This document provides a summary of a webinar on understanding the top non-conformances in SQF 7.1 certification. It discusses the relationship between SQF and GFSI and the changes between SQF Code editions. The webinar focuses on the most common non-conformances found during SQF certification, re-certification, and surveillance audits for Module 2 (SQF system elements) and Module 11 (food processing). Management responsibility, business continuity planning, food safety plans, internal audits, and corrective action were identified as the most common themes among non-conformances. The webinar provides tips on compliance and ensures understanding of SQF requirements for these areas
SQF Certification for Packaging Companies = Food Safety SuccessSCS Global Services
As the packaging industry gears up for SQF, industry members should be well acquainted with the rigors of the program as well as the opportunities it represents. This presentation describes the drivers for SQF in the food packaging industry, the requirements for becoming certified, as well as SQF training options for getting started.
SQF has added an unannounced audit requirement making it more important than ever for food industry operations to be aware of common mistakes that could influence not only SQF audit results, but also food quality and safety. SQF’s LeAnn Chuboff and Alchemy Systems' Holly Mockus outline:
How to identify SQF non-conformances from desk audits.
How to address the top 10 SQF non-conformances.
How to mitigate food safety risks from non-conformances.
Validation and Verification of HACCP Plans - Webinar PresentationSAIGlobalAssurance
This document discusses validation and verification of HACCP plans. It begins with definitions of key terms like validation, verification, and objective evidence. It then covers various aspects of validating and verifying prerequisite programs that support HACCP plans, including calibration, cleaning/sanitation, good hygiene practices, pest control, training, and approved suppliers. Validation activities involve confirming that programs are effective, like challenge testing for cleaning or assessing training effectiveness. Verification ensures programs continue working as intended through ongoing checks like surface swabbing and audits. The document provides details on documentation, monitoring, corrective actions, and record keeping requirements for validating and verifying these prerequisite food safety programs.
This document provides an overview and explanation of the Safe Quality Food (SQF) 2000 system. It begins by explaining what SQF is and why retailers require certification. It then discusses the different levels of SQF implementation and lists some major US firms that require certification. The document provides explanations of key sections of the SQF system including management commitment, document control, specifications, attaining food safety, and verification. It also summarizes sections related to facilities, equipment, water supply, storage, and separating functions. Overall, the document orients readers on the purpose and requirements of the SQF 2000 food safety system.
From unannounced audits to food fraud, what changes are in store for SQF in 2016? TraceGains hosted LeAnn Chuboff, Senior Technical Director of the Safe Quality Food Institute on March 9th, 2016 for a webinar to learn about proposed changes to the SQF Code and insights gleaned from the latest GFSI guidance to be released in early March 2016.
The webinar gave attendees a sneak peek into the proposed changes for SQF Edition 8 and other program improvements. Specifically, the SQF webinar covered:
-SQF Edition 8 implementation timeline
-Lessons learned from recalls and withdrawals
-Unannounced audit findings
-Improving auditor consistency & competency
-Incorporating FSMA and other international laws & regulations
-How food defense will be further elevated in 2016
Implementing and Maintaining the Safe Quality Food (SQF) CodeKylie Sherwood
As an SQF (Safe Quality Food) Level 2 certified company, we take food safety seriously. The SQF standard is an internationally recognized, independent food safety standard/code. Lehi Valley Trading Company's program requires increased controls, documentation, verifications and validations that the products we make are safe for our customers to consume. This presentation provides an inside look at what it takes to implement and maintain the SQF Code.
SQF Certification for Packaging Companies = Food Safety SuccessSCS Global Services
As the packaging industry gears up for SQF, industry members should be well acquainted with the rigors of the program as well as the opportunities it represents. This presentation describes the drivers for SQF in the food packaging industry, the requirements for becoming certified, as well as SQF training options for getting started.
SQF has added an unannounced audit requirement making it more important than ever for food industry operations to be aware of common mistakes that could influence not only SQF audit results, but also food quality and safety. SQF’s LeAnn Chuboff and Alchemy Systems' Holly Mockus outline:
How to identify SQF non-conformances from desk audits.
How to address the top 10 SQF non-conformances.
How to mitigate food safety risks from non-conformances.
Validation and Verification of HACCP Plans - Webinar PresentationSAIGlobalAssurance
This document discusses validation and verification of HACCP plans. It begins with definitions of key terms like validation, verification, and objective evidence. It then covers various aspects of validating and verifying prerequisite programs that support HACCP plans, including calibration, cleaning/sanitation, good hygiene practices, pest control, training, and approved suppliers. Validation activities involve confirming that programs are effective, like challenge testing for cleaning or assessing training effectiveness. Verification ensures programs continue working as intended through ongoing checks like surface swabbing and audits. The document provides details on documentation, monitoring, corrective actions, and record keeping requirements for validating and verifying these prerequisite food safety programs.
This document provides an overview and explanation of the Safe Quality Food (SQF) 2000 system. It begins by explaining what SQF is and why retailers require certification. It then discusses the different levels of SQF implementation and lists some major US firms that require certification. The document provides explanations of key sections of the SQF system including management commitment, document control, specifications, attaining food safety, and verification. It also summarizes sections related to facilities, equipment, water supply, storage, and separating functions. Overall, the document orients readers on the purpose and requirements of the SQF 2000 food safety system.
From unannounced audits to food fraud, what changes are in store for SQF in 2016? TraceGains hosted LeAnn Chuboff, Senior Technical Director of the Safe Quality Food Institute on March 9th, 2016 for a webinar to learn about proposed changes to the SQF Code and insights gleaned from the latest GFSI guidance to be released in early March 2016.
The webinar gave attendees a sneak peek into the proposed changes for SQF Edition 8 and other program improvements. Specifically, the SQF webinar covered:
-SQF Edition 8 implementation timeline
-Lessons learned from recalls and withdrawals
-Unannounced audit findings
-Improving auditor consistency & competency
-Incorporating FSMA and other international laws & regulations
-How food defense will be further elevated in 2016
Implementing and Maintaining the Safe Quality Food (SQF) CodeKylie Sherwood
As an SQF (Safe Quality Food) Level 2 certified company, we take food safety seriously. The SQF standard is an internationally recognized, independent food safety standard/code. Lehi Valley Trading Company's program requires increased controls, documentation, verifications and validations that the products we make are safe for our customers to consume. This presentation provides an inside look at what it takes to implement and maintain the SQF Code.
1. The document provides an introduction and overview of Edition 7.2 of the SQF Code, a food safety code for suppliers.
2. Key additions in Edition 7.2 include a new module for food brokers/agents and updated requirements for seasonal/multi-site suppliers.
