Module 2

2.1 MANAGEMENT COMMITMENT

  • Date Audited

  • Auditor Initials

  • Senior management shall prepare and implement a policy statement that outlines as a minimum: the organization's commitment to supply safe food; the methods used to comply with its customer and regulatory requirements and continually improve its food safety management system; and the organization's commitment to establish and review food safety objectives

  • 2.1.1.1 Management Policy

  • The policy statement shall be: signed by senior management; made available in language understood by all staff; and displayed in a prominent position and effectively communicated to all staff

  • 2.1.1.2 Management Policy

  • The organizational reporting structure describing those who have responsibility for food safety shall be defined and communicated within the organization

  • 2.1.2.1 Management Responsibility

  • The senior management shall make provision to ensure fundamental food safety practices are adopted and maintained

  • 2.1.2.2 Management Responsibility

  • The senior management shall ensure adequate resources are available to achieve food safety objectives and support the development, implementation, maintenance and ongoing improvement of the SQF System

  • 2.1.2.3 Management Responsibility

  • The senior management shall designate an SQF practitioner for each site with responsibility and authority to oversee the development, implementation, review and maintenance of the SQF System, including food safety fundamentals outlined in 2.4.2, and the food safety plan outlined in 2.4.3, to take appropriate action to ensure the integrity of the SQF System, communicate to relevant personnel all information essential to ensure the effective implementation and maintenance

  • 2.1.2.4 Management Responsibility

  • The SQF practitioner shall be employed by the supplier as a company employee on a fulltime basis, hold a position of responsibility in relation to the management of the supplier's SQF System, have completed a HACCPbased training course and be competent to implement and maintain HACCPbased food safety plans, have an understanding of the SQF Code level 2 and the requirements to implement and maintain SQF Systems relevant to the supplier scope of certification

  • 2.1.2.5 Management Responsibility

  • The responsibility for establishing and implementing the training needs of the organization's personnel to ensure they have the required competencies to carry out those functions affecting products, legality, and safety shall be defined and documented

  • 2.1.2.6 Management Responsibility

  • All staff shall be informed of their responsibility to report food safety problems to personnel with authority to initiate action

  • 2.1.2.7 Management Responsibility

  • Job descriptions for those responsible for food safety shall be documented and include provision to cover for the absence of key personnel

  • 2.1.2.8 Management Responsibility

  • The senior management shall establish processes to improve the effectiveness of the SQF System to demonstrate continuous improvement

  • 2.1.2.9 Management Responsibility

  • A food safety manual shall be documented and maintained in either electronic and/or hard copy form. It shall outline the methods the organization will use to meet the requirements of this Standard, be made available to staff and include a summary of the organization's food safety policies and the methods it will apply to meet the requirements of this standard, policy statement and organization chart, the scope of the certification, include a list of the products covered under the scope of certification

  • 2.1.3.1 Food Safety Management System

  • A food safety manual shall be documented, maintained, made available to relevant staff and include or reference the written procedures, prerequisite programs, food safety plans and other documentation necessary to support the development and the implementation, maintenance and control of the SQF System

  • 2.1.3.2 Food Safety Management System

  • The senior management shall be responsible for reviewing the SQF System and documenting the review procedure. Reviews shall include the policy manual, internal and external audit findings, corrective actions and their investigations and resolution, customer complaints and their resolution and investigation

  • 2.1.4.1 Management Review

  • The SQF System in its entirety shall be reviewed at least annually

  • 2.1.4.2 Management Review

  • Food safety fundamentals and food safety plans shall be reviewed when any changes implemented have an impact on the supplier's ability to deliver safe food

  • 2.1.4.3 Management Review

  • Changes to food safety fundamentals and food safety plans that have an impact on the supplier's ability to deliver safe food are to be validated

  • 2.1.4.4 Management Review

  • Records of all reviews and reasons for amending documents, validations and changes to the SQF System shall be maintained

  • 2.1.4.5 Management Review

  • The methods and responsibility for handling and investigating the cause and resolution of complaints from customers and authorities shall be documented and implemented

  • 2.1.5.1 Complaint Management

  • Trends of customer complaint data shall be investigated and analyzed by personnel knowledgeable about the incidents

  • 2.1.5.2 Complaint Management

  • Corrective action shall be implemented commensurate with the seriousness of the incident and as outlined under 2.5.5

  • 2.1.5.3 Complaint Management

  • Records of customer complaints and their investigations shall be maintained

  • 2.1.5.4 Complaint Management

  • A business continuity plan based on the understanding of known food safety threats to a business shall be prepared by senior management outlining the methods and responsibility the organization will implement to cope with a business crisis that may impact on the ability of the supplier to deliver safe food

  • 2.1.6.1 Business Continuity Planning

  • The business continuity plan shall include as a minimum a senior manager responsible for decision making, oversight and initiating actions arising from a crisis management incident; the nomination and training of a crisis management team; controls implemented to ensure a response to a crisis does not compromise product safety; measures to isolate and identify product affected by a response to a crisis; the preparation and maintenance of a current crisis alert contact list; the responsibility for internal communications and communicating with authorities, external organizations and media. The business continuity plan shall include as a minimum sources of legal and expert advice

  • 2.1.6.2 Business Continuity Planning

  • The business continuity plan shall be reviewed, tested and verified at least annually

  • 2.1.6.3 Business Continuity Planning

  • Records of reviews and verification of the business continuity plan shall be maintained

  • 2.1.6.4 Business Continuity Planning

DOCUMENTS REVIEWED IN SECTION 2.1

  • Choose if the documents reviewed in this section are compliant/non-compliant.

  • P001A Management Commitment

  • P001B SQF Commitment Policy

  • Organizational Chart

  • P002 Food Safety Quality Management Systems

  • P003 Management Review Policy

  • P004 SQF Practitioner

  • P005 Complaint Management

  • P006 Business Continuity Plan

  • F004 Business Continuity Mock Drill

  • F014 Customer Complaint Form

  • F015 Customer Complaint Log

  • F016 Customer Complaint Trend

  • F079 SQF Team Program Review

  • F091 Job Description Delivery Driver

  • F091 Job Description Production Employee

  • F091 Job Description Production Supervisor

  • Food Safety Job Descriptions

  • F093 Management Review Record

Verified By:

  • Verifier:

  • Date:

2.2 DOCUMENT CONTROL & RECORDS

  • Date Audited

  • Auditor Initials

  • The methods and responsibility for maintaining document control and ensuring staff have access to current documents shall be documented and implemented

  • 2.2.1.1 Document Control

  • A register of current SQF System documents and amendments to documents shall be maintained

  • 2.2.1.2 Document Control

  • Documents shall be safely stored and readily accessible

  • 2.2.1.3 Document Control

  • The methods and responsibility for undertaking monitoring activities, verifying, maintaining and retaining records shall be documented and implemented

  • 2.2.2.1 Records

  • All records shall be legible and suitably authorized by those undertaking monitoring activities that demonstrate inspections, analyses and other essential activities have been completed

  • 2.2.2.2 Records

  • Records shall be readily accessible, retrievable, securely stored to prevent damage and deterioration and shall be retained in accordance with periods specified by a customer or regulations

  • 2.2.2.3 Records

DOCUMENTS REVIEWED IN SECTION 2.2

  • Choose if the documents reviewed in this section are compliant/non-compliant.

  • P007 Document Control & Record Retention

  • SQF Document Registers for Module 2 and 4

Verified By:

  • Verifier:

  • Date:

2.3 SPECIFICATION AND PRODUCT DEVELOPMENT

  • Date Audited

  • Auditor Initials

  • The methods and responsibility for designing, developing and converting product concepts to commercial realization shall be documented and implemented

  • 2.3.1.1 Specification and Product Development

  • Product formulation, manufacturing processes and the fulfillment of product requirements shall be validated by facility trials, shelf life trials and product testing

  • 2.3.1.2 Specification and Product Development

  • Shelf life trials where necessary shall be conducted to establish and validate a product's handling, storage requirements, including the establishment of "use by" or "best before" dates, microbiological criteria, consumer preparation, storage and handling requirements

  • 2.3.1.3 Specification and Product Development

  • A food safety plan shall be validated and verified for each new product and its associated process through conversion to commercial production and distribution, or where a change to ingredients, process, or packaging occurs that may impact food safety

  • 2.3.1.4 Specification and Product Development

  • Records of all product design, process development, shelf life trials and approvals shall be maintained

  • 2.3.1.5 Specification and Product Development

  • Specifications for all raw and packaging materials, including, but not limited to ingredients, additives, hazardous chemicals and processing aids that impact on finished product safety shall be documented and kept current

  • 2.3.2.1 Raw and Packaging Materials

  • All raw and packaging materials and ingredients shall comply with the relevant legislation

  • 2.3.2.2 Raw and Packaging Materials

  • The methods and responsibility for developing and approving detailed raw material, ingredient, and packaging specifications shall be documented

  • 2.3.2.3 Raw and Packaging Materials

  • Raw and packaging materials and ingredients shall be validated to ensure product safety is not compromised and the material is fit for its intended purpose. Validation of raw materials and ingredients shall include certificate of conformance; or certificate of analysis; or sampling and testing

