1. Hazard Analysis and Critical Control Points (HACCP)
This is an internationally recognized system for identifying and controlling food safety hazards throughout the production process. A HACCP plan should be developed that outlines the critical control points and corrective actions to ensure consistent product safety.
2. Good Manufacturing Practices (GMPs)
GMPs are pre-requisite programs that provide safe and hygienic conditions for food production. These include facility design, personnel hygiene, pest control, sanitation, maintenance, and other operational requirements.
3. Food safety practices are specific to industry type or commodity family.
Depending on the type of food you're handling, additional safety measures may need to be taken.
4. Mandatory control points for product/process design, material selection, food contact surfaces, maintenance programs & pest management.
Each point in the product/process design must be defined and controlled to ensure that food safety is maintained. Material selection, maintenance programs, and pest management are all necessary for a safe production environment.
5. Prerequisite Programs for personnel hygiene and plant operations.
Personnel hygiene and plant operations must be monitored and controlled to ensure safe food production. This includes employee training, personal hygiene, sanitation practices, etc.
6. Physical & chemical contamination prevention controls Foreign Material. Prevention (FMP), Chemical Contamination Prevention (CCP), Product Protection & Defense Against Adulteration (DPDA)
Manufacturers must employ measures to prevent physical and chemical contamination of their products. This includes Foreign Material Prevention (FMP), Chemical Contamination Prevention (CCP), and Product Protection & Defense Against Adulteration (DPDA).
7. Quality Management System Requirements including quality standards, customer requirements & supplier qualification processes
Manufacturers must ensure that their quality management system meets customer requirements and industry standards. This includes customer service, supplier qualification processes, traceability systems, corrective actions, verification systems, and more.
8. Documented Internal Audits by trained auditors using established procedures
Manufacturers must ensure that internal audits are conducted by trained auditors using established procedures. This includes the review of processes, product quality, and food safety practices.
9. Management Review of the SQF Program
The SQF Program must be periodically reviewed by management to ensure that it is up-to-date and meets the requirements of customers, industry standards, and regulatory bodies. This review should include looking at customer feedback, customer complaints, recalls, and any other relevant information.