3. The SQF Code is a HACCP-based food safety and quality system that is recognized by the Global Food Safety Initiative and is intended to support industry-branded products and offer benefits to suppliers and customers.
This document summarizes the key changes between Issues 7 and 8 of the BRC Global Standard for Food Safety. Some notable changes include new requirements for developing and reviewing food safety culture, conducting root cause analysis for non-conformances and incidents, assessing cyber security risks, validating CIP systems, conducting environmental monitoring, and establishing shelf life through trials that reflect expected conditions throughout the supply chain. Overall, the changes strengthen requirements for food safety management systems, continuous improvement, and proactively addressing risks.
BRC Global Standards Self-Assessment Tool for Food Safety Issue 6.Faten Dyab
The document provides information about a self-assessment tool from BRC Global Standards to help companies assess their operations against the requirements of the BRC Global Standard for Food Safety. It includes sections on how to use the tool, training resources, and contact information. The tool covers each requirement of the Standard through checklists and allows companies to add comments or identify areas for improvement. While intended to help preparation for audits, the tool alone is not considered evidence of an internal audit.
This document is an auditor checklist and site self-assessment tool for the BRC Global Standard for Food Safety. It contains requirements for senior management commitment and food safety plans incorporating Hazard Analysis and Critical Control Points (HACCP) principles. The checklist covers topics such as the food safety team and developing food safety plans, identifying hazards and critical control points, establishing monitoring procedures, and corrective actions. It provides a tool for auditors and sites to assess conformance with the BRC Global Standard.
This document contains draft requirements for the BRC Global Standard for Food Safety Issue 7. It outlines various requirements for senior management commitment and food safety plans. Some key requirements include having a food safety policy and objectives, conducting management reviews, verifying HACCP plans and flow diagrams, identifying hazards and critical control points, establishing monitoring and corrective action plans, and documenting and reviewing the food safety system. It emphasizes the importance of documentation, records, internal audits and continual improvement.
Presentation - G Howlett - BRC Issue 6 Seminarsafefood360
The document provides an overview of changes to the BRC Global Standard for Food Safety from Issue 5 to Issue 6. Key changes include a re-focus of the audit process, more choice in audit options including voluntary unannounced audits, enrollment schemes for developing sites, extensive changes and evolution of requirements, and increased focus on areas like supplier management, allergens, and food safety. The overview discusses the reasons for changes, highlights of new and modified requirements, and how sites can prepare for the new Issue 6 standard.
The document discusses BRC certification and its requirements. BRC certification enhances food safety and quality systems. It ensures legal compliance and reduces audit duplication for manufacturers. The BRC Global Standard for Food Safety has 7 sections addressing issues like management commitment, HACCP plans, product control, and personnel training. Sites are audited and receive grades depending on the number and severity of nonconformities found. Production areas are classified based on product risks to ensure proper controls and segregation. Certification requires meeting all fundamental requirements which are crucial for an effective food safety system.
The Impact of BRC Food 7: Most Common Non-ConformitiesTraceGains
The 7th issue of the BRC Global Standard for Food Safety began audits July 1, 2015, and we now have almost 2 months’ worth of results. The information coming back paints a picture of readiness of sites for the changes, and a picture of what they have had to prepare for successful continuation of certification is forming.
The session will cover the most significant changes the 7th issue brought forward, why they were included, what BRC expected, and what impact the changes are actually having on the industry.
Specifically, the session will focus on:
-The top non-conformities seen in issue 7 audits
-Strategies for your operation to learn from these early audits
-What changes have been made, and why they make the BRC Global Standards the leading certification for food safety.
BRC is the leading and most recognized of the GFSI benchmarked programs, and is used at manufacturing sites, and by customers as a leading certification around the world. John Kukoly, our presenter, is the head of BRC activities in the Americas.
- The SQF program has experienced strong growth over the last 18 months globally with over 1,877 registrations year-to-date.
- The program is managed by the SQF Institute, a division of the Food Marketing Institute, and receives input from the Technical Advisory Council and technical subcommittees.
- Updates to the two standards, SQF 2000 and SQF 1000, have enhanced food safety, social practices, and environmental practices requirements.
- Over the next year, the SQF Institute aims to continue improving marketing, compliance, data management, and expanding into new markets like China, Japan, and India.
The SQF has lot of benefits like it will reduce the cost of the multiple standards of assessment and it will also help to reduce the inconsistencies of assessment. These benefits are not enough. The certified suppliers are a step ahead from their competitors. Safe Quality Food is the only scheme that integrates food safe as well as quality component.
BRC global standard for food safety short training guideNaizil Kareem
The document discusses the requirements for meeting the BRC Global Standard for Food Safety. It covers topics such as management commitment, HACCP systems, prerequisite programs, quality management systems, food safety plans, and purchasing procedures. The main points are that organizations must implement a comprehensive food safety system based on HACCP principles, have documented food safety and quality policies, audit and approve suppliers, and review all food safety plans and procedures annually or when changes occur. Senior management must also demonstrate commitment through reviews and resource allocation.
Awareness Session On BRC - Global Standards for Food Saftey Farid Ud Din
The document provides information on the Global Standard for Food Safety (BRC) including its history, key characteristics, certification scope, grading system, and the contents of Section II which outlines the requirements. Some key points:
- BRC was originally developed in 1998 and is now called the Global Standard for Food Safety, based on HACCP.
- It focuses on quality, hygiene, safety and has a grading system (A+ to D) that determines surveillance audit frequency.
- Section II covers requirements like senior management commitment, the food safety plan (including HACCP, PRPs), food safety & quality management systems, site standards and more.
- There are fundamental clauses that are critical
SAI Global Webinar: BRC Food Safety Issue 8Switzerland09
In August 2018, the BRC Global Standard for Food Safety will move from issue 7 to issue 8. This is the slide deck from a live webinar on July 9th which shares insight into the changes.
Inside the Mind of a Food Safety AuditorTraceGains
Audits are daunting, seemingly never-ending, and appear to be increasing rather than waning in frequency. Preparing for an audit is equally stressful not to mention unannounced audits...
-How do you know that you are focusing on the right things to prepare for an audit?
-Are you ever caught off guard by any of the questions an auditor asks?
-How can you make sure your food safety plan actually matches up with your day-to-day operations?
-What are the keys to building and maintaining a food safety culture, so that you are always prepared?
If you've ever pondered any of those questions, join TraceGains as we explore these topics and get inside the mind of a real food safety auditor.
