The SQF Code Edition 9 & FSMA Implementation Package includes:

• A comprehensive set of editable Food Safety Management System Procedures.
• A wide range of easy to use Record Templates.
• FSMA Module including guidance, documentation and a Hazard Identification and Preventive Controls Implementation Tool.
• Introduction to the SQF Food Safety Management System Training Modules.
• Allergen Risk Management Tools.
• Food Fraud Risk Assessment Tool.
• Supplier Risk Assessment Tool.
• Internal Auditor and HACCP Training.
• Verification and Validation Record Templates.
• Supplementary Documents and Management Tools.
• Free Technical Support until you achieve certification.

As major retailers seek to ensure the integrity of their products throughout the entire food supply chain they are looking to suppliers to have 3rd party certification to an approved GFSI food safety-related certification scheme.

Food Safety Code: Food Manufacturing Edition 9 is specific to the Food Manufacturing Sector and Good Manufacturing Practices for Processing of Food Products in Module 11.

Changes in SQF Food Safety Code: Food Manufacturing Edition 9

Changes in Edition 9 have seen significant restructuring and alignment of requirement, these can be seen in the summary tables at the bottom. The main changes in requirements, as we see it, are as follows:

Management Responsibility

Major addition for senior site management to lead and support a food safety culture within the site.

Added requirement site is staffed and organized to meet food safety objectives.

Requirement for a nominated substitute for the SQF practitioner.

When developing products, a requirement for product formulations to be developed by authorized persons.

Laboratory

New requirements for the competency, proficiency and segregation (where appropriate for food safety) of internal laboratories and product analyses, sampling and testing methods to be in accordance with the applicable requirements of ISO/IEC 17025.

Labelling

In the new requirements, there is considerable focus on approving and checking labels and getting product labelling right including finished product approval by qualified company personnel, product release to include a procedure to confirm that product labels comply with the applicable food legislation.

There are emphasized labeling requirements and checks during operations to ensure that the correct product is in the correct package and with the correct label, particularly during product changeovers to be inspected and approved by an authorized person and for label use to be reconciled.

Food Safety Code: Food Manufacturing Edition 9 Food Sector Categories:

• 10 Dairy Food Processing
• 11 Honey Processing
• 12 Egg Processing
• 13 Bakery and Snack Food Processing
• 14 Fruit, Vegetable, and Nut Processing, and Fruit Juices
• 15 Canning, UHT, and Aseptic Operations
• 16 Ice, Drink, and Beverage Processing
• 17 Confectionery Manufacturing
• 18 Preserved Foods Manufacturing
• 19 Food Ingredient Manufacturing
• 20 Recipe Meals Manufacturing
• 21 Oils, Fats, and the Manufacturing of Oil or Fat-based Spreads
• 22 Processing of Cereal Grains
• 25 Repackaging of Products Not Manufactured On Site
• 33 Food Processing Aids Manufacturing

