Compliance

Compliance Statement:

SQFServices.pro ensures full alignment with SQF (Safe Quality Food) Module 2 focuses on System Elements, which are foundational requirements for food safety and quality management. Below is a comprehensive compliance requirements covering key aspects of SQF Module 2 (based on Edition 9):

Management Commitment & Food Safety Culture

  • 2.1.1 – Senior management must demonstrate commitment to food safety and quality.

  • 2.1.2 – Establish and maintain a food safety policy signed by leadership.

  • 2.1.3 – Define organizational structure with clear roles and responsibilities.

  • 2.1.4 – Conduct management reviews of the SQF system at least annually

    • Document Control & Record Keeping

  • 2.2.1 – Implement a document control procedure (approval, distribution, updates).

  • 2.2.2 – Maintain records for at least 3 years (or as required by regulations).

  • 2.2.3 – Ensure records are legible, accurate, and secure.

    • Specifications & Product Development

  • 2.3.1 – Develop and maintain raw material, packaging, and finished product specifications.

  • 2.3.2 – Verify that suppliers meet specifications.

  • 2.3.3 – Implement a product development process (if applicable).

    • Supplier & Ingredient Approval

  • 2.4.1 – Maintain an approved supplier program (evaluations, audits, performance reviews).

  • 2.4.2 – Ensure suppliers comply with food safety regulations.

  • 2.4.3 – Verify certificates of analysis (COAs) and food safety certifications (e.g., GFSI schemes).

    • Training & Competency

  • 2.5.1 – Conduct a training needs assessment for all personnel.

  • 2.5.2 – Provide food safety training (GMPs, hygiene, allergen control, etc.).

  • 2.5.3 – Maintain training records (content, attendees, dates).

    • Food Safety Fundamentals (Prerequisite Programs - PRPs)

  • 2.6.1 – Implement and maintain Good Manufacturing Practices (GMPs).

  • 2.6.2 – Ensure proper facility design, maintenance, and pest control.

  • 2.6.3 – Establish hygiene and sanitation programs (SSOPs, cleaning schedules).

  • 2.6.4 – Control water, air, and ice safety (if used in production).

    • Allergen Management

  • 2.7.1 – Identify and document allergens in raw materials and finished products.

  • 2.7.2 – Implement allergen control measures (storage, labeling, segregation, cleaning).

  • 2.7.3 – Verify allergen controls through testing or validation (if needed).

    • Food Fraud & Defense

  • 2.8.1 – Conduct a vulnerability assessment for food fraud (economically motivated adulteration).

  • 2.8.2 – Implement mitigation strategies (supplier verification, testing, etc.).

  • 2.8.3 – Establish a food defense plan (security measures, access controls).

    • Crisis Management & Recall Preparedness

  • 2.9.1 – Develop a crisis management plan (emergency contacts, roles).

  • 2.9.2 – Implement a product recall/withdrawal procedure.

  • 2.9.3 – Conduct mock recalls at least annually.

    • Verification & Validation

  • 2.10.1 – Perform internal audits at least annually.

  • 2.10.2 – Validate and verify control measures (e.g., CCPs, PRPs).

  • 2.10.3 – Conduct third-party audits (if required).

    • Continuous Improvement

  • 2.11.1 – Implement a corrective and preventive action (CAPA) process.

  • 2.11.2 – Monitor key performance indicators (KPIs) for food safety.

  • 2.11.3 – Review and update the SQF system based on findings.