1. Introduction to SQF 2000 Certification
This presentation introduces the SQF Certification process, Benefits and Costs of Certification and an overview of the requirements.

2. The SQF Certification Scheme
The SQF System is a Food Safety Management System (FSMS)
Requirements for integrated processes that work together to control and minimize food safety hazards
Management Commitment, Document Control and Records, Food Safety Fundamentals, Food Safety Plans, Verification and Validation, Product Identification and Traceability and Site Security
More and more food businesses are moving away from an inspection based system (inspecting for food safety) to a management systems approach (building processes that ensure food safety and prevent food safety hazards from occurring)
The management systems approach requires that you design and implement process to manage food safety in all aspects of your business.

3. The SQF Certification Scheme
Safe Quality Food, SQF
The certification program is managed by the Safe Quality Food Institute (SQFI)
The SQFI website is a great resource, with information and document downloads.

4. The SQF Certification Scheme
Safe Quality Food, SQF
The SQF System was designed to provide suppliers with a recognized certification and to be able to provide proof of a rigorous food safety management system
The current version is SQF version 6; version 7 is in draft form and will be used in audits after June 30, 2012
Many food processors and manufacturers are asking their suppliers to become certified to a Food Safety Management System. The certifications provide assurance that the organization has implemented a system to protect the safety of the product.

5. The SQF Certification Scheme
Safe Quality Food, SQF (Version 6)
SQF provides two different standards
SQF 1000 for Primary Producers
SQF 2000 for Manufacturers and Distributors
Version 7 will have only one standard, and will have a choice of modules that apply based on the scope of certification
This training covers SQF 2000, for Manufacturers and Distributors. When version 7 of the SQF Standard is released there will be only one standard with the management systems requirements, and then separate modules with requirements for food safety fundamentals. The modules are designed for specific industry segments, for example processing or food packaging manufacturing.

6. The SQF Certification Scheme
Safe Quality Food, SQF
The SQF 2000 is recognized by the Global Food Safety Initiative, GFSI
Providing worldwide recognition and acceptance by food manufacturers and retailers
It is important that SQF 2000 Certification is recognized by GFSI. This means that it is widely recognized and accepted worldwide.

7. The SQF Certification Scheme
Safe Quality Food, SQF 2000
A supplier can choose from 3 Levels of certification
Level 1- Food Safety Fundamentals
Level 2- HACCP (GFSI Recognition)
Level 3- Integrated Food Safety and Quality
This training focuses on Level 2, which has requirements for the food safety fundamentals and Food Safety Plans (HACCP). Level 2 focuses on food safety.
Level 3 incorporates quality in addition to food safety.

8. This is a chart showing the different requirements that apply to each level. An * indicates that there are requirements added to the section from the previous level.

9. The SQF Certification Scheme
SQF 2000 Documents
SQF 2000 Documents can be downloaded at the SQFI Website and include:
SQF 2000 Code
Guidance for Developing, Documenting and Implementing SQF 2000
Additional guidance documents
The code and guidance documents are provided free of charge on the SQFI website.

10. The SQF Certification Scheme
Initial Certification to SQF
Choose an accredited certification body
Document Review
On-site Audit
Correct Nonconformances
Certification
Surveillance Audits
These are the steps to Certification.

11. The SQF Certification Scheme
The SQF 2000 Certification Audit
An SQF Auditor will examine your SQF System to determine:
If the system has been implemented effectively
If there is evidence of Management Commitment to the maintenance and improvement of the system
If activities comply with regulatory, customer and SQF 2000 requirements
The auditor is looking for evidence that your system is fully implemented, effective and complying with the requirements.

12. The SQF Certification Scheme
The SQF 2000 Certification Audit
Minor Nonconformity:
Nonconformance to the documented system or to the SQF Code that does not cause an immediate food safety risk or indicate ineffective implementation of a system element.
Must be corrected within 30 days of the finding and will be verified at the next audit.
The auditor will write up any findings as nonconformances, and classify them as Minor, Major or Critical. It is not uncommon to have several nonconformances from your certification or surveillance audits. You will have a chance to take corrective action on the nonconformances found.
For a minor nonconformance you will respond with your corrective action plan. The auditor will verify it at your next surveillance audit, no additional audit is needed.

