2.1.2 Management Responsibility Summary 2.1.3 Management Review Element Description Primary Response Evidence 2.1.3.1 Management Review The senior site management shall be responsible for reviewing the SQF System and documenting the policy statement. 2.1.3.2 Management Review The SQF System in its entirety shall be reviewed at least annually. 2.1.3.3 Management Review The SQF System, and other aspects of Good Manufacturing Practices (GMP) shall be reviewed and updated as needed when any potential changes implemented have an impact on the site's ability to deliver safe food. 2.1.3.4 Management Review All changes made to Good Manufacturing Practices (GMP) and other aspects of the SQF System shall be validated or justified.
2.2.1.1 Food Safety Manual A food safety manual shall be documented and maintained in either electronic and/or hard copy form and include or reference the written procedures, pre-requisite programs and other documentation necessary to support the development and the implementation, maintenance and control of the SQF System. 2.2.1 Food Safety Manual Summary 2.2.2 Document Control Element Description Primary Response Evidence
2.2.2.1 Document Control Documents shall be controlled in a manner that ensures employees use up to date and current policies, procedures and forms when food safety related activities are documented. 2.2.2.2 Document Control A register of current SQF System documents and amendments to documents shall be maintained. 2.2.2 Document Control Summary 2.2.3 Records Element Description Primary Response Evidence 2.2.3.1 Records All records shall be legible and suitably authorized by those undertaking monitoring activities that demonstrate inspections, analyses and other essential activities have been completed.
Element Description Primary Response Evidence Not applicable for SQF Fundamentals for Manufacturing - Intermediate 2.3.4 Contract Manufacturers Summary 2.3.5 Finished Product Specifications Element Description Primary Response Evidence 2.3.5.1 Finished Product Specifications 2.3.5.1 Finished product specifications shall be documented, current, approved by the site and their customer, accessible to relevant staff and may include: i. Microbiological and chemical limits; and ii. Labeling and packaging requirements. 2.3.5 Finished Product Specifications Summary
2.4.6 Product Rework Element Description Primary Response Evidence 2.4.6.1 Product Rework Rework (recycle or regroup) activities shall be controlled and traceability ensured. 2.4.6 Product Rework Summary 2.4.7 Product Release Element Description Primary Response Evidence
2.5.1.1 Validation and Effectiveness The methods, responsibility and criteria for ensuring the effectiveness of all applicable elements of the SQF program be documented and implemented. 2.5.1.1 Validation and Effectiveness Summary 2.5.2 Verification Activities Element Description Primary Response Evidence
2.5.2.1 Verification Activities A verification schedule outlining the verification activities, their frequency of completion and the person responsible for each activity shall be prepared and implemented. 2.5.2.2 Verification Activities Monitoring activities associated with Good Manufacturing Practices (GMP), and food safety controls, and the legality of certified products, shall be documented and implemented. 2.5.2 Verification Activities Summary 2.5.3 Corrective and Preventative Action Element Description Primary Response Evidence
2.5.3.1 Corrective and Preventative Action Corrective action shall be undertaken to resolve non-compliance. 2.5.3.2 Corrective and Preventative Action Records of corrective action shall be maintained. 2.5.3 Corrective and Preventative Action Summary 2.5.4 Product Sampling, Inspection and Analysis Element Description Primary Response Evidence
2.8.1.1 Allergen Management for Food Manufacturing The responsibility and methods used to control allergens and to prevent sources of allergens from contaminating product be documented and implemented. The allergen management program shall include: i. A risk analysis of those raw materials, ingredients and processing aids, including food grade lubricants, that contain food allergens; ii. An assessment of workplace-related food allergens from locker rooms, vending machines, lunch rooms, visitors; iii. A register of allergens which is applicable in the country of manufacture and the country(ies) of destination if known; iv. A list of allergens which is accessible by relevant staff; v. The hazards associated with allergens and their control incorporated into the food safety plan; and vi. A management plan for control of identified allergens. 2.8.1.2 Allergen Management for Food Manufacturing Instructions shall be provided to all relevant staff involved in the receipt or handling of raw materials, work-in progress, rework or finished product on how to identify, handle, store and segregate raw materials containing allergens. 2.8.1.3 Allergen Management for Food Manufacturing Provision shall be made to clearly identify and segregate foods that contain allergens. Segregation procedures shall be implemented and continually monitored.