  • 2.3.2.4 Raw and Packaging Materials

  • Validation of packaging materials shall include certification that all packaging that comes into direct contact with food meets either regulatory acceptance or approval criteria. Documentation shall either be in the form of a declaration of continued guarantee of compliance, a certificate of conformance, or a certificate from the applicable regulatory agency. In the absence of a certificate of conformance, certificate of analysis, or letter of guarantee, tests and analyses to confirm the absence of potential chemical migration from the packaging to the food contents shall be conducted and records maintained

  • 2.3.2.5 Raw and Packaging Materials

  • Product labels shall be accurate, comply with the relevant legislation and be approved by qualified company personnel

  • 2.3.2.6 Raw and Packaging Materials

  • A register of raw and packaging material specifications and labels shall be maintained and kept current

  • 2.3.2.7 Raw and Packaging Materials

  • Specifications for contract services that have an impact on finished product safety shall be documented, current, include a full description of the service to be provided and detail relevant training requirements of contract personnel

  • 2.3.3.1 Contract Service Providers

  • A register of all contract service specifications shall be maintained

  • 2.3.3.2 Contract Service Providers

  • The methods and responsibility for ensuring all agreements relating to food safety, customers product requirements and its realization and delivery are specified and agreed shall be documented and implemented

  • 2.3.4.1 Contract Manufacturers

  • The supplier shall: i. Verify compliance with the SQF Code and that all customer requirements are being met at all times. Products and/or processes of comanufactures that are considred high risk shall be required to under go an audit by the supplier or other third party agency to confirm compliance to the SQF code and agreed arrangements; and ii. Ensure changes to contractual agreements are approved by both parties and communicated to relevant personnel

  • 2.3.4.2 Contract Manufacturers

  • Records of all contract reviews and changes to contractual agreements and their approvals shall be maintained

  • 2.3.4.3 Contract Manufacturers

  • Finished product specifications shall be documented, current, approved by the supplier and their customer, accessible to relevant staff and may include microbiological and chemical limits, labeling and packaging requirements

  • 2.3.5.1 Finished Product

  • A register of finished product specifications shall be maintained

  • 2.3.5.2 Finished Product

Verified By:

  • Verifier:

  • Date:

DOCUMENTS REVIEWED IN SECTION 2.3

  • Choose if the documents reviewed in this section are compliant/non-compliant.

  • P008 Product Development

  • P009 Specifications

  • P010 Contract Service Providers

  • P012 Label Verification

  • P013 Finished Product Retained Samples

  • P014 Change Management Policy

  • P015 Formula & Ingredient Change

  • P043 Customer Focus

  • F009 Commercialization Checklist

  • F010 Contract Service Providers Specifications

  • F027 Finished Product Evaluation Log

  • F044 Label Review Log

  • F065 Product Development Checklist

  • F078 Specification Form

Verified By:

  • Verifier:

  • Date:

2.4 ATTAINING FOOD SAFETY

  • Date Audited

  • Auditor Initials

  • The organization shall ensure that, at the time of delivery to its customer, the food supplied shall comply with the legislation that applies to the food and its production in the country of its origin and destination. This includes compliance with legislative requirements applicable to maximum residue limits, food safety, packaging, product description, nutritional, allergen and additive labeling, and to relevant established industry codes of practice

  • 2.4.1.1 Food Legislation

  • The methods and responsibility for ensuring the organization is kept informed of changes to relevant legislation, scientific and technical developments and relevant industry codes of practice shall be documented and implemented

  • 2.4.1.2 Food Legislation

  • SQFI and the certification body shall be notified in wirting within 24 hours upon identification of a food safety event that requires public notification (e.g. receipt of a regulatory warning letter)

  • 2.4.1.3 Food Legislation

  • The property, buildings and equipment shall be located, constructed, designed and maintained to facilitate the hygienic production, manufacture, handling, storage and/or delivery of safe food

  • 2.4.2.1 Food Safety Fundamentals

  • The supplier shall ensure the food safety fundamentals described in the relevant subsequent modules of this Code (i.e. modules 3 – 15) are applied or exempted according to a detailed risk analysis outlining the justification for exclusion or evidence of the effectiveness of alternative control measures to ensure that food safety and quality are not compromised

  • 2.4.2.2 Food Safety Fundamentals

  • Those prerequisite programs applicable to the scope of certification that outline the means by which food safety is controlled and assured shall be documented and implemented

  • 2.4.2.3 Food Safety Fundamentals

  • The effectiveness of the prerequisite programs shall be verified as described in 2.5.4

  • 2.4.2.4 Food Safety Fundamentals

  • A food safety plan shall be developed, effectively implemented, and maintained and outline the means by which the organization controls and assures food safety. The food safety plan shall: i. Be prepared in accordance with the steps identified in the Codex Alimentarius Commission or NACMCF HACCP guidelines. Primary producers and feed manufacturers may utilize a HACCPbased reference food safety plan developed by a responsible authority. ii. Cover a product or product group and the associated processes. iii. Describe the methodology and results of a hazard analysis conducted to identify food safety hazards associated with all inputs and process steps including rework. Animal feed and pet food safety plans must include hazards associated with animal safety as well as the safety of consumers of animal products. iv. Prescribe those measures taken to apply the controls implemented that are critical to assuring, monitoring and maintaining food safety. v. Include process controls at control points in production to monitor product safety, identify when a process is deviating from set parameters and make corrections to keep a process under control; and vi. Include documented Standard Operating Procedures (SOPs) and Work Instructions (WI) applicable to the organization’s scope of certification

  • 2.4.3.1 Food Safety Plan

  • Raw materials, ingredients, packaging materials and services that impact on finished product safety shall be supplied by an approved supplier

  • 2.4.5.1 Incoming Goods and Services

  • The receipt of raw materials, ingredients, and packaging materials received from nonapproved supplier shall be acceptable in an emergency situation provided they are inspected or analyzed before use

  • 2.4.5.2 Incoming Goods and Services

  • The responsibility for selecting, evaluating, approving and monitoring an approved supplier shall be documented and implemented

  • 2.4.5.3 Incoming Goods and Services

  • The approved supplier program shall be based on the prior performance of a supplier and the risk level of the raw materials ingredients, packaging materials, and services supplied, and shall contain as a minimum agreed specifications, reference to the rating of the level of risk applied to a raw material's ingredients, packaging materials and services and the approved supplier, a summary of the food safety controls implemented by the approved supplier, methods for granting approved supplier status, methods and frequency of monitoring approved suppliers, details of the certificates of conformance if required, methods and frequency of reviewing approved supplier performance and status

  • 2.4.5.4 Incoming Goods and Services

  • A register of approved supplier and records of inspections and audits of approved suppliers shall be maintained

  • 2.4.5.5 Incoming Goods and Services

  • The responsibility and methods outlining how nonconforming product, raw material, ingredient, workinprogress, packaging or equipment detected during receipt, storage, processing, handling or delivery is handled shall be documented and implemented. The methods applied shall ensure: i) Nonconforming product is quarantined, identified, handled and disposed of in a manner that minimizes the risk of inadvertent use, improper use or risk to the integrity of finished product; and ii) Nonconforming equipment is effectively repaired or disposed of in a manner that minimizes the risk of inadvertent use, improper use or risk to the integrity of finished product; iii) All relevant staff is aware of the organization's quarantine and release requirements applicable to equipment or product placed under quarantine status. iv) For producers, the procedure must document the grower, field name, quantity and final disposition of the unacceptable materials when applicable

  • 2.4.6.1 Nonconforming Product or Equipment

  • Quarantine records, and records of the handling, corrective action, or disposal of nonconforming product or equipment shall be maintained

  • 2.4.6.2 Nonconforming Product or Equipment

  • The responsibility and methods outlining how the product is reworked (recycled or recouped) shall be documented and implemented. The methods applied shall ensure: i. Reworking operations are supervised by qualified personnel; ii. Reworked product is clearly identified and traceable; iii. Each batch of reworked product is inspected or analyzed as required before release; iv. Inspections and analyses shall conform to the requirements outlined in element 2.5.6; and v. Release of reworked product shall conform to element 2.4.8

  • 2.4.7.1 Product Rework

  • Records of all reworking operations shall be maintained

  • 2.4.7.2 Product Rework

  • The responsibility and methods for releasing products shall be documented and implemented. The methods applied shall ensure the product is released by authorized personnel, once all inspections and analyses are successfully completed and documented to verify legislative and other established food safety controls have been met

  • 2.4.8.1 Product Release

  • Records of all product release shall be maintained

  • 2.4.8.2 Product Release

  • The responsibility and methods for ensuring effective stock rotation principles are applied shall be documented and implemented

  • 2.4.9.1 Stock Rotation

  • Procedures are in place to ensure that all ingredients, materials, workinprogress, and finished product are utilized within their designated shelflife

  • 2.4.9.2 Stock Rotation

DOCUMENTS REVIEWED IN SECTION 2.4

  • Choose if the documents reviewed in this section are compliant/non-compliant.