13. The SQF Certification Scheme
The SQF 2000 Certification Audit
Major Nonconformity:
Nonconformance to the documented system or to the SQF Code that could cause an immediate food safety risk or indicate ineffective implementation of a system element.
Must be corrected and verified within 14 days of the finding
If there is a major nonconformance, the correction must be verified.

14. The SQF Certification Scheme
The SQF 2000 Certification Audit
Critical Nonconformity:
Loss of control at a critical control point, prerequisite program or other process step that could cause a significant risk and product safety is compromised
Falsification of records
Suspension of Certificate
If there is a problem that shows significant risk to to product, you risk losing your certificate.

15. The SQF Certification Scheme
The SQF 2000 Surveillance Audit
Once certified, your certification body will audit to ensure that your organization continues to comply with requirements
Frequency will be determined by your certification body
Based on performance and SQF System rating at the certification audit

16. SQF Practitioner Responsibilities and Qualifications

17. Responsibilities and Qualifications
SQF Practitioner
The practitioner must be a company employee
Have demonstrated knowledge and experience
Understand the requirements of the SQF code
Have completed HACCP Training
Responsibilities and Qualifications

18. SQF Practitioner Roles and Responsibilities
Lead the development and implementation of:
Food Safety Fundamentals - GMPs or Prerequisite Programs
Food Safety Plans - HACCP Plans

19. SQF Practitioner Roles and Responsibilities
Lead the SQF System implementation
Ensure the maintenance and integrity of the SQF System
Communicate essential information to personnel

20. SQF Practitioner Roles and Responsibilities
The SQF Practitioner is responsible for Validation and Verification activities
Validate and verify Food Safety Fundamentals
Validate and verify Food Safety Plans

21. Food Safety Management Systems Costs and Benefits

22. Benefits of Certification
Greater opportunities and market access
Reduces audit burdens from buyer audits
Improves processes and efficiencies
Savings from reduced recalls
Recognized worldwide
Promotes confidence
Enhances image
Manages risk
Proof of due diligence

23. Certification Trends
Global food trade is expanding and driving demand for third party certification
With diverse food safety regulations worldwide, certification provides common ground for food safety regulations
ISO had 34% growth in 2010
FSSC new in 2010 has over 900 certificates issued
Coke, Danone, Cargill, Nestle, Heinz, Kraft, Mars, Pepsi

24. Benefits of GFSI
GFSI is the result of collaboration between some of the worlds leading food safety experts from retailers, manufacturers and food service companies.

25. Costs to Consider Costs Internal Consultant/Tools
Certification Audits and accreditations

26. Ongoing costs to consider
Ongoing employee time for:
Internal Audits
Training
Verification activities
Food safety team meetings
Change control
Management review
Document control
Corrective Actions
Supplier evaluations and corrections

27. SQF Implementation
Steps and Techniques

28. Implementation Step 1 – Learn Learn about SQF 2000
Understanding SQF 2000
Food Safety Fundamentals (Pre-requisite Programs)
Principles of HACCP

29. Implementation Step 2 - Plan Plan your project.
Conduct your Gap Analysis
Create your Project Plan

30. Implementation Step 3 Assign responsibilities for:
Documenting and implementing SQF Procedures
Developing and implementing programs Food Safety Fundamentals (Pre-requisite Programs)
Documenting the Food Safety Plans (HACCP Plans)
Creating a Food Safety Manual

31. Implementation
Step 4 Train your employees

32. Implementation
Step 5 Train your internal auditors

33. Implementation
Step 6 Schedule your registration audit

34. Implementation
Step 7 Celebrate

35. SQF Requirements

36. Requirements Understanding the requirements of SQF 2000
Level 1: Food Safety Fundamentals
Level 2: HACCP Food Safety Plans
Level 3: Food Safety and Quality Management

37. Requirements Level 2 (Version 6 structure):
Section 4: SQF 2000 System Requirements
Section 5: Building and Equipment
Section 6: Prerequisite Programs

38. Requirements 4.1 Commitment 4.2 Document Control and Records
4.3 Specifications
4.4 Attaining Food Safety
4.5 Verification
4.6 Product Identification, Trace, Recall
4.7 Site Security

39. Requirements
4.1 Commitment: Provide evidence of commitment to the SQF System
4.1.1 Management Policy
4.1.2 Management Responsibility
4.1.3 Food Safety Management System
4.1.4 Management Review
4.1.5 Complaint Management
4.1.6 Business Continuity Planning

40. Requirements 4.1.1 Management Policy
Outline the organization's commitment to supply safe food, for example:
OUR COMPANY is committed to building customer trust and confidence by providing our customers with safe food products and ingredients. Our company has designed, implemented and maintains an SQF 2000 Food Safety Management System to effectively manage food safety throughout the organization including establishing and reviewing our food safety objectives.
We strive to continually improve the SQF 2000 system. Full compliance to all customer, statutory, and regulatory requirements is achieved by strict adherence to the policies and procedures of our documented Food Safety Management System.