Featuring
Nancy Scharlach, President & Chief Technical Director of Soterian Systems, LLC
Main points covered:
• Overview of the pre-certification process
• Understanding your CB
• Application process
• Selection of auditor(s)
• After the audit: recommendations
Presenter:
This webinar was presented by PECB Certified Trainer and Managing Director for Quality Systems Solutions & Initiatives (QSSI), Ms. Sheryl Anderson.
Link of the recorded webinar published on YouTube:
This document provides an action plan template for organizations to implement a Food Safety Management System that meets the requirements of ISO 22000 and FSSC 22000. The plan outlines 37 tasks organized into four phases: preparation, development, implementation, and registration. The tasks include forming an implementation team, developing food safety policies and procedures, conducting a hazard analysis to determine control points, implementing and auditing the management system, and achieving certification through an external registrar. The action plan is designed to help manage the project using a PDCA cycle and track progress towards fully establishing and certifying the food safety system.
The document summarizes growth in the SQF food safety certification program globally and in key markets like the US and Australia. It saw a 37% growth in Australia and 83% growth in the US between 2009 and 2010. Buyer acceptance of SQF is increasing due to features that provide easy access to audit results and supplier information. Future growth is expected to be driven by new US food safety regulations that may require third party certification programs like SQF. The number of registered SQF auditors is also growing to meet the rising demand for audits across many food industry sectors.
The document introduces the BRC Global Markets program, which provides basic and intermediate levels of certification in food safety. This program was created to complement the full BRC Global Standard for Food Safety and provide recognition of food safety systems for small sites and those still developing their programs. Sites that achieve certification at the basic or intermediate levels through the Global Markets program demonstrate meeting certain requirements of the full Standard and compliance with food safety legislation. This program allows sites to progress towards full certification if desired.
The document discusses the British Retail Consortium (BRC) Global Standards, which establish requirements for food safety, packaging, storage, distribution, and other areas. It outlines the seven standards for food safety, packaging, storage and distribution, agents and brokers, consumer products, and retail. The standards focus on management commitment, hazard analysis, quality management systems, and other areas. Achieving BRC certification provides benefits like global recognition, high-quality auditors, customer confidence, and brand recognition.
The document discusses the "slipstream model" and how management system standards can influence activities both upstream and downstream of an organization. It provides examples of requirements for suppliers, contractors, and customers according to several standards, including ISO 14001, e-Stewards, Responsible Recycling, ISO 50001, RC14001, RCMS, and CACD. Key upstream requirements include competence and training, operational controls, and reviews based on performance criteria. Key downstream requirements include providing information and guidance along the supply chain, and reviewing customers and end-users based on performance.
1. The document provides an introduction and overview of Edition 7.2 of the SQF Code, a food safety code for suppliers.
2. Key additions in Edition 7.2 include a new module for food brokers/agents and updated requirements for seasonal/multi-site suppliers.
3. The SQF Code is a HACCP-based food safety and quality system that is recognized by the Global Food Safety Initiative and is intended to support industry-branded products and offer benefits to suppliers and customers.
This document summarizes the key changes between Issues 7 and 8 of the BRC Global Standard for Food Safety. Some notable changes include new requirements for developing and reviewing food safety culture, conducting root cause analysis for non-conformances and incidents, assessing cyber security risks, validating CIP systems, conducting environmental monitoring, and establishing shelf life through trials that reflect expected conditions throughout the supply chain. Overall, the changes strengthen requirements for food safety management systems, continuous improvement, and proactively addressing risks.
BRC Global Standards Self-Assessment Tool for Food Safety Issue 6.Faten Dyab
The document provides information about a self-assessment tool from BRC Global Standards to help companies assess their operations against the requirements of the BRC Global Standard for Food Safety. It includes sections on how to use the tool, training resources, and contact information. The tool covers each requirement of the Standard through checklists and allows companies to add comments or identify areas for improvement. While intended to help preparation for audits, the tool alone is not considered evidence of an internal audit.
This document is an auditor checklist and site self-assessment tool for the BRC Global Standard for Food Safety. It contains requirements for senior management commitment and food safety plans incorporating Hazard Analysis and Critical Control Points (HACCP) principles. The checklist covers topics such as the food safety team and developing food safety plans, identifying hazards and critical control points, establishing monitoring procedures, and corrective actions. It provides a tool for auditors and sites to assess conformance with the BRC Global Standard.
This document contains draft requirements for the BRC Global Standard for Food Safety Issue 7. It outlines various requirements for senior management commitment and food safety plans. Some key requirements include having a food safety policy and objectives, conducting management reviews, verifying HACCP plans and flow diagrams, identifying hazards and critical control points, establishing monitoring and corrective action plans, and documenting and reviewing the food safety system. It emphasizes the importance of documentation, records, internal audits and continual improvement.
Presentation - G Howlett - BRC Issue 6 Seminarsafefood360
The document provides an overview of changes to the BRC Global Standard for Food Safety from Issue 5 to Issue 6. Key changes include a re-focus of the audit process, more choice in audit options including voluntary unannounced audits, enrollment schemes for developing sites, extensive changes and evolution of requirements, and increased focus on areas like supplier management, allergens, and food safety. The overview discusses the reasons for changes, highlights of new and modified requirements, and how sites can prepare for the new Issue 6 standard.
The document discusses BRC certification and its requirements. BRC certification enhances food safety and quality systems. It ensures legal compliance and reduces audit duplication for manufacturers. The BRC Global Standard for Food Safety has 7 sections addressing issues like management commitment, HACCP plans, product control, and personnel training. Sites are audited and receive grades depending on the number and severity of nonconformities found. Production areas are classified based on product risks to ensure proper controls and segregation. Certification requires meeting all fundamental requirements which are crucial for an effective food safety system.
The Impact of BRC Food 7: Most Common Non-ConformitiesTraceGains
The 7th issue of the BRC Global Standard for Food Safety began audits July 1, 2015, and we now have almost 2 months’ worth of results. The information coming back paints a picture of readiness of sites for the changes, and a picture of what they have had to prepare for successful continuation of certification is forming.
The session will cover the most significant changes the 7th issue brought forward, why they were included, what BRC expected, and what impact the changes are actually having on the industry.
Specifically, the session will focus on:
-The top non-conformities seen in issue 7 audits
-Strategies for your operation to learn from these early audits
-What changes have been made, and why they make the BRC Global Standards the leading certification for food safety.
BRC is the leading and most recognized of the GFSI benchmarked programs, and is used at manufacturing sites, and by customers as a leading certification around the world. John Kukoly, our presenter, is the head of BRC activities in the Americas.
