8 Steps to Achieve SQF Certification

The Safe Quality Food (SQF) program is globally recognized by retailers and foodservice providers who require rigorous and credible food safety management. It is the only program recognized by the Global Food Safety Initiative (GFSI) that is headquartered outside of Europe. SQF is owned by the Food Marketing Institute (FMI), a trade association that serves as the voice of food retailers.

GFSI mission is to provide continuous improvement in food safety management systems to ensure confidence in the delivery of safe food to consumers worldwide.

Except SQF, GFSI recognizes other schemes as global standards for food safety such as BRC, IFS and FSSC 22000.

What makes SQF unique and different from other GFSI recognized schemes is the integration of Food Safety and Quality component of food manufacturing. SQF requires that companies certified at level 3 develop and implement Food Quality Plan that is based on HACCP principles. Based on that plan, critical areas for food quality are controlled through CQPs (Critical Quality Points).

In general, there are 8 steps in achieving SQF certification.

1. Learn the SQF code
2. Register your company
3. Designate a SQF Practitioner – SQF practitioner must be employed by the company and must complete a certified HACCP course and have a good understanding of the SQF code.
4. Choose a certification level

Level 1 - low risk products including fundamental food safety controls.

-          Site has a building approved to make food

-          Site has pre-requisite programs in place

-          Site has an SQF Practitioner assigned

Level 2 - GFSI benchmarked, site has a certified HACCP Food Safety Plan

Level 3 - comprehensive implementation of safety and quality management systems.

-          Site has established a Food Quality Plan using the HACCP Model

5. Obtain SQF Licensed Certification Proposals from Accredited Certification Bodies.

            6. Conduct a Pre-assessment audit, which helps to identify GAPs in the company’s SQF system.

-          Certification Body Auditor conducted

-          Certification Body Consultant conducted

-          Conducted internally

      7.      Schedule an Audit

      8.      Participate and pass Certification Audit

Safe Quality Food consultants offers 16 auditing modules depending on the type of operation that is to be certified. In addition, SQF recognizes 35 different food sector categories within the food industry.

In SQF there are 3 types of audits – 1) Desk audit (for initial SQF audit only), 2) Certification Audit and 3) Surveillance Audit for those that received low scoring and too many non – conformances during certification audit.

Recently SQF implemented concept of unannounced audits that are performed 30 days prior and 30 days after certification date. Within three (3) certification cycles the certification body shall conduct one (1) unannounced re-certification audit of the supplier.

In today’s world having robust food safety and quality system is a must. SQF certification scheme is a great guideline in achieving desired level of food safety and quality. 

Your Role As a Food Safety Supervisor

In your job as a food safety supervisor, you must always take precautions to make sure the food you are preparing, serving, or eating is safe for consumption. You must be proactive and remain two steps ahead of any potential disaster, or the results can be dire. You cannot always tell from looking at food that is not safe to eat. So once cooked it's much too late. Instead you must follow proper health and safety standards to ensure that food is used up or disposed of before it has a chance of going bad. Remember the 2hr/4hr rule! Taking precautions in purchasing preparation, and storage is much easier than having to deal with illness or other concerns later. So what does it mean to be a proactive food safety supervisor? What precautions need to be taken in order to be confident that your team is serving only safe, clean, quality food? Well, it means that you must have an awareness of where your food products are sourced from and how they're being handled, right from the time they are delivered by your supplier. Take a look at the food items before you bring them into your restaurant. Check the temperature and for foul odors, discoloration, mold, softness, or any other abnormalities in appearance or texture. Don't accept food that seems old, rotten, or compromised in any way. This is particularly important with meat products, as rotten meat can cause sever illness, and, in some extreme cases, death.

