Certification Technical Standard Organization https://www.sqfi.com SQF Institute Safe Quality Food Institute SQFI https://www.sqfi.com https://sqfi.com/ https://www.facebook.com/SQFInstitute https://x.com/sqfi https://www.linkedin.com/company/sqf-institute/ https://www.linkedin.com/company/1268046 https://www.youtube.com/channel/UC39i4KZQ7BhAg0SzuEuAVTQ https://sqfi.compliancemetrix.com/rql/g/Public_Directory ImageObject https://www.sqfi.com/images/sqfilibraries/theme/sqfilogo.svg 2026-07-21T12:00:00Z SQF Code: Food Safety Services, Edition 9 The Food Safety Services Code applies to service providers to the food industry whose activities support, protect, or enhance food safety. It is designed for organizations that deliver services either at a customer’s site or from their own facilities and seek to provide confidence and assurance that their services are managed in a manner consistent with food safety expectations. https://www.sqfi.com/images/sqfilibraries/document-covers/sqf-code-food-safety-service.png?sfvrsn=efa41775_9 DefinedTerm FSC 30 - Food Safety Services, Edition 9 Applies to service providers to the food industry whose activities support, protect, or enhance food safety. It is designed for organizations that deliver services either at a customer’s site or from their own facilities and seek to provide confidence and assurance that their services are managed in a manner consistent with food safety expectations. The Code outlines the requirements for the effective and consistent delivery of safe food services and applies to organizations whose services may impact food safety across the supply chain. These services support, but are not limited to, primary production, food and feed manufacturing, packaging manufacturing, wholesaling, distribution, and food retail. Example of Service: Labor service providers (e.g., temporary labor employment agencies); Calibration services (e.g. metal detector); Maintenance contracting; Laundry; Pest control; Chemical management services contract cleaning; Hygiene product management services ; Reusable Packaging Container (RACs) providers The following services are excluded from this Code: Catering; Agents and Brokers; Storage and Distribution. DefinedTermSet Food Sector Categories DefinedTermSet Part A: Implementing and Maintaining the SQF Food Safety Code: Food Safety Services, Edition 9 DefinedTerm A1 The Safe Quality Food Institute (SQFI) publishes a suite of globally recognized product and service safety and quality codes that cover all aspects of the supply chain from primary production through to retail and foodservice. All standards are available free of charge at www.sqfi.com.Before embarking on the SQF journey, organizations are encouraged to download and review the SQF code that best fits their needs. DefinedTerm A2 Steps to Achieving SQF Certification (steps 1-10) DefinedTerm A2 Part A (this part) sets out the steps you need to take to implement and maintain certification to the SQF Food Safety Code for Food Safety Services.Part B is the auditable standard. It details the SQF System elements that must be met (module 2) and the relevant Good Industry Practice (GIP) for services, location, and premises (module 19).If you are in an organization management or technical role and are responsible for implementing the requirements of the SQF Food Safety Code: Food Safety Service, you can learn how to get started and implement your SQF System in several ways.SQFI has an online “Implementing SQF Systems” training course, which can be accessed from www.sqfi.com. It is a web-based education tool where you can enroll and complete SQF Systems training in your own time and at your own pace.An “Implementing SQF Systems” training course is available through the SQFI network of licensed training centers. Details about the training centers and the countries in which they operate are available at www.sqfi.com.Although training is recommended, you can train yourself by downloading the relevant SQF Code from www.sqfi.com free of charge and applying it to your industry sector, site, processes, or service.Your management may choose to utilize the services of a registered SQF consultant. All SQF consultants are registered by SQFI to work in specific food sector categories (FSCs) and are issued with a digital identification card indicating the FSCs in which they are registered. The criteria outlining the requirements necessary to qualify as an SQF consultant and the application forms are available at sqfi.com. The SQF Consultant Code of Conduct outlines the practices expected of SQF consultants.Guidance documents are available for some SQF Codes and FSCs from www.sqfi.com. These documents can help you interpret the requirements of the SQF Codes and assist with documenting and implementing an SQF System. The documents are developed with the assistance of technical experts. The guidance documents are available to assist you, but are not auditable documents. Where there is a divergence between the guidance document and the relevant, the SQF Code prevails. DefinedTerm A2:1 The steps in achieving SQF certification are as follows:Step 1: Register on the SQFI Assessment DatabaseStep 2: Designate an SQF Practitioner2.1. Training (optional)Step 3: Determine the Scope of Certification3.1. ExemptionsStep 4: Document your SQF System4.1. Applicable Elements4.2. Mandatory ElementsStep 5: Implement your SQF SystemStep 6: Pre-assessment Audit (optional)Step 7: Select a Certification Body7.1. Select the SQF AuditorStep 8: The initial Certification Audit8.1. Audit Duration8.2. Corporate Audits8.3. Seasonal ProductionStep 9: Audit Reporting and Closeout9.1. Non-conformances9.2 Audit Score9.3 Reviewed Audit ReportsStep 10: Granting Certification10.1 Certificate Issue10.2 Failure to Comply10.3 Appeals and Complaints DefinedTerm A2:2 Step 1: Register on the SQFI Assessment DatabaseTo be considered for SQF certification, you are required to register your organization on the SQFI assessment database. The database can be accessed at www.sqfi.com.There is a fee for each organization, payable at registration and annual renewal. The scale of registration fees are posted on www.sqfi.com. You need to register your organization with SQFI prior to the start of the initial certification audit and remain registered at all times to retain your certification. If you do not maintain registration, the certificate will be invalid until the organization is properly registered on the SQFI assessment database. DefinedTerm A2:3 Step 2: Designate an SQF PractitionerThe SQF Food Safety Code: Food Safety Services requires that every certified organization has a suitably qualified SQF practitioner to oversee the development, implementation, review, and maintenance of the SQF System, including the system elements, and product safety plans. The requirements for an SQF practitioner are described in the system elements, Part B: Management Commitment. You are required to have a backup practitioner in addition to the primary practitioner.You may also choose to have more than one primary SQF practitioner to meet shift and operational requirements.An alternative staff member should also be identified to manage the SQF System in the absence of the designated SQF practitioner. DefinedTerm A2:4 Step 2.1: TrainingAn “Implementing SQF Systems” training course is available online and through the SQFI network of licensed training centers. SQF practitioners who are responsible for designing, implementing, and maintaining the requirements of the SQF Food Safety Code: Food Safety Services are encouraged to participate in a training course. The “Implementing SQF Systems” training course is not mandatory for SQF practitioners but is strongly recommended.Details of the training courses are available at www.sqfi.comThe primary and substitute SQF Practitioners are required to take training relevant to the scope of services and are to include, at a minimum, Hazard Analysis and Critical Control Point (HACCP)-based training or Risk Management Training when overseeing the development, implementation, review, and maintenance of the SQF System as stated in Part B, 2.1.1.5.Training in other industry disciplines, Good Industry Practices (GIP) and Internal Auditing may also be beneficial, and licensed SQF training centers can provide details about the other training courses they provide. DefinedTerm A2:5 Step 3: Determine the Scope of CertificationBefore implementing the SQF Food Safety Code: Food Safety Services, you must decide the scope of certification - in other words, the food sector categories, services, products, and processes to be included in your SQF System.The scope of certification determines which elements of the SQF Food Safety Code: Food Safety Services are to be documented and implemented and will be audited by the certification body. The scope needs to be agreed upon between your organization and the certification body before the initial certification audit and cannot be changed during or immediately following a certification or re-certification audit.The scope of certification specifies:The organization. SQF certification is organization specific. The entire organization, including all virtual locations, can be included in the scope of certification.If activities are carried out in different premises but are overseen by the same senior, operational, and technical management and are covered by the one SQF System, the organization can be expanded to include those premises.Food sector categories (FSCs). SQFI has a list of food sector categories to classify product groups and ensure that the auditor who audits your organization has the requisite knowledge and skills. The SQF food sector categories, or FSCs, are aligned with GFSI industry sectors. A full list of food sector categories for all SQF Codes is provided in SQF Food Sector Categories.The service. SQF certification is service specific. Within each applicable food sector category, you need to identify the service(s) that are included in your SQF System. The buying, selling or facilitation of trade of the service with all listed products will be audited for compliance to SQF and will be listed on the certificate of compliance unless you request an exemption (refer to Part A 3.1).Applicable Modules. The SQF Food Safety Code: Food Safety Services incorporates the system elements in Module 2. Module 19 is applicable to all service scopes. In the case were the service starts and stops at the customer’s site, module 19 will only be auditable as part of 2.4.2.1. Regional offices operated by a corporate entity shall be included within the scope of certification prior to the initial certification audit.For requirements on changing the scope of certification, refer to Part A 15.2. DefinedTerm A2:6 Step 3.1: ExemptionsIf you wish to exempt any service, the request for exemption needs to be submitted to the certification body in writing prior to the certification audit, detailing the reason for exemption.If approved by the certification body, exemptions are listed in the organization description in the SQFI assessment database and in audit reports. However, all parts of the organization that are involved in the service related to the scope of certification cannot be exempted.Exempted services and parts of the organization cannot be promoted as being covered by the certification. Instances where the promotion of exempted services, products, or areas of the organization are identified and substantiated (either through the regular audit or by other means) will result in the immediate withdrawal of the SQF certification.You need to demonstrate that exempted parts of the organization, services, or products do not put certificated services at risk. DefinedTerm A2:7 Step 4: Document Your SQF SystemTo achieve SQF certification, you need to document and implement the system elements (module 2) of the SQF Food Safety Code: Food Safety Service. This is a two-stage process:First, you need to prepare the policies, procedures, work instructions, and specifications that meet the system elements of the SQF Food Safety Code: Food Safety Services. In other words, “Say what you do.” DefinedTerm A2:8 Step 4.1: Applicable ElementsThe auditable requirements of the SQF Food Safety Code: Food Safety Services are described in the following hierarchy:Module, Module 2 (system elements)Section, e.g., 2.1, 2.2, 2.3, etc.Clause, e.g., 2.1.1, 2.1.2, 2.1.3, etc.Element, e.g., 2.1.1.1. 2.1.1.2, 2.1.1.3, etc.All elements of the Code will be audited. Mandatory clauses and elements designated as such within the SQF System Elements (Module 2) may not be reported as not applicable (NA) during audits. These clauses must be documented, implemented, and audited for a site to achieve SQF certification. Failure to comply with a mandatory element results in a non-conformance. Clauses and requirements that are not designated as mandatory can be reported as not applicable (NA) or involve alternative controls, only when a justification and/or risk assessment is available during the audit. DefinedTerm A2:9 Step 4.2: Mandatory ClausesMandatory clauses are requirements within module 2 – system elements that must be documented, implemented, and audited for an organization to achieve SQF certification; system elements that cannot be exempted during a certification or-certification audit.Mandatory elements cannot be reported as “not applicable” or “exempt” and must be audited and compliance/non-compliance reported.Mandatory elements are designated with “Mandatory” in the system elements in the SQF Food Safety Code: Food Safety Service. They are:2.1.1 Management Responsibility2.1.2 Management Review2.1.3 Complaint Management2.2.1 Food Safety Services Management System2.2.2 Document Control2.2.3 Records2.3.1 New Food Safety Service Development2.3.2 Specifications2.3.4 Approved Supplier Program2.4.1 Legislation2.4.3 Food Safety Services Risk Management Plan2.4.5 Non-conforming Input, Asset or Service2.4.6 Rework2.4.7 Release and Service Completion2.5.1 Validation and Effectiveness2.5.2 Verification Activities2.5.3 Corrections, and Corrective and Preventative Action2.5.4 Internal Audits2.6.1 Identification2.6.2 Input, Asset and Service Trace2.6.3 Asset and Input Withdrawal and Recall2.7.1 Input, Assets and Service Defense and Fraud2.7.2 Input, Asset and Service Fraud2.8.1 Allergen Management2.9.1 Training Program DefinedTerm A2:10 Step 5: Implement Your SQF SystemOnce you are satisfied that the policies, procedures, work instructions, specifications and other related documents and records are in place to meet the SQF requirements, you need to make sure that all documents are being followed and records are being kept demonstrating compliance to the relevant modules of the SQF Food Safety Code: Food Safety Service.In other words, “Do what you say.”SQFI recommends that a minimum of ninety (90) days of records is available before an audit is conducted. DefinedTerm A2:11 Step 6: Pre-assessment Audit (optional)A pre-assessment audit is not mandatory but is suggested as a way to provide a “health check” of the organization's implemented SQF System. A pre-assessment audit may include an on-site or off-site review of your documentation and can assist in identifying gaps in your organization's SQF System so that corrective action can occur before engaging the selected certification body for a full certification audit.The pre-assessment audit can be conducted using a variety of means, such as internal resources, a registered SQF consultant, or a registered SQF auditor. DefinedTerm A2:12 Step 7: Select a Certification BodyCertification bodies are licensed by SQFI to conduct SQF audits and issue SQF certificates. SQFI-licensed certification bodies are accredited to the international standard ISO/IEC 17065:2012 (or subsequent versions as applicable) and are subject to annual assessments of their certification activities by SQFI-licensed accreditation bodies.Your organization needs to have an agreement with a certification body in place at all times, which outlines the agreed SQF certification services to be provided. At a minimum, these include:The scope of certification (refer to step 3) including any approved exemptions;The expected audit duration and the reporting requirements;The certification body’s fees structure, including audit costs, travel time and expenses, report writing, ancillary costs, and costs for close-out of non-conformances;The conditions under which the SQF certificate is issued, withdrawn, or suspended;The certification body’s appeals and complaints process, andThe availability of auditor(s) for the organization's FSC(s).A list of licensed certification bodies that operate in your region or country is available at www.sqfi.com. Certification bodies are also listed in the SQFI assessment database, and you can request a quote or select a certification body online once you have registered (refer to Part A, step 1). DefinedTerm A2:13 Step 7.1: The SQF AuditorThe SQF auditor is selected by the certification body. The auditor is required to be employed by or contracted to the certification body and registered with SQFI for the same food sector category(ies) as the organization's scope of certification (refer to Part A, step 3). In the event the SQF auditor does not have the required food sector category(ies), a technical expert may be used to assist the registered SQF auditor (refer to Part A, 15.7).The certification body is required to ensure that no SQF auditor conducts audits of the same organization for more than three (3) consecutive certification cycles.The certification body has to advise you of the name of the SQF auditor at the time that the SQF audit is scheduled (except for unannounced audits). You can check the registration and food sector category(ies) of the SQF auditor at www.sqfi.com.An SQF auditor cannot audit an organization where he/she has participated in a consulting role or has a conflict of interest with anyone at the organization within the last two (2) years. You can refuse the service of an SQF auditor if you think the auditor has a conflict of interest, or for other valid reasons. In such circumstances, you need to outline the reasons in writing to the certification body. DefinedTerm A2:14 Step 8: The Initial Certification AuditAn SQF audit is an assessment by a qualified and registered SQF food safety auditor (or audit team) to ensure that the documentation complies with the SQF Food Safety Code: Food Safety Service and that the food safety, hygiene, and management activities are carried out according with the organization’s documented policies, procedures, and specifications. A full definition of the SQF audit is in the SQF Glossary. Once the audit scope is agreed with your certification body, it cannot