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SQF Checklist: Aquaculture - Edition 9

MaintainX
10/24/2021

SQF Checklist: Aquaculture - Edition 9

88 steps
  • Opening Meeting People Present at the Opening Meeting (Please list names and roles in the following format Name: Role separated by comas)

  • Closing Meeting People Present at the Closing Meeting (Please list names and roles in the following format Name: Role separated by comas)

  • Facility Description Auditor Description of Facility (Please provide facility description include # of employees, size, production schedule, general layout, and any additional pertinent details

  • Auditor Recommendation Auditor Recommendation

  • SQF System Elements for Aquaculture

  • 2.1 Management Commitment

  • 2.1.1 Management Responsibility (Mandatory)

  • 2.1.1.1 Senior site management shall prepare and implement a policy statement that outlines at a minimum the commitment of all site management to:

  • 2.1.1.2 Senior site management shall lead and support a food safety culture within the site that ensures at a minimum:

  • 2.1.1.4 Senior site management shall designate a primary and substitute SQF practitioner for each site with responsibility and authority to:

  • 2.1.1.5 The SQF practitioner shall:

  • 2.1.2 Management Review (Mandatory)

  • 2.1.2.1 The SQF System shall be reviewed by senior site management at least annually and include:

  • 2.1.3 Complaint Management (Mandatory)

  • 2.2 Document Control and Records

  • 2.2.1 Food Safety Management System (Mandatory)

  • 2.2.1.1 Electronic and/or hard copy documentation shall be maintained and kept current. It will be made available to relevant staff and include:

  • 2.2.2 Document Control (Mandatory)

  • 2.2.2.1 The methods and responsibility for maintaining document control, including records, shall be documented and implemented. They shall ensure that documents and records are

  • 2.2.3 Records (Mandatory)

  • 2.3 Specifications, Species Development, and Supplier Approval

  • 2.3.1 Species Development

  • 2.3.2 Specifications (Aquacultural Inputs, Aquacultural Products, and Contract Services)

  • 2.3.2.3 Finished aquacultural product specifications shall be documented, approved by the site and their customers where applicable, accessible to relevant staff, and kept current through a review process that may include:

  • 2.3.2.4 The methods and responsibilities for managing contract operation and services (e.g., veterinarian) shall be documented and implemented to ensure the following are being met:

  • 2.3.3 Approved Supplier/Input Purchasing Program (Mandatory)

  • 2.3.3.1 Aquacultural inputs that impact aquacultural product food safety shall be supplied by an approved supplier. The methods and responsibility for selecting, evaluating, approving, and monitoring an approved supplier shall be documented and implemented. The approved supplier program shall contain:

  • 2.4 Food Safety System

  • 2.4.1 Food Legislation (Mandatory)

  • 2.4.2 Good Aquaculture Practices (Mandatory)

  • 2.4.3 Food Safety Plan (Mandatory)

  • 2.4.3.1 An HACCP-based referenced food safety plan, developed by a responsible authority, shall be implemented in the absence of a specifically developed food safety plan for the site. The site shall:

  • 2.4.3.5 Product descriptions shall be developed and documented for all products included in the scope of the food safety plans. This shall reference and/or include:

  • 2.4.4 Input and Product Sampling, Inspection, and Analysis

  • 2.4.4.1 The sampling, inspecting, and/or analyzing of aquacultural inputs and finished product shall be documented and implemented. The procedures applied shall ensure:

  • 2.4.4.2 On-site laboratories conducting chemical and microbiological analyses that may pose a risk to product safety shall ensure the following:

  • 2.4.5 Non-conforming Inputs and Aquacultural Products

  • 2.4.5.1 The methods and responsibility for how to control non-conforming aquaculture inputs and/or products shall be documented and implemented. The procedures shall ensure:

  • 2.4.6 Product Rework

  • 2.4.6.1 The responsibility and methods outlining how aquacultural products are reworked shall be documented and implemented. The methods applied shall ensure:

  • 2.4.7 Product Release (Mandatory)

  • 2.4.7.1 The methods and responsibility for releasing finished aquacultural product shall be documented and implemented. The methods applied shall ensure

  • 2.5 SQF System Verification

  • 2.5.1 Validation and Effectiveness (Mandatory)

  • 2.5.1.1 The methods, responsibility, and criteria for ensuring the effectiveness of all applicable elements of the SQF Program shall be documented, implemented, and effective. The methods applied shall ensure that:

  • 2.5.2 Verification Activities (Mandatory)

  • 2.5.3 Corrective and Preventative Action (Mandatory)

  • 2.5.3.1 The methods and responsibility for outlining how corrective and preventative actions are determined, implemented, and verified shall be documented and implemented. The procedures shall include:

  • 2.5.4 Internal Audits and Inspections (Mandatory)

  • 2.5.4.1 The methods and responsibility for scheduling and conducting internal audits to verify the effectiveness of the SQF System shall be documented and implemented. Internal audits shall be conducted in full and at least annually. The methods applied shall ensure:

  • 2.5.4.3 Regular inspections during aquacultural production shall be planned and carried out to verify Good Aquaculture Practices and building/equipment maintenance are compliant with the SQF Food Safety Code: Aquaculture. The site shall:

  • 2.6 Product Traceability and Crisis Management

  • 2.6.1 Product Identification and Traceability (Mandatory)

  • 2.6.1.1 The methods and responsibilities for the product identification system shall be documented and implemented to ensure:

  • 2.6.1.2 The responsibility and methods used to trace product shall be documented and implemented to ensure:

  • 2.6.2 Product Withdrawal and Recall (Mandatory)

  • 2.6.2.1 The responsibility and methods used to withdraw or recall product shall be documented and implemented. The procedure shall:

  • 2.6.3 Crisis Management Planning

  • 2.6.3.1 The methods and responsibility for execution of a crisis management plan shall be documented and implemented. The plan shall include:

  • 2.7 Food Defense and Food Fraud

  • 2.7.1 Food Defense Plan (Mandatory)

  • 2.7.1.2 A food defense plan shall be documented, implemented, and maintained based on the threat assessment (refer to 2.7.1.1). The food defense plan shall meet legislative requirements as applicable and shall include at a minimum:

  • 2.7.2 Food Fraud (Mandatory)

  • 2.8 Allergen Management

  • 2.8.1 Allergen Management (Mandatory)

  • 2.8.1.1 The methods and responsibility for the control of allergens and to prevent sources of allergens from contaminating product shall be documented and implemented. The allergen management program shall include:

  • 2.9 Training

  • 2.9.1 Training Requirements

  • 2.9.2 Training Program (Mandatory)

  • 2.9.2.1 A training program shall be documented and implemented. It shall outline the necessary competencies for specific duties and the training methods to be applied to relevant personnel upon initial hire and for ongoing refresher training. The training program shall include at a minimum:

  • 2.9.2.3 Training records shall be maintained and include:

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