Once you have selected fresh, acceptable food items from your suppliers, you still have some work to do ensure it stays safe for consumption. Proper storage is key to preserving the quality and safety of many food items. Meat and dairy products must be refrigerated or frozen (but never refrozen once thawed!), and breads and grains but be stored somewhere cool and dry. Even fruits and vegetables should really be put in the fridge to delay any potential mold growth. Mold and bacteria spread at much faster rates in warm and damp conditions, so that's why you must be conscientious about storage in order to maintain food safety. As a food safety supervisor, you set the example for your team, and that starts with how it's stored.

Food preparation is another area where you can take precautions as a food safety supervisor, so you can be confident you won't be putting the health of your customers at risk. In order to keep food clean and safe during preparation, you must avoid cross contamination. You can do this by using separate cutting surfaces, knives, and other utensils for cutting different items. Remember to wash your hands after touching raw meat so that you don't spread any bacteria to foods that will not be cooked.

If you are questioning the quality of the food you are cooking or serving, it's already too late. If you want to be a responsible, respectable food safety supervisor, you must engage in safe food practices during purchase, storage, and preparation. Taking a few precautions can save you many problems in the long run!

There are many professional Food safety Consulting and SQF Consultants who will help you to get the HACCP Certification. BDFoodsafety.com is the leading SQF consultants recognized by the International HACCP Alliance. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

The Ultimate Guide in Food Preservation's

Food preservation's is the process of protecting our food from harmful micro organisms that causes spoilage and botulism. We can get various illnesses from micro organisms like bacteria, enzymes, fungi, yeasts and molds that are present in our foods. Food preservation's are done even before that's why it is said to be the oldest technique in preserving food. Food is very essential to us, that's why we make it to the point, we produce quality healthy foods every time. In order to produce quality foods we preserve them to maintain its texture, flavour and nutrients. This is the main aim of food preservation's.

In food preservation's, there are different methods that we can choose from like salting, drying, freezing, pickling, curing, smoking, fermenting, jellying, canning and chemical preservation. In the method of chemical preservation, safe preservatives are added like sulphites, nitrates, nitrites, acid and benzoates are said to be harmless if added in small amounts. Canning and drying are said to be the economical and life extending method in preserving for foods that undergo these methods can last for a year or several years. Most used materials and equipments in these methods are mostly used in our kitchen. That's why most people use these methods in preservation's because of these.

Food preservation's are not that difficult as what others believe. Following proper preparations, tips and guidelines is said to be one factor in preserving quality foods. Implementing strictly precautions in food preservation's must be observed for assurance of safety of food and ours too. Using the required materials and ingredients must also be followed. Always keep in mind these simple details for it will surely help you in preserving food. All of these are useful tools in preservation's. In order to succeed in preserving foods we must know also factors like climate, space, cost, ingredients and equipments for they play a big role in preserving foods.

Food preservation's will never be out of our lives for it has been a part of our lives ever since. We badly need these methods in preservation's, for food crisis is fast growing nowadays. We should help provide food supply in poor countries by making preserved foods. That is why more and more people are trying to discover different ways on how to preserve food for the future. We don't know what will happen next, so let us be prepared.

There are many professional Food safety Consulting and SQF Consultants who will help you to get the HACCP Certification. BDFoodsafety.com are the leading SQF consultants recognized by the International HACCP Alliance. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

Tips On What Foods To Eat With IBS

You might often be told about certain foods to avoid, or the limitations of foods and eating in moderation will help alleviate the symptoms of Irritable Bowel Syndrome. Eating for IBS shouldn't prevent you from living a normal healthy lifestyle. The blame is not entirely on the IBS sufferer, but with the dietitians, doctors, nurses and other health care practitioners offering the advice. Most of this advice typically lists highly nutritious foods and also non-nutritive foods.

What they seem to lack is suggestions of replacements for those foods, or they suggest replacements of lower quality foods that do not match the high quality food choices on their lists. Because sufferers do not have the right suggestions on the same level of quality foods, they are on their own to make the correct food choices.

Therefore, the food choices they tend to make are those that are comfortable on their system or those that don't bring on the symptoms. Most of the time this advice will not recognize foods for different symptoms, such as diarrhea, indigestion or constipation. So in the end you could sometimes avoid certain foods that aren't likely to cause the symptoms, but they could actually include benefits which aid symptom relief.