- The SQF program has experienced strong growth over the last 18 months globally with over 1,877 registrations year-to-date.
- The program is managed by the SQF Institute, a division of the Food Marketing Institute, and receives input from the Technical Advisory Council and technical subcommittees.
- Updates to the two standards, SQF 2000 and SQF 1000, have enhanced food safety, social practices, and environmental practices requirements.
- Over the next year, the SQF Institute aims to continue improving marketing, compliance, data management, and expanding into new markets like China, Japan, and India.
The SQF has lot of benefits like it will reduce the cost of the multiple standards of assessment and it will also help to reduce the inconsistencies of assessment. These benefits are not enough. The certified suppliers are a step ahead from their competitors. Safe Quality Food is the only scheme that integrates food safe as well as quality component.
BRC global standard for food safety short training guideNaizil Kareem
The document discusses the requirements for meeting the BRC Global Standard for Food Safety. It covers topics such as management commitment, HACCP systems, prerequisite programs, quality management systems, food safety plans, and purchasing procedures. The main points are that organizations must implement a comprehensive food safety system based on HACCP principles, have documented food safety and quality policies, audit and approve suppliers, and review all food safety plans and procedures annually or when changes occur. Senior management must also demonstrate commitment through reviews and resource allocation.
Awareness Session On BRC - Global Standards for Food Saftey Farid Ud Din
The document provides information on the Global Standard for Food Safety (BRC) including its history, key characteristics, certification scope, grading system, and the contents of Section II which outlines the requirements. Some key points:
- BRC was originally developed in 1998 and is now called the Global Standard for Food Safety, based on HACCP.
- It focuses on quality, hygiene, safety and has a grading system (A+ to D) that determines surveillance audit frequency.
- Section II covers requirements like senior management commitment, the food safety plan (including HACCP, PRPs), food safety & quality management systems, site standards and more.
- There are fundamental clauses that are critical
SAI Global Webinar: BRC Food Safety Issue 8Switzerland09
In August 2018, the BRC Global Standard for Food Safety will move from issue 7 to issue 8. This is the slide deck from a live webinar on July 9th which shares insight into the changes.
Inside the Mind of a Food Safety AuditorTraceGains
Audits are daunting, seemingly never-ending, and appear to be increasing rather than waning in frequency. Preparing for an audit is equally stressful not to mention unannounced audits...
-How do you know that you are focusing on the right things to prepare for an audit?
-Are you ever caught off guard by any of the questions an auditor asks?
-How can you make sure your food safety plan actually matches up with your day-to-day operations?
-What are the keys to building and maintaining a food safety culture, so that you are always prepared?
If you've ever pondered any of those questions, join TraceGains as we explore these topics and get inside the mind of a real food safety auditor.
Featuring
Nancy Scharlach, President & Chief Technical Director of Soterian Systems, LLC
Main points covered:
• Overview of the pre-certification process
• Understanding your CB
• Application process
• Selection of auditor(s)
• After the audit: recommendations
Presenter:
This webinar was presented by PECB Certified Trainer and Managing Director for Quality Systems Solutions & Initiatives (QSSI), Ms. Sheryl Anderson.
Link of the recorded webinar published on YouTube:
This document provides an action plan template for organizations to implement a Food Safety Management System that meets the requirements of ISO 22000 and FSSC 22000. The plan outlines 37 tasks organized into four phases: preparation, development, implementation, and registration. The tasks include forming an implementation team, developing food safety policies and procedures, conducting a hazard analysis to determine control points, implementing and auditing the management system, and achieving certification through an external registrar. The action plan is designed to help manage the project using a PDCA cycle and track progress towards fully establishing and certifying the food safety system.
The document summarizes growth in the SQF food safety certification program globally and in key markets like the US and Australia. It saw a 37% growth in Australia and 83% growth in the US between 2009 and 2010. Buyer acceptance of SQF is increasing due to features that provide easy access to audit results and supplier information. Future growth is expected to be driven by new US food safety regulations that may require third party certification programs like SQF. The number of registered SQF auditors is also growing to meet the rising demand for audits across many food industry sectors.
The document introduces the BRC Global Markets program, which provides basic and intermediate levels of certification in food safety. This program was created to complement the full BRC Global Standard for Food Safety and provide recognition of food safety systems for small sites and those still developing their programs. Sites that achieve certification at the basic or intermediate levels through the Global Markets program demonstrate meeting certain requirements of the full Standard and compliance with food safety legislation. This program allows sites to progress towards full certification if desired.
The document discusses the British Retail Consortium (BRC) Global Standards, which establish requirements for food safety, packaging, storage, distribution, and other areas. It outlines the seven standards for food safety, packaging, storage and distribution, agents and brokers, consumer products, and retail. The standards focus on management commitment, hazard analysis, quality management systems, and other areas. Achieving BRC certification provides benefits like global recognition, high-quality auditors, customer confidence, and brand recognition.
The document discusses the "slipstream model" and how management system standards can influence activities both upstream and downstream of an organization. It provides examples of requirements for suppliers, contractors, and customers according to several standards, including ISO 14001, e-Stewards, Responsible Recycling, ISO 50001, RC14001, RCMS, and CACD. Key upstream requirements include competence and training, operational controls, and reviews based on performance criteria. Key downstream requirements include providing information and guidance along the supply chain, and reviewing customers and end-users based on performance.
This webinar discusses common nonconformities cited against AS9100C, the revised aerospace quality management standard. Aaron Troschinetz of SAI Global Assurance Services will review industry expectations around risk management and process performance under AS9100C. The presentation will examine the key changes introduced in the 2009 revision, with closer analysis of risk management requirements. Examples of frequent nonconformities issued by clause will also be provided. Attendees can access the full recording and slides on the SAI Global website afterward.
Developing Effective Checklists to Support the Internal Audit Function - WebinarSAIGlobalAssurance
Internal audits are a mandatory requirement for many food safety standards. When developed and used correctly, checklists assist the auditor to gather good, clear objective evidence. This webinar will discuss the different types of tools available and will provide you with useful insights into their development
Learn how to stay compliant with legal and certification requirements, protect your organisation against fines and penalties and demonstrate due diligence.
Discover the power of Lean when it is combed with ISO 9001 and the Australian Business Excellence Framework. This fusion can deliver benefits to your organisation that are extremely efficient sustainable and profound.
Cormac O'Sullivan, Technical Manager - Seafood at SAI Global presents on the various Seafood certification programs, their requirements and how they fit into the Aquaculture landscape.