  • P017 Food Legislation

  • P018 Food Safety Fundamentals

  • P019 Food Safety Plan Criteria

  • P020 Regulatory Inspection Guidelines

  • P021 Weight Control Program

  • P022 Supplier Management Program

  • P024 Hold/NonConforming Product

  • P025 Reprocessing Program

  • P026 Finished Product Release

  • P027 Stock Rotation

  • F023 Supplier Approval Form

  • F067 QA Hold Log

  • F068 QA Hold Tag

  • F069 QA External Micro Testing Log

  • F080 Supplier Emergency Contact Info

  • F087 Vendor Performance Matrix

  • HACCP Plan Form 1: Product Description

  • HACCP Plan Form 2: Incoming Materials

  • HACCP Plan Form 3: Process Flow Diagram

  • HACCP Plan Form 4: Plant Schematic

  • HACCP Plan Form 5/6/7/8: Hazard Analysis & CCP Determination

  • HACCP Plan Form 9: Hazards Not Controlled By Operator

  • HACCP Plan Form 10: CCPs

  • HACCP Plan Form 11: Process Controls

Verified By:

  • Verifier:

  • Date:

2.5 SQF SYSTEM VERIFICATION

  • Date Audited

  • Auditor Initials

  • Validation and verification activities shall be conducted

  • 2.5.1.1 Responsibility Frequency and Methods

  • The frequency and methods used to validate and verify food safety fundamentals, critical limits, and other food safety controls identified in food safety plans shall be documented and implemented and meet their intended purpose

  • 2.5.1.2 Responsibility Frequency and Methods

  • Records of all verification activities shall be maintained

  • 2.5.1.3 Responsibility Frequency and Methods

  • The methods, responsibility and criteria for ensuring the effectiveness of prerequisite programs, and validating critical food safety limits to ensure they achieve their intended purpose shall be documented and implemented. The methods applied shall ensure that: i) prerequisite programs are confirmed to ensure they achieve the required result, ii) that critical limits are selected to achieve the designated level of control of the identified food safety hazard(s), iii) all critical limits and control measures individually or in combination effectively provide the level of control required, all critical limits and control measures individually or in combination effectively provide the level of control required, iv) changes to the processes or procedures are assessed to ensure controls are still effective, v) ensure that critical food safety limits are revalidated at least annually

  • 2.5.2.1 Validation and Effectiveness

  • Records of all validation activities shall be maintained

  • 2.5.2.2 Validation and Effectiveness

  • A verification schedule outlining the verification activities, their frequency of completion and the person responsible for each activity shall be prepared and implemented

  • 2.5.3.1 Verification Schedule

  • The methods, responsibility and criteria for verifying the effectiveness of monitoring prerequisite programs critical control points and other food safety controls identified shall be documented and implemented. The methods applied shall ensure that personnel with responsibility for verifying monitoring activities authorize each record verified

  • 2.5.4.1 Verification of Monitoring Activities

  • Records of the verification of monitoring activities shall be maintained

  • 2.5.4.2 Verification of Monitoring Activities

  • The responsibility and methods outlining how corrections and corrective actions are investigated, resolved, managed and controlled, including the identification of the root cause and resolution of noncompliance of critical food safety limits, and deviations from food safety requirements, shall be documented and implemented

  • 2.5.5.1 Corrective and Preventative Action

  • Records of all investigation and resolution of corrections and corrective action shall be maintained

  • 2.5.5.2 Corrective and Preventative Action

  • The methods, responsibility and criteria for sampling, inspecting and/or analyzing raw materials, finished product and work in progress shall be documented and implemented. The methods applied shall ensure: i) Inspections and analyses are completed at regular intervals as required and to agreed specification and legal requirements; ii) Inspections are conducted to ensure raw materials, work in process and finished products comply with the relevant specification, regulatory requirements and are true to label; and iii) All analyses are conducted to nationally recognized methods or alternative methods which are validated as equivalent to the nationally recognized methods. iv) Where external laboratories are utilized to conduct input or product analysis, the laboratories shall be accredited to ISO 17025 or an equivalent national standard

  • 2.5.6.1 Product Sampling, Inspection and Analysis

  • Records of all inspections and analyses shall be maintained

  • 2.5.6.2 Product Sampling, Inspection and Analysis

  • The methods and responsibility for scheduling and conducting internal audits to verify the effectiveness of the SQF System including facility and equipment inspections, prerequisite programs, food safety plans and legislative controls shall be documented and implemented. The methods applied shall ensure i) an internal audit schedule is prepared detailing the scope and frequency of internal audits, ii) ensure correction and corrective action of deficiencies identified during the internal audits are undertaken, iii) audit results are communicated to relevant management personnel and staff responsible for implementing and verifying corrective actions; and iv) Audit results are communicated to relevant management personnel and staff responsible for implementing and verifying corrective actions

  • 2.5.7.1 Internal Audits

  • Staff conducting internal audits shall be trained in internal audit procedures

  • 2.5.7.2 Internal Audits

  • Where possible staff conducting internal audits shall be independent of the function being audited

  • 2.5.7.3 Internal Audits

DOCUMENTS REVIEWED IN SECTION 2.5

  • Choose if the documents reviewed in this section are compliant/non-compliant.

  • P028 Verification & Validation Policy

  • P029 Verification Schedule

  • P030 Corrective & Preventative Actions

  • P031 Product Sampling & Inspection

  • P033 Internal Audit Procedure

  • F002 Audit Plan & Schedule

  • F012A Corrective & Preventative Action Form

  • F012B Corrective & Preventative Action Log

  • F055 Monthly Self Inspection Audit Checklist

  • Annual Internal Audit Checklist

  • F085 Validation Report

Verified By:

  • Verifier:

  • Date:

2.6 PRODUCT IDENTIFICATION, TRACE, WITHDRAWAL AND RECALL

  • Date Audited

  • Auditor Initials

  • The methods and responsibility for identifying products during all stages of production and storage shall be documented and implemented. The product identification system shall be implemented to ensure i) raw materials, work in progress and finished product are clearly identified during all stages of receipt, production, storage and dispatch, ii) finished product is labeled to the customer specification and/or regulatory requirements

  • 2.6.1.1 Product Identification

  • Product identification records shall be maintained

  • 2.6.1.2 Product Identification

  • The responsibility and methods used to trace product shall be documented and implemented to ensure i) finished product is traceable to the customer (one up) and provides traceability through the process to the supplier and date of receipt of raw materials, food contact packaging and materials and other inputs (one back),; ii) traceability is maintained where product is reworked; iii) the effectiveness of the product trace system shall be tested at least annually

  • 2.6.2.1 Product Trace

  • Records of raw and packaging material receipt and use, and product dispatch and destination shall be maintained

  • 2.6.2.2 Product Trace

  • The responsibility and methods used to withdraw or recall product shall be documented and implemented. The procedure shall: i. Identify those responsible for initiating, managing and investigating a product withdrawal or recall; ii. Describe the management procedures to be implemented including sources of legal and expert advice; and iii. Outline a communication plan to inform customers, consumers, authorities and other essential bodies in a timely manner appropriate to the nature of the incident. iv. SQFI and the certification body shall be listed as an essential body and notified in instances of a food safety incident of a public nature , or product recall for any reason

  • 2.6.3.1 Product Withdrawal and Recall

  • Investigation shall be undertaken to determine the root cause of a withdrawal or recall and details of investigations and any action taken shall be documented

  • 2.6.3.2 Product Withdrawal and Recall

  • The product withdrawal and recall system shall be reviewed, tested and verified as effective at least annually

  • 2.6.3.3 Product Withdrawal and Recall

  • Records of all product withdrawals, recalls and mock exerises shall be maintained

  • 2.6.3.4 Product Withdrawal and Recall

DOCUMENTS REVIEWED IN SECTION 2.6

  • Choose if the documents reviewed in this section are compliant/non-compliant.

  • P034 Recall & Withdrawal

  • P045 Traceability

  • F054 Mock Recall Form

Verified By:

  • Verifier:

  • Date:

2.7 SITE SECURITY

  • Date Audited

  • Auditor Initials

  • The methods, responsibility and criteria for preventing food adulteration caused by a deliberate act of sabotage or terroristlike incident shall be documented, implemented and maintained

  • 2.7.1.1 Food Defense

  • A food defense protocol shall be prepared and include: i) The name of the senior management person responsible for food defense; ii) The methods implemented to ensure only authorized personnel have access to crops, production equipment and vehicles, manufacturing and storage areas through designated access points; iii) The methods implemented to protect sensitive processing points from intentional adulteration; iv) The measures taken to ensure the secure storage of raw materials, packaging, equipment and hazardous chemicals; v) The measures implemented to ensure harvested crop and/or finished product is held under secure storage and transportation conditions; and vi) The methods implemented to record and control access to the premises by employees, contractors, and visitors

  • 2.7.1.2 Food Defense

DOCUMENTS REVIEWED IN SECTION 2.7

  • Choose if the documents reviewed in this section are compliant/non-compliant.