2.9.5 Language Element Description Primary Response Evidence 2.9.5.1 Language Training materials and the delivery of training shall be provided in language understood by staff. 2.9.5 Language Summary 2.9.6 Refresher Training Element Description Primary Response Evidence
11.2.2 Floors, Drains and Traps Element Description Primary Response Evidence 11.2.2.1 Floors, Drains and Waste Traps Floors be constructed of smooth, dense impact resistant material that can be effectively graded, drained, impervious to liquid and easily cleaned. 11.2.2.2 Floors, Drains and Traps Drains and waste trap systems shall be constructed and located so they can be easily cleaned and not present a hazard. 11.2.2 Floors, Drains and Waste Traps Summary
11.3.2.2 Hand Washing Hand wash basins shall be constructed of stainless steel or similar material and as a minimum supplied with: i. A potable supply at an appropriate temperature; ii. Liquid soap contained within a dispenser; iii. towels in a hands free cleanable dispenser; and iv. A means of containing used paper towels. 11.3.2.3 Hand Washing The following additional facilities shall be provided in high risk areas: Hands free operated taps; and Hand sanitizers. 11.3.2.4 Hand Washing A sign instructing people to wash their hands, and in appropriate languages, shall be provided in a prominent position. 11.3.2 Hand Washing Summary 11.3.3 Clothing Element Description Primary Response Evidence
11.3.4.1 Jewelry and Personal Effects Jewelry and other loose objects shall not be worn or taken into a food handling or processing operation or any area where food is exposed. The wearing of plain bands with no stones and prescribed medical alert bracelets can be permitted, however the site will need to consider their customer requirements and the applicable food legislation. 11.3.4 Jewelry and Personal Effects Summary 11.3.5 Visitors Element Description Primary Response Evidence 11.3.5.1 Visitors All visitors, including management and maintenance staff, shall wear suitable clothing and footwear when entering any food processing or handling area.
11.3.5.2 Visitors All visitors shall be required to remove jewelry and other loose objects. 11.3.5.3 Visitors Visitors exhibiting visible of illness shall be prevented from entering areas in which food is handled or processed. 11.3.5.4 Visitors Visitors enter and exit food handling areas through the proper staff entrance points and comply with all hand washing and personnel practice requirements. 11.3.5.5 Visitors All visitors be trained in the site's food safety and hygiene procedures before entering any food processing or handling areas, or shall be escorted at all times in food processing, handling and storage areas. 11.3.5 Visitors Summary
11.3.7 Change Rooms Element Description Primary Response Evidence 11.3.7.1 Change Rooms Change room facilities shall be provided to enable staff and visitors to change into and out of protective clothing as required. 11.3.7 Change Rooms Summary 11.3.8 Laundry Element Description Primary Response Evidence
Not applicable for SQF Fundamentals for Manufacturing – Intermediate 11.3.8 Laundry Summary 11.3.9 Sanitary Facilities Element Description Primary Response Evidence 11.3.9.1 Sanitary Facilities Toilet rooms shall be: i. Designed and constructed so that they are accessible to staff and separate from any processing and food handling operations; ii. Accessed from the processing area via an airlock vented to the exterior or through an adjoining room; iii. Sufficient in number for the maximum number of staff; iv. Constructed so that they can be easily cleaned and maintained; v. Include an area inside or nearby, for storing protective clothing, outer garments and other items while using the facilities; and vi. Kept clean and tidy.
11.4.1.3 Staff Engaged in Food Handling and Processing Operations All wash down hoses shall be stored on hose racks after use and not left on the floor. 11.4.1 Engaged in Food Handling and Processing Operations Summary 11.5.1 Water Supply Element Description Primary Response Evidence 11.5.1.1 Supply Adequate supplies of hot and cold potable water drawn from a known clean source shall be provided for use during processing operations, as an ingredient and for cleaning the premises and equipment. 11.5.1.2 Water Supply The delivery of water within the premises shall ensure potable water is not contaminated.
11.5.5 The Quality of Air and Gases Element Description Primary Response Evidence 11.5.5.1 The Quality of Air and Gases Compressed air or other gasses (e.g. nitrogen, carbon dioxide) that contacts food or food contact surfaces shall be clean and present no risk to food safety. 11.5.5.2 The Quality of Air and Other Gases Compressed air systems, and systems used to or dispense other gasses used in the manufacturing process that come into contact with food or food contact surfaces shall be maintained and regularly monitored for quality and applicable food safety hazards. 11.5.5 The Quality of Air and Other Gases Summary
11.6.1 Storage and Handling of Element Description Primary Response Evidence 11.6.1.1 Storage and Handling of The site shall document and implement an effective storage plan that allows for the safe, hygienic storage of raw materials (i.e. frozen, chilled, and ambient), ingredients, packaging materials, equipment, and chemicals. 11.6.1.2 Storage and Handling of Goods The responsibility and methods for ensuring effective stock rotation principles are applied shall be documented and implemented. 11.6.1.3 Storage and Handling of Goods Procedures shall be in place to ensure that all ingredients, materials, work-in-progress, rework, and finished product are utilized within their designated shelf-life.
