SQF Food Safety – Questions and Answers on Safe Quality Food Program Principles
How a supplier can maintain SQF Execute an effective internal audit system - Implement an
effective training program - Conduct validation activities
- Review facility condition
- Maintain records
11.2.1- Food Contact Surface Requirements Product contact and non-product contact
surfaces are to be constructed of materials that will not contribute a food safety risk
Includes food handling, cold storage areas; raw material, packaging storage areas.
11.1.3 - Walls, Partitions, Doors and Ceilings Door, hatches, windows and their frames are to
be constructed with same requirements as internal walls
Windows must contain shatterproof glass or similar
material
Ceilings in food processing and handling areas must be constructed and maintained to prevent
the contamination of product
Drop ceilings must allow for monitoring of pest activity and facilitate cleaning
11.2.5- Lighting Lighting of appropriate intensity shall be provided in food processing,
handling and inspection areas to efficiently and effectively carry out tasks
11.2.6 - Inspection Area Designate a suitable area for product inspection within the
processing area, if required,
The area shall:
be suitable for inspection of product produced
have easy access to hand washing facilities
have sufficient lighting intensity to enable thorough product inspection
, 11.2.9 - Premise and Equipment Management When doing repairs in any food processing,
handling or storage area, maintenance staff and contractors shall observe the following
practices:
Perform routine maintenance in accordance with maintenance schedule
Document, review and incorporate equipment and plan failures into the
maintenance control schedule
Comply with personnel and process hygiene (11.3.1, 11.3.2, 11.3.3,
11.3.4))
Notify supervisors when maintenance or repairs are undertaken in any food handling area
Inform supervisors if any repairs pose a potential threat to product safety
Remove all tools and debris once maintenance completed
11.12.1 - Pest and Vermin Management Pest and vermin management program shall:
Describe the methods and responsibility for development, implementation and maintenance of
the program
Identify target pests for each pesticide application
Outline the methods used to prevent pest problems
Outline the methods used to eliminate pests when found
Outline the frequency for checking pest status
Include a site map with identification, location, number
and type of bait stations set
Pest and vermin management program shall: cont.:
List the chemicals used
Outline the methods used to make staff aware of the bait control program and measures to
take when they come in contact with bait stations
Outline the requirements for staff awareness and training in use of
pest and vermin control chemicals and baits
How a supplier can maintain SQF Execute an effective internal audit system - Implement an
effective training program - Conduct validation activities
- Review facility condition
- Maintain records
11.2.1- Food Contact Surface Requirements Product contact and non-product contact
surfaces are to be constructed of materials that will not contribute a food safety risk
Includes food handling, cold storage areas; raw material, packaging storage areas.
11.1.3 - Walls, Partitions, Doors and Ceilings Door, hatches, windows and their frames are to
be constructed with same requirements as internal walls
Windows must contain shatterproof glass or similar
material
Ceilings in food processing and handling areas must be constructed and maintained to prevent
the contamination of product
Drop ceilings must allow for monitoring of pest activity and facilitate cleaning
11.2.5- Lighting Lighting of appropriate intensity shall be provided in food processing,
handling and inspection areas to efficiently and effectively carry out tasks
11.2.6 - Inspection Area Designate a suitable area for product inspection within the
processing area, if required,
The area shall:
be suitable for inspection of product produced
have easy access to hand washing facilities
have sufficient lighting intensity to enable thorough product inspection
, 11.2.9 - Premise and Equipment Management When doing repairs in any food processing,
handling or storage area, maintenance staff and contractors shall observe the following
practices:
Perform routine maintenance in accordance with maintenance schedule
Document, review and incorporate equipment and plan failures into the
maintenance control schedule
Comply with personnel and process hygiene (11.3.1, 11.3.2, 11.3.3,
11.3.4))
Notify supervisors when maintenance or repairs are undertaken in any food handling area
Inform supervisors if any repairs pose a potential threat to product safety
Remove all tools and debris once maintenance completed
11.12.1 - Pest and Vermin Management Pest and vermin management program shall:
Describe the methods and responsibility for development, implementation and maintenance of
the program
Identify target pests for each pesticide application
Outline the methods used to prevent pest problems
Outline the methods used to eliminate pests when found
Outline the frequency for checking pest status
Include a site map with identification, location, number
and type of bait stations set
Pest and vermin management program shall: cont.:
List the chemicals used
Outline the methods used to make staff aware of the bait control program and measures to
take when they come in contact with bait stations
Outline the requirements for staff awareness and training in use of
pest and vermin control chemicals and baits
