As the industry adapts to disruptions caused by the COVID-19 virus, we have targeted major issues that challenge the food safety world.
Audits have occurred and continue to occur through the strength and perseverance of the SQF community. We will continue to do our part and provide you with the latest information so we can get through this pandemic together.
Updated July 8 , 2020.
From the onset, we have been deeply concerned by the impact of COVID-19 and its potential effect on the SQF community. We understand that companies face extraordinary operational challenges, and with every industry and business tested in unique ways, the course of action may be different for each.
Many companies have already stepped up to support their workers, customers, and local communities. SQFI together with the extensive resources within FMI– the Food Industry Association, has focused on many operational areas to combat the effects of COVID-19 on the food industry.
SQFI Certificate Extension Policy
SQF has in place a means to defer certification due to extenuating circumstances, allowing for a one-time six-month extension, aligning with GFSI. We’ve updated our procedure on approving date change requests, referencing the IAF Informative Document for Management of Extraordinary Events or Circumstances Affecting ABs, CABs and Certified Organizations. Certifying bodies (CBs) are required to conduct a risk assessment to determine if a certificate extension is needed.
The unannounced audit policy has been waived for all audits scheduled to be conducted on or before December 31, 2020.
Remote Activities for Audit Process
In compliance with the requirements outlined in GFSI 2020.1, SQFI has updated our audit policy to allow for remote activities using Information and Communication Technologies (ICT) during the audit process, effective June 25, 2020.
Sites and Certification Bodies (CB) interested in using ICT for the audit process must follow the SQFI policy in conjunction to the guidelines and best practices laid down in the IAF MD 4:2018-IAF Mandatory document for the use of information and communication technology (ICT) for auditing / assessment purposes.
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On-Demand Webinar: Food Safety Current Situation: Updates for Food Producers & Retailers from the Impact of COVID-19
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April 28, 2020
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April 17, 2020
Dear SQF Stakeholder, During these extraordinary times, SQFI has strived to meet the needs of our clients granting over 600 certificate extensions to date. I’d like to reiterate that those…
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Manufacture & Production Resources
Operations & Supply Chain
- CDC Guidance for Manufacturing Workers and Employers (COVID-19)
- CDC Guidance for Meat and Poultry Processing Workers and Employers (COVID-19)
- WHO COVID19 Guidance for Food Businesses
- Guidance on the Essential Critical Infrastructure Workforce
- OSHA COVID-19 Guidance
- Risk Management for COVID19
- Food & Beverage Issue Alliance COVID19 Safety Guidance
- CDC Cleaning and Disinfection Guidance
The virus is spread from person-to-person either through close contact such as when a person ill with COVID-19 coughs or sneezes within proximity to another person. The droplets land in the noses or mouths of people nearby and are inhaled into the lungs.
To prevent exposure to the virus, the US Centers for Disease Control and Prevention and the World Health Organization emphasizes the following preventive measures:
- Wash hands often with soap and water for at least 20 seconds especially after you have been in a public place, or after blowing your nose, coughing, or sneezing
- Avoid touching your eyes, nose, and mouth with unwashed hands
- Avoid close contact with people who are sick
To protect others:
- Stay home if you are sick
- Cover coughs and sneezes
- Clean and disinfect with bleach frequently touched surfaces daily. This includes tables, doorknobs, light switches, countertops, handles, desks, phones, keyboards, toilets, faucets, and sinks.
The US Food and Drug Administration emphasizes there has been no evidence of the transmission of the COVID-19 virus to humans from food or food packaging.
Fortunately, many of the food safety practices and employee hygiene practices address that are within your SQF food safety system already include preventive measures to protect and control the spread of COVID 19.
Information on how to prevent the exposure and spread of COVID 19 continues to be updated and it is important to follow the recommendations of the local regulatory and scientific authorities in your area. On April 3rd, the US Centers for Disease Control Prevention released an updated recommendation regarding the use of masks prevent the spread and exposure to the virus. The US Centers for Disease Control Prevention and the World Health Organization emphasizes the following preventive measures:
Updated April 3rd, CDC now recommends: For workers on farms, and in food production, processing, and retail settings who do not typically wear masks as part of their jobs, consider the following if you choose to use a cloth face covering to slow the spread of COVID-19:
- Maintain face coverings in accordance with parameters in FDA’s Model Food Code sections 4-801.11 Clean Linens and 4.802.11 Specifications.
- Launder reusable face coverings before each daily use.
- CDC also has additional information on the use of face coverings, including washing instructions and information on how to make homemade face covers.
NOTE: The cloth face coverings recommended by CDC are not surgical masks or N-95 respirators. Those are critical supplies that must continue to be reserved for healthcare workers and other medical first responders, as recommended by current CDC guidance.
Enhanced personal hygiene as well as facility, equipment, and utensil cleaning and sanitization procedures are strongly encouraged to be implemented and maintained during the COVID-19 public health crisis. Chemicals used in your site shall meet the requirements outlined in your sanitation plan and any additional chemicals such as aerosols or wipes would have to follow your chemical approval process and be evaluated for any hazards to the food.
CDC recommends routine cleaning of all frequently touched surfaces in the workplace, such as workstations, countertops, and doorknobs. Use the cleaning agents that are usually used in these areas and follow the directions on the label and does not recommend any additional disinfection beyond routine cleaning at this time.
We can practice routine cleaning of frequently touched surfaces (for example: tables, doorknobs, light switches, handles, desks, toilets, faucets, sinks) with EPA-registered disinfectants that are appropriate for the surface, following label instructions.
Please check with your chemical provider on what chemicals would be appropriate to use at your site that meets your food safety requirements.
SQF recommends that the site contact their CB to understand the action they have taken to inform auditors of the best practices when visiting sites. Sites should inform visitors, including auditors, of their company policies regarding the containment of COVID-19.
Sites should reach out to their Certification Bodies to request for an extension. We have been informing our CB’s that they are responsible for communicating to the sites when certificate extensions are approved. Please contact your site’s CB to determine how they are providing confirmation of the certificate extension request. They should also provide you with how they are communicating the approvals, which could include an e-mail, letter or updated certificate.
The FDA FAQ page, referenced above, states that existing FDA regulations require that food manufacturing facilities and retail food establishments screen all workers to ensure they are healthy and do not carry communicable diseases, foodborne or otherwise (COVID-19). FDA expects these types of facilities to enhance their employee health screening procedures during this public health crisis.
The FDA FAQ page, referenced above, states that if an employee is confirmed to have COVID-19, employers should inform fellow employees of their possible exposure to COVID-19 in the workplace but maintain confidentiality. Sick employees should follow the CDC’s What to do if you are sick with coronavirus disease 2019 (COVID-19). Employers should consult with the local health department for additional guidance.
The FDA FAQ page, referenced above, Food facilities need to follow protocols set by local and state health departments, which may vary depending on the amount of community spread of COVID-19 in a given area. These decisions will be based on public health risk of person-to-person transmission – not based on food safety.
The CDC has released interim guidance to implement safety measures for critical infrastructure workers that may have been exposed to a person with suspected or confirmed COVID-19. Read the CDC’s guidance.