11.6.2.5 Cold Storage, Freezing and Chilling of Foods Loading and unloading docks shall be designed to protect the product during loading and unloading. 11.6.2 Cold Storage, Freezing and Chilling of Foods Summary 11.6.3 Storage of Dry Ingredients, Packaging, and Stable Packaged Goods Element Description Primary Response Evidence 11.6.3.1 Storage of Dry Ingredients, Packaging, and Shelf Stable Packaged Goods Rooms used for the storage of product ingredients, packaging, and other dry goods shall be located away from wet areas and constructed to protect the product from contamination and deterioration.
11.6.6 Loading Element Description Primary Response Evidence 11.6.6.1 Loading Vehicles (e.g. trucks/vans/containers) used for transporting food shall be inspected prior to loading to ensure they are clean, in good repair, suitable for the purpose and free from odors or other conditions that may impact negatively on the product. 11.6.6.2 Loading Loading practices shall be designed to minimize unnecessary exposure of the product to conditions detrimental to maintaining the product and package integrity during loading and transport.
11.6.8.2 Unloading Unloading practices shall be designed to minimize unnecessary exposure of the product to conditions detrimental to maintaining the product and package integrity. 11.6.8 Unloading Summary 11.7.1 Process Flow Element Description Primary Response Evidence 11.7.1.1 Process Flow The process flow shall be designed to prevent cross contamination and organized so there is a continuous flow of product through the process. The flow of personnel shall be managed such that the potential for contamination is minimized. 11.7.1 Process Flow Summary
11.7.2 Receipt of Raw and Packaging Materials and Ingredients Element Description Primary Response Evidence 11.7.2.1 Receipt of Raw and Packaging Materials and Ingredients Dry ingredients and packaging shall be received and stored separately from frozen and chilled raw materials to ensure there is no cross contamination. Unprocessed raw materials shall be received and segregated to ensure there is no cross contamination. 11.7.2 Receipt of Raw and Packaging Materials and Ingredients Summary 11.7.3 Thawing of Food
11.7.4 High Risk Processes Element Description Primary Response Evidence 11.7.4.1 High Risk Processes The processing of high risk food be conducted under controlled conditions such that sensitive areas in which high risk food has undergone a “kill” step, a “food safety intervention” or is subject to post process handling, are protected/segregated from other processes, raw materials or staff who handle raw materials to ensure cross contamination is minimized. 11.7.4.2 High Risk Processes Areas in which high risk processes are conducted shall only be serviced by staff dedicated to that function. 11.7.4.3 High Risk Processes Staff access points shall be located, designed and equipped to enable staff to don distinctive protective clothing and to practice a high standard of personal hygiene to prevent product contamination. 11.7.4.4 High Risk Processes Staff engaged in high risk areas shall change into clean clothing or temporary protective outerwear when entering high risk areas.
11.7.4.5 High Risk Processes Product transfer points shall be located and designed so as not to compromise high risk segregation and to minimize the risk of cross contamination. 11.7.4 High Risk Processes Summary 11.7.5 Control of Foreign Matter Contamination Element Description Primary Response Evidence 11.7.5.1 Control of Foreign Matter Contamination The responsibility and methods used to prevent foreign matter contamination of the product shall be documented, implemented and communicated to all staff.
11.7.5.9 Control of Foreign Matter Contamination Knives and cutting instruments used in processing and packaging operations shall be controlled, and kept clean and well maintained. Snap-off blades shall not be used in manufacturing or storage areas. 11.7.5 Control of Foreign Matter Contamination Summary 11.7.6 Detection of Foreign Objects Element Description Primary Response Evidence 11.7.6.1 Detection of Foreign Objects The responsibility, methods and frequency for monitoring, maintaining, calibrating and using screens, sieves, filters or other technologies to remove or detect foreign matter shall be documented and implemented.
11.7.6.2 Detection of Foreign Objects detectors or other physical contaminant detection technologies shall be routinely monitored, validated and verified for effectiveness. The equipment shall be designed to isolate defective product and indicate when it is rejected. 11.7.6.3 Detection of Foreign Objects Records shall be maintained of the inspection of foreign object detection devices and of any products rejected or removed by them. Records shall include any corrective actions resulting from the inspections. 11.7.6 Detection of Foreign Objects Summary 11.7.7 Managing Foreign Matter Contamination Incidents Element Description Primary Response Evidence 11.7.7.1 Managing Foreign Matter Contamination Incidents In all cases of foreign matter contamination the affected batch or item shall be isolated, inspected, reworked or disposed of.