  • P035 Food Defense Program

  • Visitor Sign in Log

Verified By:

  • Verifier:

  • Date:

2.8 IDENTITY PRESERVED FOODS

  • Date Audited

  • Auditor Initials

  • The responsibility and methods used to control allergens and to prevent sources of allergens from contaminating product shall be documented and implemented. The allergen management program shall include i) a risk analysis of those raw materials, ingredients and processing aids, including food grade lubricants, that contain allergens. ii) A register of allergens which is applicable in the country of manufacture and the countries of destination. iii) A list of allergens which is accessible by relevant staff. iv) The hazards associated with allergens and their control incorporated into the food safety plan. v) Instructions on how to identify, handle, store and segregate raw materials containing allergens provided to staff responsible for receiving those target raw materials. vi) Provision to clearly identify and segregate foods that contain allergens. vii) Cleaning and sanitation of product contact surfaces between line changeovers shall be effective, appropriate to the risk and legal requirements, and sufficient to remove all potential target allergens from product contact surfaces, including aerosols as appropriate, to prevent cross contact. viii) Based on risk assessment, procedures for validation and verification of the effectiveness of the cleaning and sanitation of areas and equipment in which allergens are used shall be effectively implemented. ix) Separate handling and production equipment where satisfactory line hygiene and cleanup or segregation is not possible

  • 2.8.2.1 Allergen Management

  • The product identification system shall make provision for clear identification and labeling in accordance with regulatory requirements of those products produced on production lines and equipment on which foods containing allergens were manufactured

  • 2.8.2.2 Allergen Management

  • The product trace system shall take into consideration the conditions under which allergen containing foods are manufactured and ensure full trace back of all ingredients used

  • 2.8.2.3 Allergen Management

  • Reworking of product containing allergen causing agents shall be conducted under conditions that ensure product safety and integrity is maintained. Reworked product containing allergens shall be clearly identified and traceable

  • 2.8.2.4 Allergen Management

DOCUMENTS REVIEWED IN SECTION 2.8

  • Choose if the documents reviewed in this section are compliant/non-compliant.

  • P039 Allergen Management

Verified By:

  • Verifier:

  • Date:

2.9 TRAINING

  • Date Audited

  • Auditor Initials

  • Appropriate training shall be provided for personnel carrying out the tasks critical to the effective implementation of the SQF level 2 system and the maintenance of food safety and regulatory requirements

  • 2.9.1.1 Training Requirements

  • An employee training program shall be documented and implemented. It shall outline the necessary competencies for specific duties and the training methods to be applied for those staff carrying out tasks associated with: i) Developing and applying Good Manufacturing Practices. ii) Applying food regulatory requirements; iii) Steps identified by the hazard analysis and/or other instructions as critical to effective implementation of the food safety plan and the maintenance of food safety; and iv) Tasks identified as critical to meeting the effective implementation and maintenance of the SQF System

  • 2.9.2.1 Training Program

  • Instructions shall be available explaining how all tasks critical to meeting regulatory compliance, the maintenance of food safety and process efficiency are to be performed

  • 2.9.3.1 Instructions

  • HACCP training shall be provided for staff involved in developing and maintaining food safety plans

  • 2.9.4.1 HACCP Training Requirement

  • Training materials and the delivery of training shall be provided in language understood by staff

  • 2.9.5.1 Language

  • The training program shall include provision for identifying and implementing the refresher training needs of the organization

  • 2.9.6.1 Refresher Training

  • A training skills register describing who has been trained in relevant skills shall be maintained. The register shall indicate the participant name, skills description, description of the training provided, date training completed, the trainer or training provider, and the supervisor's verification the training was completed and that the trainee is competent to complete the required tasks

  • 2.9.7.1 Training Skills Register

DOCUMENTS REVIEWED IN SECTION 2.9

  • Choose if the documents reviewed in this section are compliant/non-compliant.

  • P040 Employee Training

  • P041 HACCP Training

  • P042 HACCP CCP Crew Training

  • F024A Employee Training Matrix

  • F024B Employee Training Log

Verified By:

  • Verifier:

  • Date:

Module 4

4.1 SITE REQUIREMENTS AND APPROVAL

  • Date Audited

  • Auditor Initials

  • The location of the premises shall be such that adjacent and adjoining buildings, operations and land use do not interfere with safe and hygienic operations

  • 4.1.1.1 Premises Location

  • Measures shall be established to maintain a suitable external environment, and the effectiveness of the established measures shall be monitored and periodically reviewed

  • 4.1.1.2 Premises Location

  • The construction and ongoing operation of the premises on the site shall be approved by the relevant authority

  • 4.1.2.1 Construction and Operational Approval

DOCUMENTS REVIEWED IN SECTION 4.1

  • Choose if the documents reviewed in this section are compliant/non-compliant.

  • P4001 Site Requirements & Approval

Verified By:

  • Verifier:

  • Date:

4.2 CONSTRUCTION AND CONTROL OF PRODUCT HANDLING AND STORAGE AREAS

  • Date Audited

  • Auditor Initials

  • Product contact surfaces and those surfaces not in direct contact with pet food in pet food handling areas, raw material storage, packaging material storage, and cold storage areas shall be constructed of materials that will not contribute a food safety risk

  • 4.2.1.1 Materials and Surfaces

  • Floors shall be constructed of smooth, dense impact resistant material that can be effectively graded, drained, impervious to liquid and easily cleaned

  • 4.2.2.1 Floors, Drains and Waste Traps

  • Floors shall be sloped to floor drains at gradients suitable to allow the effective removal of all overflow or waste water under normal working conditions

  • 4.2.2.2 Floors, Drains and Waste Traps

  • Drains shall be constructed and located so they can be easily cleaned and not present a hazard

  • 4.2.2.3 Floors, Drains and Waste Traps

  • Waste trap systems shall be located away from any pet food handling area or entrance to the premises

  • 4.2.2.4 Floors, Drains and Waste Traps

  • Walls, partitions, ceilings and doors shall be of durable construction. Internal surfaces shall be smooth and impervious with a light colored finish, and shall be kept clean (refer to element 4.2.13.1)

  • 4.2.3.1 Walls, Partitions, Doors and Ceilings

  • Wall to wall and wall to floor junctions shall be designed to be easily cleaned and sealed to prevent the accumulation of pet food debris

  • 4.2.3.2 Walls, Partitions, Doors and Ceilings

  • Ducting, conduit and pipes that convey services such as steam or water shall be designed and constructed so as to allow ease of cleaning

  • 4.2.3.3 Walls, Partitions, Doors and Ceilings

  • Doors, hatches and windows and their frames shall be of a material and construction which meets the same functional requirements for internal walls and partitions. i) Doors and hatches shall be of solid construction; and ii) Windows in product zones shall be made of shatterproof glass or similar material

  • 4.2.3.4 Walls, Partitions, Doors and Ceilings

  • Pet food shall be processed and handled in areas that are fitted with a ceiling or other acceptable structure that is constructed and maintained to prevent the contamination of products

  • 4.2.3.5 Walls, Partitions, Doors and Ceilings

  • Drop ceilings, where present, shall be additionally constructed to enable monitoring for pest activity, facilitate cleaning and provide access to utilities

  • 4.2.3.6 Walls, Partitions, Doors and Ceilings

  • Stairs, catwalks and platforms in pet food processing and handling areas shall be designed and constructed so as not to present a product contamination risk, and shall be kept clean (refer to element 4.2.13.1)

  • 4.2.4.1 Stairs, Catwalks and Platforms

  • Lighting in pet food processing and handling areas and at inspection stations shall be of appropriate intensity to enable the staff to carry out their tasks efficiently and effectively

  • 4.2.5.1 Lighting and Light Fittings

  • Where product, ingredients or packaging is exposed in processing areas, inspection stations, ingredients and packaging storage areas, light fittings shall be manufactured with a shatterproof covering or fitted with protective covers

  • 4.2.5.2 Lighting and Light Fittings

  • Light fittings in warehouses and other areas where the product is protected shall be designed such as to prevent breakage and product contamination

  • 4.2.5.3 Lighting and Light Fittings

  • A suitable area with sufficient lighting and easy access to hand cleaning/sanitizing stations shall be provided for the inspection of the product if required

  • 4.2.6.1 Inspection Area

  • All external windows, ventilation openings, doors and other openings shall be effectively sealed when closed and proofed against dust, vermin and flies

  • 4.2.7.1 Dust, Fly and Vermin Prevention

  • Personnel access doors shall be provided. They shall be effectively flyproofed and fitted with a selfclosing device

  • 4.2.7.2 Dust, Fly and Vermin Prevention

  • External doors, including overhead dock doors in pet food handling areas, used for product, pedestrian or truck access shall be flyproofed by at least one or a combination of the following methods: i) A selfclosing device; ii) An effective air curtain; iii) A flyproof screen; iv) A flyproof annex. v) Adequate sealing around trucks in docking areas

  • 4.2.7.3 Dust, Fly and Vermin Prevention

  • Electric insect control devices, pheromone or other traps and baits shall be located so as not to present a contamination risk to the product, packaging, containers or processing equipment. Poison bait shall not be used inside ingredient or pet food storage areas or processing areas

  • 4.2.7.4 Dust, Fly and Vermin Prevention

  • Adequate ventilation shall be provided in enclosed processing and pet food handling areas. Extractor fans and/or canopies shall be provided in areas where cooking operations are carried out or a large amount of steam is generated

  • 4.2.8.1 Ventilation

  • The methods and responsibility for the maintenance and repair of plant, equipment and buildings shall be documented, planned and carried out in a manner that minimizes the risk of product, packaging or equipment contamination