be changed after the audit has started. The initial certification audit is conducted by the SQF food safety auditor(s) appointed by the certification body. Part of the audit may be conducted remotely using information and communication technology (ICT), but a portion of the allocated audit duration must be onsite. Remote activities can only be conducted by agreement between you and your certification body and are dependent on your ICT capability and information security requirements. The off-site and on-site parts are conducted at a time agreed between you and the certification body and the on-site component only when the main services are operating. Activities that may be conducted during the remote part of the audit process include:Review of qualifications of the SQF practitioner(s) and the food safety (HACCP) team;Review of policies, procedures, food safety plans, work instructions, and registers/listings; Interviews with key personnel;Food safety plans, HACCP programs, and food safety management personnel;Review of internal audits, corrective actions, complaints, recalls;Traceability and mock recall exercise;Threat and vulnerability assessments for food defense and food fraud programs. On-site activities may include the following, as appropriate:Follow-up on disputed documents and records from the remote activities;Follow-up on interviews and observation of work procedures;The implementation of the food safety plan(s) and Good Manufacturing Practices; andVerification that the food safety management system, including HACCP, addresses all products, processes, and facilities included within the certification scope. Remote activities do not apply to unannounced audits. DefinedTerm A2:15 Step 8.1: Audit DurationThe audit duration is the expected total time that is required for the SQF auditor to complete the assessment of the SQF System. It may or may not include the time necessary for report writing. You should confirm with your certification body the fees for the audit, including report writing time.The minimum duration for a certification or re-certification audit depends on the scope of the certification and includes both remote and on-site activities (refer to step 8). At a minimum, the audit duration should be at least one (8 hours) day.The audit duration is calculated by the certification body based on the size of the facility, the number of employees, the complexity of your processes, and the operational risks. The certification body will discuss and agree on the audit duration with you to ensure complete coverage of your SQF System.Factors that can impact the audit duration include:The scope of the audit;The size of the organization, services and products traded;The number and complexity of services, product lines and the overall process;The complexity of the SQF System design and documentation;The level of mechanization and labor intensiveness; andThe ease of communication with company personnel (e.g., different languages spoken within the organization)The certification body is required to document the justification for the audit duration in their agreement with you. DefinedTerm A2:16 Step 8.2: Corporate AuditsIf your organization is part of a larger corporation and some organizational functions are conducted at a corporate head office (i.e., an office that does not service assets or provide services), an optional corporate audit of the relevant Code elements managed by that office can be conducted by the certification body. This part of the assessment may also be conducted remotely using ICT.The decision on whether a separate corporate audit should be conducted is made by agreement between the certification body and the corporation and communicated by the corporate office to SQF-certified organizations managed by the corporate office.When a corporate audit is conducted, the audit evidence shall be reviewed and all identified corporate non-conformances must be closed out before the audits are conducted. Any open non-conformances that, are not closed out, are attributed to the organization or organizations.The SQF food safety auditor audits the application of the corporate functions relative to the organizations scope of certification during the audit of each organization managed by the corporate office. All mandatory and applicable elements of the relevant SQF Food Safety Code are audited at each organization regardless of the findings of the corporate audit. DefinedTerm A2:17 Step 8.3: Seasonal ProductionIf your business is involved in seasonal production (i.e., the major production activities are conducted over a shorter time duration that does not exceed more than five consecutive months in any calendar year), your initial certification audit will need to be conducted during the peak operational part of the season (i.e., when your processes are operating and you are managing your largest commodity).If you are seeking to include services from more than one season within your scope of certification, you need to agree with the certification body that it will conduct the initial certification audit during the highest risk and/or highest volume production operation.Documentation and records for other seasonal services are reviewed as part of the certification audit.Re-certification audits in subsequent years should be scheduled during other times so that all services within the scope of certification have been audited within at least three years. DefinedTerm A2:18 Step 9: Audit Reporting and Close-outThe SQF auditor(s) reviews your documentation and the effective implementation of your documented policies, procedures, and specifications. The auditor(s) collects evidence of compliance or non-compliance against all mandatory and applicable elements of the SQF Food Safety Code: Food Safety Service by reviewing documentation and records, interviews with key staff, and observation of operational activities. DefinedTerm A2:19 Step 9.1: Non-conformancesWhere the SQF food safety auditor(s) find non-conformances from the requirements of relevant modules of the SQF Food Safety Code: Food Safety Services, the SQF auditor(s) advises you of the number, description, and extent of the non- conformances. Non-conformances are also referred to as non-conformities.Non-conformances against the SQF Food Safety Code: Food Safety Services are graded as follows:A minor non-conformance is evidence of a random or infrequent failure to maintain compliance with a requirement, but does not indicate a breakdown in the safety management system or that product safety is compromised. It is evidence of an incomplete or inappropriate implementation of SQF requirements, which, if not corrected, could lead to system element breakdown.A major non-conformance is a failure of a system element, a systemic breakdown in the safety management system, a serious deviation from the requirements, and/or absence of evidence demonstrating compliance to an applicable system element. It is evidence of a product safety risk to services included in the scope of certification.A critical non-conformance is a breakdown of control(s) at a critical control point, risk mitigation step, a prerequisite program, or other process steps and judged likely to cause a significant public health risk and/or product contamination.A critical non-conformance is also raised if the certification body deems that there is systemic falsification of records relating to the SQF System.If the SQF auditor considers that a critical non-conformance exists during a certification audit, the SQF auditor is required to immediately advise you and notify the certification body.A critical non-conformance raised at an initial certification audit results in an automatic failure of the audit, and your organization is required to re-apply for certification (refer to 10.2.). DefinedTerm A2:20 Step 9.2: Audit ScoreBased on the evidence collected by the SQF auditor, each applicable clause of the SQF certification audit is automatically scored in the audit report.The score is based on the following factors:0 - aspect meets the criteria1 - aspect does not meet the criteria due to minor variations (minor non-conformance) 5 - aspect does not meet the criteria (major non-conformance)50 - aspect does not meet the criteria (critical non-conformance)A single rating is calculated for your audit as (100 – N) where N is the sum of the individual rating criteria allocated. The rating provides an indication of the overall condition of your organization against the SQF Food Safety Code: Food Manufacturing and provides a guideline on the required level of surveillance by the certification body. The audit frequency at each rating level is indicated as follows:96-100: E-Excellent; Certificate Issued; 12 monthly recertification audit86-95: G-Good; Certificate issued; 12 monthly recertification audit70-85: C-Complies; Certificate issued; 6 monthly surveillance audit0-69: F-Fails; No certificate issued; Considered to have failed the SQF audit DefinedTerm A2:21 Step 9.3: Reviewed Audit ReportSQFI provides the certification body with the electronic audit checklist to be used by SQF auditors when conducting your SQF audit. It is available on the SQFI assessment database and is customized by the SQF industry sector. The checklist used for your audit is specific to your organization.The SQF checklist is designed to ensure the uniform application of SQF audit requirements. It is used by SQF auditors to record their findings and determine the extent to which your operations comply with SQF requirements.The audit report is in draft form and the audit evidence is only recommended until technically reviewed and approved by the authorized person of the certification body.SQFI requires that:The auditor must report (compliant/non-compliant) on all mandatory elements (refer to 4.2) for the SQF audit report to be submitted.Non-conformances (refer to 9.1) identified during the audit need to be accurately described in the SQF audit report and include the element of the SQF Food Safety Code: Food Safety Services and the reason for the non-conformance.The SQF auditor is required to report all non-conformances to you before the close of the audit.The draft audit report is completed by the SQF auditor and provided to the certification body for technical review.The certification body reviews and approves the audit evidence record and makes it available to you within ten (10) calendar days from the last day of the audit. DefinedTerm A2:22 Step 9.4: Corrective ActionsYou need to take appropriate corrective action for every non-conformance identified by the SQF auditor. Corrective action is the action you take to eliminate the cause of a detected non-conformance to prevent its recurrence (a full definition is in the Glossary).Evidence of your corrective actions is required to be sent to the SQF auditor so that it can be verified and closed out within thirty (30) calendar days of the completion of your audit.If you fail to submit corrective actions, or the SQF auditor does not verify your corrective actions within thirty days, the certification body is unable to certify your organization, and you are required to re-apply for certification (refer to 10.2).Minor non-conformances (refer to 9.1) are required to be closed out in the SQFI assessment database within thirty (30) calendar days of the completion of the organization audit. The certification body can grant additional time for close-out where there is no immediate threat to product safety and alternative temporary methods of control are initiated. Your organization is advised of the extended time frame.Where additional time is granted, the non-conformance is still closed out in the SQFI assessment database and the SQF food safety auditor documents all details of justification of the extension, how the risk is being controlled, and the agreed completion date.A documented root cause analysis is required as part of the corrective action evidence for every minor non-conformance.Major non-conformances (refer to 9.1) are also required to be closed out in the SQFI assessment database within thirty (30) calendar days of the completion of the organization audit. A documented root cause analysis is required as part of the corrective action evidence for every major non- conformance.If the corrective action involves structural change or cannot be corrected due to seasonal conditions or installation lead times, additional time can be granted provided the corrective action time frame is acceptable to the certification body and temporary action is taken by your organization to mitigate the risk to product safety.In such cases, the non-conformance is closed out and the SQF food safety auditor documents all details of justification of the extension, how the risk is being controlled, and the agreed completion date. DefinedTerm A2:23 Step 10: Granting CertificationThe certification body makes the certification decision based on the evidence of compliance and non-compliance recommended by the SQF auditor during the SQF audit. Although SQFI provides guidance on certification, the certification body is responsible for deciding if certification is justified and granted, based on the objective evidence provided by the SQF auditor.Any certification decisions that are made outside the scope of this clause require the certification body to provide written justification to SQFI.The final audit report with completed and approved corrective actions is made available to the organization before the final certification decision is made. The SQF audit report is the property of the organization and cannot be distributed to other parties without your organization's permission.Certification of the SQF System is awarded to organizations that achieve a “C - complies” audit rating or greater with no outstanding non-conformances. Your certification body makes the certification decision no more than forty-five (45) calendar days from the last day of the audit. Once SQF certification is granted, SQFI issues a unique SQFI Identification Number (SIN), which is specific to that organization. DefinedTerm A2:24 Step 10.1: Certificate IssueWithin ten (10) calendar days of granting certification, the certification body provides you with an electronic and/or hard copy of your certificate. The certificate is valid for seventy-five (75) days beyond the anniversary of the initial certification audit date.The certificate remains the property of the certification body and can be in a form approved by SQFI but it must include the following information:The name and address of your organization as listed on the SQFI assessment database;The name, address, and logo of the certification body;The logo of the accreditation body and the certification body’s accreditation number;The heading “certificate”;The phrase “(organization name) is registered as meeting the requirements of the SQF Food Safety Code: Food Safety Services;The scope of registration – food sector category (ies) and services;Dates of audit (last day), date of next re-certification audit, date of certification decision, and date of certificate expiry;Indication of unannounced re-certification audit (where applicable);Signatures of the authorized officer and issuing officer of the certification body; andThe SQF logoCertified organization information is posted on www.sqfi.com.Certificates are published in English. However, certified organizations in non-English-speaking countries may require a certificate in a local language. SQFI allows the certification body to issue local language certificates on request as long as:The certificate information listed above is included;The certification body has a protocol in place for translation and can verify the translation; andAn English and a translated copy of the certificate are uploaded to the SQFI assessment database and the accreditation body register. DefinedTerm A2:25 Step 10.2: Failure to ComplyIf your organization receives an “F – fails to comply” rating at an initial certification audit or fails to correct identified non-conformances within the required time frame (refer to 9.4), your organization is considered to have failed the SQF audit and must then re-apply for another certification audit. DefinedTerm A2:26 Step 10.3: Appeals and ComplaintsYour certification body needs to provide you with its documented procedure for handling and resolving appeals and complaints made by your organization or by another party about your organization.Appeals. If you have reason to appeal a decision made by your SQF auditor as a result of an audit or a decision taken by your certification body regarding your certification, you are required to lodge that appeal with your certification body. Your certification body is required to investigate and resolve this matter without delay and keep a record of all appeals and their resolution.If the appeal cannot be satisfactorily resolved by the certification body, the matter is to be referred to SQFI via email to compliance@sqfi.com; however, this is only after the matter has been referred to the certification body and not satisfactorily resolved.Appeals regarding decisions on the suspension and/or withdrawal of the SQF certification by a certification body do not delay the decision to suspend or withdraw the certification.Complaints about the conduct or behavior of an SQF-registered auditor or other certification body personnel are to be lodged with the certification body, which is required to investigate and resolve the complaint without delay and keep a record of the resolution.If the certification body receives a complaint about your organization from other parties, the certification body is required to investigate and resolve the matter without delay and keep a record of the resolution.If upon the investigation of a complaint, it is determined that there has been a substantiated breakdown of your organization's SQF System or any other condition not in compliance with the SQF Food Safety Code: Food Safety Services and/or other supporting documents, the certification body is required to suspend certification as outlined in step 14.Complaints about SQFI, the SQF Codes, the SQFI assessment database, SQF training centers, and SQF professionals and unresolved complaints lodged with certification bodies can be referred to SQFI via email to compliance@sqfi.com. DefinedTerm A3 Maintaining Your SQF Certification (steps 11 - 15) DefinedTerm A3:1 Step 11: Re-certificationTo maintain your certification to the SQF, your organization is required to attain a “C - complies” audit rating or greater at your certification and re-certification audits, ensure that surveillance and/or re-certification audits occur within the required time frame, ensure that no critical non-conformances are raised at surveillance