Part B: The SQF Food Safety Code for Manufacturing Edition 8.1	PART B: The SQF Food Safety Code: Food Manufacturing Edition 9
System Elements	System Elements
2.1 Management Commitment	2.1 Management Commitment
2.1.1 Food Safety Policy (Mandatory)	Included in 2.1.1
2.1.2 Management Responsibility (Mandatory)	2.1.1 Management Responsibility (Mandatory)
2.1.3 Management Review (Mandatory)	2.1.2 Management Review (Mandatory)
2.1.4 Complaint Management (Mandatory)	2.1.3 Complaint Management (Mandatory)
2.1.5 Crisis Management Planning	Moved to 2.6.4
2.2 Document Control and Records	2.2 Document Control and Records
2.2.1 Food Safety Management System (Mandatory)	2.2.1 Food Safety Management System (Mandatory)
2.2.2 Document Control (Mandatory)	2.2.2 Document Control (Mandatory)
2.2.3 Records (Mandatory)	2.2.3 Records (Mandatory)
2.3 Specification and Product Development	2.3 Specifications, Formulations, Realisation and Supplier Approval
2.3.1 Product Development and Realization	2.3.1 Product Formulation and Realization
2.3.2 Raw and Packaging Materials	2.3.2 Specifications (Raw Material, Packaging, Finished Product and Services)
2.3.3 Contract Service Providers	Included in 2.3.2
2.3.4 Contract Manufacturers	2.3.3 Contract Manufacturers
2.3.5 Finished Product Specifications	Included in 2.3.2
-	2.3.4 Approved Supplier Program (Mandatory)
2.4 Food Safety System	2.4 Food Safety System
2.4.1 Food Legislation (Mandatory)	2.4.1 Food Legislation (Mandatory)
2.4.2 Good Manufacturing Practices (Mandatory)	2.4.2 Good Manufacturing Practices (Mandatory)
2.4.3 Food Safety Plan (Mandatory)	2.4.3 Food Safety Plan (Mandatory)
2.4.4 Approved Supplier Program (Mandatory)	Moved to 2.3.4
-	2.4.4 Product Sampling, Inspection and Analysis
2.4.5 Non-conforming Product or Equipment	2.4.5 Non-conforming Materials and Product
2.4.6 Product Rework	2.4.6 Product Rework
2.4.7 Product Release (Mandatory)	2.4.7 Product Release (Mandatory)
2.4.8 Environmental Monitoring	2.4.8 Environmental Monitoring
2.5 SQF System Verification	2.5 SQF System Verification
2.5.1 Validation and Effectiveness (Mandatory)	2.5.1 Validation and Effectiveness (Mandatory)
2.5.2 Verification Activities (Mandatory)	2.5.2 Verification Activities (Mandatory)
2.5.3 Corrective and Preventative Action (Mandatory)	2.5.3 Corrective and Preventative Action (Mandatory)
2.5.4 Product Sampling, Inspection and Analysis	Moved to 2.4.4
2.5.5 Internal Audits and Inspections (Mandatory)	2.5.4 Internal Audits and Inspections (Mandatory)
2.6 Product Identification, Trace, Withdrawal and Recall	2.6 Product Traceability and Crisis Management
2.6.1 Product Identification (Mandatory)	2.6.1 Product Identification (Mandatory)
2.6.2 Product Trace (Mandatory)	2.6.2 Product Trace (Mandatory)
2.6.3 Product Withdrawal and Recall (Mandatory)	2.6.3 Product Withdrawal and Recall (Mandatory)
-	2.6.4 Crisis Management Planning
2.7 Food Defense and Food Fraud	2.7 Food Defense and Food Fraud
2.7.1 Food Defense Plan (Mandatory)	2.7.1 Food Defense Plan (Mandatory)
2.7.2 Food Fraud	2.7.2 Food Fraud (Mandatory)
2.8 Allergen Management	2.8 Allergen Management
2.8.1 Allergen Management for Food Manufacturing (Mandatory)	2.8.1 Allergen Management (Mandatory)
2.8.2 Allergen Management for Pet Food Manufacturing	Removed - Moved to Specific Code
2.8.3 Allergen Management for Manufacturers of Animal Feed	Removed - Moved to Specific Code
2.9 Training	2.9 Training
2.9.1 Training Requirements	2.9.1 Training Requirements
2.9.2 Training Program (Mandatory)	2.9.2 Training Program (Mandatory)
2.9.3 Instructions	Moved to 2.9.2
2.9.4 HACCP Training Requirements	Moved to 2.9.2
2.9.5 Language	Moved to 2.9.2
2.9.6 Refresher Training	Moved to 2.9.2
2.9.7 Training Skills Register	Moved to 2.9.2

