3. A HACCP plan is how we control risks to
food safety. If a risk is identified, it is brought
down to an acceptable level, or eliminated
completely.
4. What are the types of potential
risks to food safety?
Biological- bacteria, viruses, parasites
Physical- hair, metal shavings, glass; anything that
can cause physical harm or discomfort
Chemical- Cleaners, lubricants, paints, pesticides
Allergenic- Peanuts, tree nuts, fish, shellfish, milk,
soy, eggs, wheat
5. HACCP IS BASED ON
SEVEN PRINCIPLES
1) Conduct a hazard analysis
2) Identify the critical control points
3) Establish critical limits
4) Establish monitoring procedures
5) Establish corrective actions
6) Establish record keeping
procedures
7) Establish verification procedures
6. WHAT IS SQF?
Safe Quality Food
SQF is our food safety management system
certification based off of our HACCP plan.
Maintaining a SQF level three certification assures
our customers that our products are of the highest
quality and safe for packaging their food products.
7. Why SQF?
Mandated by our customer
It contains requirements for integrated processes
that work together to control and minimize food
safety hazards.
Recognized worldwide
Promotes confidence in food safety, quality and
legality
Enhances marketing image
8. What is your role in HACCP and
SQF?
cGMP’s!
◦ current
◦ Good
◦ Manufacturing
◦ Practices
Always improving and changing, that
is why the word “current” has been
added
10. Organization and Personnel
Have a Quality Unit with responsibility to reject or
approve all material, procedures, and
specifications
Everyone will have sufficient training, knowledge
and experience to do their job
Wear clean clothing
Wear protective apparel to prevent contamination
(hair nets, gloves, cutting gloves)
Practice good sanitation- wash your hands!!!!
If you are sick or have open lesions, do not handle
food/medical product.
11. Building must be adequately sized for
proper storage of equipment and
material
Operations will be performed in specific
areas
Rejected material will be separated and
placed in quarantine
There will be adequate lighting
There will be adequate environmental
controls
Sewage and trash will be stored and
disposed of in a safe and sanitary
manner
Buildings and facilities
12. Adequate washing and toilet facilities will
be available
Building will be maintained in a clean
and sanitary manner
There will be cleaning schedules with
approved cleaning agents
Buildings in good state of repair
Buildings maintained pest and rodent
free
Written procedures and approved
chemicals for pest control
Buildings and facilities- cont.
13. Equipment
Will be maintained in a good state of repair
◦ Written schedule of maintenance
Will be cleaned
◦ Written schedule of cleaning
◦ Clean between jobs
Use approved cleaning agents
◦ Agents that will not affect products
ID number on equipment
14. Raw Materials
Written procedures on receipt, handling, and
sampling
Stored off the floor
Must be secured and protected from
contamination (lids on boxes and bins, silos
and vacuum tubes capped)
Clearly marked with name/code of material and
lot number
15. Production and Process
Control
There will be written procedures
Document activities
Control contamination
Cleanliness
Organization
Work area cleared of other job information
(packaging, labeling) prior to start of next job
16. Warehouse
It shall be clean
Sections clearly identified
First In- First out
Inventory tracking system
17. Laboratory
Will have specifications, standards, sampling
plans, test procedures
Shall have a calibration and maintenance
program
◦ Written with a time period for performance
Document all testing
Tell your supervisor immediately if something is
wrong
Reserve samples will be kept for a determined
period of time (we keep our sample retains for
six months)
18. Documentation
Records will be maintained of production, testing/quality
checks, training, maintenance, cleaning, almost
everything!
If it was not documented, it did not happen!
Written in ink
NO white-out is allowed
Correct paperwork errors by drawing a single line
through the error; initial and date
Sign only what you performed of verified
Write down the correct date
◦ Do not write down a previous date
◦ If you forgot to sign something on a previous date,
correct it by writing, “Performed on MM/DD/YY,
written on MM/DD/YY”
19. By following all cGMP’s, you do your
part to follow our HAACP plan and
maintain our SQF certification.
We are a team!