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SQF Code Module 2 Food Safety Quality Management System Training Guide. TCIsys.com. SQF Global Standard for Food Safety and Quality. SQF Global Standard for Food Safety and Quality. The SQF Code is divided into three certification levels.

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  1. SQFCodeModule 2 Food Safety Quality Management System Training Guide TCIsys.com

  2. SQF Global Standard for Food Safety and Quality www.TCIsys.com

  3. SQF Global Standard for Food Safety and Quality The SQF Code is divided into three certification levels. Suppliers receive an SQF certificate for the level of certification achieved. 1: Food Safety Fundamentals 2: Certified HACCP Food Safety Plans 3: Comprehensive Quality Management Systems Development www.TCIsys.com

  4. SQF Code for Food Manufacturing www.TCIsys.com

  5. SQF Code Module 2 Module 2: SQF System Elements 2.1 Management Commitment 2.1.1 Management Policy (M) 2.1.2 Management Responsibility (M) 2.1.3 Food Safety Management System (M) 2.1.4 Management Review (M) 2.1.5 Complaint Management 2.1.6 Business Continuity Planning 2.2 Document Control and Records 2.2.1 Document Control (M) 2.2.2 Records (M) www.TCIsys.com

  6. SQF Code Module 2 The SQF Food Safety Management System for Food Manufacturers provides a documented procedural template for each section of the SQF Code www.TCIsys.com

  7. SQF Code Requirements 2.1.5 Complaint Management There should be a documented procedure for handling customer complaints which includes details of who is responsible for investigating the cause and resolution of customer complaints. Complaints should analyzed by personnel with relevant knowledge. Corrective action should implemented commensurate with the seriousness of the incident. Customer complaint records with details of investigations should be maintained. www.TCIsys.com

  8. SQF 2000 Requirements 2.5 Verification The SQF Practitioner should be responsible of validation and verification activities. Validation and verification activities and responsibilities should be documented and implemented including those for critical limits established as part of the Food Safety Plan. There should be documented verification of food safety and quality controls identified in Food Safety Plans and Food Quality Plans. www.TCIsys.com

  9. SQF Code Requirements 2.7 Site Security Food Defense - The Supplier must document and implement a plan to prevent sabotage or terrorist incidents at the facility. A documented procedure including responsibilities and criteria for preventing food adulteration caused by a deliberate act of sabotage or terrorist like incident should be in place. A food defense protocol should be prepared and include: • The Senior Manager responsible for Food Defense • Controls that are in place to ensure that only authorized personal have access to sensitive areas through designated access points • Controls that are in place to ensure that to protect sensitive processing points from intentional adulteration • Controls that are in place to ensure that there is secure storage of raw materials, packaging, equipment and hazardous chemicals • Controls that are in place to ensure that to ensure that finished product is secure during storage and transportation • Controls that are in place to record and control access to the premise by employees, contractors, and visitors www.TCIsys.com

  10. Review Question 7 According to Section 2.7 of SQF 2000 System Requirements which of the following should a food defense protocol include? Click on the your answer. • The Senior Manager responsible for Food Defense • Controls that are in place to ensure that only authorized personal have access to sensitive areas through designated access points • Controls that are in place to ensure that to protect sensitive processing points from intentional adulteration • Controls that are in place to ensure that there is secure storage of raw materials, packaging, equipment and hazardous chemicals • Controls that are in place to ensure that to ensure that finished product is secure during storage and transportation • Controls that are in place to record and control access to the premise by employees, contractors, and visitors • All of the above www.TCIsys.com

  11. That’s the end of this training package Thank you for attending TCIsys.com

  12. Incorrect Please try again Click here to continue

  13. Question 7 Correct SQF Code Section 2.7: System Requirements 2.7.1.1 Method and Responsibilities for Product Defense – A documented procedure including responsibilities and criteria for preventing food adulteration caused by a deliberate act of sabotage or terrorist like incident should be in place. A food defense protocol should be prepared and include: The Senior Manager responsible for Food Defense Controls that are in place to ensure that only authorized personal have access to sensitive areas through designated access points Controls that are in place to ensure that to protect sensitive processing points from intentional adulteration Controls that are in place to ensure that there is secure storage of raw materials, packaging, equipment and hazardous chemicals Controls that are in place to ensure that to ensure that finished product is secure during storage and transportation Controls that are in place to record and control access to the premise by employees, contractors, and visitors Click here to continue

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