This webinar will cover the key differences between ISO/IEC 27001:2005 and the recently published
ISO/IEC 27001:2013 version of the Standard.
The focus will be on the core activities that will be required to transition an existing ISMS to the new version and discuss some of the areas likely to provide the most challenges to successful transition. Additionally, some strategies will be proposed to assist in developing the organisation's transition strategy.
This document provides an overview of transitioning an information security management system (ISMS) from ISO/IEC 27001:2005 to ISO/IEC 27001:2013. It begins with introductions from SAI Global and CQR, both of which provide ISO 27001 consulting and certification services. The document then outlines the key changes between the 2005 and 2013 versions, including changes to mandatory clauses, risk management requirements, controls in Annex A, and transition activities. It emphasizes reviewing the ISMS scope, risk assessments, documentation, metrics, and certification timelines as part of the transition process. The presentation aims to help organizations understand the differences between the standards and plan their transition.
Presentation: Cleaning and Contamination Control: A regulatory perspectiveTGA Australia
The document discusses regulatory perspectives on cleaning and contamination control from an inspector of the Therapeutic Goods Administration in Australia. It covers current GMP requirements, future GMP developments, observed good practices in contamination control, and common deficiencies found in inspections. Some key points include that contamination control strategies should be risk-based and rely on quality risk management principles. Inspections often find deficiencies in assessing intrinsic hazards of products and processes, in the design of facilities and equipment to control contamination risks, and in validation of cleaning processes.
Verification looks at the HACCP system to ensure that it is set up in the correct way and that the business is following the HACCP plan, in particular ensuring that the CCPs are under control. Very simply, verification involves performing tests, checking that procedures are being adhered to and reviewing the HACCP system to ensure that the food being produced is safe.
Main points covered:
• Verification activities for pre-requisites programs
• Verification of HACCP Plan
• Method of verification
• Analysis of verification results
Presenter:
Sheryl Anderson is Managing Director of Quality Systems Solutions & Initiatives (QSSI), which is a consultancy organization that offers training, implementation and audit services in ISO 22000, ISO 9001 and HACCP. She is an ISO 9001 Lead Auditor and a certified trainer for HACCP, ISO 9001, ISO 22000 and other quality improvement courses.
Link of the recorded session published on YouTube: http://www.slideshare.net/PECBCERTIFICATION/verification-planning-of-food-safety-system
StatPro Revolution brochure - Summer 2012StatPro Group
StatPro Revolution is a cloud-based portfolio analytics service that will transform the way you communicate with your clients. It will reduce your operating costs, enhance your productivity, and fuel a critical understanding of portfolio performance with accurate, up to date performance analytics.
itelligence es el mayor proveedor de servicios SAP para empresas medianas. Ofrece una amplia gama de servicios, incluyendo consultoría estratégica, implementación de soluciones SAP, licencias SAP, hosting y outsourcing. Cuenta con oficinas en 15 países y experiencia en proyectos en 28 países. Su objetivo es ser un socio global para sus clientes y brindar soluciones SAP adaptadas a las necesidades específicas de cada industria.
Hloolohelo Mokwena is an industrial engineering technician seeking a role to develop his technical and business skills. He has experience in steel, tyre, and food manufacturing industries. He has a National Diploma in Industrial Engineering and is due to graduate with a Bachelor of Technology in Industrial Engineering in April 2017. Currently he is looking for a challenging role in a company with a supportive culture.
Este poema critica la hipocresía de los políticos y la violencia resultante de las transacciones geopolíticas. Describe un mundo dominado por el miedo, la paranoia y la obsesión con el poder y el capital, donde las vidas valen menos que el petróleo y la tierra se baña con sangre.
Euroconsult is a global expert in satellite market consulting and analysis that has been in business for 30 years. It has over 560 customers in 50 countries and advises leading businesses and governments. Euroconsult provides consulting services, research reports, and summits on topics related to the satellite industry. Its team of experts conduct independent research and analysis to support strategic decision making for its public and private sector clients.
This document is the user manual for an Eee PC laptop running Windows 7. It contains information about the parts of the Eee PC, how to get started using it, common tasks, and the support DVD. The manual covers identifying components like the keyboard, touchpad, ports and buttons. It explains how to set up wireless networking and browse the web. It also describes using utilities like ASUS Update to update drivers and BIOS, and using the recovery partition or support DVD to restore the system if needed.
The document is a product catalog for Ocean Technology Systems that includes:
- A description of their full line of underwater communications equipment including diver communications devices, surface units, and accessories.
- Specifications and pictures of their flagship products like the Guardian full-face mask, Aquacom transceivers, and through-water communication systems.
- Contact information for ordering and information on their mission to be a leading innovator in underwater communications technology.
The document provides an overview of the ISO 22000 family of standards for food safety management systems. It describes the key standards within the family, including ISO 22000 on food safety management systems, ISO 22003 on certification requirements, and ISO 22005 on traceability. It explains how these standards help food businesses improve food safety planning and documentation to better control hazards and meet regulatory requirements.
This webinar discusses the upcoming changes to the FSSC 22000 version 6 food safety standard. The presenters are Smita Murthy, an India representative of FSSC, and Soumik Mondal, head of technical services at SGS India. Version 6 aims to strengthen requirements around food safety culture, quality control, equipment management, food loss and waste reduction, and communication between organizations and certification bodies. It incorporates the new ISO 22003 standard and supports organizations' contributions to UN sustainability goals. Certified companies will have a 12-month transition period to upgrade and complete audits under the new version by March 2025.
The document provides an overview of the key changes in FSSC 22000 Version 5, the updated global food safety certification scheme. It discusses the three components that make up the FSSC 22000 standard - ISO 22000, prerequisite programs, and additional FSSC requirements. Major changes in Version 5 include structural changes to align with ISO 22000:2018, adoption of a common high-level structure for management system standards, and an enhanced risk-based approach. Requirements for organizations to achieve FSSC 22000 V5 certification are also summarized.
This document provides guidelines for food safety specialists and consultants on coaching client food safety teams. It outlines a three-phase approach for coaching teams: assessment of current conditions, implementation of improvements, and maintenance of the implemented system. The guidelines cover prerequisite programs and food safety management systems, with details on requirements and documentation. Specialists are to use the guidelines as a framework but tailor their approach to each client's needs and situation.
FSSC 22000 is a food safety standard that combines the requirements of ISO 22000 for a food safety management system with additional prerequisites. It was developed to provide a worldwide food safety standard and has global acceptance. The standard contains requirements for establishing and maintaining a food safety management system, including developing hazard analyses and prerequisite programs, verifying the system through audits and calibration, managing nonconformities, and continually improving the system through management reviews and corrective actions.