  • 4.2.9.1 Premises and Equipment Maintenance

  • Maintenance staff and contractors shall observe the following practices when undertaking maintenance and repairs in any pet food processing, handling or storage area: i) Routine maintenance of plant and equipment shall be performed according to a maintenancecontrol schedule and recorded; ii) Failures of plant and equipment shall be documented, reviewed and their repair incorporated into the maintenance control schedule; iii) Compliance with the personnel and process hygiene requirements (refer 4.3.1, 4.3.2, 4.3.3, 4.3.4) by maintenance staff and contractors; iv) Ensure facility supervisors are notified when maintenance or repairs are to be undertaken in any pet food handling area; v) Inform the maintenance supervisor and the facility supervisor if any repairs or maintenance pose a potential threat to product safety (i.e. pieces of electrical wire, damaged light fittings, and loose overhead fittings). When possible, maintenance is to be conducted outside processing times; vi) Remove all tools and debris from any maintenance activity once it has been completed and inform the area supervisor and maintenance supervisor so appropriate hygiene and sanitation can be completed prior to the commencement of facility operations

  • 4.2.9.2 Premises and Equipment Maintenance

  • The maintenance schedule shall be prepared to cover building, equipment and other areas of the premises critical to the maintenance of product safety and quality

  • 4.2.9.3 Premises and Equipment Maintenance

  • Lubricants shall be fit for purpose, meet regulatory requirements, and be food grade where there is potential of direct contact with pet food

  • 4.2.9.4 Premises and Equipment Maintenance

  • Paint used in a pet food handling or contact zone shall be in good condition and shall not be used on any product contact surface

  • 4.2.9.5 Premises and Equipment Maintenance

  • The methods and responsibility for the calibration and recalibration of measuring, test and inspection equipment used for monitoring activities outlined in prerequisite program, pet food safety plans and pet food quality plans and other process controls, or to demonstrate compliance with customer specifications shall be documented and implemented

  • 4.2.10.1 Calibration

  • Procedures shall be documented and implemented to address the disposition of potentially affected products should measuring, test and inspection equipment be found to be out of calibration state

  • 4.2.10.2 Calibration

  • Calibrated measuring, test and inspected equipment shall be protected from damage and unauthorized adjustment

  • 4.2.10.3 Calibration

  • Equipment shall be calibrated against national or international reference standards and methods or to accuracy appropriate to its use. In cases where standards are not available, the supplier shall provide evidence to support the calibration reference method applied

  • 4.2.10.4 Calibration

  • Calibration shall be performed according to regulatory requirements and/or to the equipment manufacturers recommended schedule

  • 4.2.10.5 Calibration

  • Calibration records shall be maintained

  • 4.2.10.6 Calibration

  • The methods and responsibility for integrated pest management shall be documented and effectively implemented. The premises, its surrounding areas, storage facilities, machinery and equipment shall be kept free of waste or accumulated debris so as not to attract pests and vermin

  • 4.2.11.1 Management of Pests and Vermin

  • The pest and vermin management program shall: i) Describe the methods and responsibility for the development, implementation and maintenance of the pest and vermin management program; ii) Identify the target pests for each pesticide application; iii) Outline the methods used to prevent pest problems; iv) Outline the pest elimination methods; v) Outline the frequency with which pest status is to be checked; vi) Include on a site map the identification, location, number and type of bait stations set; vii) List the chemicals used (they are required to be approved by the relevant authority and their Safety Data Sheets, SDS, made available); viii) Outline the methods used to make staff aware of the bait control program and the measures to take when they come in contact with a bait station; ix) Outline the requirements for staff awareness and training in the use of pest and vermin control chemicals and baits; and x) Measure the effectiveness of the program to verify the elimination of applicable pests

  • 4.2.11.2 Management of Pests and Vermin

  • Inspections for pest activity shall be undertaken on a regular basis by trained personnel and the appropriate action taken if pests are present

  • 4.2.11.3 Management of Pests and Vermin

  • Records of all pest control applications shall be maintained

  • 4.2.11.4 Management of Pests and Vermin

  • Pesticides and other toxic chemicals shall be clearly labeled and stored as described in element 4.6.4 and handled and applied by properly trained personnel. They shall be used by or under the direct supervision of trained personnel with a thorough understanding of the hazards involved, including the potential for the contamination of pet food and pet food contact surfaces

  • 4.2.11.5 Management of Pests and Vermin

  • Certified pest control personnel shall be: i) Licensed and approved by the local relevant authority; ii) Use only trained and qualified operators who comply with regulatory requirements; iii) Use only approved chemicals; iv) Provide a pest control management plan (see Contract Services 2.3.3) which will include a site map indicating the location of bait stations and traps; v) Report to a responsible authorized person on entering the premises and after the completion of inspections or treatments; and vi) Provide a written report of their findings and the inspections and treatments applied

  • 4.2.11.6 Management of Pests and Vermin

  • The supplier shall dispose of unused pest control chemicals and empty containers in accordance with regulatory requirements and ensure that: i) Empty chemical containers are not reused; ii) Empty containers are labeled, isolated and securely stored while awaiting collection; and iii) Unused and obsolete chemicals are stored under secure conditions while waiting authorized disposal by an approved vendor

  • 4.2.11.7 Management of Pests and Vermin

  • Equipment and utensils shall be designed, constructed, installed, operated and maintained so as not to pose a contamination threat to products

  • 4.2.12.1 Equipment, Utensils and Protective Clothing

  • Benches, tables, conveyors, mixers, minces, graders and other mechanical processing equipment shall be hygienically designed and located for appropriate cleaning

  • 4.2.12.2 Equipment, Utensils and Protective Clothing

  • Product containers, tubs, bins for edible and inedible material shall be constructed of materials that are nontoxic, smooth, impervious and readily cleaned. Bins used for inedible material shall be clearly identified

  • 4.2.12.3 Equipment, Utensils and Protective Clothing

  • Waste and overflow water from tubs, tanks and other equipment shall be discharged direct to the floor drainage system

  • 4.2.12.4 Equipment, Utensils and Protective Clothing

  • Protective clothing shall be manufactured from material that is not liable to contaminate pet food and easily cleaned

  • 4.2.12.5 Equipment, Utensils and Protective Clothing

  • Racks shall be provided for the temporary storage of protective clothing when staff leaves the processing area and shall be provided in close proximity or adjacent to the personnel access doorways and hand washing facilities

  • 4.2.12.6 Equipment, Utensils and Protective Clothing

  • The methods and responsibility for the cleaning of the pet food handling and processing equipment and environment, storage areas, staff amenities and toilet facilities shall be documented and implemented. Consideration shall be given to: i) What is to be cleaned; ii) How it is to be cleaned; iii) When it is to be cleaned; iv) Who is responsible for the cleaning; v) Methods used to confirm the correct concentrations of detergents and sanitizers, and vi) The responsibility and methods used to verify the effectiveness of the cleaning and sanitation program

  • 4.2.13.1 Cleaning and Sanitation

  • Provision shall be made for the effective cleaning of processing equipment, utensils and protective clothing

  • 4.2.13.2 Cleaning and Sanitation

  • Suitably equipped areas shall be designated for cleaning product containers, knives, cutting boards and other utensils and for cleaning of protective clothing used by staff. These cleaning operations shall be controlled so as not to interfere with manufacturing operations, equipment or product. Racks and containers for storing cleaned utensils and protective clothing shall be provided as required

  • 4.2.13.3 Cleaning and Sanitation

  • Preoperational hygiene and sanitation inspections shall be conducted by qualified personnel to ensure pet food processing areas, product contact surfaces, equipment, staff amenities and sanitary facilities and other essential areas are clean before the commencement of production

  • 4.2.13.4 Cleaning and Sanitation

  • The responsibility and methods used to verify the effectiveness of the cleaning procedures shall be documented and implemented. A verification schedule shall be prepared

  • 4.2.13.5 Cleaning and Sanitation

  • Detergents and sanitizers shall be suitable for use in a pet food manufacturing environment, and purchased in accordance with applicable legislation. The organization shall ensure: i) An inventory of all chemicals purchased and used shall be maintained; ii) Detergents and sanitizers are stored as outlined in element 4.6.4; iii) Safety Data Sheets (SDS) are provided for all detergents and sanitizers purchased; and iv) Only trained staff handles sanitizers and detergents

  • 4.2.13.6 Cleaning and Sanitation

  • The supplier shall dispose of unused detergents and sanitizers and empty containers in accordance with regulatory requirements and ensure that: i) Empty detergent and sanitizer containers are appropriately cleaned, treated and labeled before use; ii) Empty detergent and sanitizer containers are labeled, isolated and securely stored while awaiting collection; and iii) Unused and obsolete detergents and sanitizers are stored under secure conditions while waiting authorized disposal by an approved vendor

  • 4.2.13.7 Cleaning and Sanitation

  • A record of preoperational hygiene inspections, cleaning and sanitation activities, and verification activities shall be maintained

  • 4.2.13.8 Cleaning and Sanitation

DOCUMENTS REVIEWED IN SECTION 4.2

  • Choose if the documents reviewed in this section are compliant/non-compliant.

