 of SQF 2000 System Requirements which of the following should a food defense protocol include?Click on the your answer.

The Senior Manager responsible for Food Defense Controls that are in place to ensure that only authorized p

ersonal have access to sensitive areas through designated access points

Controls that are in place to ensure that to protect sensitive processing points from intentional adulteration

Controls that are in place to ensure that there is secure storage of raw materials, packaging, equipment and hazardous chemicals

Controls that are in place to ensure that to ensure that finished product is secure during storage and transportation

Controls that are in place to record and control access to the premise by employees, contractors, and visitors

All of the above

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Question 7 CorrectSQF Code Section 2.7: System Requirements 2.7.1.1 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 Defense Controls that are in place to ensure that only authorized personal have

access to sensitive areas through designated access points Controls that are in place to ensure that to protect sensitive processing

points from intentional adulteration Controls that are in place to ensure that there is secure storage of raw

materials, packaging, equipment and hazardous chemicals Controls that are in place to ensure that to ensure that finished product is

secure during storage and transportation Controls that are in place to record and control access to the premise by

employees, contractors, and visitors

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