FSSC 22000 is a food safety standard that combines the requirements of ISO 22000 for a food safety management system with additional prerequisites. It was developed to provide a worldwide food safety standard and has global acceptance. The standard contains requirements for establishing and maintaining a food safety management system, including developing hazard analyses and HACCP plans, verifying processes, taking corrective actions, and continually improving the system through activities such as management reviews and internal audits. Top management is responsible for providing resources and the food safety team oversees planning and implementation of the food safety system.
OVERVIEW -RS ISO22000 RS 184 HACCP QUIREMENTS (Chapter 0 - 2 )Team Web Africa
Course Objectives
Refresh knowledge, skills, strategies and understanding on delivering food safety management systems (FSMS) course in the food chain.
Provide an open forum for discussion, questions and answers in breakouts sessions
improve the confidence in training since there is micro/peer teaching sessions from each delegate.
ISO 22000 is a food safety management standard that applies to all stages of the food supply chain. It was developed to provide a worldwide food safety standard and aligns with ISO 9001. FSSC 22000 is a similar standard that is GFSI benchmarked and applies specifically to food manufacturers. Both standards require organizations to establish food safety management systems that include hazard analysis, prerequisite programs, HACCP plans, verification, management review and continual improvement. The standards provide requirements for documentation, implementation, monitoring, validation and updating of the food safety management system.
Awareness training on HACCP & ISO 22000Farid Ud Din
The document outlines the requirements and documentation needed for three quality management systems: ISO 9001, ISO 22000, and HACCP. It provides tables comparing the clauses and requirements for documented procedures for each system. It also includes descriptions of key aspects of each system such as mandatory documentation, HACCP principles, food safety hazards, and ISO 22000 requirements. The goal is to establish an integrated management system that meets the documentation needs for all three standards.
Replacing the existing HACCP system with ISO 22000PECB
Since its development, HACCP (Hazard Analysis and Critical Control Points) has been slowly incorporated
into food safety systems. The United States was the first to include HACCP principles into the regulations that
govern the production of high-risk foods. Then, the European Union mandated all food manufacturers that
produce food for the European market to incorporate HACCP into their food safety systems.
Dr hatem el bitar quality text (16)د حاتم البيطار #دحاتم_البيطار #timodent...د حاتم البيطار
This document provides guidance on implementing a Food Safety Management System certified under the FSSC 22000 standard. It outlines key steps including assigning a Food Safety Team Leader, conducting a gap analysis, establishing implementation teams to document processes and train staff, completing internal audits, and scheduling a certification audit. The benefits of FSSC 22000 certification include managing food safety risks, maintaining customers who require certification, and expanding into new markets.
This document provides an overview of the key changes between the 2005 and 2018 version of ISO 22000 – there are several new requirements in addition to changes to key definitions. You will need to prepare for these changes and adapt your food safety management system to meet the new requirements within the transition timeline.
This document provides guidance on the key changes between ISO 22000:2005 and ISO 22000:2018. Some of the main changes include new requirements to consider the context of the organization, risks and opportunities, and interested parties. There are revised clauses addressing leadership commitment, risk-based thinking, and enhanced documentation requirements. Organizations will need to adapt their food safety management systems to meet the new requirements of ISO 22000:2018 by the transition deadline of June 2021.
FSSC 22000 is a food safety management system certification recognized globally. It uses ISO 22000 standards along with additional industry-specific prerequisite programs. The document outlines the certification process, which involves conducting a gap analysis, establishing task teams to address nonconformities, implementing documented procedures, conducting internal audits, and completing third-party certification audits to achieve certification. FSSC 22000 certification provides companies with worldwide recognition of their food safety practices.
Iso 22000 food safety management systemNaveen Kumar
This document provides an overview of ISO 22000, a food safety management standard. It discusses what ISO is and some key ISO standards. It then defines food safety and introduces ISO 22000, describing its benefits, key elements, and structure. The standard employs a process approach and focuses on preventing food safety hazards across the entire food chain. It requires organizations to establish prerequisite programs, conduct a hazard analysis, and develop a HACCP plan. The document outlines the main requirements around planning, implementation, verification, and improvement of the food safety management system. It concludes by discussing some initial concerns with and ongoing challenges of ISO 22000 certification.
SAI Global Webinar: Deep Dive - BRC Food Safety Issue 8Switzerland09
This document provides information about an upcoming webinar on the changes to the BRC Global Standard for Food Safety Issue 8. The webinar will cover the key changes to the requirements and audit protocol in Issue 8, including a focus on developing a product safety culture, expanding environmental monitoring requirements, and providing greater clarity for high risk production areas and pet food manufacturing. The webinar presenters will provide background on the changes, discuss their implications, and outline next steps.
ISO 22000:2018 is the newly revised International Food Safety standard, designed to harmonize on a global scale the requirements for food safety management for businesses within the food chain.
ISO 22000 combines and supplements the core elements of ISO 9001 and HACCP to provide an effective framework for the development, implementation, monitorization and continual improvement of a documented Food Safety Management System (FSMS) within the context of the organization’s overall business risks.
This implementation guide will help you run through the benefits, PDCA Cycle and 10 clauses in detail for implementing ISO 22000.
Find out more or get a quote for certification here – https://www.nqa.com/en-gb/certification/standards/iso-22000
The document provides guidance on implementing the requirements of the ISO 22000:2018 food safety management system standard. It begins with an introduction to ISO 22000, including a brief history of its development. It then explains the benefits of implementing an ISO 22000-compliant food safety management system, such as improved health and safety, customer satisfaction, and meeting regulatory requirements. The document reviews key aspects of ISO 22000:2018, including its adoption of the Annex SL structure for management system standards, its use of process-based thinking and risk-based audits, and the 10 clauses that comprise the standard.
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Tips and Traps for SQF 7.1: Understanding Top 10 Non-conformances
1. Tips and Traps for SQF 7.1: Understanding
NonTop 10 Non-conformances
Bill McBride
13 November, 2013
2. General Disclaimer
Opinions expressed by or on behalf of SAI Global published through MyTutor or
presented during MyTutor live webinars is provided as general guidance only
and does not amount to formal legal or other professional advice. SAI Global
does not warrant the accuracy or completeness of information given or its
fitness for any particular purpose. To the extent permitted by law SAI Global
accepts no liability for any claims for loss or damage whether caused by its
negligence (or that of any of its agents or employees) or otherwise. For full
terms and conditions of use, please visit www.saiglobal.com/terms
3. Introductions
• Based in Sydney, Australia
• Asia Pacific Representative for SQF
program
• Chairman of the GFSI Auditor Competence
Scheme Committee
• CEO of Foodlink Management Services
since 1998
• Forty years experience in food and
beverage manufacturing, quality
management, food safety systems.
