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SQF 2000 Code
SQF 2000 outlines the general food safety and quality system requirements of raw materials and ingredients, food products and processed or prepared foods, beverages or services and is used by Suppliers.
There are three levels of certification within each layer of the code. Click on the layer of interest and each of the three levels will be explained.
4.1 Commitment 4.1.1 Management Policy 4.1.2 Management Responsibility 4.1.3 Food Safety and Quality Management System 4.1.4 Management Review 4.1.5 Complaint Management 4.1.6 Business Continuity Planning
4.2 Document Control and Records 4.2.1 Document Control 4.2.2 Records
4.3 Specification and Product Development 4.3.1 Product Development and Realization 4.3.2 Raw Materials 4.3.3 Packaging 4.3.4 Contract Service Providers 4.3.5 Contract Manufacturers 4.3.6 Finished Product
4.4 Attaining Food Safety 4.4.1 Food Legislation (Regulation) 4.4.2 Food Safety Fundamentals 4.4.3 Food Safety Plan 4.4.4 Food Quality Plan 4.4.7 Non-conforming Product or Equipment 4.4.8 Product Rework 4.4.9 Product Release 4.4.10 Stock Rotation
4.5 Verification 4.5.1 Responsibility, Frequency and Methods 4.5.2 Validation 4.5.3 Verification of Monitoring Activities 4.5.4 Product Sampling, Inspection and Analysis 4.5.5 Internal Audits 4.5.6 Verification Schedule
4.6 Product ID, Trace and Recall 4.6.1 Product Identification 4.6.2 Product Trace 4.6.3 Product Withdrawal and Recall
4.7 Site Security 4.7.1 Food Defense
4.8 Identity Preserved Foods 4.8.1 General Requirements
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Chilton Consulting Group P.O. Box 129 Rocky Face, GA 30740 (706)264-1054 Office / Cell (706)694-8316 Fax
General Information:
chilton@chiltonconsulting.com
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