  • P4003 Construction & Sanitary Facilities

  • P4004 Premises & Equipment Maintenance

  • P4005 Calibration Program & Schedule

  • P4007 Scale Calibration Procedure

  • P4008 Thermometer Calibration Procedure

  • P4009 Management of Pests & Vermin

  • P4013 Cleaning & Sanitation

  • P4014 Cleaning & Sanitizing Food Contact Surfaces

  • F003 Breakdown Repair Log

  • F006 Chemical Inventory Log

  • F017 Daily Start Up Checklist

  • F046 Maintenance Work Order Tracking Log

  • F050 Master Sanitation Schedule & Procedure

  • F050A Daily Sanitation Checklist

  • F050B Monthly Sanitation Checklist

  • F050C Quarterly Sanitation Checklist

  • F050D Annual Sanitation Checklist

  • F061 Preventative Maintenance Schedule & Checklist for Equipment

  • F062 Preventative Maintenance Schedule & Checklist for Building

  • F081 Thermometer Calibration Log

  • F082 Tool Inventory Log

  • F096 Annual Lighting Inspection SOP & Checklist

Verified By:

  • Verifier:

  • Date:

4.3 PERSONNEL HYGIENE AND WELFARE

  • Date Audited

  • Auditor Initials

  • Personnel suffering from infectious diseases or are carriers of any infectious disease shall not engage in product handling or processing operation

  • 4.3.1.1 Personnel

  • Personnel with exposed cuts, sores or lesions shall not be engaged in handling or processing products or handling primary packaging materials or pet food contact surfaces. Minor cuts or abrasions on exposed parts of the body shall be covered with a colored bandage containing a metal strip or an alternative suitable waterproof and colored dressing

  • 4.3.1.2 Personnel

  • Smoking, chewing, eating, drinking or spitting is not permitted in any pet food processing or pet food handling areas

  • 4.3.1.3 Personnel

  • Hand wash basins shall be provided adjacent to all personnel access points and in accessible locations throughout pet food handling and processing areas as required

  • 4.3.2.1 Hand Washing

  • Hand wash basins shall be constructed of stainless steel or similar noncorrosive material and as a minimum supplied with: i) A potable water supply at an appropriate temperature; ii) Liquid soap contained within a fixed dispenser; iii) Paper towels in a hands free cleanable dispenser; iv) A means of containing used paper towels; and v) Hand sanitizers

  • 4.3.2.2 Hand Washing

  • A sign advising people to wash their hands, and in appropriate languages, shall be provided in a prominent position

  • 4.3.2.3 Hand Washing

  • Hands shall be cleaned by all personnel, including staff, contractors and visitors: i) On entering pet food handling or processing areas; ii) After each visit to a toilet; iii) After using a handkerchief; iv) After smoking, eating or drinking; and v) After handling wash down hoses, dropped product or contaminated material

  • 4.3.2.4 Hand Washing

  • When gloves are used, personnel shall maintain the hand washing practices outlined above

  • 4.3.2.5 Hand Washing

  • Clothing worn by staff engaged in handling feed shall be maintained, stored, laundered and worn so as not to present a contamination risk to products

  • 4.3.3.1 Clothing

  • Disposable gloves and aprons shall be changed after each break, upon reentry into the processing area and when damaged. Nondisposable aprons and gloves shall be cleaned and sanitized as required and when not in use stored on racks provided in the processing area and not on packaging, ingredients, product or equipment

  • 4.3.3.2 Clothing

  • Jewelry and other loose objects shall not be worn or taken into a pet food handling or processing operation or any area where pet food is exposed. The wearing of plain bands with no stones and medical alert bracelets that cannot be removed can be permitted

  • 4.3.4.1 Jewelry and Personal Effects

  • All visitors, including management and maintenance staff, shall wear suitable clothing and footwear when entering any pet food processing or handling area

  • 4.3.5.1 Visitors

  • All visitors shall be required to remove jewelry and other loose objects

  • 4.3.5.2 Visitors

  • Visitors exhibiting visible signs of illness shall be prevented from entering areas in which pet food is handled or processed

  • 4.3.5.3 Visitors

  • Visitors shall enter and exit pet food handling areas through the proper staff entrance points and comply with all hand washing and personnel practice requirements

  • 4.3.5.4 Visitors

  • Staff amenities supplied with appropriate lighting and ventilation shall be made available for the use of all persons engaged in the handling and processing of product

  • 4.3.6.1 Staff Amenities

  • Facilities shall be provided to enable staff and visitors to change into and out of protective clothing as appropriate

  • 4.3.7.1 Change Rooms

  • Change rooms shall be provided for staff engaged in the processing of high risk pet foods or processing operations in which clothing can be soiled

  • 4.3.7.2 Change Rooms

  • Provision shall be made for staff to store their street clothing and personal items separate from pet food contact zones and pet food and packaging storage areas

  • 4.3.7.3 Change Rooms

  • Where appropriate, a sufficient number of showers shall be provided for use by staff

  • 4.3.7.4 Change Rooms

  • Provision shall be made for the laundering and storage of clothing working by staff engaged in high risk processes in which clothing can be heavily soiled

  • 4.3.8.1 Laundry

  • Toilet rooms shall be: i) Designed and constructed so that they are accessible to staff and separate from any processing and pet food handling operations; ii) Accessed from the processing area via an airlock vented to the exterior or through an adjoining room; iii) Sufficient for the maximum number of staff; iv) Constructed so that they can be easily cleaned and maintained; and v) Kept clean and tidy

  • 4.3.9.1 Sanitary Facilities

  • Sanitary drainage shall not be connected to any other drains within the premises and shall be directed to a septic tank or a sewerage system in accordance with regulations

  • 4.3.9.2 Sanitary Facilities

  • Hand wash basins shall be provided immediately outside or inside the toilet room and designed as outlined in 4.3.2.2

  • 4.3.9.3 Sanitary Facilities

  • Separate lunch room facilities shall be provided away from a pet food contact or handling zone

  • 4.3.10.1 Lunch Rooms

  • Lunch room facilities shall be: i) Ventilated and well lit; ii) Provided with adequate tables and seating; iii) Equipped with a sink serviced with hot and cold potable water for washing utensils; iv) Kept clean and free from waste materials and pests

  • 4.3.10.2 Lunch Rooms

  • Signage in appropriate languages instructing people to wash their hands before entering the pet food processing areas shall be provided in a prominent position in lunch rooms and at lunch room exits

  • 4.3.10.3 Lunch Rooms

  • First aid facilities shall be provided to treat minor injuries and suitable arrangements shall be provided in circumstances when a patient requires more specialized care

  • 4.3.11.1 First Aid

DOCUMENTS REVIEWED IN SECTION 4.3

  • Choose if the documents reviewed in this section are compliant/non-compliant.

  • P4018 Personnel Hygiene & Welfare

  • P4020 Visitor Contractor Truck Driver GMP

Verified By:

  • Verifier:

  • Date:

4.4 PERSONNEL PROCESSING PRACTICES

  • Date Audited

  • Auditor Initials

  • All personnel engaged in any pet food handling, preparation or processing operations shall ensure that products and materials are handled and stored in such a way as to prevent damage or product contamination. They shall comply with the following processing practices: i) Personnel entry to processing areas shall be through the personnel access doors only; ii) All doors are to be kept closed. Doors shall not be left open for extended periods when access for waste removal or receiving of product/ingredient/packaging is required; iii) The wearing of false fingernails or fingernail polish is not permitted when handling pet food; iv) Writing instruments and other lose items are not permitted in outer garments where they could contaminate product;

  • v) Packaging material, product, and ingredients shall be kept in appropriate containers as required and off the floor; vi) Waste shall be contained in the bins identified for this purpose and removed from the processing area on a regular basis and not left to accumulate; vii) Staff shall not eat or taste any product being processed in the pet food handling/contact zone, except as noted in section 4.4.1.2

  • 4.4.1.1 Staff Engaged in Pet food Handling and Processing Operations

  • In circumstances where it is necessage to undertake sensory evaluations in a pet food handling/contact zone the supplier shall implement proper controls and procedures

  • Iron Will Raw does not conduct sensory evaluations in pet food processing areas

  • 4.4.1.2 Staff Engaged in Pet food Handling and Processing Operations

  • All hoses shall be stored on hose racks after use and not left on the floor

  • 4.4.1.3 Staff Engaged in Pet food Handling and Processing Operations

  • Pet food product formulations shall be developed by authorized persons to ensure that they meet the intended use

  • 4.4.2.1 Product Formulation

  • Procedures shall be documented and implemented to ensure that pet food is manufactured to approved product formulations, and uses only materials and ingredients that are fit for purpose

  • 4.4.2.2 Product Formulation

  • Raw and finished product grain and mineral specifications shall meet the appropriate state and federal requirements and regulatory limits for mycotoxins, pesticides or industrial contaminants such as heavy metals

  • 4.4.2.3 Product Formulation

  • Approved raw materials suppliers shall notify changes in product composition where it could have an impact on product formulation (examples include protein content, moisture, amino acid profiles, contaminant levels and/or other parameters that may be variable by crop or by season)

  • 4.4.2.4 Product Formulation

DOCUMENTS REVIEWED IN SECTION 4.4

  • Choose if the documents reviewed in this section are compliant/non-compliant.