41. Requirements 4.1.2 Management Responsibility
Define operational reporting structure
Describe those who have responsibility for food safety
Communicate within the organization

42. Requirements 4.1.2 Management Responsibility
Provide adequate resources
Assign an SQF Practitioner

43. Requirements 4.1.2 Management Responsibility
Assign responsibility for making sure training needs are identified and training is provided.

44. Requirements 4.1.2 Management Responsibility
Establish a process to inform all employees of the responsibility to report food safety problems

45. Requirements 4.1.2 Management Responsibility
Document Job Descriptions for all those with food safety responsibilities
Designate back up for the position

46. Requirements 4.1.3 Food Safety Management System
Document a Food Safety Manual
Policy Statement
Organizational Chart
Scope of Certification
List of Products
Reference to Procedures

47. Requirements 4.1.4 Management Review Review the SQF 2000 system
Policy Statement
Audit Findings
Corrective Actions
Customer Complaints

48. Requirements 4.1.5 Complaint Management
Establish methods and responsibility for handling customer complaints
Investigation
Resolution
Analysis
Corrective Action
Records

49. Requirements 4.1.6 Business Continuity Planning
Prepare a business continuity plan
Methods for handling crisis that may impact food safety
Management responsibility
Crisis management team
Controls to protect product safety
Isolating affected product
Verifying acceptability of food
Crisis alert contact list

50. Requirements 4.2.1 Document Control Define a document control process
Provide access to current documents
Keep a register of current SQF 2000 system documents
Make documents readily accessible

51. Requirements 4.2.2 Records Document methods and responsibilities for:
Keeping records of monitoring activities
Verifying records
Retaining records

52. Requirements 4.2.2 Records Records must be legible
Inspection results must be signed and dated
Verifications must be signed and dated
Records must be readily accessible
Protected from damage
Retained in compliance with regulations

53. Requirements 4.3 Specifications Specifications are required for:
4.3.2 Raw Materials
4.3.3 Packaging
4.3.4 Contract Service Providers
4.3.6 Finished Product

54. Requirements 4.3.2 Raw Materials
Document specifications for raw materials.
Keep them current
Maintain a register

55. Requirements 4.3.3 Packaging
Obtain specifications for packaging materials.
Keep them current
Validate materials
Maintain a register

56. Requirements 4.3.4 Contract Service Providers
Document specifications for contract services
Full description of the service
Relevant training requirements
Keep specifications current
Maintain a register

57. Requirements 4.3.6 Finished Product
Document specifications for finished product
Keep them current
Have authorized personnel approve the specifications
Obtain customer approval
Make the specifications accessible to staff
Include microbiological and chemical limits
Maintain a register
Approve product labels

58. Requirements 4.4 Attaining Food Safety 4.4.1 Food Legislation
4.4.2 Food Safety Fundamentals
4.4.3 Food Safety Plan
4.4.5 Incoming Goods and Services
4.4.6 Corrective and Preventive Action
4.4.7 Non-conforming Product or Equipment
4.4.8 Product Rework
4.4.9 Product Release
Stock Rotation

59. Requirements 4.4.1 Food Legislation
Make sure that food supplied to the customer complies with all legislation
Applying to the food and its production
Country of origin and destination
Have methods for keeping informed of changes

60. Requirements 4.4.2 Food Safety Fundamentals
Senior management is responsible for making sure that fundamental food safety practices are implemented

61. Requirements 4.4.2 Food Safety Fundamentals
The building, grounds and equipment must be properly designed, constructed and maintained to allow for production of safe food.
Detailed requirements are found in Section 5 of the code (Version 6)

62. Requirements 4.4.2 Food Safety Fundamentals
The facility must be maintained and operated in a hygienic manner. Pre-requisite programs must be documented, implemented and validated and verified.
Detailed requirements are found in Section 6.0 of the code (Version 7)