or re-certification audits, and that all major and minor non-conformances are corrected within the time frame specified. DefinedTerm A3:2 Step 11.1: Re-certification AuditsYour organization's re-certification audit is conducted within thirty (30) calendar days either side of the anniversary of the last day of the initial certification audit. It is conducted to verify the continued effectiveness of the SQF System.As per the initial certification audit, the re-certification audit may be conducted fully onsite, fully remote using information and communication technology (ICT), or a combination of onsite and remote. Remote activities can only be conducted by agreement with your certification body and are dependent on your ICT capability and information security requirements.The re-certification audit score is calculated in the same way as the initial certification audit, and the same rating system is applied (refer to 9.2).The purpose of the re-certification audit is to:Verify the continued efficacy of corrections and corrective actions closed out at your previous audits;Verify that your SQF System continues to be implemented as documented;Verify that your internal audits, annual reviews of the crisis and food defense plans and recall system, and management reviews have been effectively completed;Verify that corrective and preventative actions have been taken on all non-conformities;Ensure you have taken appropriate action where changes to your operations have been made that impact the SQF System;Verify all critical steps and the effective interactions among all elements of your SQF System remain under control;Verify the overall effectiveness of the SQF System in its entirety in light of changes within your operations;Verify that you continue to demonstrate a commitment to maintaining the effectiveness of your SQF System and to meeting regulatory and customer requirements; andEnsure contribution to the continued improvement of the SQF System and business operation. DefinedTerm A3:3 Step 11.2: Variations from the Initial Certification ProcessThe requirements for the re-certification audit are the same as those described in step 8 for the initial certification audit, with the following exceptions:If your organization fails to permit the re-certification audit within the agreed time frame, the certification body is required to immediately suspend your certificate.If your organization receives an “F – fails to comply” rating at the re-certification audit, the certification body is required to immediately suspend your certificate.If your organization fails to closeout non-conformities within thirty (30) days, the certification body is required to immediately suspend your organization's certificate.Refer to 15.1 for temporary or permanent changes of re-certification audit dates and certificate extensions. DefinedTerm A3:4 Step 11.3: Re-certification Audits – Seasonal OperationsThe re-certification audit of seasonal operations follows the requirements of step 11.1. However, where there is a significant change in seasonal operations, whereby your re-certification audit’s sixty (60) day window cannot be met, you can agree with your certification body to temporarily reset your re-certification audit date so that it falls during the peak operational part of the season.If you wish to permanently change the re-certification audit date due to seasonal conditions, the request must be made in writing to the SQF Compliance Manager. DefinedTerm A3:5 Step 11.4: Unannounced AuditsThe Certification Body is required to conduct an unannounced audit of the organization once every three (3) years. The first three-year cycle commences with the organization's first recertification audit date. The protocol for SQF unannounced recertification audits is as follows:The unannounced food safety services audit shall occur within the first three years of the organization's first recertification and then within three years after. It can occur in year one (1), two (2) or three (3) of the organization's recertification audit cycle.The unannounced food safety audit occurs within the sixty- (60) day re-certification window (i.e., the anniversary date of the last day of the initial certification audit +/- thirty (30) days).If the organization changes Certification Bodies, the organization's unannounced re-certification audit schedule does not change.The Certification Body determines the date of the unannounced audit within the sixty (60) day re-certification audit window.Negotiation between the organization and the Certification Body may establish a ninety- (90) day blackout period to prevent the unannounced re-certification audit from occurring out of season or when the organization is not operating for legitimate business reasons.Unannounced audits are on-premise audits. Remote activities using ICT do not apply to unannounced audits.If the organization refuses entry to an SQF food safety auditor for an unannounced audit, the Certification Body is required to immediately suspend the certificate.Certificates issued following unannounced re-certification audits indicate that the audit was unannounced (refer to A2:23).Select Site ProgramThe organization may forgo the three-year unannounced audit requirement and voluntarily elect to have annual unannounced recertification audits. If annual unannounced re-certification audits are conducted at the organization, then the protocol outlined for the unannounced audit requirement is to be followed for each audit. Organizations with annual unannounced recertification audits are recognized on the SQF public directory and on the SQF certificate as an “SQFI Select Site.” DefinedTerm A3:6 Step 12: Surveillance AuditsA surveillance audit is conducted if your organization attains a “C - complies” rating at a certification audit or a “C - complies” or "F - fails" rating at a recertification audit. If the surveillance audit is a result of a "F - fails" rating it will be unannounced.The surveillance audit is conducted within thirty (30) calendar days on either side of the six (6) month anniversary of the last day of the last certification or re-certification audit.A new score and rating are issued at the surveillance audit, but the organization's re-certification audit date is not affected.The surveillance audit is a full SQF System audit. In particular, the surveillance audit is intended to:Verify the continued efficacy of corrections and corrective actions closed out at your previous audits;Verify that your SQF System continues to be implemented as documented;Verify you have taken appropriate action where changes to your operations have been made that impact on the organization's SQF System;Confirm continued compliance with the requirements of the SQF Food Safety Code: Food Safety Service;Verify all critical steps remain under control; andContribute to continued improvement of your organization's SQF System and business operation.Major or minor non-conformities raised at the surveillance audit are required to be closed out, as indicated in Part A, 9.4. DefinedTerm A3:7 Step 12.1: Surveillance Audit – Seasonal OperationsSeasonal operations occur at where the major operational activities are conducted over a shorter time duration that does not exceed more than five consecutive months in any calendar year.Seasonal operations that attain a “C - complies” rating at a certification audit or a “C - complies” or "F - fails" rating at a recertification audit are required to have a surveillance audit.Where the surveillance audit date falls within the operational season, your surveillance audit is required within thirty (30) days either side of the six (6) month anniversary of the last day of the previous certification or re-certification audit.If the due date of your surveillance audit falls outside the operational season, then the certification body is required to conduct a pre-operational audit no less than thirty (30) days prior to the next season. The pre-operational audit comprises a full review of corrective actions from the last audit and preparedness for the next re-certification audit. DefinedTerm A3:8 Step 13: Suspending CertificationThe certification body is required to suspend your SQF certificate if the organization:Fails to permit the re-certification or surveillance audit within the audit window;Fails to take corrective action within the time frame specified in 9.4;Fails to permit an unannounced audit or refuses entry to an SQF food safety auditor for an unannounced audit; orReceives an “F – fails to comply” rating at a surveillance or re-certification audit.The certification body may also suspend certification, if in their opinion, the organization fails to maintain the requirements of the SQF Food Safety Code: Food Safety Service. DefinedTerm A3:9 Step 13.1: Reporting SuspensionIf your organization's certificate is suspended, the certification body immediately amends the organization's details in the SQFI assessment database to “suspended” status, indicating the reason for the suspension and the effective date. The certification body also:Informs your organization in writing of the reasons for the action taken and the effective date. Acknowledgment of receipt of the suspension notification is required; andNotifies SQFI about the suspension using the online change and notification form 13.2 Corrective Action Following Suspension.If your organization's SQF certificate is suspended, your organization cannot represent itself as holding an SQF certificate for the duration of the suspension.Appeals regarding decisions on the suspension and/or withdrawal of your SQF certification by a certification body shall not delay the decision to suspend or withdraw the certification (refer to step 10.3).The following action is required, dependent on the reason for suspension: DefinedTerm A3:10 i. Reporting suspension in the event the organization does not permit the audit to occur.IF: Your organization does not permit the re-certification or surveillance audit to occur within the audit window:THEN: The certification body requests that within forty-eight (48) hours of receiving notice of the suspension you provide a plan detailing the justification for the delay and the time table for the rescheduled audit (must be no more than thirty (30) days from the audit window).The certification body conducts an announced re-certification or surveillance audit (as applicable) within thirty (30) calendar days of receiving your corrective action plan.If your organization successfully completes the SQF audit with an E, G, or C rating, the certification body reinstates your status on the SQFI assessment database and provides you with written notice that your certificate is no longer suspended.Regardless of the rating and because the organization failed to permit the re-certification audit in the designated time frame, the certification body conducts an additional unannounced surveillance audit no more than six (6) months after the suspension to verify continued compliance with the SQF Food Safety Code: Food Safety Service. DefinedTerm A3:11 ii. Reporting suspension in the event the organization fails to take corrective action.IF: Your organization does not take corrective action within the time frame specified:THEN: The certification body requests that within forty-eight (48) hours of receiving notice of the suspension you provide a detailed plan outlining the corrective actions to be taken to resolve the outstanding non-conformances.The certification body verifies that the corrective action plan has been implemented within thirty (30) calendar days of receiving your corrective action plan.When the corrective action plan has been successfully implemented, the certification body reinstates your status on the SQFI assessment database and provides you with written notice that your certificate is no longer suspended. DefinedTerm A3:12 iii. Reporting suspension in the event the organization does not permit an unannounced audit to occur.IF: Your organization does not permit an unannounced audit or refuses entry to an SQF food safety auditor for an unannounced audit:THEN: The certification body requests that within forty-eight (48) hours of receiving notice of the suspension you provide a plan detailing the justification for the refusal to permit an unannounced audit and an agreement to proceed with an unannounced audit within the next thirty (30) days. The certification body conducts an on-site re-certification audit within thirty (30) calendar days of receipt of the site confirmation. If your site successfully completes the unannounced audit with an E, G, or C rating, the certification body reinstates your site status on the SQFI assessment database and provides you with written notice that your certificate is no longer suspended. Additionally, an unannounced surveillance audit is conducted no more than six (6) months after the above unannounced re-certification audit to verify continued compliance with the SQF System. DefinedTerm A3:13 iv. Reporting suspension in the event the organization receives an “F – fails to comply” rating at a surveillance or re- certification audit.IF: Your organization receives an “F – fails to comply” rating at a surveillance or re- certification audit:THEN: The certification body requests that within forty-eight (48) hours of receiving notice of the suspension you provide a detailed plan outlining the corrective actions to be taken to resolve the outstanding non-conformances.The certification body verifies that the corrective actions have been implemented within sixty (60) calendar days of receiving your corrective action plan.When the corrective action plan has been successfully implemented, the certification body reinstates your status on the SQFI assessment database and provides you with written notice that your certificate is no longer suspended.If the suspension is the result of a re-certification audit, the certification body conducts an unannounced surveillance audit no more than six (6) months after the suspension to verify the effective implementation of the corrective action plan. DefinedTerm A3:14 v. Reporting suspension in the event the organization fails to maintain the requirements of the SQF Food Safety Code for Food Safety Services.IF: Your organization does not maintain the requirements of the SQF Food Safety Code for Food Safety Services:THEN: The certification body requests that within forty-eight (48) hours of receiving notice of the suspension you provide a detailed plan outlining the corrective actions to be taken regarding the failure to maintain the SQF Food Safety Code: Food Safety Service.The certification body verifies the corrective actions have been implemented within thirty (30) calendar days of receiving your corrective action plan.When the corrective action plan has been successfully implemented, the certification body re-instates your status on the SQFI assessment database and provides you with written notice that your certificate is no longer suspended. DefinedTerm A3:15 Step 14: Withdrawing CertificationThe certification body withdraws the certificate if your organization:Has been placed under suspension and fails to follow the suspension protocol, as defined by the certification body in your notice of suspension;Fails to take approved corrective action within the time frames specified, as determined by the certification body (refer to step 13.1);Has intentionally and systemically falsified its records;Fails to maintain the integrity of the SQF certificate; orIf your organization certificate is withdrawn, the certification body immediately amends your organization details on the SQFI assessment database to a “withdrawn” status, indicating the reason for the withdrawal and the effective date. The certification body also:Informs you in writing that the SQF certificate has been withdrawn, the reason for such action, and the effective date. Acknowledgment of receipt of the withdrawal notification is required;Notifies SQFI about the withdrawal using the online change and notification form; andInstructs you to return the certificate within thirty (30) days of notification.If your certificate is withdrawn, you are not permitted to re-apply for certification for twelve (12) months from the date the certificate was withdrawn by the certification body. The withdrawn organization is posted on www.sqfi.com for twelve (12) months. DefinedTerm A3:16 Step 15: Changes to Site SQF RequirementsThe SQF Food Safety Code: Food Safety Service enables you to change your requirements based on your changing business arrangements. These include changes and additions in services scope, changing your certification body, organization relocation, and changes in business ownership.If your organization experiences a recall of products included in its scope of certification or has regulatory intervention, SQFI and your certification body are required to be notified.The SQF requirements are listed here. If you need assistance with any of these changes, you can contact the SQFI customer service team at info@sqfi.com. DefinedTerm A3:17 Step 15.1: Temporary or Permanent Change of Audit DatesWritten approval by the SQF Compliance Manager is required to issue an extension to your organization certificate or a temporary or permanent change to re-certification audit time frame, including changes due to extraordinary events such as acts of nature.All change requests are required to be sent by the certification body that issued your organization's most recent SQF certificate.All requests regarding temporary or permanent certification changes for legitimate business reasons are to be submitted to SQFI by the certification body using the Change Request and Notification Form (available at www.sqfi.com). Using this online form enables SQFI to track and manage all incoming requests and respond in a timely manner. DefinedTerm A3:18 Step 15.2: Changing the Scope of CertificationIf you wish to add food sector categories or new services to your scope of certification, you may request the increased scope of certification in writing to the certification body.If the scope change is a new process or a major change to an existing process, a new service line, or a significant change in personnel, commodities, the certification body is required to be advised in writing. The certification body conducts an audit of the additional process or products and either issues a new certificate or advises you in writing why a new certificate cannot be issued.An audit for an expansion in scope does not change the re-certification date or certificate expiry date. When a new certificate is issued, the re-certification audit date and certificate expiry date remain the same as on the original certificate.When the scope of certification