There is literally tons of nutritional information out there. Luckily, there is a common theme in that the type and quality of foods will promote health. This together with the quantity one consumes will definitely alleviate symptoms, prevent disease and give you that healthier and happier life.

Below are a couple of tips on foods to eat with IBS:

• Generally you should eat foods that you would find in nature.
• Make sure you recognize the ingredients on the label as foods or spices. Try stay away from chemicals in foods.
• Whole foods provide a natural nutrient balance and added satisfaction.
• Eat foods that are in season and always try new foods.
• Instead of juice rather eat your fruits and vegetables. The skins, pulps and cells are packed with nutrients. If you choose juice make it yourself and keep your portions appropriate.
• For sources of protein try the not so obvious choice of vegetable sources. They provide fiber and other nutrients for your body. Try the more easily digestible options such as beans, buckwheat, amaranth, etc.
• Include vegetables at meals and snacks to help you feel full. You should explore different ways in preparing these foods such as cooked, sautéed in soups or as a dip.
• Meals should be full of natural color.
• Fruits and vegetables with dark-colored flesh or leave.
• Fresh and frozen fruits and vegetables much more often that canned or dried.
• Just take a taste of different dishes when dining out and to be safe, order a basic side dish that you like and you know that your system will tolerate.
• Eat grain foods in their whole form more often.
• Try wheat free grains such as quinoa, amaranth, buckwheat, oats, rice and wild rice. They offer additional valuable nutrients.
• Organic locally grown, hormone-free preservative free foods when possible.
• Drink water, herbal teas and healing tonics, which are nutrient-rich and calorie appropriate.
• Dishes that is inherently flavorful by cooking with spices and herbs.
• A snack every now and then to prevent overeating or poor food choices.

There are many professional Food safety Consulting and SQF Consultants who will help you to get the HACCP Certification. BDFoodsafety.com are the leading SQF consultants recognized by the International HACCP Alliance. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

Food Safety Guidance - Take Care of Your Health

Food Safety Guidance - Take Care of Your Health

Food of Quality Vs Food in Quantity

The rising cost of everything is, ironically, not related to quality, or scarcity. In these hard times, it is very easy, if not necessary, to compromise on quality food. As things get tougher economically, as the belt tightens around the wallet, in the bigger picture, what are you really trading off when you reach for frozen lasagna instead of (organic) fresh vegetables, hormone free chicken (or grass-fed organic beef) and brown rice? What are the repercussions short-term? Not just for your body, but also for the planet?

One thing that shows up a lot is that you may believe that you cannot afford organic. Or you do not see the value of organic products? A few thoughts to consider in a wider spectrum of creating a new relationship with food:

• When you select over-produced, heavily sprayed foods from another country that are substantially cheaper, you do a major disservice to the environment and your own body when you choose less nutrient rich food that has traveled thousands of miles;
• Transportation costs are never appropriately calculated into the costs of foods. But the carbon footprint carries a price tag, and sooner or later you will have to pick up the expense;
• Most foreign countries have NO control of pesticide use. This is harmful to the underpaid farmers and their pickers, their soil, their water and their air resources;
• Then, the USA government and consumers allow these fruits and vegetables to clear customs without adequate FDA inspection, This allows for these goods to easily land on your table in massive quantities, without a thought about what chemicals you may put into your own bodies, or your own landfills;
• On top of the already huge distances covered, additional transportation of overseas foods even further across the USA contaminates our own air, soil and water.

Simply stated: the massive carbon footprint alone stands in the way of any kind of fresh quality from foods this country imports. How many of you remember to consider that US pesticides are often created in the laboratories of many petroleum companies? How many of you realize that US made pesticides NOT FDA-approved can land on oversea soils, where zero regulation is the norm? Then the USA ushers them back to its own overfed, under nourished massive consumer base. Hmmm...it seems like a quandary worth paying attention to.