  • P4018 Personnel Hygiene & Welfare

  • P4020 Visitor Contractor Truck Driver GMP

Verified By:

  • Verifier:

  • Date:

4.5 WATER AND AIR SUPPLY

  • Date Audited

  • Auditor Initials

  • Adequate supplies of potable water drawn from a known clean source shall be provided for use during processing operations, as an ingredient and for cleaning the premises and equipment

  • 4.5.1.1 Water Supply

  • Supplies of hot and cold water shall be provided as required to enable the effective cleaning of the premises and equipment

  • 4.5.1.2 Water Supply

  • Water used for i) washing, thawing and treating pet food; ii) an ingredient or pet food processing aid; iii) cleaning pet food contact surfaces; iv) the manufacture of steam that will come in contact with pet food or used to heat water that will come in contact with pet food shall comply with national or internationally recognized potable water microbiological and quality standards as required

  • 4.5.2.1 Monitoring Water Microbiology and Quality

  • The delivery of water within the premises shall ensure potable water is not contaminated

  • 4.5.3.1 Water Delivery

  • The use of nonpotable water shall be controlled such that: i) There is no cross contamination between potable and nonpotable water lines; ii) Nonpotable water piping and outlets are clearly identified

  • 4.5.3.2 Water Delivery

  • Water treatment methods, equipment and materials shall be designed, installed and operated to ensure water receives an effective treatment

  • 4.5.4.1 Water Treatment

  • Water treatment equipment shall be monitored regularly to ensure it remains serviceable

  • 4.5.4.2 Water Treatment

  • Treated water shall be regularly monitored to ensure it meets the indicators specified

  • 4.5.4.3 Water Treatment

  • Microbiological analysis of the water and ice, if used, supply shall be conducted to verify the cleanliness of the supply, the monitoring activities and the effectiveness of the treatment measures implemented

  • 4.5.5.1 Analysis

  • Water shall be analyzed using reference standards and methods

  • 4.5.5.2 Analysis

  • Compressed air used in the manufacturing process shall be clean and present no risk to pet food safety;

  • 4.5.6.1 Air Quality

  • Compressed air used in the manufacturing process shall be regularly monitored for purity

  • 4.5.6.2 Air Quality

DOCUMENTS REVIEWED IN SECTION 4.5

  • Choose if the documents reviewed in this section are compliant/non-compliant.

  • P4024 Water, Ice, Air Supply

Verified By:

  • Verifier:

  • Date:

4.6 STORAGE AND TRANSPORT

  • Date Audited

  • Auditor Initials

  • The supplier shall provide confirmation of the effective operational performance of freezing, chilling and cold storage facilities. Chillers, blast freezers and cold storage rooms shall be: i. Designed and constructed to allow for the hygienic and efficient refrigeration of pet food; and ii. Easily accessible for inspection and cleaning

  • 4.6.1.1 Cold Storage, Freezing and Chilling

  • Sufficient refrigeration capacity shall be available to chill, freeze, store chilled or store frozen the maximum anticipated throughput of product with allowance for periodic cleaning of refrigerated areas

  • 4.6.1.2 Cold Storage, Freezing and Chilling

  • Discharge from defrost and condensate lines shall be controlled and discharged to the drainage system

  • 4.6.1.3 Cold Storage, Freezing and Chilling

  • Freezing, chilling and cold storage rooms shall be fitted with temperature monitoring equipment and located so as to monitor the warmest part of the room and be fitted with a temperature measurement device that is easily readable and accessible

  • 4.6.1.4 Cold Storage, Freezing and Chilling

  • Loading and unloading docks shall be designed to protect the product during loading and unloading

  • 4.6.1.5 Cold Storage, Freezing and Chilling

  • Rooms used for the storage of product ingredients, packaging, and other dry goods shall be located away from wet areas and constructed to protect the product from contamination and deterioration

  • 4.6.2.1 Storage of Dry Ingredients, Packaging, and Shelf Stable Packaged Goods

  • Racks provided for the storage of packaging shall be constructed of impervious materials and designed to enable cleaning of the floors and the storage room. Storage areas shall be constructed to prevent packaging from becoming a harborage for pests or vermin

  • 4.6.2.2 Storage of Dry Ingredients, Packaging, and Shelf Stable Packaged Goods

  • Vehicles used in pet food contact, handling or processing zones or in storage rooms shall be designed and operated so as not to present a pet food safety hazard

  • 4.6.2.3 Storage of Dry Ingredients, Packaging, and Shelf Stable Packaged Goods

  • Storage rooms shall be designed and constructed to allow for the hygienic and efficient storage of equipment and containers

  • 4.6.3.1 Storage of Equipment and Containers

  • Hazardous chemicals and toxic substances with the potential for pet food contamination shall be stored so as not to present a hazard to staff, product, packaging, product handling equipment or areas in which the product is handled, stored or transported

  • 4.6.4.1 Storage of Hazardous Chemicals and Toxic Substances

  • Processing utensils and packaging shall not be stored in areas used to store hazardous chemicals and toxic substances

  • 4.6.4.2 Storage of Hazardous Chemicals and Toxic Substances

  • Daily supplies of chemical used for continuous sanitizing of water or as a processing aid, or for emergency cleaning of pet food processing equipment or surfaces in pet food contact zones, may be stored within or in close proximity to a processing area provided access to the chemical storage facility is restricted to authorized personnel

  • 4.6.4.3 Storage of Hazardous Chemicals and Toxic Substances

  • Pesticides, rodenticides, fumigants and insecticides shall be stored separate from sanitizers and detergents. All chemicals shall be stored in their original containers

  • 4.6.4.4 Storage of Hazardous Chemicals and Toxic Substances

  • Hazardous chemical and toxic substance storage facilities shall: i) Be compliant with national and local legislation and designed such that there is no crosscontamination between chemicals; ii) Be adequately ventilated; iii) Be provided with appropriate signage indicating the area is a hazardous storage area; iv) Be secure and lockable to restrict access only to those personnel with formal training in the handling and use of hazardous chemicals and toxic substances; v) Have instructions on the safe handling of hazardous chemicals and toxic substances readily accessible to staff;

  • vi) Be equipped with a detailed and uptodate inventory of all chemicals contained in the storage facility; vii) Have suitable first aid equipment and protective clothing available in close proximity to the storage area; viii) In the event of a hazardous spill, be designed such that spillage and drainage from the area is contained; and ix) Be equipped with spillage kits and cleaning equipment

  • 4.6.4.5 Storage of Hazardous Chemicals and Toxic Substances

  • Where goods described in 4.6.1 to 4.6.4 are held under temporary or overflow conditions that are not designed for the safe storage of goods, a risk analysis shall be undertaken to ensure there is no risk to the integrity of those goods or contamination or adverse effect on pet food safety and quality

  • 4.6.5.1 Alternative Storage and Handling of Goods

  • The practices applied during loading, transport and unloading of pet food shall be documented, implemented and designed to maintain appropriate storage conditions and product integrity. Pet food shall be loaded, transported and unloaded under conditions suitable to prevent cross contamination

  • 4.6.6.1 Loading, Transport and Unloading Practices

  • Raw materials and ingredient suppliers shall provide documentation on transportation equipment controls utilized to prevent cross contamination

  • 4.6.6.2 Loading, Transport and Unloading Practices

  • Vehicles (trucks/vans/containers) used for transporting pet food shall be inspected prior to loading to ensure they are clean, in good repair, suitable for the purpose and free from odors or other conditions that may impact negatively on the product

  • 4.6.7.1 Loading

  • Loading practices shall be designed to minimize unnecessary exposure of the product to conditions detrimental to maintaining the product and package integrity

  • 4.6.7.2 Loading

  • Vehicles/containers shall be secured from tampering using a seal or other agreed upon, acceptable device or system

  • 4.6.7.3 Loading

  • Refrigerated units shall maintain the pet food at required temperatures and the unit’s temperature settings shall be set, checked and recorded before loading and core product temperatures recorded at regular intervals during loading as appropriate

  • 4.6.8.1 Transport

  • The refrigeration unit shall be operational at all times and checks completed of the unit’s operation, the door seals and the storage temperature checked at regular intervals during transit

  • 4.6.8.2 Transport

  • Prior to opening the doors, the refrigeration unit’s storage temperature settings and operating temperature shall be checked and recorded

  • 4.6.9.1 Unloading

  • Unloading shall be completed efficiently and product temperatures shall be recorded at the commencement of unloading and at regular intervals during unloading

  • 4.6.9.2 Unloading

  • Unloading practices shall be designed to minimize unnecessary exposure of the product to conditions detrimental to maintaining the product and package integrity

  • 4.6.9.3 Unloading

DOCUMENTS REVIEWED IN SECTION 4.6

  • Choose if the documents reviewed in this section are compliant/non-compliant.