has been changed, the certification body makes the appropriate scope changes to your organization record in the SQFI assessment database.If your request is received within thirty (30) days prior to the re-certification audit window, the certification body may defer the scope extension to the upcoming re-certification audit and advise you accordingly. No new certificate is issued until after a successful re-certification audit. DefinedTerm A3:19 Step 15.3: Changing the Certification BodyIf you are not satisfied with the arrangements or performance of your certification body, you can change to another SQF-licensed certification body after one certification cycle and only after closure of all outstanding non-conformances, and as long as the certification is not suspended or under threat of suspension or withdrawal.If your organization requires a surveillance audit, you can change certification bodies only after the surveillance audit is conducted or by written approval from the SQF Compliance Manager (compliance@sqfi.com).When an organization changes certification bodies, the certificate issued by the previous certification body remains valid until the expected expiration date.Your certification number and re-certification date are transferred with your organization to the new certification body.The new certification body is required to undertake a review of your organization's certification before the transfer is complete to:Confirm the certificate is current, valid, and relates to the SQF System as certified;Confirm your organization's food sector category falls within the new certification body’s scope of accreditation;Confirm any complaints received are actioned;Review your organization's audit history (where you can demonstrate such history to the satisfaction of the new certification body by way of copies of audit reports completed by any previous certification body(ies) and the impact of any outstanding non-conformances); andConfirm the stage of the current certification cycle.If you are changing your certification body, you need to make the last re-certification audit report and surveillance audit report (if applicable) available to the new certification body. DefinedTerm A3:20 Step 15.4: Relocation of PremisesSQF certification is organization specific (refer to step 3), so if you relocate your business premises. the certification does not transfer to the new location.A successful certification of the new premises is required. An initial certification audit must be completed for the new organization. DefinedTerm A3:21 Step 15.5: Change of Business OwnershipIf the ownership of a certified organization changes (e.g., the organization's business has been sold), within thirty (30) calendar days of the change of ownership the new owner is required to notify the certification body and apply to retain the SQF certification and the existing certification number.If the staff with major responsibility for the management and oversight of the SQF System has been retained, the certification body may retain the existing audit frequency status.If there are significant changes in management and personnel, the certification body is required to complete an initial certification audit and issue a new certificate and a new certification number. The audit frequency applicable to a new certification applies. DefinedTerm A3:22 Step 15.6 Notification of Recalls and Regulatory InfringementsIf your organization initiates an event that requires public notification, such as a Class l or Class ll recall or receives a regulatory warning letter, you must notify your certification body and SQFI in writing at foodsafetycrisis@sqfi.com within twenty-four (24) hours of the event.Your certification body and SQFI are required to be listed in your essential contacts lists as defined in SQF Food Safety Code: Food Safety Service.Your certification body is required to notify SQFI within a further forty-eight (48) hours of any action it intends to take to ensure the integrity of the certification. DefinedTerm A3:23 Step 15.7: Use of a Technical ExpertTechnical experts may be used to assist SQF auditors in audits where the auditor is SQF registered but does not possess some or any of the organization's food sector category(ies) or for products, processes or services where the audit would benefit from expert technical advice.The use of a technical expert to assist an SQF auditor in the performance of an SQF audit is permitted, provided your organization has been notified before the audit and accepts the expert’s participation. The technical expert must sign a confidentiality agreement with the certification body.Before the audit, the certification body must submit the technical qualifications of the technical expert and the justification for use of the technical expert to SQFI. Approval, if granted, is for one audit only.Technical experts are required to:Hold a university degree in a discipline related to the food sector category;Have received HACCP and / or Risk Management training with certificate of attainment issued; andHave five years’ full-time experience in a technical, professional, or supervisory position related to the food sector category and or specific products.If the audit includes remote activities, the assigned technical expert may make use of ICT during the audit process. The registered SQF auditor is required to be present, either in person or remotely. DefinedTerm A3:24 Step 15.8: Language Used During the AuditThe certification body is required to ensure that the SQF auditor conducting the audit can competently communicate in the oral and written language of the organization being audited.In circumstances where a translator is required, the translator must be provided by the certification body and have knowledge of the technical terms used during the audit, be independent of the organization being audited, and have no conflict of interest. The organization is to be notified of any increase in audit duration and cost associated with the use of a translator.If there is a conflict, the English version of the SQF Food Safety Code: Food Safety Service prevails. DefinedTerm A3:25 Step 15.9: The SQFI Compliance and Integrity ProgramTo meet the requirements of SQFI’s Compliance and Integrity Program, SQFI may randomly monitor the activities of the certification bodies and their auditors through techniques that include but are not limited to validation and/or witness audits.While conducting these additional monitoring activities, your organization is required to allow SQFI- authorized representatives access during or after the audit has taken place.The attendance of an SQFI representative does not interfere with the operation or result in additional audit time or non-conformances, and it will not increase the cost charged by the certification body for the audit. DefinedTermSet Module 2: System Elements - Food Safety Services, Edition 9 DefinedTerm 2.5.1 Validation and Effectiveness (Mandatory) DefinedTerm 2.5.4.1 The methods and responsibility for scheduling and conducting internal audits to verify the effectiveness of the entire SQF System shall be documented and implemented. Internal audits must be conducted at least annually and cover the scope of the service application. The methods applied shall ensure:Personnel conducting internal audits are independent of the function audited, where practical;All applicable requirements of the SQF Food Safety Services Code are audited per the current SQF audit checklist or a similar tool that covers all applicable requirements of the SQF Code;Objective evidence is recorded to verify compliance and/or non-compliance;Root cause analysis, corrections, and corrective and preventative actions for deficiencies or trends indicating potential deficiencies, identified during the internal audits, are undertaken according to 2.5.3; andAudit results are communicated to the relevant site and organization management, and to personnel responsible for implementing and verifying the effectiveness of actions taken in accordance with 2.5.3. DefinedTerm 2.4.5.1 The responsibility and methods outlining how to handle non-conforming inputs, asset or service delivery or any identified potential or actual food safety issues that are detected during the service application shall be documented and implemented. The methods applied shall ensure:Non-conforming inputs, asset or service is identified, quarantined, assessed/evaluated, and/or dispositioned in a manner that minimizes the risk of inadvertent, improper use, or risk to the integrity of safe food;Non-conforming inputs, asset or service is identified, assessed/evaluated, escalated and communicated immediately where food safety is compromised and corrected to ensure the integrity of safe food;Any potential food safety issues are identified during the application of service at the customer's site, the customer shall be immediately notified to support the removal of the potential food safety risk;All relevant personnel are aware of the organization's quarantine and release (refer to 2.4.7) requirements where applicable; andRecords on non-conformance, identified potential food safety issues, and communications are to be kept; and v. Actions taken as correction and corrective action shall be as per 2.5.3. DefinedTerm 2.1.1 Management Responsibility (Mandatory) DefinedTerm 2.7.2.1 The service fraud plan shall document methods, responsibility, and criteria for identifying the organization's and or services vulnerability to fraud that may impact food safety. This shall include (where applicable): Asset, input or service substitution; Inferior inputs; Non-food grade materials; Fraudulent certificates; Calibration; Counterfeiting; or Other opportunities. DefinedTerm 2.7.1.1 An inputs, asset and/or service defense threat assessment shall be conducted to identify potential threats that can be caused by a deliberate act of sabotage or terrorist-like incident that may impact food safety. The assessment shall consider the following: Internal and external threats; Threats while performing services own premises; Threats while performing the service at the customer’s premises; and Customer's food defense measures. DefinedTerm 2.2.2.1 The methods and responsibility for maintaining document control and ensuring personnel have access to current requirements and instructions shall be documented and implemented. Current documents shall be maintained and changes communicated to relevant personnel when documents have been revised. DefinedTerm 2.9.1.1 A training program shall be documented and implemented, which at a minimum:Establishes the training needs of personnel to ensure they have the required competencies to carry out those functions essential to the effective implementation of the SQF System;Identifies the training methods to be applied;Provides the appropriate training and training materials, in language(s) understood by personnel, to ensure inputs and assets meet legal, customer, company, and SQF Code requirements;Determines the frequency that training is to be conducted; andIncludes provisions for identifying and implementing the organization's refresher training needs. DefinedTerm 2.4.8.1 A risk-based environmental assessment to determine the level of monitoring program needed shall be in place for all service product processes and immediate surrounding areas that impact inputs and assets processes. The environmental monitoring program shall be evaluated annually or when trends or other changes affecting product safety occur. DefinedTerm 2.5.1.1 The methods, responsibility, and criteria for ensuring the effectiveness of all applicable elements of the SQF Program shall be documented and implemented.The methods applied shall validate that food safety plans, including critical limits (2.4.3.12), are effective at implementation and re-validated or justified by regulatory standards when changes occur. DefinedTerm 2.3.3.1 All agreements with customers, third-party storage and distribution facilities, and contract service providers that have an impact on food safety shall be documented and include:Information to ensure all food safety requirements are met;A full description of the inputs, assets and services to be provided;Contract of service to include service meeting legislative requirements (warranty of service, claims);Contract to include communication requirements (complaints, issues, trends);Performance measures and what qualifies as breach of contract and therefore cancel; andReviewed by both parties on an agreed to timeframe.These agreements shall be approved by both parties, communicated to relevant personnel, and kept current. DefinedTerm 2.4.4.1 Where applicable, the methods, responsibility, and criteria for sampling, inspecting, and/or analyzing inputs, assets or food safety-related service applications shall be documented and implemented. Sampling, inspection and analysis shall be conducted to nationally recognized methods. Alternative methods that are validated as equivalent to the nationally recognized methods can be used. Internal laboratories shall operate in accordance with the applicable requirements of ISO/IEC 17025, including proficiency testing, and:On-site chemical and microbiological analyses that may pose a risk to product safety shall be located separate from any food processing or handling activity and designed to limit access only to authorized personnel;Signage shall be displayed identifying the area as a restricted area, accessible only by authorized personnel; andProvisions shall be made to isolate and contain all hazardous laboratory waste held on the premises and manage it separately from food waste. Laboratory waste outlets shall, at a minimum, be downstream of drains that service and handling areas.External laboratories shall be accredited to ISO/IEC 17025, or equivalent. The tests performed shall be included on the laboratory's scope of accreditation. DefinedTerm 2.2.3.1 The organization shall maintain relevant and appropriate records, as necessary, to demonstrate the effective implementation, maintenance, and continuous improvement of the food safety management system. The methods and responsibility for maintaining and retaining records shall be documented and implemented. DefinedTerm 2.6.1.1 The methods and responsibility for identifying service applications, inputs, and assets shall be documented and implemented to ensure:Clear identification during all stages of receipt, service, storage, and dispatch; andLabeling (where applicable) is completed according to the customer specification and/or regulatory requirements. DefinedTerm 2.3.1.1 The methods and responsibility for designing, developing and implementing new service applications into commercialization shall be documented and implemented.Reintroducing services not provided for more than a year shall be assessed to ensure controls are still effective for changes that have occurred to processes or procedures. DefinedTerm 2.4.1 Legislation (Mandatory) DefinedTerm 2.2.1.1 The organization shall ensure that all documentation used to meet the requirements of the SQF Food Safety Code relevant to the scope of certification are established, implemented, and maintained, made available to the relevant personnel, and kept current. Documentation may be in electronic and/or hard copy form. DefinedTerm 2.4.6.1 Where applicable, the responsibility and methods outlining how Inputs are reworked, or similar activities, to ensure that the safety or integrity of the service finished product is does not pose a potential food safety risk shall be documented and implemented. The methods applied shall ensure rework is: Overseen by qualified personnel; Clearly identified and traceable; Handled in accordance with the organization’s food safety plan;Inspected, analyzed, and released as required in 2.4.4 and 2.4.7; and Input and asset specifications are met. DefinedTerm 2.4.7.1 The responsibility and methods for releasing inputs and assets and or completing the service application shall be documented and implemented. The methods applied shall ensure:The service, input and/or asset is released by authorized personnel;The service is deemed completed by authorized personnel; andAll inspections and analyses are successfully completed, documented, and recorded. DefinedTerm 2.6.1 Identification (Mandatory) DefinedTerm 2.1.3.1 The methods and responsibility for handling, investigating, and resolving food safety complaints from customers and authorities, arising from services provided, shall be documented and implemented. Each complaint relating to food safety concerns shall be investigated immediately. DefinedTerm 2.4.3.1 A Food Safety Services Risk Management Plan shall be effectively implemented and maintained, and shall outline how the Organization controls the application of its services to prevent the introduction of food safety hazards. Completion and implementation of a Plan shall occur prior to the application of any new service, including service delivery at the Organization's own site, a contracted site, a customer's site or alternative location. Food Safety Services Risk Management Plans shall be prepared in accordance with the steps identified in the latest version of Codex Alimentarius Commission's General Principles of Food Hygiene and/or the principles of risk management as outlined in ISO 31000. More than one Plan may be required to cover all services included in the scope of certification. All customer and regulatory requirements must be considered as part of the safe food hazard or risk management plan. DefinedTerm 2.9.1 Training Program (Mandatory) DefinedTerm 2.6.4.1 A crisis management plan shall document the known potential dangers that could impact the service provider's ability to deliver safe services and outline the methods the organization shall implement to address such a crisis. The crisis management plan shall include at a minimum:A senior manager responsible for decision-making, oversight, and initiating actions arising from a crisis management incident;The selection of a crisis management team;The controls implemented to ensure any responses do not compromise food safety;The measures to isolate and identify product affected by a response to a crisis;The measures taken to verify the acceptability of assets, input and service application prior to release/completion;The preparation and maintenance of a current crisis alert contact list, including supply chain customers;Sources of legal and expert advice; andThe responsibility for communications internally, with authorities, external organizations, and media. DefinedTerm 2.5.3.1 The responsibility and the methods for investigating and resolving issues and non-conformances shall be documented. These shall include, but not be limited