Americans have long been the biggest pig at the food, petroleum, dairy, meat or the fast food trough. We are a nation of massive consumption on all levels. The more we consume, in turn, the more we waste. However, when we consume high-grade, quality fruits and vegetables of the season, we no longer need huge voluminous bins at the grocery stores, or on our tables. From a broader view, we could positively benefit from the bounty of the season, rather than settle for the cheapest price tag.

While some might say I'm being overly critical or reactionary, I would ask: as a nation, do we really need to maintain the status quo of mass consumption? Who really benefits from our mass consumption? Our eating less and less nutritious foods in higher volumes? With food borne illnesses increasing more than ever, with countless health conditions tied to overeating, with overeating leading to less exercise this leads to increased medical costs on every level...the cycle quickly becomes endless. Again, I ask you to consider: Who really benefits from our mass consumption of low quality food? It certainly cannot be the consumers!

Pretty heavy stuff to sink your teeth into or perhaps it is a question whose time has come. If you begin to step up to the proverbial plate more consistently to demand more organic, and safely produced quality foods, ultimately you move to increase your health. The power to receive quality begins with the first asking for it. Your kids deserve it, you deserve, and so does the global community we all share: the Mother Earth.

There are many professional Food safety Consulting and SQF Consultants who will help you to get the HACCP Certification. BDFoodsafety.com are the leading SQF consultants recognized by the International HACCP Alliance. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

Companies Worldwide Are Embracing GFSI Food Safety Certification

The Global Food Safety Initiative (GFSI) approves various food safety schemes which allow certified food companies to market their products and services anywhere worldwide. GFSI has brought order and harmony to food safety standards, reducing duplicate auditing in supply chains and providing worldwide proof of adherence to acceptable standards while leaving flexibility and choice to companies in the food industry.

Some of the major food safety standards that have been successfully benchmarked by GFSI are British Retail Consortium (BRC), Safe Quality Food (SQF), International Food Standard (IFS), FSC 22000, PrimusGFS, GlobalGAP, and CanadaGAP.

Each has its place in the food industry. Some are a better fit for crop farms while others apply to food processers, packagers and distributors. This flexibility has accelerated the fast adoption of GFSI-approved standards within food industries.

Thousands of companies in North and South America, Europe, the Middle East, and in Asia have received a GFSI-approved certification that is accepted anywhere in the world. These include such recognizable names as:

Cargill

H-E-B

Shop Rite

Campbells

Giant Food

Schwan Food Company

These companies typically demand that suppliers in their food chain demonstrate achievement of an acceptable GFSI-approved standard or at least a verified HACCP Plan (which is the basis of most GFSI standards). The giant retailer Wal-Mart, for example, requires their suppliers to achieve a GFSI-approved certification or risk losing their business.

The momentum to gain a GFSI-approved certification has increased with the 2011 passage of the Food Safety Modernization Act (FSMA) in the U.S. and similar measures approved worldwide. While the Food and Drug Administration (FDA) is slowly implementing FSMA rules for domestic companies, it is cognizant of GFSI-approved schemes and seems to be charting a parallel path, one that will make it easy for those in the food industry to comply with FDA regulations if they already hold a GFSI-approved certification.

Independent consultants are available to assist food growers, manufacturers, processors, packagers, food service operators, distributors, transporters and retailers prepare for certification under a GFSI-approved standard of their choice. Working with a knowledgeable consultant is the quick path to achieving recognized food safety certification, an investment that pays for itself many fold over time.

The hand writing is on the wall. Companies in the food industry today that do not have an acceptable food safety certification are on the road to extinction. World governments are cracking down on outfits that provide tainted goods, misbranded products or cannot demonstrate fast, effective recall systems. Ccertification is fast becoming a prerequisite for participation in profitable supply chains and thus business survival. The safest and most lucrative route for those in the food industry is to focus on achieving certification under a standard successfully benchmarked by the Global Food Safety Initiative.

