SQF FOOD SAFETY CODE; FOOD MANUFACTURING 9TH
EDITION TEST LATEST UPDATED
2.1 - ANSWER Management Commitment
2.1.1 - ANSWER Management Responsibility (MANDATORY)
2.1.1.1 - ANSWER Senior Site Management Shall Prepare and Implement a
policy statement that outlines at minimum the commitment of all site managers
to:
1.) Supply Safe Food
2.)Establish and maintain a food safety culture
3.)Establish and continually improve the site's food safety management.
4.)Comply with customer and regulatory requirements
Should be signed by site management and displayed.
2.1.1.2 - ANSWER Senior Site Management shall lead and support a food
safety culture within the site that ensures at a minimum:
1.)The establishment, documentation, and communication to all relevant staff of
food safety objectives and performance measures.
2.)Adequate resources and available to meet food safety objectives.
3.)Food safety practices and all applicable requirements of the SQF system are
adopted and maintained.
,4.)Employees are informed and held accountable for their food safety and
regulatory responsibilities.
5.)Employees are positively encouraged and required to notify management
about actual or potential food safety issues.
6.)employees are empowered to act to resolve food safety issues within the
scope of their work.
2.1.1.3 - ANSWER The reporting structure shall identify and describe site
personal with specific responsibilities for tasks within the food safety
management system and identify a backup for the absence of key personnel.
Job descriptions for key personnel shall be documented.
Site management shall ensure departments and operations are appropriately
staffed and organizationally aligned to meet food safety objectives.
2.1.1.4 - ANSWER Senior site management shall designate a primary and
substitute SQF practitioner for each site with responsibility and authority to:
1.) Oversee the development, implementation, review, and maintenance of the
SQF system.
2.)Take appropriate action to ensure the integrity of the SQF system
3.)Communicate to relevant personnel all information essential to ensure
effective implementation and maintenance of the SQF system.
2.1.1.5 - ANSWER The Primary and substitute SQF Practitioner shall:
1.) Be employed by the site
2.)Hold a position of responsibility related to the management of the site's SQF
system
,3.)Have a completed a HACCP training course
4.)Be competent to implement and maintain HACCP based food safety plan
5.)Have an understanding of the SQF food safety code: Food manufacturing and
the requirements to implement and maintain an SQF system relevant to the sites
scope of certification
2.1.1.6 - ANSWER Senior site management shall ensure the training needs of
the site are resourced, implemented, and meet the requirements outlined in
system elements 2.9 and that site personnel meet the required competencies to
carry out those functions affecting the legality and safety of food products.
2.1.1.7 - ANSWER Senior site management shall designate defined blackout
periods that prevent unannounced re-certification audits from occurring out of
season or when the site is not operating for legitimate business reasons. The list
of blackout dates and their justification shall be submitted to the certification
body a minimum of one month before the sixty day re-certification window for
the agreed-upon unannounced audit.
2.1.2 - ANSWER Management Review (MANDATORY)
2.1.2.1 - ANSWER The SQF System shall be reviewed by senior site
management at least annually and include:
1.) Changes to food safety management system documentation (Policies,
procedures, specifications ,food safety plan)
2.) Food Safety Culture
3.) Food safety objectives and performance measures
4.) Corrective and preventative action and trends in findings from internal and
external audits, customer complaints, and verification and validation activities
5.) Hazard and risk management
, 6.) Follow-up action items from previous management reviews
Records of all management reviews and updates shall be maintained.
2.1.2.2 - ANSWER The SQF practitioner(s) shall update senior site
management on at least a monthly basis on matters impacting the
implementation and maintenance of the SQF System. The update and
management responses shall be documented.
2.1.3 - ANSWER Complaint Management (MANDATORY)
2.1.3.1 - ANSWER The method and responsibility for handling, investigating,
and resolving food safety complaints from commercial customers, consumers,
and authorities,, arising from products manufactured or handled on-site or co-
manufactured, shall be documented and implemented.
2.1.3.2 - ANSWER Adverse trends of customer complaint data shall be
investigated and analyzed and the root cause established by personnel
knowledgeable about the incidents.
2.1.3.3 - ANSWER Corrective and preventative action shall be implemented
based on the seriousness of the incident and the root cause analysis as outlined
in 2.5.3. Records of customer complaints, their investigation, and resolution
shall be maintained.
