SQF Edition 9 Module 11 Checklist
SQF Edition 9 Module 11 Checklist
General Items
- Review SQF Edition 9 requirements.
- Conduct internal audits for compliance.
- Engage external auditors for third-party validation.
Food Safety Culture
- Establish a food safety vision and goals.
- Promote management commitment to food safety.
- Encourage employee engagement in food safety practices.
- Implement training programs on food safety culture.
- Measure and monitor food safety culture regularly.
Training and Competence
- Identify training needs for all staff.
- Provide food safety training for new employees.
- Conduct refresher training regularly.
- Evaluate training effectiveness.
- Document all training activities.
Communication
- Develop clear food safety communication channels.
- Share food safety information with all employees.
- Encourage reporting of food safety issues.
- Provide feedback on food safety performance.
Hazard Analysis and Critical Control Points (HACCP)
- Conduct a hazard analysis for all products.
- Establish critical control points (CCPs).
- Define critical limits for each CCP.
- Implement monitoring procedures for CCPS.
- Establish corrective actions for deviations.
Documentation and Record Keeping
- Maintain records of training and competence.
- Document procedures and policies related to food safety.
- Keep records of CCP monitoring.
- Ensure records are accessible and up to date.
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