63. Requirements 4.4.3 Food Safety Plan
Prepare food safety plans for each food or food group that describe how you will control and assure food safety. Outline results of hazard analysis
Prescribe measures to apply controls
Follow a HACCP method
Include Process Controls
Include planned corrections
Implement the plans, validate, verify and maintain them

64. Requirements 4.4.5 Incoming Goods and Services
Approve suppliers to provide your organization with raw materials.
Details for approving suppliers are found in section 6.10 of the code
Identify a process of inspecting or analyzing any materials that must be purchased from non-approved suppliers in an emergency

65. Requirements 4.4.6 Corrective and Preventive Action
Document a process for corrective action including:
Responsibilities and method
Investigation
Resolution
Identification of root cause
Elimination of the cause
Records of actions

66. Requirements 4.4.7 Non-conforming Product or Equipment
Document a process for controlling product or equipment that is non-conforming. Prevent improper use by making sure it is:
Quarantined
Identified
Handled
Disposed of

67. Requirements 4.4.7 Non-conforming Product or Equipment
Inform staff on quarantine and release requirements for product, materials and equipment.
Maintain records of quarantine, handling and disposal.

68. Requirements 4.4.8 Product Rework
Document a process for rework of product or materials that ensures:
Supervision by qualified personnel
Identification and traceability
Inspection and analysis before release
Records of all rework operations

69. Requirements 4.4.9 Product Release
Document a process for release of finished product that ensures
Release by authorized personnel
Verification that all analyses and inspections have been completed successfully and legislative and other controls have been met
Records are maintained of all product release

70. Requirements 4.4.10 Stock Rotation
Document and Implement a system of stock rotation.

71. Requirements 4.5 Verification
4.5.1 Responsibility, Frequency and Methods
4.5.2 Validation
4.5.3 Verification of Monitoring Activities
4.5.4 Product Sampling, Inspection and Analysis
4.5.5 Internal Audits
4.5.6 Verification Schedule

72. Requirements 4.5.1 Responsibility, Frequency and Methods
The SQF Practitioner is responsible for validation and verification activities in Section 4.5
Establish methods
Prepare a schedule

73. Requirements 4.5.2 Validation Establish a process for validation of
Pre-requisite programs
Critical control limits
Critical control limits and control measures
Maintain records of validation

74. Requirements 4.5.3 Verification of Monitoring Activities
Document your process for verifying that your monitoring program is effective
Monitoring critical control limits
Monitoring of pre-requisite programs

75. Requirements 4.5.4 Product Sampling Inspection and Analysis
Document a process for inspection and analysis of materials and product
Proper intervals for sampling
Inspections ensure that materials and product meet specifications, regulatory requirements and match labeling
Nationally recognized methods or validated methods are used
Records are maintained

76. Requirements 4.5.5 Internal Audits
Establish your internal audit program to verify the effectiveness of your SQF 2000 System
Facility
Equipment
Pre-requisite programs
Food safety plans
Legislative controls

77. Requirements 4.5.5 Internal Audits
Document the internal audit process and include
Internal audit scheduling
Correction and corrective action for non-conformances
Communication of audit findings
Records of internal audits
Training of internal auditors
Independence of auditors from the function being audited

78. Requirements 4.5.6 Verification Schedule
Prepare a verification schedule
Frequency
Person responsible

79. Requirements 4.6 Product Identification, Trace, Withdrawal and Recall
4.6.2 Product Trace
4.6.3 Product Withdrawal and Recall

80. Requirements 4.6.1 Product Identification
Document your method of product identification
Clear identification of product
All stages of production and storage
Labeling of final product to specifications and requirements
Records of product identification

81. Requirements 4.6.2 Product Trace
Document your method of product traceability
Senior management responsibility
Trace finished product to customer
Trace finished product to raw materials and food contact packaging
Maintain traceability where there is reworked product
Test system annually or more
Maintain records

82. Requirements 4.6.3 Product Withdrawal and Recall
Document your method for withdrawal and recall of product
Responsibility for initiating, managing and investigating
Source for legal and expert advice
Communication plan
Annual review, test and verification
Records of withdrawals and recalls

83. Requirements 4.7 Site Security, Food Defense
Prepare a Food Defense Plan
Senior management responsibility
Access controls to limit manufacturing and storage to authorized personnel
Protection of sensitive processing points
Protection of raw materials, packaging, equipment and chemicals
Secure storage and transport of finished product
Controlled access to facility

84. Questions?