There are many professional Food safety Consulting and SQF Consultants who will help you to get the HACCP Certification. BDFoodsafety.com are the leading SQF consultants recognized by the International HACCP Alliance. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

Global Food Safety Standards

Most countries have measures in place to monitor food safety, implemented by centralized government agencies. Some of these include the State Food and Drug Administration of China, the The Global Food Safety Initiative was set up in 2000 in response to the request of around 30 CEOs of international retailers. It was initiated at a time when there were reports of a number of food safety scandals, including the "mad cow" BSE crisis. Since BSE was reported in a number of European countries in 2001, Australia took action to refine its food safety rules for imported beef and beef products.

The British Retail Consortium (BRC) was created to represent a whole range of retailers and is used globally as a framework to any business to assist the production of safe food and the selection of reliable suppliers.

Other leading Standards

GlobalGAP is a voluntary standard that is used to minimize the environmental impacts on agriculturally produced food products. GlobalGAP has support from major European retailers, PMO's and growers on a global basis. Other leading standards include the Safe Quality Food Program. The program provides independent certification that a supplier's food safety and quality management system complies with international and domestic food safety regulations. This enables suppliers to assure their customers that food has been produced, processed, prepared and handled according to the highest possible standards, at all levels of the supply chain.

The emergence of ISO 22000 and PAS 220:2008

Given worries about safety and the emerging standards, ISO, the international body responsible for standardization, decided to produce a safety standard covering the entire supply chain. The ISO 22000 was launched in 2005 in order to meet this requirement. ISO 22000 has become one of the most recognized global food safety standards. It lists over 60 codes of practice and guideline documents associated with the food sector. Despite this, it also has its limitations, and has often been quoted as being non user-friendly. Some have argued that the requirements it places are too high.

Publicly Available Specification (PAS) 220 is a new complementary standard to ISO 22000. It has been designed to address the technical limitations around PRPs in ISO 22000 for the food manufacturing sector. PAS 220:2008 was developed by BSI and sponsored by Danone, Kraft Foods, Nestlé and Unilever through the Confederation of the Food and Drink Industries of the EU (CIAA). Other stakeholders involved in the development process included representatives from the Food and Drink Federation (FDF), McDonald's, General Mills Europe, and certification bodies.

FSSC 22000 is a new global food safety scheme which brings together ISO 22000 and PAS 220 certification for the food manufacturing industry. The scheme has been designed to meet the GFSI's benchmarking requirements. This new scheme has been looked upon favorably as it is believed that as companies are already used to working with ISO standards and are familiar with the risk and management systems based approach adopted by ISO 22000 and PAS 220, they may find it easier to align with these rather than with other standards. It remains to be seen if this system is effective.

Dylan Tanner is an eco-entrepreneur and writer who founded the newsletters Asia and China Environmental Reviews and has been writing about environmental and social trends within a business context for fifteen years. His latest venture is a B2B directory of responsible and sustainable suppliers.

There are many professional Food safety Consulting and SQF Consultants who will help you to get the HACCP Certification. BDFoodsafety.com are the leading SQF consultants recognized by the International HACCP Alliance. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

Food Providers Face Increased Liability

With the passage of the Food Safety Modernization Act (FSMA) in 2011, food providers are being held to a higher standard. Worldwide standards, such as those benchmarked by the Global Food Safety Initiative (GFSI) also have strict requirements. The result is increased liability with considerable consequences for companies involved in the food supply chain. Food providers are now required to have acceptable safety management systems in place and demonstrate the ability to trace and quickly remove suspected food from the supply chain. Period - no exceptions!

The financial consequences of failing to step up to today's food safety realities can be enormous. These include loss of market share, blacklisting, government action, legal liabilities and financial penalties. Consequently, a major issue for food providers today is "How can I mitigate my risk?"

The first step is to have an operational, certified food safety management system that is audited by an outside agency. Although the FDA is responsible for implementing the FSMA, GFSI has become the worldwide "good house keeping seal" for food suppliers, from growers to distributors.