3
4. Agenda
• Welcome and Introductions
• The relationship between SQFI and GFSI
• The difference between the SQF Code, edition 7 and
earlier versions
• Top Non-conformances (NCRs), module 2 and module 11
• Common themes in NCRs:
• Management Responsibility
• Business Continuity Planning
• Food Safety Plan
• Internal Audits
• Corrective and Preventative Action
• Tips for Compliance
• Q&A
5. GFSI Mission and Objectives
Provide continuous improvement in food safety
management systems to ensure confidence in the
delivery of safe food to consumers worldwide
Reduce Food Safety
Risks
Manage Cost in the
Supply Chain
Develop
Competencies and
Capacity Building
Knowledge
Exchange and
Networking
6. GFSI - A Collaborative Approach
Government
Certification
Bodies
Scheme Owners
Suppliers
Retailers
Accreditation
Bodies
Academia
International
Organisations
Service Providers
Food Service
7. The GFSI Guidance Document
multiA multi-stakeholder document that:
›
Sets out the requirements for food
safety management schemes and the
key elements for the production of
food, feed, packaging, etc
›
Provides guidance to schemes seeking
compliance with the GFSI Guidance
Document and recognition by the GFSI
›
Defines the requirements for the
effective management and control of
conforming schemes
›
Puts in place transparent procedures
for the GFSI benchmarking process
8.
9. SQF Code Revision
The publication of edition
6 of the GFSI Guidance
Documented presented
SQFI with a challenge,
and an opportunity to
review the SQF 2000 and
SQF 1000 Codes and
revise as necessary
before resubmission
10. Revised SQF Code - Format
Part A:
Implementing and Maintaining the SQF Code
1. Preparing for SQF certification
2. The Certification Process
3. The Certification Decision
4. Surveillance and Re-certification
5. Obligations of Suppliers and
Certification Bodies
Part B:
The SQF Code
Module 1: Scope, References, and Definitions
Module 2: SQF System Elements
Modules 3 – 15: Food Safety Fundamentals (GAP/GMP)
Module 16: Multi-site Program
Appendix 1: Food Sector Categories
Appendix 2: Glossary
Appendix 3: SQF Quality Shield and Logo
11. The SQF Code, edition 7
Implemented July 2012
Module 2: SQF System Elements (applies to all Suppliers)
Approved
Module 3: GAP for Single Feed Production (TBD)
Module 4: GAP for Compound Feed Production (TBD)
Approved
Module 5: Farming of Animals (FSC: 1)
Module 6: Farming of Fish (FSC: 6) not benchmarked; need 10 certificates
Approved
Module 7: Farming of Plants (FSC: 3)
not benchmarked; need 10 certificates
Module 8: Farming of Grains and Pulses (FSC: 5)
Approved
Module 9: Animal Conversion (FSC: 7)
Module 10: Pre Processing Handling of Plant Products (FSC: 4)
Approved
Approved
Module 11: Processing of Animal Perishable Products (FSC: 8,9,10,11, 12)
Approved
Module 11: Processing of Plant Perishable Products (FSC: 14, 22)
Approved
Module 11: Processing of Animal and Plant Perishable Products (FSC: 20, 21)
Approved
Module 11: Processing of Ambient Stable Products (FSC: 13, 15, 16, 17, 18)
Module 12: Provision of Transport and Storage Services (FSC 25, 26) not benchmarked
Module 11: Production of (Bio) Chemicals (FSC: 19, 31)
Approved
Module 13: Production of Food Packaging (FSC: 27)
Approved
12. The SQF Code, edition 7.1
Implemented July 2013
Key Changes:
Approximately 50 changes
Addition of the feed, pet food and Harmonized
produce module
Realignment of FSCs 32, 33 and 34
Added requirement for the auditor to review the
entire facility, regardless of the scope of
certification
The addition of requiring facilities to report all
regulatory warning letters to SQF (of public nature)
An additional element that requires the facility to
follow the requirements of the Quality Shield
Added an element on air and water quality to
comply with GFSI distribution Guidance Document
13. The SQF Code, edition 7.1
Implemented July 2013
Module 2: SQF System Elements (applies to all Suppliers)
Module 3: GMP for Animal Feed Production(FSC: 34)
Submitted to GFSI for benchmarking
Module 4: GMP for Processing of Pet Food (FSC: 32)
Submitted to GFSI for benchmarking
Module 5: Farming of Animals (FSC: 1)
Module 6: Farming of Fish (FSC: 6)
Module 7: Farming of Plants (FSC: 3)
Module 7H: Farming of Plants (FSC: 3)
Preparing to submit to GFSI
Module 8: Farming of Grains and Pulses (FSC: 5)
Module 9: Animal Conversion (FSC: 7)
Module 10: Pre Processing Handling of Plant Products (FSC: 4)
Module 11: Processing of Animal Perishable Products (FSC: 8,9,10,11, 12)
Module 11: Processing of Plant Perishable Products (FSC: 14, 22)
Module 11: Processing of Animal and Plant Perishable Products (FSC: 20, 21)
Module 11: Processing of Ambient Stable Products (FSC: 13, 15, 16, 17, 18)
Module 12: Provision of Transport and Storage Services (FSC 25, 26)
Module 11: Production of (Bio) Chemicals (FSC: 19, 31)
Module 13: Production of Food Packaging (FSC: 27)
Preparing to submit to GFSI
14. Modules in Development
• Module 14 GMP for Food Brokers (FSC 35)*
• Module 15 GMP for Retail (FSC 24)*
• * GFSI recognition will only apply once GFSI Guidance is
available for these sectors, and SQFI has requested an
extension
15. Top Non-Conformances
Certification Audits
Module 2
2.1.6.1 Business Continuity Planning
2.3.2.1 Raw and Packaging
Materials
2.1.2.1 Management Responsibility
2.3.3.1 Contract Service Providers
2.5.7.1 Internal Audits
2.5.2.1 Validation and Effectiveness
2.3.1.4 Specification and Product
Development
2.8.2.1 Allergen Management
2.1.2.5 SQF Practitioner
2.4.5.4 Incoming Goods and Service
Module 11
11.2.13 Cleaning and sanitation
11.7.5. Control of Foreign Matter
Contamination
11.2.3 Walls, Partitions, Doors and
Ceilings
11.2.12 Equipment, Utensils and
Protective Clothing
11.2.9 Premises and Equipment
Maintenance
11.6.1. Cold Storage, Freezing and
Chilling of Foods
15
16. Top Non-Conformances
Re-certification Audits
Module 2
Module 11
2.5.7.1 Internal Audits
11.7.5.4 Control of Foreign Matter
Contamination
2.1.2.8 Management Responsibility
2.4.5.4 Incoming Goods and Services
2.1.4.5 Management Review
2.3.2.5 Raw and Packaging Materials
2.4.2.3 Food Safety Fundamentals
2.5.5.1 Corrective and Preventative
