FOOD SAFETY

Section 4: SQF 2000 System Requirements:

4.3 Specification and Product Development
4.3.1 Product Development and Realization
4.3.2 Raw materials
4.3.3 Packaging
4.3.4 Contract Service Providers
4.3.5 Contract Manufacturers
4.3.6 Finished product
4.4 Attaining Food Safety
4.4.1 Food Legislation (Regulation)
4.4.2 Food Safety Fundamentals
4.4.3 Food Safety Plan
4.4.4 Food Quality Plan
4.4.5 Incoming Goods and Services
4.4.6 Corrective and Preventative Action
4.4.7 Non-conforming Product or Equipment
4.4.8 Product Rework
4.4.9 Product Release
4.4.10 Stock Rotation

The SQF 2000 Code has 13 Sections while main sections are

Section 1 Scope
Section 2 References
Section 3 Definitions
Section 4 SQF 2000 System Requirements
Section 5 Food Safety Fundamentals – Building and Equipment Design and Construction
Section 6 Food Safety Fundamentals – Prerequisite Programmes

The SQF Codes: Three certification levels

Level 1
Food Safety Fundamentals. Indicates that prerequisite programs and fundamental food safety controls have been implemented to provide a sound foundation for the further development of the Organization’s management system.

Level 2
Food Safety HACCP Plans Incorporates all Level 1 system requirements and indicates that a food safety risk analysis of the product and its associated process has been completed to identify the hazards and the actions taken to eliminate, prevent or reduce their occurrence.

Level 3
Comprehensive Food Safety and Quality Management Systems Development. Incorporates all Level 1 and Level 2 system requirements and indicates that a food quality risk assessment of the product and its associated process have been completed, that the actions taken to prevent the incidence of poor quality and the remaining quality management systems procedures have been implemented.

* The Global Food Safety Initiative (GFSI) is coordinated by CIES - The Food Business Forum, launched May 2000.