I’m doing an article series over at IFSQN called “SQF from Scratch!”
This blog series is a deep dive into each individual SQF element. Not just what the code says but what’s actually being asked, how it makes our products safer, and how that element looks in practice both inside and outside the audit. Personnel new to SQF seeking implementation and those reviewing existing systems should both benefit from a methodical study of each element, and how we can truly embrace the code and share it with internal and external customers.
Remember, the goal is not “Audit ready 365”, it’s to know that our facility embraces globally recognized best practices to maintain food safety. Because of this, as we dive into each element, we must always remember the quality management system golden rule: Never make systems to “pass audits”. Make systems that work for your company that help it make safer/higher quality products more efficiently.
Check out the newest post: SQF from scratch: 2.1.2 Management Responsibility
Following right up on commitment. In addition to identifying our mission of food safety, we also need to determine who will be held accountable for that mission. Where does the buck stop? How are we going to make sure that our new commitment to food safety isn’t just a plaque on the wall, but is a living, breathing (and costly) endeavor?
Some things will be a paperwork exercise, sure, after all everything important happens on paper. But we also need evidence that we have used the time and resources necessary to make sure that competent people, with the right expertise, are making our food safety plan a reality.