to, deviations of critical food safety limits, complaints, findings at internal and external audits and inspections, non-conforming inputs, assets, service and equipment, deficiencies found during annual tests and reviews, verification and validation activities, recalls and regulatory infractions, and negative trends of the food safety system. This procedure shall include, at a minimum, the following: Use of corrections, as applicable, to address the identified issue; Method(s) of analysis used to investigate and identify the root cause; Process for determining and implementing the corrective and preventative actions needed to address the root cause; Verification of the effectiveness of the implemented actions to prevent recurrence; andCommunication of results to the relevant site, organizational leadership and personnel. DefinedTerm 2.1.2.1 The SQF System shall be reviewed by the organization's management at least annually and include:Changes to food safety management system documentation (e.g., policies, procedures, specifications, food safety plan, food safety policy);Results of annual system tests (e.g., food defense, crisis management, recall, and input and/or asset and/or service trace);Trends related to the food safety management system (e.g., audit and inspection findings, complaints, pest prevention program);Performance towards food safety culture assessment plan;Performance to food safety objectives and measures;Review of recalls and regulatory issues;Updates to all hazard analyses and risk assessments; andFollow-up action items from previous management reviews. DefinedTerm 2.2.1 Food Safety Services Management System (Mandatory) DefinedTerm 2.8.1.1 Where applicable to the service being provided, a risk-based allergen assessment to determine the methods and responsibility used to control allergens and to prevent sources of allergens from contaminating input, assets and or the service application shall be documented and implemented. The allergen management program shall include, at a minimum: A risk analysis of materials and inputs, (including processing aids, food grade lubricants, chemicals used in the service application) that contain food allergens; A risk analysis of equipment, utensils, people and or other applications that may have become directly or inadvertently contaminated when the service has been applied at different locations: Reference to the food safety plan hazard analysis or risk assessment for allergens; A mitigation plan to address the introduction of unintended food allergens that may originate from personnel (e.g., staff, visitors, contract service providers), locker rooms, vending machines, lunchrooms, vehicles etc.; Plans for control of the identified allergens including identification and segregation; and A list of allergens applicable in the country of service application and intended sale, if known, made available to all relevant personnel. DefinedTerm 2.3.5.1 The organization shall document and implement a procedure to evaluate any changes, including temporary, emergency, unplanned, or those made, that could impact food safety or the food safety system to ensure that controls are still effective. This procedure, at a minimum, shall include changes in:Variations to services application and delivery included in the scope of certification;Labels, other inputs, or assets;Specifications for inputs and assets;The food safety plan including critical control limits; andService, inputs or asset being provided to/serviced at a new site or customer.Changes shall be confirmed or validated, documented and communicated, as necessary, in a time frame that ensures food safety and the SQF system is maintained. DefinedTerm 2.4.1.1 The organization shall establish, document, implement, and maintain procedures to ensure that services are delivered in compliance with applicable food safety legislation, regulatory requirements, customer requirements, industry best practices, and certification requirements relevant to the food safety service, including:Applicable sanitary and hygienic practices and industry codes of practice; andSanitary conditions and safe food handling practices. DefinedTerm 2.6.2.1 The methods and responsibility used to trace inputs, assets and service applications shall be documented and implemented to ensure:Compliance with all regulatory requirements;Assets, inputs and services are traceable to the customer;Assets and inputs are traceable at least one step back to the supplier and include documentation of all receipt dates;Traceability is maintained where inputs are reworked (refer to 2.4.6); andThe effectiveness of the Input and Asset trace system is tested at least annually and shall be carried out on products and services from different shifts, including a wide range of customers. DefinedTerm 2.1.1.1 A food safety policy, signed by the senior manager shall be established, implemented and maintained that outlines at a minimum the commitment of all organization's management to: Provide food safety services in compliance with all customer and regulatory requirements; Establish and maintain a positive food safety culture within the organization; Establish and continually improve the organization's food safety management system; and Effectively communicate this policy to all personnel in a language(s) they understand. DefinedTerm 2.8.1 Allergen Management (Mandatory) DefinedTerm 2.3.1 New Food Safety Service Development (Mandatory) DefinedTerm 2.1 Management Commitment DefinedTerm 2.5.2.1 The methods, responsibility, and criteria for verifying food safety service control measures (CCPs or Risk Mitigation Measures) and Good Food Safety Service Industry Practices are operating as intended shall be documented and implemented. The methods applied shall:Ensure that responsible personnel authorize each verified record to demonstrate proper completion of the monitoring activities;Confirm that inputs, assets and outsourced services that may impact food safety meet the defined specifications and are applicable to regulatory or customer requirements; andVerify that control measures remain effective and are consistently applied during service delivery and ensure that any deviations are identified, documented and addressed through corrective action. DefinedTerm 2.3.2.1 The methods and responsibility for developing, managing, and approving food safety services and asset specifications shall be documented and include, where applicable:Assets provided as part of the service; and/orInputs used as part of the service. DefinedTerm 2.4.2.1 The Good Food Safety Service Industry Practices, as identified in Module 19 of the SQF Food Safety Code, applicable to the scope of certification outlining how food safety service is controlled and assured at the organization's site(s) shall be documented and implemented.Organizations that provide services to a customer will document and implement Good Food Safety Service Industry Practices, as identified in Module 19 of the SQF Food Safety: Food Safety Services Code, applicable to the scope of certification, outlining how food safety service is controlled and assured when providing services to the client, and shall:Have a plan to verify service provider compliance with applicable Module 19 elements;Conduct periodic assessments of the application of service provision; andInternal Audits will include Module 19 to assess the application of the service.The site shall provide a written risk assessment outlining the justification for non-applicability or evidence of the effectiveness of alternative control measures that ensure food safety is not compromised. DefinedTerm 2.7.1 Input, Assets and Service Defense (Mandatory) DefinedTerm 2.3.4.1 The methods and responsibility for selecting, evaluating, approving, and monitoring, service suppliers and applicable inputs and assets, including emergency and outsourced suppliers and suppliers under the same corporate ownership, shall be documented, implemented, and include, at a minimum: Past performance of a supplier; Risk level of the supplied inputs, assets and/or services; Agreed specifications and contracts; Summary of the food safety controls implemented by the supplier; Methods for granting approval and reviewing supplier status; Methods and frequency of monitoring supplier performance; Methods and frequency of verification of supplied inputs, assets and/or services;Supplier contact details;As agreed upon, input and asset and public liability insurance; andCustomer, certification and regulatory requirements, where required. DefinedTerm 2.6.3.1 The methods and responsibilities for withdrawing or recalling inputs or assets used in service applications shall be documented and implemented. The procedure shall:Identify personnel responsible for initiating, managing, and investigating an asset and/or input withdrawal or recall;Describe the management procedures to be implemented;Document sources of legal, regulatory, and expert advice;Provide essential traceability information;Include the risk to programs outside of the organization's purview; andOutline a communication plan to inform personnel, customers, consumers, regulatory authorities, and other essential bodies in a timely manner about the nature of the incident. DefinedTerm 2.6.2 Input, Asset and Service Trace (Mandatory) DefinedTerm 2.1.2 Management Review (Mandatory) DefinedTerm 2.5.2 Verification Activities (Mandatory) DefinedTerm 2.3.3.2 For inputs and assets, services providers and third-party storage and distribution facilities, the organization shall ensure that they are confirmed to be in compliance with the relevant SQF Food Safety Code and or food safety requirements (refer 2.4.5). Confirmation is determined relevant to the risk level, through an audit by the customer, a third-party agency, or other suitable means. The organization shall determine and document the food safety risk level of contract service providers. DefinedTerm 2.1.2.2 Organization management shall be updated at least monthly and include:Matters impacting the implementation or maintenance of the SQF System (e.g., deviations of CCPs and/or risk mitigation steps, service variations, regulatory issues, adverse trends);Corrections, and corrective and preventative actions; Results from internal and external audits; and Food safety service related complaints. DefinedTerm 2.2 Documentation and Records DefinedTerm 2.7.2 Input, Asset and Service Fraud (Mandatory) DefinedTerm 2.4.2 Good Food Safety Service Industry Practices (Mandatory) DefinedTerm 2.3.2 Specifications (Mandatory) DefinedTerm 2.3.2.2 Specifications for all food safety services including, where applicable assets and inputs are provided or used as part of the service shall be kept current. DefinedTerm 2.3.1.2 Application of new services shall be developed by authorized personnel to ensure that they meet the intended customer, regulator and designated outcomes. Where necessary, trials shall be conducted to ensure service provisions support food safety requirements. DefinedTerm 2.8.1.2 Where allergenic material may be intentionally or unintentionally present where the service is being applied, segregation, cleaning and sanitation of contamination points shall be documented, implemented, effective, appropriate to the risk, customer and legal requirements, and sufficient to remove all potential target allergens contamination to prevent cross contact at existing or alternative service locations.Separate handling and production equipment shall be provided, where satisfactory line hygiene and clean-up or segregation are not possible. DefinedTerm 2.5.1.2 Good Food Safety Service Industry Practices are confirmed to ensure they achieve the required results. DefinedTerm 2.4.4.2 Retention samples, if required by customers or regulations, shall be stored according to the typical storage conditions for the input or asset and maintained for the stated shelf life of the product. DefinedTerm 2.4.8.2 The responsibility and methods for the environmental monitoring program shall be documented and implemented and include an environmental sampling and testing schedule. It shall at a minimum: Detail the applicable pathogens or indicator organisms to test based on the site's hazard analysis; List the number of samples to be taken, the frequency of sampling, and the time of sampling (e.g., pre-op, post-op, in process); Outline the locations in which samples are to be taken and the rotation of locations as needed; Identify acceptance criteria; and Describe the methods to handle elevated or undesirable results. DefinedTerm 2.4.7.2 In the event that the organization uses positive release based on input or asset pathogen, chemical testing, or a final service inspection, a procedure shall be in place to ensure that input or asset and or service is not released until acceptable results have been received. DefinedTerm 2.9.1.2 Training shall be provided for all personnel involved in:Developing and maintaining food defense, food fraud, and food safety plans;Monitoring critical control points and or risk mitigation steps;Implementing communication, corrective action process, including root cause analysis (refer to 2.4.5 and 2.5.3);Conducting audits and inspections (internal, Good Food Safety Service Industry Practices, and supplier); andAny other tasks identified as critical to meeting the effective implementation and maintenance of the SQF Code.A documented assessment to demonstrate appropriate knowledge and expertise shall be included as part of the training. DefinedTerm 2.4.3.2 The safe food plan shall be developed and maintained by a multidisciplinary team that includes personnel with expertise in technical, service delivery, management, customer requirements, regulatory requirements, and associated processes. Where the relevant expertise is not available, advice may be obtained from other sources to assist the food safety team. The team leader of the food safety team shall be HACCP trained and/or risk management trained. DefinedTerm 2.7.1.2 An input, asset and/or service defense plan shall be documented and implemented based on the threat (refer to 2.7.1.1). The defense plan shall meet regulatory and customer requirements, as applicable, and shall include the methods, responsibilities, and criteria for preventing input, asset, and service adulteration caused by acts of sabotage. The methods implemented shall mitigate public health risks and, at a minimum, ensure service, product, assets, vehicles, storage areas and any other sensitive applications:Are accessible only to authorized personnel;Are protected from contamination, tampering, and sabotage;Are securely received, stored, transported, and applied, where applicable; andHave controlled and recorded access for personnel, contractors, and visitors to premises, vehicles, and sensitive applications. DefinedTerm 2.7.2.2 A fraud mitigation plan shall be developed and implemented that specifies the methods by which the identified fraud vulnerabilities shall be controlled, including identified food safety vulnerabilities. DefinedTerm 2.1.1.2 Service provider organization shall build a positive food safety culture within the organization that ensures that all requirements of the SQF Food Safety System are implemented and maintained. All personnel shall: Understand and fulfill their food safety and regulatory responsibilities; Immediately notify management about actual or potential food safety issues; Act to resolve food safety service issues within their scope of work; and Demonstrate commitment to providing food safety services that support safe food. DefinedTerm 2.2.2 Document Control (Mandatory) DefinedTerm 2.5.2.2 Regular inspections of the organization's site (where applicable) and assets shall be planned and carried out to verify that Good Food Safety Service Industry Practices and facility and/or equipment maintenance are in good condition, do not pose a potential food safety risk, and meet customer requirements and/or regulatory requirements (where applicable). DefinedTerm 2.4.1.2 The methods and responsibility for ensuring the organization is kept informed of changes to relevant laws and regulations, scientific and technical developments, emerging food safety issues, and relevant industry codes of practice shall be documented and implemented. DefinedTerm 2.2.3.2 Records shall be legible, readily accessible, retrievable, and securely stored to prevent unauthorized access, loss, damage, and deterioration. Retention periods shall be in accordance with customer, legal, contractual and or regulatory requirements. Where a prescribed shelf life, warranty period or service agreement is in place, records shall be maintained for this period, or whichever is the longest. DefinedTerm 2.6.4.2 The crisis management plan shall be reviewed, updated when a new vulnerability is identified, tested, and verified at least annually. The test shall include all components of the crisis management program. DefinedTerm 2.6.3.2 The input and asset withdrawal and recall system shall be reviewed for accuracy and completeness, tested, and verified as effective at least annually. The test shall include all components of the recall program. DefinedTerm 2.1.3.2 Trends of complaint data shall be investigated and analyzed. Root cause analysis and the corrective action process shall be completed for all adverse trends and serious incidents as outlined in 2.5.3. DefinedTerm 2.7.2.3 The fraud vulnerability assessment and mitigation plan shall be reviewed and verified at least annually or when the vulnerability, as defined in the vulnerability assessment, changes. DefinedTerm 2.7.1.3 The threat assessment and prevention plan shall be reviewed for effective implementation and tested at least annually or when the threat level, as defined in the threat assessment, changes. DefinedTerm 2.4.1.3 SQFI and the Certification Body shall be notified in writing within twenty-four (24) hours as a result of a regulatory warning letter or action, named in an food outbreak, and / or product safety incident. Notification to SQFI shall be by email to foodsafetycrisis@sqfi.com. DefinedTerm 2.6.3.3 SQFI and the Certification Body shall be notified in writing within twenty-four (24) hours upon identification of a food safety event in which use of or exposure to the asset or input:Has a reasonable probability of causing serious adverse health consequences, or death; orMay cause temporary or medically reversible health consequences.SQFI shall be notified at foodsafetycrisis@sqfi.com. All required information from either SQFI or the Certification Body shall be submitted as requested. DefinedTerm 2.3.2.3 Input and asset specifications shall be reviewed and confirmed to ensure when applied as part of the service delivery, food safety is not compromised