HomeIndustries Use Cases PricingResources Book a TourLog In to MaintainXIndustries Use Cases PricingResources Book a TourLog In to MaintainX Back Manufacturing / Industrial • AuditsSQF Checklist: The SQF Food Safety Code for Manufacturing - Edition 8MaintainX10/24/2021SQF Checklist: The SQF Food Safety Code for Manufacturing - Edition 811.2 Construction of Premises and Equipment11.2.9 Equipment, Utensils, and Protective Clothing11.2.9.1 Specifications for equipment, utensils and protective clothing, and procedures for purchasing equipment shall be documented and implemented. 11.2.10 Premises and Equipment Maintenance11.2.10.1 The methods and responsibility for the maintenance and repair of plant, equipment and buildings shall be documented, planned and implemented in a manner that minimizes the risk of product, packaging or equipment contamination. 11.2.10.2 Routine maintenance of plant and equipment in any food processing, handling or storage area shall be performed according to a maintenance-control schedule and recorded. 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. 11.2.10.3 Failures of plant and equipment in any food processing, handling or storage area shall be documented, reviewed and their repair incorporated into the maintenance control schedule.11.2.11 Calibration11.2.11.1 The methods and responsibility for the calibration and re-calibration of measuring, test and inspection equipment used for monitoring activities outlined in pre-requisite program, food safety plans and food quality plans and other process controls, or to demonstrate compliance with customer specifications shall be documented and implemented. Software used for such activities shall be validated as appropriate."11.2.11.2 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. "11.2.11.3 Calibrated measuring, test and inspected equipment shall be protected from damage and unauthorized adjustment. 11.2.11.4 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 site shall provide evidence to support the calibration reference method applied. 11.2.11.5 Calibration shall be performed according to regulatory requirements and/or to the equipment manufacturers recommended schedule.11.2.12 Pest Prevention11.2.12.1 The methods and responsibility for pest prevention 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.11.2.13 Cleaning and Sanitation"11.2.13.1 The methods and responsibility for the cleaning of the 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 and record the correct concentrations of detergents and sanitizers, and vi. The responsibility and methods use11.2.13.7 The responsibility and methods used to verify the effectiveness of the cleaning procedures shall be documented and implemented. A verification schedule shall be prepared.11.5 Water, Ice, and Air Supply11.5.1 Water Supply"11.5.1.3 The delivery of water within the premises shall ensure potable water is not contaminated. "11.5.2 Water Treatment11.5.2.3 Treated water shall be regularly monitored to ensure it meets the indicators specified.11.5.2.4 Water used in as an ingredient in processing, or in cleaning and sanitizing equipment, shall be tested, and if required, treated to maintain potability (refer to element 11.5.2.1).11.5.4 Water Quality11.5.4.1 Water shall comply with local, national or internationally recognized potable water microbiological and quality standards as required when used for i. washing, thawing and treating food; ii. handwashing; iii. to convey food; iv. as an ingredient or food processing aid; v. cleaning food contact surfaces and equipment; vi. the manufacture of ice; or vii. the manufacture of steam that will come into contact with food or used to heat water that will come in contact with food. 11.5.4.2 Microbiological analysis of the water and ice supply shall be conducted to verify the cleanliness of the supply, the monitoring activities and the effectiveness of the treatment measures implemented. Samples for analysis shall be taken at sources supplying water for the process or cleaning from within the facility. The frequency of analysis shall be risk-based, and at a minimum annually.11.6 Storage and Transport11.6.1 Storage and Handling of Goods11.6.1.1 The site shall document and implement an effective storage plan that allows for the safe, hygienic storage of raw materials (frozen, chilled, and ambient), ingredients, packaging materials, equipment, and chemicals. "11.6.1.2 The responsibility and methods for ensuring effective stock rotation principles are applied shall be documented and implemented. "11.6.5 Loading, Transport, and Unloading Practices11.6.5.1 The practices applied during loading, transport and unloading of food shall be documented, implemented and designed to maintain appropriate storage conditions and product integrity. Foods shall be loaded, transported and unloaded under conditions suitable to prevent cross contamination.11.7 Separation of Functions11.7.3 Thawing of Food11.7.3.4 Provision is to be made for the containment and regular disposal of used cartons and packaging from thawed product so that there is no risk to the product.11.7.5 Control of Foreign Matter Contamination11.7.5.1 The responsibility and methods used to prevent foreign matter contamination of the product shall be documented, implemented and communicated to all staff. 11.7.6 Detection of Foreign Objects11.7.6.1 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. 11.9 Waste Disposal11.9.1 Dry and Liquid Waste Disposal11.9.1.1 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.11.9.1.5 Where applicable, a documented procedure shall be in place for the controlled disposal of trademarked materials. Where a contracted disposal service is used, the disposal process shall be reviewed regularly to confirm compliance.Source: Safe Quality Food Institute (SQFI) (www.sqfi.com)
