Aims | Mission | Role | Profile | Current Members | Antitrust Statement
Aims
To facilitate the independence and the integrity of SQF system so that by 2005 the SQF Program will be used internationally and recognized as a leading food safety and quality management system in the food industry.
Mission
To provide leadership and service for all sectors of the global food industry by overseeing the technical aspects of the SQF Program, a fully integrated quality and HACCP food safety management system designed to meet the needs of all sectors of the food industry.
Role
The role of the SQF Technical Committee is to review the SQF Codes (standards) and supporting documents, propose changes where necessary and to provide overall advice and guidance on their application. This is done in response to advances in science and technology, the needs of the food industry and to changes in the food regulations. The Technical Manager of the SQF Institute manages the activities of the Committee and prepares and distributes documents for consideration by Committee members.
Profile
The Technical Committee is drawn from a field of technical experts that are representative of the global food industry. The Technical Committee, a team of food and quality systems specialists, reviews the SQF system and makes recommendations to the SQF Institute on improvements to the Codes, the training materials, implementation, audit and certification requirements.
The make up of the Technical Committee covers the following disciplines:
- Meat processing
- Dairy processing
- Seafood processing
- Plant farming systems - horticulture and broad acre crops
- Animal production systems
- Government policy and legislation
- Retailing
- Wholesale distribution and transport
- General food processing
- Toxicology
- Quality management systems
- Microbiology
- Agriculture & veterinary chemicals
- HACCP
- Packaging and packaging systems
- Canning and aseptic systems
The WHO, FAO and the US Institute of Food Technologists will also be invited to participate on this Technical Committee.
Technical Subcommittees
Technical Subcommittees are currently being established to provide guidance for the implementation of the SQF Program within specific food sectors. Details of current members of each subcommittee can be found by clicking on the appropriate link below.
Technical Subcommittee for Egg Production
Technical Subcommittee for Fresh Produce
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