and the materials are fit for their intended purpose. DefinedTerm 2.4.7.3 In the event that the organization uses positive release based on input or asset pathogen or chemical testing, a procedure shall be in place to ensure that input or asset is not released until acceptable results have been received. DefinedTerm 2.4.3 Food Safety Services Risk Management Plan (Mandatory) DefinedTerm 2.3 Specification, Service Development, and Supplier Approval DefinedTerm 2.6.3 Asset and Input Withdrawal and Recall (Mandatory) DefinedTerm 2.9.1.3 Service provider individuals shall be trained and demonstrate competence on the application of Module 19 as it relates the service being applied. DefinedTerm 2.1.3 Complaint Management (Mandatory) DefinedTerm 2.5.3 Corrections, and Corrective and Preventative Action (Mandatory) DefinedTerm 2.2.3.3 Records to support the completion of all annual requirements, including relevant documents (e.g., root cause methodology, corrections, and corrective and preventative actions) shall be maintained and include at a minimum: Management review (refer to 2.1.2); Internal audits (refer to 2.5.4); Inputs, assets and service defense threat assessment and prevention plan review (refer to 2.7.1); Inputs, assets and service defense test (refer to 2.7.1); Inputs, assets and service vulnerability assessment and mitigation plan review (refer to 2.7.2); Inputs, assets and service traceability test (refer to 2.6.2); Crisis management test (refer to 2.6.4); Inputs, assets and service recall test (refer to 2.6.3); and Food Safety Services Risk Management Plan review, including process flow (refer to 2.4.3). DefinedTerm 2.8.1.3 Based on risk assessment, procedures for validation and verification of the effectiveness of the cleaning and sanitation of areas and equipment in which allergens are used shall be documented and effectively implemented. DefinedTerm 2.1.1.3 A food safety culture assessment plan to drive continuous improvement shall be documented, implemented, and maintained. This plan shall address at a minimum:Effective communication strategies to ensure all personnel are informed and engaged in food safety services practices;Comprehensive training programs for all personnel, including the organization's management;Mechanism to collect and address feedback from all personnel regarding food safety practices; andRegular measurement and evaluation of food safety service-related activities. DefinedTerm 2.5.2.3 A verification schedule outlining the verification activities, their frequency of completion, and the person responsible for each activity shall be prepared and implemented. DefinedTerm 2.3.3 Contractual Agreements DefinedTerm 2.4.3.3 Scope of the Food Safety Services Risk Management Plan shall be defined and documented for each service provided based on the nature of the services and how the services may impact on the customer's food safety management system. Inputs and assets used in the application of the service shall be considered. Hazards related to the service and inputs and assets shall be included in the Food Safety Services Risk Management Plan and mitigation measures implemented. DefinedTerm 2.2.3 Records (Mandatory) DefinedTerm 2.4.8.3 Environmental test results shall be monitored, tracked, and trended. Root cause analysis, corrections, and corrective and preventative actions shall be implemented where unsatisfactory results or trends are observed. DefinedTerm 2.3.2.4 The organization shall require input and asset suppliers to notify the customer of changes in composition that could have an impact on their effectiveness of suitability for the service application. DefinedTerm 2.1.1.4 Management at the organization shall establish, document, and communicate to all personnel food safety objectives and performance measures. They will ensure the organization is appropriately staffed and organizationally aligned with adequate resources to meet these food safety objectives. The reporting structure shall:Document the job functions for key personnel whose activities affect food safety;Identify a backup(s) for these key personnel; andEnsure the integrity and continued operation of the food safety system in the event of organizational or personnel changes. DefinedTerm 2.9.1.4 Where applicable, Instruction shall be provided, at a minimum, to all relevant personnel involved in the effective implementation of the following programs or plans:Allergen management;Inputs, assets and service fraud mitigation;Inputs, assets and service defense;Environmental monitoring;Inputs, assets and service recall;Inputs, assets and service traceability;Crisis management;Supplier and Co-Manufacturer audits;Sampling and testing;Personal hygiene;Equipment and facility cleaning, sanitizing, and maintenance;Asset release and service completion; andCommunication and escalation internally and externally (customers) where food safety may be impacted. DefinedTerm 2.3.4 Approved Supplier Program (Mandatory) DefinedTerm 2.4.3.4 Service descriptions shall be developed and documented for all services included in the scope of the Food Safety Services Risk Management Plans. The descriptions shall reference the service, asset and input specifications (refer to 2.3.2.4), information relevant to product food safety, such as customer requirements, legislative requirements, location application, skills and knowledge required. DefinedTerm 2.4 Food Safety System DefinedTerm 2.5.4 Internal Audits (Mandatory) DefinedTerm 2.6.4 Crisis Management Planning DefinedTerm 2.2.3.4 Where applicable, records demonstrating the implementation of the food safety services management system shall be maintained and include: Monthly management updates (refer to 2.1.2); Input and asset design records including formulations, label compliance, shelf life trials, and new service approvals (refer to 2.3.1); Approved and emergency supplier documents (refer to 2.3.4); Records demonstrating root cause analysis and the corrective action process (refer to 2.5.3); Validation and verification records (refer to 2.5.1 and 2.5.2); Change management (refer to 2.3.5); Complaints, investigations, and resolutions (refer to 2.1.3); and Current contractual agreements (refer to 2.3.3). DefinedTerm 2.4.4 Sampling, Inspection, and Analysis DefinedTerm 2.5 Validation and Verification DefinedTerm 2.3.5 Change Mangement DefinedTerm 2.4.5 Non-conforming Input, Asset, Service (Mandatory) DefinedTerm 2.1.1.5 A primary and substitute SQF Practitioner shall be designated with responsibility and authority to:Oversee the development, implementation, review, and maintenance of the SQF System through an understanding of the SQF Food Safety Code: Food Safety Services relevant to the organization's scope of certification;Take appropriate action to ensure the integrity of the SQF System and escalate to organization management key food safety issues or events;Communicate to relevant personnel all information essential to ensure the effective implementation and maintenance of the SQF System, including participation in the annual management review and monthly management updates;Ensure the proper use of the SQF logo, according to the requirements in the SQF Logo Rules of Use; andEnsure relevant blackout dates are provided to the Certification Body a minimum of ninety (90) days prior to the start of the audit window that prevent an audit from occurring out of season or when the site is not operating for legitimate business reasons.The primary and substitute SQF Practitioners shall:Be employed at the organization (while designated as the primary SQF Practitioner);Have successfully completed a Hazard Analysis and Critical Control Point (HACCP)-based training course or Risk Management Training; andBe competent to implement and maintain the organization's service-related food safety plans and/ or risk management plans. DefinedTerm 2.9.1.5 Training records shall be maintained and include:Participant name; Description of necessary skills; Description of the training provided; Date training completed; Trainer or training provider; and Verification that the trainee is competent to complete the required tasks. DefinedTerm 2.3.2.5 Service, input or asset labels when required shall be accurate, legible, comply with the relevant legislation, be applied for the intended service period and be approved by qualified personnel. DefinedTerm 2.4.3.5 The intended application of the service shall be determined and documented, taking into account how it is applied and how it may affect customer safety controls. This shall include target end consumer groups and the potential for impact on vulnerable groups of the population. DefinedTerm 2.2.3.5 Where applicable, records to support the food safety programs shall be maintained and include: Rework (refer 2.4.6); Input and asset inspection and analysis (refer to 2.4.4); Input, asset, service release (refer to 2.4.7); GMP inspections (refer to 2.5.2); Input, asset or service changeover (refer to 2.6.1); Label reconciliation (refer to 2.6.1); Critical control point monitoring (refer to 2.4.3); Shipping and receiving (refer to 19.6.5); Quarantine (refer to 2.4.5); Environmental monitoring (refer to 2.4.8); and Traceability and recall (refer to 2.6.2 and 2.6.3). DefinedTerm 2.4.6 Rework (Mandatory) DefinedTerm 2.4.3.6 Each flow diagram shall be verified to cover all locations, personnel, stages and hours of operation. The Food Safety Services Risk Management team shall develop and document a flow diagram covering the scope of each safe food plan. The flow diagram shall include: Every step in the organizations service delivery (including allergens); All inputs to and assets used or affected as part of the service delivery including: Scheduled service process delays; and All process outputs including waste and rework. DefinedTerm 2.3.2.6 Service and/or asset specifications shall be documented, current, accessible to relevant personnel, and shall include, where applicable:Microbiological, chemical, and physical limits;Composition to meet label claims;Labelling and packaging requirements;Storage, distribution, and handling conditions; andThe shelf life or warranty life of the asset.All specifications shall be approved by the organization, and, when required, by its customer. DefinedTerm 2.6 Traceability and Crisis Management DefinedTerm 2.4.3.7 The process flows for all services shall be designed to ensure that the service does not introduce or contribute to food safety hazards or contamination. DefinedTerm 2.4.7 Release and Service Completion (Mandatory) DefinedTerm 2.7 Inputs, Assets and Service Defense and Fraud DefinedTerm 2.4.3.8 The Food Safety Services Risk Management team shall identify and document all food safety hazards and risks that can reasonably be expected to occur from the application of the service. This shall include at a minimum: Food or packaging type that may be impacted by service; Inputs to and assets used as part of the service; Equipment used and potentially impacted; Facilities and environment; Order of service delivery application, service delays and or service scheduling; andStaff team members or subcontractors used. DefinedTerm 2.4.8 Environmental Monitoring DefinedTerm 2.8 Allergen Management DefinedTerm 2.4.3.9 The Food Safety Services Risk Management team shall conduct a hazard analysis/risk assessment for every identified hazard to determine which hazards are significant, i.e., their elimination or reduction to an acceptable level is necessary to control food safety. The methodology for determining hazard significance shall be documented and used consistently to assess all potential hazards in the absence of control. DefinedTerm 2.9 Training DefinedTerm 2.4.3.10 The Food Safety Services Risk Management team shall determine and document the control measures that must be applied to all significant hazards or risks. More than one control measure may be required to control an identified hazard or risk, and more than one significant hazard may be controlled by a specific control measure. DefinedTerm 2.4.3.11 Based on the results of the hazard analysis and/or risk assessment (refer 2.4.3.8), the Food Safety Services Risk Management team shall identify the steps in the organization's process where control must be applied to eliminate, prevent or reduce a significant hazard or risk to an acceptable level (i.e., a critical control point (CCP), risk mitigation step). When a significant hazard or risk is identified at a process step, but no control measure exists, the product safety team shall modify the process to include an appropriate control measure. DefinedTerm 2.4.3.12 For each identified CCP / risk mitigation step, the Food Safety Services Risk Management team shall identify and document the limits that separate safe from unsafe critical limits. The team shall validate (refer to 2.5.1.1) all critical limits to ensure the level of control of the identified product safety hazard(s) and/or risk(s), and that all critical limits and control measures, individually or in combination, effectively provide the level of control required (refer to 2.5.2.1). Critical limits are reviewed at a minimum annually or whenever a change occurs. DefinedTerm 2.4.3.13 The Food Safety Services Risk Management team shall develop and document procedures to monitor CCPs / risk mitigation control steps to ensure they remain within the established limits (refer 2.4.3.11). Monitoring procedures shall identify the personnel assigned to conduct monitoring, the sampling and test methods, and the test frequency. DefinedTerm 2.4.3.14 The Food Safety Services Risk Management team shall develop and document deviation procedures when monitoring indicates a loss of control at a CCP and or risk mitigation step. The procedures shall include:Communication and escalation criteria including internally and externally (customers) where product safety may be impacted; andRoot cause analysis, corrections, and corrective and preventative actions to correct the process step to prevent recurrence of the safety failure. DefinedTerm 2.4.3.15 The Food Safety Services Risk Management Plan shall be implemented in full and reviewed at least annually and where changes occur that may impact food safety. DefinedTerm 2.4.3.16 Procedures shall be in place to verify that CCP's / risk mitigation steps are effectively monitored and appropriate root cause analysis, corrections, and corrective and preventative actions are applied, as applicable. DefinedTerm 2.4.3.17 CCP and risk mitigation step monitoring, corrective action, and verification records shall be maintained and appropriately used. DefinedTermSet Module 19: Good Food Safety Services Industry Practices DefinedTerm 19.0 Services, Location and PremisesModule 19 is applicable to all service scopes. When the service starts and stops at the customer’s site, module 19 will be auditable only as part of 2.4.2.1. DefinedTerm 19.4.1.1 All personnel engaged in any servicing operations shall ensure that Assets and Inputs are handled and stored in such a way as to prevent damage or contamination. They shall comply with the following operational practices: Personnel entry to service areas shall be through the personnel access doors only; All doors are to be kept closed. Doors shall not be open for extended periods when access is required for waste removal or receiving of product/ingredient/packaging; Inputs and assets shall be kept in appropriate containers as required and off the floor; Waste shall be contained in the bins identified for this purpose and removed from the operational area on a regular basis and not left to accumulate; and All wash down and compressed air hoses shall be stored on hose racks after use and not left on the floor. DefinedTerm 19.1.1 Risk Assessments DefinedTerm 19.4.1 Staff Engaged in Food Safety Service Operations DefinedTerm 19.1.7.1 A suitable external environment shall be established, and the effectiveness of the measures shall be monitored and periodically reviewed. The premises, its surrounding areas, storage facilities, machinery, and equipment shall be kept free of waste or accumulated debris, and vegetation shall be controlled so as not to attract pests and vermin or present a food safety hazard to the sanitary operation of the site. DefinedTerm 19.5.2.1 Water treatment methods, equipment, and materials, if required, shall be designed, installed, and operated to ensure water receives effective treatment.Water treatment equipment shall be monitored regularly to ensure it remains serviceable. DefinedTerm 19.3.3.1 Clothing, including shoes, worn by personnel engaged in handling food shall be clean at the start of each shift, maintained, stored, laundered, and worn so it does not present a contamination risk to inputs or assets. DefinedTerm 19.2.4.1 When required by risk assessment in 19.1.1.1, a documented pest prevention program shall be effectively implemented. It shall: Describe the methods and responsibility for the development, implementation, and maintenance of the pest prevention program; Record pest sightings and trend the frequency of pest activity to target pesticide applications; Outline the methods used to prevent pest problems; Outline the pest elimination methods and the appropriate documentation for each inspection; Outline the frequency with which pest status is to be checked; Include the identification, location, number, and type of applied pest control/monitoring devices on a site map; List the chemicals used. The chemicals are required to be approved by the relevant authority and their Safety Data Sheets (SDS) made available; Outline the methods used to make personnel aware of the bait control program and the measures to take when they come into contact with a bait station; Outline the requirements for awareness and training of personnel in the use of pest and vermin control chemicals and baits; and Measure the effectiveness of the program to verify the elimination of applicable pests and to identify trends. DefinedTerm 19.5.1.1 Adequate supplies of potable water drawn from a known clean source shall be provided for water when used as part of a service application or for cleaning the premises and equipment. The source of potable water shall be identified as well as on-site storage (if applicable) and reticulation within the facility. DefinedTerm 19.1.3.1 Lighting in all areas shall be of appropriate intensity to enable personnel to carry out their tasks efficiently and effectively and shall comply with local light-intensity regulations or industry standards. DefinedTerm 19.1.6.1 The procedure for purchasing equipment shall be documented and implemented. Specifications for equipment and utensils shall be available. DefinedTerm 19.7.1 Control of Foreign Matter Contamination DefinedTerm 19.8.1.1 