Back Manufacturing / Industrial • AuditsSQF Checklist: The SQF Food Safety Code for Manufacturing - Edition 8MaintainX10/24/2021SQF Checklist: The SQF Food Safety Code for Manufacturing - Edition 811.2 Construction of Premises and Equipment11.2.9 Equipment, Utensils, and Protective Clothing11.2.9.1 Specifications for equipment, utensils and protective clothing, and procedures for purchasing equipment shall be documented and implemented. 11.2.10 Premises and Equipment Maintenance11.2.10.1 The methods and responsibility for the maintenance and repair of plant, equipment and buildings shall be documented, planned and implemented in a manner that minimizes the risk of product, packaging or equipment contamination. 11.2.10.2 Routine maintenance of plant and equipment in any food processing, handling or storage area shall be performed according to a maintenance-control schedule and recorded. 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. 11.2.10.3 Failures of plant and equipment in any food processing, handling or storage area shall be documented, reviewed and their repair incorporated into the maintenance control schedule.11.2.11 Calibration11.2.11.1 The methods and responsibility for the calibration and re-calibration of measuring, test and inspection equipment used for monitoring activities outlined in pre-requisite program, food safety plans and food quality plans and other process controls, or to demonstrate compliance with customer specifications shall be documented and implemented. Software used for such activities shall be validated as appropriate."11.2.11.2 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. "11.2.11.3 Calibrated measuring, test and inspected equipment shall be protected from damage and unauthorized adjustment. 11.2.11.4 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 site shall provide evidence to support the calibration reference method applied. 11.2.11.5 Calibration shall be performed according to regulatory requirements and/or to the equipment manufacturers recommended schedule.11.2.12 Pest Prevention11.2.12.1 The methods and responsibility for pest prevention 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.11.2.13 Cleaning and Sanitation"11.2.13.1 The methods and responsibility for the cleaning of the 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 and record the correct concentrations of detergents and sanitizers, and vi. The responsibility and methods use11.2.13.7 The responsibility and methods used to verify the effectiveness of the cleaning procedures shall be documented and implemented. A verification schedule shall be prepared.11.5 Water, Ice, and Air Supply11.5.1 Water Supply"11.5.1.3 The delivery of water within the premises shall ensure potable water is not contaminated. "11.5.2 Water Treatment11.5.2.3 Treated water shall be regularly monitored to ensure it meets the indicators specified.11.5.2.4 Water used in as an ingredient in processing, or in cleaning and sanitizing equipment, shall be tested, and if required, treated to maintain potability (refer to element 11.5.2.1).11.5.4 Water Quality11.5.4.1 Water shall comply with local, national or internationally recognized potable water microbiological and quality standards as required when used for i. washing, thawing and treating food; ii. handwashing; iii. to convey food; iv. as an ingredient or food processing aid; v. cleaning food contact surfaces and equipment; vi. the manufacture of ice; or vii. the manufacture of steam that will come into contact with food or used to heat water that will come in contact with food. 11.5.4.2 Microbiological analysis of the water and ice supply shall be conducted to verify the cleanliness of the supply, the monitoring activities and the effectiveness of the treatment measures implemented. Samples for analysis shall be taken at sources supplying water for the process or cleaning from within the facility. The frequency of analysis shall be risk-based, and at a minimum annually.11.6 Storage and Transport11.6.1 Storage and Handling of Goods11.6.1.1 The site shall document and implement an effective storage plan that allows for the safe, hygienic storage of raw materials (frozen, chilled, and ambient), ingredients, packaging materials, equipment, and chemicals. "11.6.1.2 The responsibility and methods for ensuring effective stock rotation principles are applied shall be documented and implemented. "11.6.5 Loading, Transport, and Unloading Practices11.6.5.1 The practices applied during loading, transport and unloading of food shall be documented, implemented and designed to maintain appropriate storage conditions and product integrity. Foods shall be loaded, transported and unloaded under conditions suitable to prevent cross contamination.11.7 Separation of Functions11.7.3 Thawing of Food11.7.3.4 Provision is to be made for the containment and regular disposal of used cartons and packaging from thawed product so that there is no risk to the product.11.7.5 Control of Foreign Matter Contamination11.7.5.1 The responsibility and methods used to prevent foreign matter contamination of the product shall be documented, implemented and communicated to all staff. 11.7.6 Detection of Foreign Objects11.7.6.1 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. 11.9 Waste Disposal11.9.1 Dry and Liquid Waste Disposal11.9.1.1 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.11.9.1.5 Where applicable, a documented procedure shall be in place for the controlled disposal of trademarked materials. Where a contracted disposal service is used, the disposal process shall be reviewed regularly to confirm compliance.Source: Safe Quality Food Institute (SQFI) (www.sqfi.com)