Part B: The SQF Food Safety Code for Manufacturing Edition 8.1	PART B: The SQF Food Safety Code: Food Manufacturing Edition 9
Module 11: Good Manufacturing Practices for Processing of Food Products	Module 11: Good Manufacturing Practices for Processing of Food Products
11.1 Site Location and Construction	11.1 Site Location and Premises
11.1.1 Premises Location and Approval	11.1.1 Premises Location and Approval
11.2 Construction of Premises and Equipment
11.2.1 Materials and Surfaces	11.1.2 Building Materials
11.2.2 Floors, Drains and Waste Traps	Included in 11.1.2
11.2.3 Walls, Partitions, Doors and Ceilings	Included in 11.1.2
11.2.4 Stairs, Catwalks and Platforms	Included in 11.1.2
11.2.5 Lightings and Light Fittings	11.1.3 Lighting and Light Fittings
11.2.6 Inspection/Quality Control Area	11.1.4 Inspection/Quality Control Area
11.2.7 Dust, Insect and Pest Proofing	11.1.5 Dust, Insect, and Pest Proofing
11.2.8 Ventilation	11.1.6 Ventilation
11.2.9 Equipment, Utensils and Protective Clothing	11.1.7 Equipment and Utensils Clothing moved to 11.3.3
-	11.1.8 Grounds and Roadways
-	11.2 Site Operations
11.2.10 Premises and Equipment Maintenance	11.2.1 Repairs and Maintenance
11.2.10 Premises and Equipment Maintenance	11.2.2 Maintenance Staff and Contractors
11.2.11 Calibration	11.2.3 Calibration
11.2.12 Pest Prevention	11.2.4 Pest Prevention
11.2.13 Cleaning and Sanitation	11.2.5 Cleaning and Sanitation
11.3 Personnel Hygiene and Welfare	11.3 Personnel Hygiene and Welfare
11.3.1 Personnel	11.3.1 Personnel Welfare
11.3.2 Hand Washing	11.3.2 Hand Washing
11.3.3 Clothing	11.3.3 Clothing and Personal Effects
11.3.4 Jewelry and Personal Effects	Included in 11.3.3
11.3.5 Visitors	11.3.4 Visitors
11.3.6 Staff Amenities	11.3.5 Staff Amenities (change rooms, toilets, break rooms)
11.3.7 Change Rooms	Included in 11.3.5
11.3.8 Laundry	Included in 11.3.3.2
11.3.9 Sanitary Facilities	Included in 11.3.5
11.3.10 Lunch-rooms	Included in 11.3.5
11.4 Personnel Processing Practices	11.4 Personnel Processing Practices
11.4.1 Staff Engaged in Food Handling and Processing Operations	11.4.1 Staff Engaged in Food Handling and Processing Operations
11.5 Water, Ice and Air Supply	11.5 Water, Ice and Air Supply
11.5.1 Water Supply	11.5.1 Water Supply
11.5.2 Water Treatment	11.5.2 Water Treatment
11.5.4 Water Quality	11.5.3 Water Quality
11.5.3 Ice Supply	11.5.4 Ice Supply
11.5.5 The Quality of Air and Other Gases	11.5.5 Air and Other Gasses
11.6 Storage and Transport	11.6 Receipt, Storage and Transport
11.6.1 Storage and Handling of Goods	11.6.1 Receipt, Storage and Handling of Goods
11.6.2 Cold Storage, Freezing and Chilling of Foods	11.6.2 Cold Storage, Freezing and Chilling of Foods
11.6.3 Storage of Dry Ingredients, Packaging, and Shelf Stable Packaged Goods	11.6.3 Storage of Dry Ingredients, Packaging, and Shelf Stable Packaged Goods
11.6.4 Storage of Hazardous Chemicals and Toxic Substances	11.6.4 Storage of Hazardous Chemicals and Toxic Substances
11.6.5 Loading, Transport and Unloading Practices	11.6.5 Loading, Transport and Unloading Practices
11.6.6 Loading	Included in 11.6.5
11.6.7 Transport	Included in 11.6.5
11.6.8 Unloading	Included in 11.6.5
11.7 Separation of Functions	11.7 Separation of Functions
11.7.1 Process Flow	Included in 11.4.1.3
11.7.2 Receipt of Raw and Packaging Materials and Ingredients	Included in 11.6.1
11.7.4 High risk Processes	11.7.1 High Risk Processes
11.7.3 Thawing of Food	11.7.2 Thawing of Food
11.7.5 Control of Foreign Matter Contamination	11.7.3 Control of Foreign Matter Contamination
11.7.6 Detection of Foreign Objects	11.7.4 Detection of Foreign Objects
11.7.7 Managing Foreign Matter Contamination Incidents	Included in 11.7.3/4
11.8 On-Site Laboratories	Moved to 2.4.4
11.8.1 Location	Moved to 2.4.4
11.9 Waste Disposal	11.8 Waste Disposal
11.9.1 Dry and Liquid Waste Disposal	-
11.10 Exterior	-
11.10.1 Grounds and Roadways	Moved to 11.1.8

We're 100% with you all the way.

One of the unique features of our packages is that we provide ongoing technical support.

This package includes online technical support and expertise to answer your questions and assist you in developing your SQF Food Safety and Management System until you achieve certification.