The responsibility and methods used to collect and handle solid and liquid waste and how to store it prior to removal from the premises shall be documented and implemented. DefinedTerm 19.6.1.1 The site shall document and implement an effective storage plan that allows for the safe, hygienic receipt and storage of inputs or assets and shall include effective stock rotation principles where required. DefinedTerm 19.3.4.1 All visitors shall be trained in the site's food safety services and hygiene procedures before entering any input and asset service areas or shall be escorted at all times. DefinedTerm 19.2.1 Repairs and Maintenance DefinedTerm 19.6.3.1 Hazardous chemicals and toxic substances with the potential for input or asset contamination shall be:Clearly labeled, identifying and matching the contents of their containers;Included in a current register of all hazardous chemicals and toxic substances that are stored on-site; andSupplemented with current Safety Data Sheets (SDS) made available to all personnel. DefinedTerm 19.3.5.1 Staff amenities shall be made available for use by all personnel engaged in the handling and servicing of input and assets. DefinedTerm 19.1.2.1 Floors shall be constructed of smooth, dense, impact-resistant material that can be effectively graded, drained, impervious to liquid, and easily cleaned. Floors shall be sloped to floor drains at gradients suitable to allow the effective removal of all overflow or wastewater under normal working conditions.Where floor drainage is not available, plumbed options to handle overflow or wastewater shall be in place. DefinedTerm 19.2.2.1 Maintenance staff and contractors shall comply with the organization's site personnel and process hygiene requirements (refer to 19.3). DefinedTerm 19.7.1.1 Personnel shall change into clean clothing and footwear or temporary protective outerwear:When entering high-risk areas; andWhen clothing becomes soiled or damaged such that it presents an input or asset contamination risk.Staff access points shall be located, designed, and equipped to enable personnel to change into the distinctive protective clothing and practice a high standard of personal hygiene to prevent product contamination. DefinedTerm 19.2.1.1 The methods and responsibility for the maintenance and repair of facilities and or equipment used in the application of the service shall be documented, planned, scheduled and implemented in a manner that minimizes the risk of the asset or equipment contamination. DefinedTerm 19.7.2.1 The responsibility, methods, and frequency for using, monitoring, and maintaining all foreign matter control devices (e.g., screens, sieves, filters) shall be documented and implemented. DefinedTerm 19.5.3.1 Water shall comply with local, national, or internationally recognized potable water microbiological and quality standards, as required when used for:Washing, and treating inputs or assets;Handwashing where inputs or assets are directly handled;Conveying Inputs; A processing aid;Cleaning asset contact surfaces and equipment;The manufacture of ice to be used in the service; orThe manufacture of steam that will come into contact with product, food or be used to heat water that will be used as part of service. DefinedTerm 19.3.1.1 A screening procedure shall be established, implemented, and maintained to identify personnel, contractors, and visitors who are known to be carriers of infectious diseases. These individuals shall:Immediately report health conditions that could impact food safety (e.g., vomiting, jaundice, diarrhea) to management, subject to legal restrictions in the country of operation; andNot engage in the provision of food safety services or enter areas where there is a potential for contamination of assets or inputs as part of food safety services. DefinedTerm 19.6.1 Receipt, Storage and Handling DefinedTerm 19.3.2.1 All personnel shall have clean hands, and hands shall be washed by all staff, contractors, and visitors: On entering service areas; After each visit to a toilet; After using a handkerchief; After smoking, eating, or drinking; and After handling wash down hoses, cleaning materials, dropped product, or contaminated material. DefinedTerm 19.5.1 Water Supply DefinedTerm 19.1.4.1 If on-line inspection is required, an area shall be provided with facilities that are suitable for inspection and testing of the type of input or asset being handled/processed. This area shall:Have easy access to handwashing facilities;Have appropriate waste handling and removal; andBe kept clean to prevent product contamination. DefinedTerm 19.3.1 Personnel Welfare DefinedTerm 19.5.4.1 Compressed air or other gases (e.g., nitrogen, carbon dioxide) used as part of service application including food contact surfaces shall be clean and present no risk to contamination risk. DefinedTerm 19.6.4.1 The practices applied during loading, transport, and unloading of inputs or assets shall be documented, implemented, and designed to maintain appropriate storage conditions and product integrity. Inputs and assets shall be loaded, transported, and unloaded under conditions suitable to prevent contamination. DefinedTerm 19.6.2.1 Rooms used for the storage of inputs or assets shall be located away from wet areas and constructed to protect the product from contamination and deterioration and prevent packaging from becoming a harborage for pests or vermin. DefinedTerm 19.1.1.1 The service's organization shall document risk assessments that identify potential adverse impacts of the food safety service on customer's asset(s) and implement the necessary controls to mitigate those risks. Risk assessments shall be reviewed annually or when changes occur and updated, as necessary. The following assessments, at a minimum, are required: Local activities and the site environment; Clothing, hair, and personal hygiene;Temporary or overflow storage areas; and Ducting, conduit, and overhead pipes. DefinedTerm 19.8.1 Waste Disposal DefinedTerm 19.1.5.1 Adequate ventilation shall be provided in enclosed service areas.Where appropriate, positive air-pressure systems shall be installed to prevent airborne contamination. DefinedTerm 19.2.3.1 The methods and responsibility for calibration and re-calibration of measuring, testing, and inspection equipment used for monitoring and verification activities outlined in prerequisite programs, food safety plans, and other process controls, or to demonstrate compliance with customer specifications, shall be documented and implemented. Software used for such activities shall be validated as appropriate. DefinedTerm 19.2.5.1 The methods and responsibility for the effective cleaning of the asset and input service environment and storage areas shall be documented and implemented. DefinedTerm 19.1 Site Location and Premises DefinedTerm 19.1.2 Building Materials DefinedTerm 19.5.2.2 Where treated water is used in for input and asset servicing applications, for example for cleaning and sanitizing, it shall be tested and, if required, treated to maintain potability (refer to 19.5.2.1). DefinedTerm 19.3.3.2 Excessively soiled uniforms shall be changed or replaced when they present an input or asset contamination risk. DefinedTerm 19.2.1.2 Routine maintenance of plant and equipment used in any input or asset, or in the application of the service, or in storage areas shall be performed according to a maintenance control schedule and recorded. The maintenance schedule shall be prepared to include buildings, equipment, and other areas of the premises critical to maintaining product safety. DefinedTerm 19.2.4.2 When required by risk assessment in 19.1.1.1, pest contractors and/or internal pest controllers shall:Be licensed and approved by the relevant authority;Use only trained and qualified operators who comply with regulatory requirements;Use only approved chemicals and according to the label instructions;Provide a pest prevention plan, which includes a site map, indicating the location of bait stations traps and other applicable pest control/monitoring devices;Report to a responsible authorized person on entering the premises and after the completion of inspections or treatments;Provide regular inspections for pest activity with appropriate action taken if pests are present; andProvide a written report of their findings and the inspections and treatments applied. DefinedTerm 19.6.2 Storage of Assets and Inputs DefinedTerm 19.6.3.2 Storage of hazardous chemicals and toxic substances shall be: Located in an area with appropriate signage indicating that the area is for hazardous storage; Controlled, lockable, and accessible only by personnel trained in the storage and use of chemicals; Adequately ventilated; Stored where intended and not comingled (e.g., food versus non-food grade); Designed such that pesticides, rodenticides, fumigants, and insecticides are stored separately from sanitizers and detergents; and Stored in a manner that prevents a hazard to inputs, assets or product contact surfaces. DefinedTerm 19.3.5.2 Where required, change rooms shall be provided to enable personnel and visitors to change into and out of protective clothing. DefinedTerm 19.1.3.2 Light fixtures in areas where the asset is not covered or otherwise unprotected shall be designed to prevent breakage and contamination. DefinedTerm 19.2.5.2 All equipment and utensils shall be cleaned after use or at a set and validated frequency to control contamination and be stored in a clean and serviceable condition to prevent microbiological or cross-contact allergen contamination. DefinedTerm 19.5.3.2 Where water and/or ice is used for servicing applications, microbiological analysis of the water and ice supply shall be conducted to verify the cleanliness of the supply, the monitoring activities, and the effectiveness of the treatment measures implemented. Samples for analysis shall be taken at sources supplying water for the service or cleaning or from within the site. The frequency of analysis shall be risk-based and at a minimum annually. DefinedTerm 19.1.7.2 Paths, roadways, and loading and unloading areas shall be maintained so as not to present a hazard to the food safety operations of the premises. They shall be adequately drained to prevent the pooling of water. Drains shall be separate from the site drainage system and regularly cleared of debris. DefinedTerm 19.2.2 Maintenance Staff and Contractors DefinedTerm 19.1.2.2 Waste trap system shall be located away from any input and asset handling areas or entrances to the premises. DefinedTerm 19.8.1.2 Waste shall be removed on a regular basis and not allowed to build up in food handling or service areas. Designated waste accumulation areas shall be maintained in a clean and tidy condition until external waste collection is undertaken. DefinedTerm 19.5.1.2 Contingency plans shall be in place for instances when the potable water supply is deemed to be contaminated or otherwise inappropriate for use. DefinedTerm 19.1.5.2 Where required, extractor fans and exhaust canopies shall be provided. The ventilation system shall operate at a capture velocity sufficient to prevent condensation build-up and to evacuate heat, fumes, vapors, and other aerosols to the exterior via an exhaust hood. DefinedTerm 19.6.4.2 Vehicles (e.g., trucks, vans, containers) used for transporting inputs or assets within the sites and from the site shall be designed, constructed, and inspected prior to loading to ensure they are clean, in good repair, suitable for the purpose, and free from odors or other conditions that may impact negatively on the product. DefinedTerm 19.3.4.2 All visitors shall be required to remove jewelry and other loose objects in accordance with the facility's Good Food Safety Service Industry Practices. All visitors shall wear suitable clothing and footwear when entering any asset and input service and handling areas. DefinedTerm 19.5.2 Water Treatment DefinedTerm 19.4.1.2 Personnel working in operations where poor hygiene and controls may contaminate assets or inputs, shall ensure that: The wearing of false fingernails, false eyelashes, eyelash extensions, long nails, or fingernail polish is not permitted when handling exposed food; Hair restraints and beard covers, where applicable, shall be used in areas where input and asset is exposed; Smoking, chewing, eating, or spitting is not permitted in areas where input and asset is serviced, stored, or otherwise exposed; Drinking water is permissible only under conditions that prevent contamination from occurring. Drinking water in operational and storage areas shall be stored in clear, covered, and sealed containers, and in designated areas away from assets, inputs or equipment storage; and Jewelry and other loose objects shall not be worn or taken into operational areas. DefinedTerm 19.2.3.2 Equipment shall be calibrated using national or international reference standards and methods and to an accuracy appropriate to its use according to the equipment manufacturer. In cases where standards are not available, the site shall provide evidence to support the calibration reference method applied. DefinedTerm 19.7.2 Detection of Foreign Objects DefinedTerm 19.1.6.2 Equipment and utensils shall be designed, constructed, installed, operated, and maintained to meet any applicable regulatory requirements and to not pose a contamination threat to food safety. DefinedTerm 19.6.1.2 Controls shall be in place to ensure inputs, assets, or processing aids, are received and stored properly to prevent contamination risks. Where applicable, inputs and assets that have not been operationally serviced shall be received and stored separately from serviced inputs and assets to avoid cross-contamination. DefinedTerm 19.2.2.2 All maintenance and other engineering contractors required to work on-site shall be trained in the site's food safety and hygiene procedures or shall be escorted at all times until their work is completed. DefinedTerm 19.5.4.2 Compressed air systems and systems used to store or dispense other gases that come into contact with asset or input contact surfaces shall be maintained and regularly monitored for quality and applicable food safety hazards. The frequency of analysis shall be risk-based and at a minimum annually. DefinedTerm 19.7.2.2 Where detection and/or removal systems are used, the site shall establish limits for detection, based on a risk assessment of the assets, and identify the location(s) of the detector(s) in the process. DefinedTerm 19.3.2.2 Handwashing stations shall be provided:Adjacent to all personnel access points;Immediately outside or inside the toilet room; and In accessible locations throughout the food safety service site. DefinedTerm 19.6.2.2 Racks provided for the storage shall be constructed of impervious materials and designed to enable cleaning and inspection of the floors and behind the racks. Storage areas shall be cleaned at a pre-determined frequency. DefinedTerm 19.3.2 Handwashing DefinedTerm 19.3.1.2 The site shall have measures in place to prevent inputs, assets or food contact surfaces from any bodily fluids, open wounds, coughing, sneezing, spitting, or any other means. In the event of an injury that causes the spillage of bodily fluid, properly trained personnel shall ensure that all affected areas, including handling and service areas, have been adequately cleaned, and that all materials and products have been quarantined and/or disposed of. DefinedTerm 19.7.1.2 Containers, equipment, and other utensils made of glass, porcelain, ceramics, laboratory glassware, or other similar materials shall not be permitted in inputs or assets contact zones (except where the input and assets are contained in packaging made from these materials, or measurement instruments with glass dial covers are used, or MIG thermometers are required under regulation). Where glass objects or similar material are required in the service, they shall be listed in a glass inventory, including details of their location and condition. DefinedTerm 19.2 Site Operation DefinedTerm 19.7.1.3 Regular inspections of input and asset handling/contact zones shall be conducted (refer to 2.5.2.2) to ensure they are free of glass or other like material and to establish changes to the condition of the objects listed in the glass inventory. DefinedTerm 19.5.2.3 Treated water shall be regularly monitored to ensure it meets the specified indicators. Water treatment chemicals usage shall be monitored to ensure chemical residues are within acceptable limits. Records of testing results shall be kept. DefinedTerm 19.1.2.3 Walls, partitions, and doors, including hatches, shall be of durable construction. Internal surfaces shall have an even and regular surface and be impervious with a light-colored finish. Wall-to-wall and wall-to-floor junctions shall be designed and sealed to prevent the accumulation of food debris. DefinedTerm 19.6.1.3 Procedures shall be in place to ensure that all inputs are utilized within their designated shelf life where applicable. DefinedTerm 19.3.5.3 Provision shall be made for personnel to store their street clothing and personal items separate from clean uniforms, protective clothing, assets or inputs storage areas. DefinedTerm 19.3.2.3 Handwashing stations shall be constructed of stainless steel or similar non-corrosive material and at a minimum supplied with: A potable water supply at an appropriate temperature; Liquid soap contained within a fixed dispenser; Paper towels in a hands-free cleanable dispenser; and A means of containing used paper towels. DefinedTerm 19.8.1.3 Waste and overflow water from tubs, tanks, and other equipment shall be discharged directly to the floor drainage system or by an alternative method that meets local regulatory requirements. DefinedTerm 19.1.5.3 Fans and exhaust vents shall be located so they do not pose a contamination risk and are effectively sealed when closed. DefinedTerm 19.7.2.3 Metal detectors or other physical contaminant detection technologies shall be routinely monitored and verified for operational effectiveness. The process shall be designed to isolate defective assets and indicate when it is rejected. DefinedTerm 19.6.4.3 Vehicles (e.g., trucks, vans, containers) shall be secured from tampering using seals or other agreed-upon and acceptable devices or systems. DefinedTerm 19.2.5.3 Detergents and sanitizers shall be suitable for use, labeled in accordance with regulatory requirements, and purchased in accordance with applicable legislation. The organization shall ensure:The site maintains a list of chemicals approved for use;Chemical usage is monitored;Detergents and sanitizers are stored as outlined in 19.6.3;Safety Data Sheets (SDS) are provided for all detergents and sanitizers