2.2 - ANSWER Document control and Records
2.2.1 - ANSWER Food Safety Management System (MANDATORY)
2.2.1.1 - ANSWER The methods and procedures the site uses to meet the
requirements of the SQF Food safety code: Food Manufacturing shall be
maintained in electronic and/or hard copy documentation. They will be made
available to relevant staff and include:
1.) A summary of the organization's food safety policies and the methods it will
apply to meet the requirements of this standard
2.) The food safety policy statement and organization chart
EDITION TEST LATEST UPDATED
2.1 - ANSWER Management Commitment
2.1.1 - ANSWER Management Responsibility (MANDATORY)
2.1.1.1 - ANSWER Senior Site Management Shall Prepare and Implement a
policy statement that outlines at minimum the commitment of all site managers
to:
1.) Supply Safe Food
2.)Establish and maintain a food safety culture
3.)Establish and continually improve the site's food safety management.
4.)Comply with customer and regulatory requirements
Should be signed by site management and displayed.
2.1.1.2 - ANSWER Senior Site Management shall lead and support a food
safety culture within the site that ensures at a minimum:
1.)The establishment, documentation, and communication to all relevant staff of
food safety objectives and performance measures.
2.)Adequate resources and available to meet food safety objectives.
3.)Food safety practices and all applicable requirements of the SQF system are
adopted and maintained.
,4.)Employees are informed and held accountable for their food safety and
regulatory responsibilities.
5.)Employees are positively encouraged and required to notify management
about actual or potential food safety issues.
6.)employees are empowered to act to resolve food safety issues within the
scope of their work.
2.1.1.3 - ANSWER The reporting structure shall identify and describe site
personal with specific responsibilities for tasks within the food safety
management system and identify a backup for the absence of key personnel.
Job descriptions for key personnel shall be documented.
Site management shall ensure departments and operations are appropriately
staffed and organizationally aligned to meet food safety objectives.
2.1.1.4 - ANSWER Senior site management shall designate a primary and
substitute SQF practitioner for each site with responsibility and authority to:
1.) Oversee the development, implementation, review, and maintenance of the
SQF system.
2.)Take appropriate action to ensure the integrity of the SQF system
3.)Communicate to relevant personnel all information essential to ensure
effective implementation and maintenance of the SQF system.
2.1.1.5 - ANSWER The Primary and substitute SQF Practitioner shall:
1.) Be employed by the site
2.)Hold a position of responsibility related to the management of the site's SQF
system
,3.)Have a completed a HACCP training course
4.)Be competent to implement and maintain HACCP based food safety plan
5.)Have an understanding of the SQF food safety code: Food manufacturing and
the requirements to implement and maintain an SQF system relevant to the sites
scope of certification
2.1.1.6 - ANSWER Senior site management shall ensure the training needs of
the site are resourced, implemented, and meet the requirements outlined in
system elements 2.9 and that site personnel meet the required competencies to
carry out those functions affecting the legality and safety of food products.
2.1.1.7 - ANSWER Senior site management shall designate defined blackout
periods that prevent unannounced re-certification audits from occurring out of
season or when the site is not operating for legitimate business reasons. The list
of blackout dates and their justification shall be submitted to the certification
body a minimum of one month before the sixty day re-certification window for
the agreed-upon unannounced audit.
2.1.2 - ANSWER Management Review (MANDATORY)
2.1.2.1 - ANSWER The SQF System shall be reviewed by senior site
management at least annually and include:
1.) Changes to food safety management system documentation (Policies,
procedures, specifications ,food safety plan)
2.) Food Safety Culture
3.) Food safety objectives and performance measures
4.) Corrective and preventative action and trends in findings from internal and
external audits, customer complaints, and verification and validation activities
5.) Hazard and risk management
, 6.) Follow-up action items from previous management reviews
Records of all management reviews and updates shall be maintained.
2.1.2.2 - ANSWER The SQF practitioner(s) shall update senior site
management on at least a monthly basis on matters impacting the
implementation and maintenance of the SQF System. The update and
management responses shall be documented.
2.1.3 - ANSWER Complaint Management (MANDATORY)
2.1.3.1 - ANSWER The method and responsibility for handling, investigating,
and resolving food safety complaints from commercial customers, consumers,
and authorities,, arising from products manufactured or handled on-site or co-
manufactured, shall be documented and implemented.
2.1.3.2 - ANSWER Adverse trends of customer complaint data shall be
investigated and analyzed and the root cause established by personnel
knowledgeable about the incidents.
2.1.3.3 - ANSWER Corrective and preventative action shall be implemented
based on the seriousness of the incident and the root cause analysis as outlined
in 2.5.3. Records of customer complaints, their investigation, and resolution
shall be maintained.
2.2 - ANSWER Document control and Records
2.2.1 - ANSWER Food Safety Management System (MANDATORY)
2.2.1.1 - ANSWER The methods and procedures the site uses to meet the
requirements of the SQF Food safety code: Food Manufacturing shall be
maintained in electronic and/or hard copy documentation. They will be made
available to relevant staff and include:
1.) A summary of the organization's food safety policies and the methods it will
apply to meet the requirements of this standard
2.) The food safety policy statement and organization chart
