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:
A summary of the organization’s food safety policies and the methods it will apply to meet the requirements of this standard;
The food safety policy statement and organization chart;
The processes and products included in the scope of certification;
Food safety regulations that apply to the site and to the country of sale (if known)
Raw material, ingredient, packaging, and finished product specifications;
Food safety procedures, pre-requisite programs, food safety plans;
Process controls that impact product safety; and
Other documentation necessary to support the development and the implementation, maintenance, and control of the SQF System.
Food safety plans, Good Storage and Distribution Practices and all relevant aspects of the SQF System shall be reviewed, updated, and communicated as needed when any changes implemented have an impact on the site’s ability to deliver safe food.
All changes to food safety plans, Good Storage and Distribution Practices, and other aspects of the SQF System shall be validated or justified prior to their implementation. The reasons for the changes shall be documented.
The methods and responsibility for maintaining document control and ensuring staff have access to current requirements and instructions shall be documented and implemented.
Current SQF System documents and amendments to documents shall be maintained.
The methods, frequency, and responsibility for verifying, maintaining, and retaining records shall be documented and implemented.
All records shall be legible and confirmed by those undertaking monitoring activities that demonstrate inspections, analyses, and other essential activities have been completed
Records shall be readily accessible, retrievable, and securely stored to prevent unauthorized access, loss, damage, and deterioration. Retention periods shall be in accordance with customer, legal, and regulatory requirements, at minimum the product shelf life, or established by the site if no shelf life exists
Source: River Valley Holdings (Community Member)