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SQF Checklist: Storage and Distribution - Edition 9

MaintainX
10/24/2021

SQF Checklist: Storage and Distribution - Edition 9

96 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 Food Manufacturing

  • 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:

  • The policy statement shall be:

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

  • 2.1.1.5 The primary and substitute 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 The methods and procedures the site uses to meet the requirements of the SQF Food Safety Code: Storage and Distribution shall be maintained in electronic and/or hard copy documentation. It will be made available to relevant staff and include:

  • 2.2.2 Document Control (Mandatory)

  • 2.2.3 Records (Mandatory)

  • 2.3 Specifications and Supplier Approval

  • 2.3.1 Product for Storage and Distribution

  • 2.3.2 Supplier Approval and Incoming Supplies

  • 2.3.3 Contract Service Providers

  • 2.3.4 Contract Third-Party Storage or Distributor

  • 2.3.4.2 The site shall:

  • 2.4 Food Safety System

  • 2.4.1 Food Legislation (Mandatory)

  • 2.4.2 Good Storage and Distribution Practices (Mandatory)

  • 2.4.3 Food Safety Plan (Mandatory)

  • 2.4.4 Non-conforming Product and Equipment

  • 2.4.4.1 The responsibility and methods outlining how non-conforming product, raw materials, ingredients, work-in-progress, packaging, or equipment detected during receipt, storage, handling, or delivery and including food found to be damaged and/or returned from customers is handled shall be documented and implemented. The methods applied shall ensure:

  • 2.4.5 Product Recoup

  • 2.4.5.1 The responsibility and methods outlining how product is recouped shall be documented and implemented. The methods applied shall ensure:

  • 2.4.6 Product Release (Mandatory)

  • 2.5 SQF System Verification

  • 2.5.1 Validation and Effectiveness (Mandatory)

  • 2.5.2 Verification Activities (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:

  • 2.5.3 Corrective and Preventative Action (Mandatory)

  • 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:

  • 2.6 Product Traceability Recall and Crisis Management

  • 2.6.1 Product Identification (Mandatory)

  • 2.6.1.1 The methods and responsibility for identifying products during all stages of storage shall be documented and implemented. The product identification system shall be implemented to ensure:

  • 2.6.2 Product Trace (Mandatory)

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

  • 2.6.3 Product Withdrawal and Recall (Mandatory)

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

  • 2.6.4 Crisis Management Planning

  • 2.6.4.1 A crisis management plan based on the understanding of known potential dangers (e.g., flood, drought, fire, tsunami, or other severe weather event, warfare or civil unrest, computer outage, pandemic, loss of electricity or refrigeration, ammonia leak, labor strike) that can impact the site’s ability to deliver safe food, shall be documented by senior management outlining the methods and responsibility the site shall implement to cope with such a business crisis. The crisis management plan shall incl

  • 2.7.1 Food Defense Plan (Mandatory)

  • 2.7 Food Defense and Food Fraud

  • 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)

  • 2.9 Training

  • 2.9.1 Training Requirements

  • 2.9.2 Training Program (Mandatory)

  • 2.9.2.1 A training program shall be documented and implemented that, at a minimum, outlines the necessary competencies for specific duties and the training methods to be applied for personnel carrying out tasks associated with:

  • 2.9.2.3 Training records shall be maintained and include:

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