 GFSI approves certain existing food safety standards by benchmarking them against their own set of criteria for acceptability. Once approved by the GFSI, these standards are accepted anywhere in the world as proof of having an acceptable food safety management system. Currently, GFSI-benchmarked standards include FSSC 22000, PrimusGFS, IFS, BRC, and SQF. The minimum level of safety is to have a verified HACCP Plan.

Having a certified food safety management system is now a requirement to do business almost anywhere in the world. So losing certification can literally put a food provider out of business. Hence, it is critical that those participating in the food supply chain acquire and maintain a certified safety management system. The second aspect of food safety that must be demonstrated is the ability to trace products and quickly remove them from the supply chain if tainted components are discovered. This is not an optional capability. Rather, it is the legal expectation.

Hence, food providers must keep extensive records of components and suppliers. They are required to look backward and forward within the supply chain to verify that immediate participants have met safety requirements as well. And they must have tested recall plans in place that can be quickly implemented to remove suspect food products from the supply chain or retail shelf. By implication, the food industry is required to demonstrate effective crisis management during a product withdrawal or recall.

For food providers today, the game has changed and is continuing to evolve in the direction of consumer protection. Risk mitigation now plays a premier role in business models. Embracing certified food safety management systems and demonstrating the ability to rapidly respond in emergency situations are now critical requirements. Those that heed these trends will flourish. Market penalties, financial losses and legal liabilities will ultimately force foot draggers from the food supply chain.

There are many professional Food safety Consulting and SQF Consultants who will help you to get the HACCP Certification. BDFoodsafety.com are the leading SQF consultants recognized by the International HACCP Alliance. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

Keeping Your Food Safe

Of all the environmental and heath issues, food safety commands the most urgent attention from authorities when regulations are found to have been broken. Recently in China, there have been several food safety scandals resulting in huge financial losses and reputation damage to the country and its food exporting sector. The climax occurred in July 2007 when it was announced that the former head of the State Food and Drug Administration, Zheng Xiaoyu, accepted bribes in exchange for issuing state food product safety licenses. He was subsequently executed in accordance with China's tough official stance on corruption. Prior to this, there had been a number of scandals involving the food sector. Jinhua Ham was found to have been treated with a poisonous pesticide before sale (2003); the production of counterfeit baby food formula which led to the death of around 80 babies hundreds of cases of severe malnutrition in 2004; and most recently in 2008, contaminated baby formula produced by the Sanlu Group led to an occurrence of kidney disease with numerous casualties.

The fact that the Chinese State Food and Drug Administration (set up in 2003 to take control of food safety issues) was itself the target of investigation for corruption has led to a resurgence in the uptake of third-party audited standards for food safety in the country. Foreign importers from China do not trust Chinese national standards and are demanding exporters adhere to international standards such as ISO 22000 inspected by global certification bodies. Similar incidents have occurred in Japan, most notably with the Snow Brand dairy company, which was found to have falsified food safety records in the wake of a tainted milk products scandal in 2002.

Most nations have a government authority to manage those issues from production to sale to consumers. They advise on national legislation and deliver food safety requirements for home-produced and imported goods. These include the Food Standards Authority in the UK, the US Food and Drug Administration, as well as the State Food and Drug Administration of China. At the EU level, the Eropean Food Safety Authority (EFSA) conducts risk assessments on food safety in cooperation with national governments and provides independent advice and communication on current and emerging risks.

The HACCP (Hazard Analysis and Critical Control Points) guidelines published by the United Nations Food and Agriculture Organization are a fundamental part of the important food safety standard being developed by the International Standards Organization (ISO), ISO 22000. There are seven HACCP principles that must be followed. These dictate that food producers must conduct a pre-production hazard analysis to identify and address biological, chemical or physical issues that make food unsafe for human consumption; establish good safety monitoring systems; and implement comprehensive documentation procedures. The application of HACCP principles and procedures are mandatory in the US for food products including meat, juice and seafood, and they are generally applied elsewhere as the basis for third-party food safety certification.

