Food Data SQF
2
• Access to new markets through inclusion in the SQF database of certified suppliers. • Alignment of your system with the NACMCF and Codex HACCP principles and guidelines. • Increase profits by aligning your products to retailer/consumer requirements. • Improves the safety and quality of your product and reduces waste. • Demonstrates sustainable production and manufacturing best practices • The ability to reduce the number and frequency of inconsistent and costly audits. • Systematic management of prerequisite programs. • Internal resource optimization. • Hazard analysis to evaluate threats to food safety. • Dynamic communication on food safety issues with suppliers, customers, regulators and other interested parties. • A systematic and proactive approach to identification of food safety hazards and development and implementation of control measures. BENEFITS SQF 1000/2000 BSI provides training services to the SQF Program. raising standards worldwide TM Introduction The SQF (Safe Quality Food) Program is an integrated food safety and quality management system designed specifically for the food industry. Primary production activities are addressed in the SQF 1000 standard and food manufacturing and service provision are addressed in the SQF 2000 standard. The SQF Program is owned by the Food Marketing Institute (FMI), a retail trade association. Both standards are recognized by the Global Food Safety Initiative (GFSI), an international retailer organization, as meeting or exceeding their benchmark for requirements for food safety and quality management systems. The SQF standards are based on the National Advisory Committee on Microbiological Criteria for Foods (NACMF) and Codex Hazard Analysis and Critical Control Point (HACCP) principles and guidelines. Who is it for? These international standards are designed to be used by any business in the food supply chain operating in domestic or global markets, from primary producers to manufacturers, and those who offer services to the food industry. Requirements The principal requirement of the standards are the assurance that a product, process or service complies with regulatory, international and scientifically proven standards for food safety and this is documented in a food safety plan. Food Safety Management
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Transcript of Food Data SQF
• Access to new markets through inclusion in the SQF databaseof certified suppliers.
• Alignment of your system with the NACMCF and CodexHACCP principles and guidelines.
• Increase profits by aligning your products toretailer/consumer requirements.
• Improves the safety and quality of your product andreduces waste.
• Demonstrates sustainable production and manufacturingbest practices
• The ability to reduce the number and frequency ofinconsistent and costly audits.
• Systematic management of prerequisite programs.
• Internal resource optimization.
• Hazard analysis to evaluate threats to food safety.
• Dynamic communication on food safety issues with suppliers,customers, regulators and other interested parties.
• A systematic and proactive approach to identification of foodsafety hazards and development and implementation ofcontrol measures.
BENEFITS
SQF 1000/2000BSI provides training services to the SQF Program.
raising standards worldwideTM
IntroductionThe SQF (Safe Quality Food) Program is anintegrated food safety and qualitymanagement system designed specificallyfor the food industry. Primary productionactivities are addressed in the SQF 1000standard and food manufacturing andservice provision are addressed in the SQF2000 standard.
The SQF Program is owned by the FoodMarketing Institute (FMI), a retail tradeassociation. Both standards arerecognized by the Global Food SafetyInitiative (GFSI), an international retailerorganization, as meeting or exceedingtheir benchmark for requirements for foodsafety and quality management systems.
The SQF standards are based on theNational Advisory Committee onMicrobiological Criteria for Foods(NACMF) and Codex Hazard Analysisand Critical Control Point (HACCP)principles and guidelines.
Who is it for?These international standards aredesigned to be used by any business inthe food supply chain operating indomestic or global markets, fromprimary producers to manufacturers,and those who offer services to thefood industry.
RequirementsThe principal requirement of thestandards are the assurance that aproduct, process or service complieswith regulatory, international andscientifically proven standards for foodsafety and this is documented in a foodsafety plan.
Food Safety Management
How can we help?Assessment and CertificationBSI is accredited to carry out certification tomanagement system standards. BSI'sassessment capabilities are globallyrecognized for providing a value addedservice. BSI auditors are qualifiedprofessionals with sector-specific expertise.A BSI assessment provides independentverification of a management system whileenabling an organization to benchmarkthat system against a proven standard.
TrainingBSI can provide any training you mayneed, from a one-day introductory course
to cover the basic requirements of astandard, to three-day and five-daycourses, which can help you develop andaudit compliant systems. Courses can bedelivered onsite, at dedicated trainingcenters or online through e-learning.
Standards and PublicationsBSI provides food sector guidance andsupport literature along with the standardsthemselves. These are provided to helpguide your organization through theimplementation of your chosenmanagement system. The BSI website is afurther source of information and advice:www.bsiamericas.com/foodsafety
The benefits of registrationGaining registration to food managementsystems through BSI will help yourorganization meet both your commercialand legal obligations. The regularassessment process will help you tocontinually monitor and improve yourmanagement system. Customerrecognition and enhanced brandawareness and credibility are furtherbenefits of being a BSI registeredcompany.
Registration providesorganizations with theconfidence that they cancomply with all current foodsafety legislation, any newHACCP-based food safetyregulations, and customerrequirements.
For the latest information
on BSI’s food safety management
system services, visit
www.bsiamericas.com/foodsafety
BSI Management Systems12110 Sunset Hills Road, Suite 200Reston, VA 20190-5902USATel: 1 800 862 4977Fax: 1 703 437 9001Email: [email protected]
BSI Management Systems Canada6205 Airport Road, Suite 102Mississauga, ONL4V 1E1CanadaTel: 1 800 862 6752Fax: 416 620 9911Email: [email protected]
The BSI registered mark can be used on your stationery, literatureand vehicles when you have been assessed and registered.
BSI Group: Standards • Information • Training • Inspection • Testing • Assessment • Certification
BSI/U
SA/7
9/M
S/01
07/E
BSI SERVICES SUMMARY
• Information, guidance and advice
• Standards and publications
• Customer events
• Training – understanding, implementation, auditor
• Management systems – gap analysis, second party audits,assessment, certification, continual assessment
• Business improvement tools