  • P4025 Storage & Warehouse

  • P4026 Loading, Unloading & Transport

  • P4027 Cold Storage, Freezing & Chilling

  • P4028 Storage of Hazardous Chemicals & Toxic Substances

  • P4029 Raw Material Receiving

  • F022 Cold Storage Materials Zoning

  • F071 Receiving Log

  • F077 Shipping Log

  • F083 Truck Driver Log

Verified By:

  • Verifier:

  • Date:

4.7 SEPARATION OF FUNCTIONS

  • Date Audited

  • Auditor Initials

  • The process flow shall be designed to prevent cross contamination and organized so there is a continuous flow of product through the process. The flow of personnel shall be managed such that the potential for contamination is minimized

  • 4.7.1.1 Process Flow and Performance

  • Mixing and blending equipment, where appropriate, shall be operated in manner as to produce a homogenous product that prevents, eliminates, or reduces identified food safety hazards related to process variation

  • 4.7.1.2 Process Flow and Performance

  • Dry ingredients and packaging shall be received and stored separately from frozen and chilled raw materials to ensure there is no cross contamination. Unprocessed raw materials shall be received and segregated to ensure there is no cross contamination

  • 4.7.2.1 Receipt of Raw and Packaging Materials and Ingredients

  • Thawing of ingredients and product shall be undertaken in equipment and rooms appropriate for the purpose

  • 4.7.3.1 Thawing of Ingredients and Product

  • Equipment for water thawing shall be continuous flow to ensure the water exchange rate and temperature does not contribute to product deterioration or contamination. Water overflow shall be directed into the floor drainage system and not onto the floor

  • 4.7.3.2 Thawing of Ingredients and Product

  • Air thawing facilities shall be designed to thaw the product and ingredients under controlled conditions at a rate and temperature that does not contribute to product deterioration or contamination

  • 4.7.3.3 Thawing of Ingredients and Product

  • Provision is to be made for the containment and regular disposal of used cartons and packaging from thawed product and ingredients so that there is no risk to the product

  • 4.7.3.4 Thawing of Ingredients and Product

  • The Processing of high risk pet food shall be conducted under controlled conditions such that: i) Sensitive areas in which high risk pet food has undergone a “kill” step, a “pet food safety intervention” or is subject to post process handling, are protected/segregated from other processes, raw materials or staff who handle raw materials to ensure cross contamination is minimized; ii) An environmental monitoring program shall be in place for high risk areas. At a minimum, a written procedure detailing the applicable pathogens or indicator organisms to test for that industry, the number of samples to be taken and the frequency of sampling and corrective actions shall be documented. The responsibility and methods shall be documented and implemented. A sampling schedule shall be prepared

  • 4.7.4.1 High Risk Processes

  • The responsibility and methods used to prevent foreign matter contamination of the product shall be documented, implemented and communicated to all staff

  • 4.7.5.1 Control of Foreign Matter Contamination

  • Inspections shall be performed to ensure plant and equipment remains in good condition and potential contaminants have not detached or become damaged or deteriorated

  • 4.7.5.2 Control of Foreign Matter Contamination

  • The use of temporary fasteners such as string, wire or tape to fix or hold equipment shall not be permitted

  • 4.7.5.3 Control of Foreign Matter Contamination

  • The following preventative measures shall be implemented where applicable to prevent glass contamination: i) All glass or similar material in pet food handling or contact zones shall be listed in a foreign matter register including details of their location; ii) Containers, equipment and other utensils made of glass, porcelain, ceramics, laboratory glassware or other like material (except where the product is contained in packaging made from these materials, or measurement instruments with glass dial covers or MIG thermometers required under regulation) shall not be permitted in pet food processing /contact zones; iii) Conduct regular inspections of pet food handling/contact zones to ensure they are free of glass or other like material and to establish no changes to the condition of the objects listed in the glass register; and iv) Inspect glass instrument dial covers on processing equipment and MIG thermometers at the start and finish of each shift to confirm they have not been damaged

  • 4.7.5.4 Control of Foreign Matter Contamination

  • Wooden pallets and other wooden utensils used in pet food handling/contact zones shall be dedicated for that purpose, clean, maintained in good order. Their condition is subject to regular inspection

  • 4.7.5.5 Control of Foreign Matter Contamination

  • Loose metal objects on equipment, equipment covers and overhead structures shall be removed or tightly fixed so as not to present a hazard

  • 4.7.5.6 Control of Foreign Matter Contamination

  • Knives and cutting instruments used in processing and packaging operations shall be controlled, and kept clean and well maintained

  • 4.7.5.7 Control of Foreign Matter Contamination

  • The responsibility, methods and frequency for monitoring, maintaining, calibrating and using screens, sieves, filters or other technologies to remove or detect foreign matter shall be documented and implemented

  • 4.7.6.1 Detection of Foreign Objects

  • Metal detectors or other physical contaminant detection technologies shall be routinely monitored, validated and verified for operational effectiveness. The equipment shall be designed to isolate defective product and indicate when it is rejected

  • 4.7.6.2 Detection of Foreign Objects

  • Records shall be maintained of the inspection by foreign object detection devices, and their verification

  • 4.7.6.3 Detection of Foreign Objects

  • In suspect cases of foreign matter contamination the affected batch or item shall be evaluated, inspected and appropriately disposed of

  • 4.7.7.1 Managing Foreign Matter Contamination Incidents

  • In circumstances where glass or similar material breakage occurs, the affected area is to be isolated, cleaned and thoroughly inspected (including cleaning equipment and footwear) and cleared by a suitably responsible person prior to the commencement of operations

  • 4.7.7.2 Managing Foreign Matter Contamination Incidents

DOCUMENTS REVIEWED IN SECTION 4.7

  • Choose if the documents reviewed in this section are compliant/non-compliant.

  • P4015 Environmental Monitoring Program

  • P4030 Separation of Functions

  • P4031 Tempering

  • P4032 Control of Foreign Material

  • P4033 Wood Policy

  • P4034 Pallet Inspection Program

  • P4035 Detection of Foreign Objects

  • P4040 Knife Control Policy

  • F033 Glass & Brittle Plastic Inventory List

  • F034 Glass Breakage Report

  • F040 Ingredient Tempering Log

  • F070A Quarterly Environmental Swab Trend Analysis

  • F070B Quarterly Food Contact Surfaces Swab Trend Analysis

  • F098 Environmental Sampling Log

  • F092 Product Temperature Tracking Log

  • F097 Metal Detection Machine Verification Record

Verified By:

  • Verifier:

  • Date:

4.8 ONSITE LABORATORIES

  • Date Audited

  • Auditor Initials

  • On site laboratories shall be located separate from any pet food processing or handling activity and designed to limit access only to authorized personnel

  • Iron Will Raw does not have an onsite laboratory

  • 4.8.1.1 Location

  • Provisions shall be made to isolate and contain all laboratory waste held on the premises and manage it separately from pet food waste. Laboratory waste water outlet shall as a minimum be down stream of drains that service pet food processing and handling areas

  • Iron Will Raw does not have an onsite laboratory

  • 4.8.1.2 Location

  • Signage shall be displayed identifying the laboratory area as a restricted area accessible only by authorized personnel

  • Iron Will Raw does not have an onsite laboratory

  • 4.8.1.3 Location

Verified By:

  • Verifier:

  • Date:

4.9 WASTE DISPOSAL

  • Date Audited

  • Auditor Initials

  • The responsibility and methods used to collect and handle dry, wet and liquid waste and store prior to removal from the premises shall be documented and implemented

  • 4.9.1.1 Dry and Liquid Waste Disposal

  • Waste shall be removed on a regular basis and not build up in pet food handling or processing areas. Designated waste accumulation areas shall be maintained in a clean and tidy condition until such time as external waste collection is undertaken

  • 4.9.1.2 Dry and Liquid Waste Disposal

  • Trolleys, vehicles waste disposal equipment, collection bins and storage areas shall be maintained in a serviceable condition and cleaned and sanitized regularly so as not to attract pests and other vermin

  • 4.9.1.3 Dry and Liquid Waste Disposal

  • Adequate provision shall be made for the disposal of all solid processing waste including trimmings, inedible material and used packaging. Waste held on site prior to disposal shall be stored in a separate storage area and contained so as not to present a hazard

  • 4.9.1.4 Dry and Liquid Waste Disposal

  • Adequate provision shall be made for the disposal of all liquid waste from processing and pet food handling areas. Liquid waste shall be either removed from the processing environment continuously or held in a designated storage area in lidded containers prior to disposal so as not to present a hazard

  • 4.9.1.5 Dry and Liquid Waste Disposal

  • Reviews of the effectiveness of waste management will form part of daily hygiene inspections and the results of these inspections shall be included in the relevant hygiene reports

  • 4.9.1.6 Dry and Liquid Waste Disposal

DOCUMENTS REVIEWED IN SECTION 4.9

  • Choose if the documents reviewed in this section are compliant/non-compliant.

  • P4036 Waste Management

Verified By:

  • Verifier:

  • Date:

4.10 EXTERIOR

  • Date Audited

  • Auditor Initials

  • The grounds and area surrounding the premises shall be maintained to minimize dust and be kept free of waste or accumulated debris so as not to attract pests and vermin

  • 4.10.1.1 Grounds and Roadways

  • Paths, roadways and loading and unloading areas shall be maintained so as not to present a hazard to the pet food safety operation of the premises

  • 4.10.1.2 Grounds and Roadways

  • Surroundings shall be kept neat and tidy and not present a hazard to the hygienic and sanitary operation of the premises

  • 4.10.1.3 Grounds and Roadways

DOCUMENTS REVIEWED IN SECTION 4.10

  • Choose if the documents reviewed in this section are compliant/non-compliant.

  • P4037 Exterior

Verified By:

  • Verifier:

  • Date:

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