As shown by the China examples, Food Safety certification is absolutely critical for food retail and international trade. Without it producers and suppliers cannot sell their goods. There is significant business and reputation risk attached to how certification is obtained and it is advisable to get certified to well-recognized standards awarded by reputable third-party certification bodies.

Launched in 2005, the ISO 22000 is already one of the best recognized international food safety standards. It provides for food safety management systems for any organization, regardless of size, involved in any aspect of the food chain. To meet the standard an organization must demonstrate its ability to effectively control food safety hazards in order to ensure that food is safe at the time of human consumption. It incorporates the HACCP principles outlined above.

Prior to the ISO standard, the BRC (British Rail Consortium) Global Standard for Food Safetywas established and is trusted by leading global retailers to deliver effective supply chain management and legal compliance. The Global Standard is part of a group of product safety standards, together enabling certification of the entire food supply chain, and was the first standard in the world to be approved by the Global Food Safety Initiative (GSFI).

Formerly called EurepGAP, GLOBALGAP sets voluntary 'pre-farm-gate' standards for the certification of agricultural products and Good Agricultural Practices. Standards are awarded by approved third party certification bodies in over 75 countries. GLOBALGAP is a business-to-business label and is therefore not directly relevant to consumers.

Other leading standards, more on the ethical side of food production, are the US based Food Alliance Certification and SQF Certification. Food Alliance Certification is given to North American sustainable food products that cover issues such as the humane treatment of animals and the exclusion of hormones, non-therapeutic antibiotics, GM crops or livestock and certain pesticides as well as soil and water protection at farm/ranch level.

SQF (Safe Quality Food) Certification is awarded by licensed certifiers globally and provides independent certification that a supplier's food safety and quality management system complies with international and domestic food safety regulations. SQF certifications have been awarded to thousands of companies operating in Asia-Pacific, Europe, the Middle East and North and South America.

There are many professional Food safety Consulting and SQF Consultants who will help you to get the HACCP Certification. BDFoodsafety.com are the leading SQF consultants recognized by the International HACCP Alliance. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

Finding the Right Plastic Packaging for a Deli or Restaurant

Owning a deli or restaurant has many challenges ranging from offering an enticing menu to providing an inviting atmosphere for a meal. The general public is particular on what makes them happy, and food is definitely not an exception. But a hidden difficulty in the food service industry is finding the right plastic packaging for their goods. A carry-out box or a tub for macaroni salad may seem like a simple item to offer customers, but detailed custom packaging is needed to achieve this portrayal. Finding the right packaging company allows the food to stay farm fresh, easily stackable, and simple to open. The first detail to consider is if the packaging company is certified by the SQF (Safe Quality Food) program.

The Benefits of Certification

As a prominent global food safety and quality certification system, SQF offers independent and unbiased accreditation. Receiving certification from SQF promises the packaging company has processed, prepared, and handled the goods to the highest possible standards. While obtaining certification is important, only the top plastic packaging companies can receive a Level Three ranking, which is the highest. An SQF Level Three ranking promotes a wide range of benefits not limited to cost advantages, quality advantages, and an enhanced marketing image.

Customized Packaging Will Make The Difference

After the SQF ranking is noted, a restaurant or deli is going to need to address its needs for custom packaging. Although a simple brown or white packaging design may be cost effective, the business will not be promoting their products at all. Custom packaging with the company logo or a familiar slogan will keep the restaurant or deli fresh in their mind and encourage repeat business. A unique packaging design for carry-out items is basically an extension of a company's marketing campaign which the customer takes home with them.

But if a company is not interested in this practical form of advertising, they will most likely remain in need of stock plastic packaging for their walk-in coolers. Custom packaging will not be needed in this area of business for the restaurant or deli will want all of the plastic packaging to be uniform. Packaging design for products focus more on clarity, freshness, and sealing and typically come in rectangle and square shapes. Standard sizes include 8 oz., 12 oz., 16 oz., 32 oz., and 42 oz. containers with a universal lid allowing all sizes to stack on top of one another.