purchased;Only trained personnel handle sanitizers and detergents; andScented chemicals are not used unless approved by the customer and, where applicable, permitted under legislation. DefinedTerm 19.5.1.3 Supplies of hot and cold water shall be provided, as required, to enable the effective cleaning of the premises and equipment. DefinedTerm 19.5.3.3 Where tested, water and ice shall be analyzed using reference standards and methods. DefinedTerm 19.2.1.3 Failures of equipment used for inputs, assets or in service or storage areas shall be documented and reviewed and their repair(s) incorporated into the maintenance control schedule. DefinedTerm 19.2.3.3 Calibration shall be performed according to regulatory requirements and/or to the equipment manufacturer’s recommended schedule. DefinedTerm 19.3.3 Clothing and Personal Effects DefinedTerm 19.6.3 Storage of Hazardous Chemicals and Toxic Substances DefinedTerm 19.2.4.3 When required by risk assessment in 19.1.1.1, pest activity risks shall be analyzed and documented. Inspections for pest activity shall be conducted on a regular basis by trained personnel and the appropriate action taken if pests are present. Identified pest activity shall not present a risk of contamination to assets or inputs. Records of all pest control inspections and applications shall be maintained. DefinedTerm 19.3.1.3 Personnel with exposed cuts, sores, or lesions shall not engage in handling inputs or assets or handling primary (food contact) packaging or touching food contact surfaces. Minor cuts or abrasions on exposed parts of the body shall be covered with a colored, metal-detectable bandage or an alternative suitable waterproof and colored dressing. DefinedTerm 19.2.3 Calibration DefinedTerm 19.5.3 Water Quality DefinedTerm 19.1.3 Lightings and Light Fittings DefinedTerm 19.2.2.3 Maintenance staff and contractors shall remove all tools and debris from any maintenance activity once it has been completed and inform the area supervisor and maintenance supervisor so that appropriate hygiene and sanitation can be conducted and a pre-operational inspection completed prior to restarting site operations. DefinedTerm 19.4.1.3 The flow of personnel into operational areas shall be managed such that the potential for contamination is minimized. DefinedTerm 19.6.3.3 Hazardous chemicals and toxic substances shall be correctly labeled and: Used only according to manufacturers’ instructions; Controlled to prevent contamination or a hazard to assets and inputs, or product contact surfaces; Returned to the appropriate storage areas after use; and Be compliant with national and local legislation. DefinedTerm 19.3.3.3 Disposable gloves and aprons shall be changed after each break, upon re-entry into the service area, and when damaged. Non-disposable aprons and gloves shall be cleaned and sanitized as required and when not in use stored on racks provided in the service area or in designated sealed containers in personnel lockers. They shall not be placed or stored on assets or inputs. DefinedTerm 19.3 Personnel Hygiene and Welfare DefinedTerm 19.3.4.3 Visitors exhibiting visible signs of illness shall be prevented from entering areas in which asset and input is handled and serviced. DefinedTerm 19.6.1.4 Where inputs or assets are held under temporary or overflow conditions that are not designed for the safe storage of goods, a risk analysis shall be undertaken to ensure there are no risks to the integrity of those goods, no potential for contamination or adverse effect on food safety. DefinedTerm 19.1.4 Inspection / Quality Control Area DefinedTerm 19.3.4.4 Visitors shall enter and exit input and asset handling areas through the proper entrance points and comply with the organizations handwashing and personnel practice requirements. DefinedTerm 19.4 Personnel Practices DefinedTerm 19.6.4.4 Loading and unloading docks shall be designed to protect inputs or assets during loading and unloading. Loading practices shall be designed to minimize unnecessary exposure of the product to conditions detrimental to maintaining product and package integrity during loading and transport. DefinedTerm 19.5.4 Air and Other Gasses DefinedTerm 19.2.3.4 Procedures shall be documented and implemented to address the resolution of potentially affected inputs and assets when measuring, testing, or inspection equipment is found to be out of calibration. DefinedTerm 19.3.4 Visitors DefinedTerm 19.2.4.4 Inputs and assets that are found to be contaminated by pest activity shall be effectively disposed of, and the source of pest infestation shall be investigated and resolved. Records shall be kept of the disposal, investigation, and resolution. DefinedTerm 19.2.5.4 Detergents and sanitizers shall be mixed correctly according to the manufacturer’s instructions, stored in suitable containers for use, and clearly identified. Mix concentrations shall be verified, and records shall be maintained. DefinedTerm 19.3.3.4 Protective clothing shall be manufactured from material that will not pose a food safety threat and is easily cleaned.All protective clothing shall be cleaned after use, or at a frequency to control contamination, and stored in a clean and serviceable condition to prevent microbiological or cross-contact allergen contamination. DefinedTerm 19.2.1.4 Site supervisors shall be notified when maintenance or repairs are to be undertaken in any input, asset, or in service and storage areas and informed if these activities pose a potential threat to product safety (e.g., pieces of electrical wire, damaged light fittings, and loose overhead fittings). When possible, maintenance is to be conducted outside operating times. DefinedTerm 19.1.2.4 Ducting, conduit, and overhead pipes shall be designed and constructed to prevent the contamination of input and assets, and product contact surfaces and allow ease of cleaning. DefinedTerm 19.3.5.4 Where required, a sufficient number of showers shall be provided for use by personnel. DefinedTerm 19.6.4 Loading, Transport, and Unloading Practices DefinedTerm 19.7.1.4 Glass instrument dial covers on equipment and MIG thermometers shall be inspected at the start of each shift to confirm they have not been damaged. DefinedTerm 19.2.4 Pest Prevention DefinedTerm 19.6.3.4 Daily supplies of chemicals used for continuous sanitizing of water, as a processing aid, or for emergency cleaning of equipment and surfaces in input and asset contact zones may be stored within or in close proximity to a service area, provided that access to the chemical storage facility is restricted to only authorized personnel. DefinedTerm 19.7.2.4 Records shall be maintained of the inspection of foreign object detection devices, of any inputs or assets rejected or removed by them, and of corrections, and corrective and preventative actions resulting from the inspections. DefinedTerm 19.8.1.4 Trolleys, vehicle waste disposal equipment, collection bins, and storage areas shall be maintained in a serviceable condition, cleaned, and sanitized regularly to prevent the attraction of pests and other vermin. DefinedTerm 19.3.2.4 Signage in appropriate languages instructing personnel to wash their hands before entering the high-risk service areas shall be provided in a prominent position in break rooms, at break room exits, toilet rooms, and in outside eating areas, as applicable. DefinedTerm 19.5.1.4 The delivery of water within the premises shall ensure potable water is not contaminated. Testing of the backflow system, where possible, shall be conducted at least annually and records shall be maintained. DefinedTerm 19.5 Water, Ice, and Air Supply DefinedTerm 19.1.5 Ventilation DefinedTerm 19.2.5.5 Cleaning-in-place (CIP) systems, when used, shall not pose a chemical contamination risk to input, assets or associated materials. CIP parameters critical to assuring effective cleaning shall be defined, monitored, and recorded (e.g., chemical and concentration used, contact time, and temperature). CIP equipment, including spray balls, shall be maintained, and any modifications to CIP equipment shall be validated. Personnel engaged in CIP activities shall be effectively trained. DefinedTerm 19.6.3.5 Personnel who handle hazardous chemicals and toxic substances, including pesticides and cleaning chemicals shall: Be fully trained in the purpose of the hazardous chemicals and toxic substances, their storage, handling, and use; Be provided first aid equipment and personal protective equipment (PPE); Ensure compliance with the proper identification, storage, usage, disposal, and clean-up requirements; and Meet all legislative criteria where applicable. DefinedTerm 19.2.1.5 Temporary repairs, where required, shall not pose a food safety risk and shall be included in regular inspections (refer to 2.5.2.2) and the cleaning program. There shall be a plan in place to address the completion of temporary repairs to ensure they do not become permanent solutions. DefinedTerm 19.3.2.5 When gloves are used, personnel shall maintain the handwashing practices outlined above. DefinedTerm 19.2.5 Cleaning and Sanitation DefinedTerm 19.2.4.5 No animals shall be permitted on-site in asset and input handling and storage areas. DefinedTerm 19.1.2.5 Windows, including frames, located in input and asset processing, service, and storage areas, shall be made of shatterproof material. All external windows, doors, and other openings shall be effectively sealed when closed and proofed against dust. DefinedTerm 19.5.1.5 The use of non-potable water shall be controlled such that: There is no cross-contamination between potable and non-potable water lines; Non-potable water piping and outlets are clearly identified; and Hoses, taps, and other similar sources of possible contamination are designed to prevent backflow or back-siphonage. DefinedTerm 19.3.3.5 Racks shall be provided for the temporary storage of protective clothing when personnel leave the service area, and shall be provided nearby or adjacent to personnel access doorways and handwashing facilities. DefinedTerm 19.7.1.5 In circumstances where glass or similar material breakage occurs, the affected area shall be isolated, cleaned, thoroughly inspected (including cleaning equipment and footwear), and cleared by a suitably responsible person prior to the start of operations. DefinedTerm 19.3.5 Staff Amenities (change rooms, toilets, break rooms) DefinedTerm 19.6.1.5 Records shall be available to verify the effectiveness of alternate or temporary control measures for the inputs or assets. DefinedTerm 19.2.3.5 Calibrated measuring, testing, and inspection equipment shall be protected from damage and unauthorized adjustment or use. DefinedTerm 19.8.1.5 Adequate provision shall be made for the disposal of all solid waste. DefinedTerm 19.6.4.5 Unloading practices shall be designed to minimize unnecessary exposure of the inputs or assets to conditions detrimental to maintaining product and package integrity. DefinedTerm 19.7.2.5 In all cases of foreign matter contamination, the affected batch or item shall be isolated, inspected, reworked, or disposed of. Records shall be maintained of the disposition. DefinedTerm 19.3.5.5 Toilet rooms shall be:Designed and constructed so that they are accessible to personnel and separate from any input or asset service applications or operations;Accessed from the product servicing area through an adjoining room or from the exterior;Sufficient in number for the maximum number of personnel;Constructed so that they can be easily cleaned and maintained; andLocated inside or nearby areas for storing protective clothing, outer garments, and other items while using the facilities. DefinedTerm 19.6 Receipt, Storage, and Transport DefinedTerm 19.1.6 Equipment and Utensils DefinedTerm 19.6.3.6 The site shall dispose of empty, obsolete, and unused chemicals, pesticides, toxic substances, and containers in accordance with requirements and ensure that primary containers are: Not reused; Segregated and securely stored prior to collection; and Disposed through an approved vendor. DefinedTerm 19.5.1.6 Where water is stored on-site, storage facilities shall be adequately designed, constructed, and routinely cleaned to prevent contamination. DefinedTerm 19.7.1.6 Wooden pallets and other wooden utensils used in inputs and assets operations and handling areas shall be dedicated for that purpose, clean, and maintained in good order. Their condition shall be subject to regular inspection. DefinedTerm 19.2.4.6 When required by risk assessment in 19.1.1.1, External doors, including overhead dock doors in food handling areas used for input or asset, pedestrian, or truck access, shall be designed and maintained to prevent pest ingress by at least one or a combination of the following methods: A self-closing device; An effective air curtain; A pest-proof screen;A pest-proof annex; and Adequate sealing around trucks in docking areas. DefinedTerm 19.3.5.6 Sanitary drainage shall not be connected to any other drains within the premises and shall be directed to a septic tank or a sewerage system in accordance with regulations. DefinedTerm 19.2.1.6 Product contact equipment and equipment located over asset contact equipment shall be lubricated with food-grade lubricant, and its use shall be controlled to minimize the contamination of the product. DefinedTerm 19.1.2.6 Inputs and assets shall be processed and handled in areas that are fitted with a ceiling or other acceptable structure that is constructed and maintained to prevent the contamination of products. Drop ceilings, where present, shall be constructed to enable monitoring for pest activity, facilitate cleaning, and provide access to utilities. DefinedTerm 19.2.5.6 Cleaning equipment, COP tanks, tools, racks, and other items used in support of the cleaning and sanitizing program shall be clearly identified, stored, and maintained in a manner that prevents contamination of input or asset service areas equipment, and storage areas as well as the tools or utensils used. Tools/equipment used for cleaning toilet rooms shall not be used to clean service areas. DefinedTerm 19.8.1.6 Where applicable, a documented procedure shall be in place for trademarked material waste considered high-risk for handling or other reasons. This procedure shall include, at a minimum: The controlled disposal of these materials; Regular review of the disposal process where a contracted disposal service is used; and The maintenance of records of destruction. DefinedTerm 19.2.3.6 A directory of measuring, testing, and inspection equipment that requires calibration and records of the calibration tests shall be maintained. DefinedTerm 19.2.4.7 Where applied, electric insect control devices, pheromone, or other traps and baits shall be located and operated so they do not present a contamination risk to the inputs or assets, or storage areas. Poison rodenticide bait shall not be used inside asset or input storage areas or operational areas. DefinedTerm 19.3.5.7 Separate break rooms shall be provided away from Product operational areas. Break rooms shall be: Ventilated and well lit; Provided with adequate tables and seating to cater for the maximum number of personnel at one sitting; Equipped with a sink serviced with hot and cold potable water for washing utensils; Equipped with refrigeration and heating facilities, enabling personnel to store or heat food and to prepare non-alcoholic beverages if required; and Kept clean and free from waste materials and pests. DefinedTerm 19.1.2.7 Stairs, catwalks, and platforms in input and asset service areas shall be designed and constructed so they do not present a product-contamination risk. Open grates directly above exposed food product surfaces are not allowed. DefinedTerm 19.1.7 Grounds and Roadways DefinedTerm 19.2.5.7 Suitably equipped areas shall be designated for cleaning product containers, and other utensils used by personnel. The areas for these cleaning operations shall be controlled so they do not interfere with manufacturing operations, equipment, or input and assets. Racks and containers for storing cleaned utensils shall be provided as required. DefinedTerm 19.7 Separation of Functions DefinedTerm 19.7.1.7 Loose metal objects on equipment, equipment covers, and overhead structures shall be removed or tightly fixed so as not to present a hazard. DefinedTerm 19.6.3.7 In the event of a hazardous spill, the site shall: Have spillage clean-up instructions to ensure that the spill is properly contained; and Be equipped with PPE, spillage kits, and cleaning equipment. DefinedTerm 19.8.1.7 Waste held on-site prior to disposal shall be stored in a separate storage facility that is suitably pest proofed and located where it does not present any hazards. DefinedTerm 19.8.1.8 Adequate provision shall be made for the disposal of all liquid waste from service and inputs and asset handling areas. Liquid waste shall either be removed from the service environment continuously or held in a designated storage area in lidded containers prior to disposal where it does not present any hazards. DefinedTerm 19.8 Waste Disposal DefinedTerm 19.7.1.8 Knives and cutting instruments shall be controlled, kept clean, and well maintained. Snap-off blades shall not be used in manufacturing or storage areas. DefinedTerm 19.3.5.8 Where outside eating areas are provided, they should be kept clean and free from waste materials and maintained in a manner that minimizes the potential for the introduction of contamination, including pests to the site. DefinedTerm 19.2.5.8 Pre-operational inspections shall be conducted following cleaning and sanitation operations to ensure input or asset service areas, product contact surfaces, equipment, staff amenities, sanitary facilities, and other essential areas are clean before the start of production. Pre-operational inspections shall be conducted by qualified personnel. DefinedTerm 19.8.1.9 Reviews of the effectiveness of waste management shall form part of regular site inspections (refer to 2.5.2.2), and the results of these inspections shall be included in the relevant inspection reports. DefinedTerm 19.7.1.9 Gaskets, rubber impellers, and other equipment made of materials that can wear or deteriorate over time shall be inspected on a regular frequency (refer to 2.5.2.2). DefinedTerm 19.2.5.9 Staff amenities, sanitary facilities, and other essential areas shall be inspected at a defined frequency to ensure they remain clean. DefinedTerm 19.2.5.10 The responsibility, frequency, and methods used to verify the effectiveness of the cleaning procedures shall be documented and implemented.A record of pre-operational hygiene inspections, cleaning and sanitation activities, and verification activities shall be maintained.