Action
11.2.13.1 Cleaning and Sanitation
11.2.12.1 Equipment, Utensils and
Protective Clothing
11.2.3.1 Walls, Partitions, Doors and
Ceilings
11.2.13.1 Cleaning and Sanitation
11.2.10.4 Calibration
11.2.9.2 Premises and Equipment
Maintenance
16
17. Top Non-Conformances
Surveillance Audits
Module 2
2.9.1.1 Training Requirements
2.5.7.1 Internal Audits
2.1.6.3 Business Continuity Planning
2.5.5.1 Corrective and Preventative
Action
2.3.3.1 Contract Service Providers
2.2.2.3 Records
2.5.5.2 Corrective and Preventative
Action
2.4.5.1 Incoming Goods and Services
Module 11
11.2.13 Cleaning and Sanitation
11.7.5.4 Control of Foreign Matter
Contamination
11.2.11.2 Management of Pests
and Vermin
11.2.12.1 Equipment, Utensils and
Protective Clothing
11.2.7.1 Dust, Fly and Vermin
Proofing
11.2.3.1 Walls, Partitions, Doors
and Ceilings
11.2.12.1 Equipment, Utensils and
Protective Clothing
17
18. Common Themes– All Audit Types
Module 2
Module 11
• Management Responsibility
• Cleaning and Sanitation
• Business Continuity Planning
• Control of Foreign Matter
Contamination
• Food Safety Plan
• Internal Audits
• Equipment, Utensils and
Protective Clothing
• Corrective and Preventative
Action
• Walls, Partitions, Doors and
Ceilings
18
19. Management Responsibility and SQF
Certification
• the difference between an effective,
workable food safety management system
and an ineffective system is the level of
management commitment, and how that
influences the attitudes and behaviour
within the business.
• Food safety culture is an integral part of an
effective food safety management system.
The two are not mutually exclusive. One is
not an extension of the other.
• A positive culture is necessary for the
system to work – the system is necessary
to underpin the culture.
• Management must drive the positive
culture
Technology
Systems
Culture
20. 2.1.2 Management Responsibility
•
……. organisational structure describing those with
responsibility for food safety ……..
•
……. ensure fundamental food safety practices are adopted
and maintained ……
•
……. ensure adequate resources are available ……
•
……. designate an SQF Practitioner ……..
•
……. establish (food safety) training needs …….
•
……. continuous improvement …….
20
21. 2.1.6 Business Continuity Planning
2.1.6.1 A business continuity plan based on the
understanding of known 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, quality food.
22. 2.4 Attaining Food Safety
2.4.1 Food Legislation
• 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……
2.4.2 Food Safety Fundamentals
• The supplier shall ensure the food safety fundamentals described in the
relevant subsequent modules of this Code (eg module 11) are applied, or
excluded 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 is not compromised.
2.4.3 Food Safety Plan (Level 2)
• A food safety plan shall be developed, effectively implemented, and
maintained and outline the means by which the organization controls and
assures food safety.
2.4.4 Food Quality Plan (Level 3)
• A food quality plan shall be developed, effectively implemented, and
maintained in accordance with the HACCP method.
23. 2.5.7 Internal Audits
• Methods and responsibilities for scheduling and conducting
internal audits to verify the effectiveness of the SQF system
including facility and equipment inspections, PRPs, food
safety plans, food quality plans, and regulation controls shall
be documented and implemented
o An internal audit schedule with scope and frequency
o Corrections and corrective actions of deficiencies
o Audit results are communicated to relevant management and staff
o Records of internal audits and corrective actions
• Staff conducting internal audits shall be trained in internal
audit procedures
24. Benefits of a Strong Internal Audit Program
• Drives continuous
improvement
• Promotes ownership of the
entire SQF system
• Promotes a food safety
culture within your
organization
• Adds credibility to the audit
results
• Improves the audit score!
25. Challenges to an Internal Audit Program
• Management commitment – if leaders do
not take your results seriously, no one else
will
• Time management- letting issues pull you
away from audit schedule or issuance of
report
• Conflict resolution – you and the plant
manager can never seem to see eye to
eye…
• Bias – who audits you? Who can review the
quality programs?
• Ignoring previous issues for information –
findings should be what is found during the
audit only, not what was observed earlier
26. 5 Keys to Successful Internal Audit Programs
1. Define objectives of the Internal Audit Program
with management to facilitate management
commitment
2. Formalize the audit process
3. Communicate well
4. Manage Internal Audits as its own program
5. Use correction action management program
(2.5.5) to manage and resolve internal audit
findings
27. Tips for Compliance
• How can a facility improve their audit performance?
– Implement effective training programs
– Know the standard and any updates
– Conduct validation activities
– Review facility condition
– Maintain records
– Conduct internal audits
28. Summary
Ensure you have knowledge of the SQF Code. Edition 7.1,
and how to implement it.
Keep it simple. Don’t drown in paperwork.
Have a strong internal audit program. Take it seriously.
System implementation and maintenance must be a team
approach.
Success can be achieved through diligence, awareness
and commitment from all levels of the organization.
29. SQF Technical Contacts
North America
LeAnn Chuboff
Senior Technical Director
lchuboff@sqfi.com
Kristie A. Grzywinski
Technical Manager
kgrzywinski@sqfi.com
Melody Ge
Compliance Specialist
mge@sqfi.com
Australia, Asia
Bill McBride
Asia Pacific Representative
bmcbride@sqfi.com.au
General Info
info@sqfi.com
31. Upcoming “SQF Implementation” dates
2013
Melbourne - 25 & 26 November
2014
Parramatta – 10 & 11 March
Melbourne – 24 & 25 March
Call 1300 727 444 for further information
32. Thank you for attending
A recording of this webinar and unanswered questions
will be available on the SAI Global ‘MyTutor’ portal
• Visit saiglobal-mytutor.com
• Call 1300 727 444
• Email training@saiglobal.com