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: 2.2.1 Food Safety Management System, 2.2.2 Document Control, 2.2.3 Records
If someone says that they want to become SQF certified, what do they assume that means?
A whole bunch of paperwork!
These elements are the “where is all the stuff” portion of the code. It’s not the sexiest part, nor the most difficult to interpret, but SQF practitioners need to organize all of this information in a way that’s first useful to the company as well as auditable.
Let’s get into it!