There are many professional Food safety Consulting and SQF Consultants who will help you to get the HACCP Certification. BDFoodsafety.com are the leading SQF consultants recognized by the International HACCP Alliance. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

Food Safety Standards Benefit Consumers and Food Providers Alike

Numerous deadly outbreaks over the past few years, such as e. coli and salmonella, have created a groundswell of demand for enhanced food safety processes. That outcry is being answered by the implementation of stricter standards and (in the U.S.) the Food Safety Modernization Act.

The Global Food Safety Initiative (GFSI) was launched in 2000 with the purpose of bench marking existing and new standards to create pragmatic food safety guidelines that are universally recognized. All GFSI approved standards address identifying and managing food hazards and risks, tractability through food distribution channels, and implementing effective methods for food recall when problems are detected. These standards apply not only to growers and food providers, but also to every step of the global food supply chain. The goal is to prevent contaminated food from reaching consumers and to quickly recall spoiled goods while identifying and correcting the source of any problem.

GFSI endorsed standards currently include Safe Quality Foods (SQF), the British Retail Consortium (BRC), The International Food Standard (IFS) and FSSC 22000 for food safety management systems. Each addresses different markets and needs. All build upon a Hazards Analysis and Critical Control Point (HACCP) platform designed to identify and control food hazards and contamination risks. In North America, SQF, BRC and FSSC 22000 are the most popular standards.

The United States Congress has also responded to the need for stricter safety controls. The USDA is tightening its surveillance of meat and poultry providers, processors and distributors. Moreover, the Food Safety Modernization Act passed in 2011 gives the FDA broad authority to establish and enforce safety regulations for both domestic and imported products. This includes the authority to mandate food recalls. It recognizes the work accomplished by the GFSI and is working closely with that organization.

Food retailers and major restaurant chains are not waiting for government regulation. Wal-Mart, Costco, CVS, H-E-B, Safeway, Sam's Club, Shop-Rite, McDonald's and Target are already requiring their suppliers to achieve certification to a GFSI approved standard. Growers, providers, processors, packagers, and distributors making up the food supply chain who fail to pass independent audits and maintain their certifications may find themselves locked out of the market.

Both consumers and participants in the global food supply chain benefit from the implementation and enforcement of food safety standards. Food borne illnesses are reduced and outbreaks quickly controlled. Suppliers reduce their costs by eliminating waste, avoiding re-work and packaging errors, and reducing liability. It is a win-win situation.

There are many professional Food safety Consulting and SQF Consultants who will help you to get the HACCP Certification. BDFoodsafety.com are the leading SQF consultants recognized by the International HACCP Alliance. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

Requirements of an SQF 2000 Compliant Food Safety Management System

The SQF 2000 Code places an emphasis on the application of HACCP. The implementation of a Level 2 SQF 2000 compliant food safety management system addresses requirements using CODEX Alimentarius Commission and the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) HACCP Guidelines to develop safety plans. An SQF 2000 compliant quality management system needs to comply with 3 key sections of the SQF Code, SQF 2000 System Requirements, Food Safety Fundamentals - Building and Equipment Design and Construction and Pre-requisite Programs.

Senior Management is required to conduct management reviews, establish a system to manage complaints and document business continuity plans. The SQF 2000 Code requires the safety management system to include specifications for and control Raw Materials, Packaging, Contract Service Providers, Contract Manufacturers and Finished Product.

• Section 4 SQF 2000 System Requirements prescribes the expected contents of a food safety management system. Firstly Senior Management needs to demonstrate commitment to complying with the Code and producing safe products. A documented Management Policy needs to reinforce this commitment and be effectively communicated. Senior Management is required to allocate responsibility and authority, appoint an SQF Practitioner, document job descriptions and ensure adequate training. The Quality Management System should be documented in the form of a Food Safety Manual and include the scope of the system. The documents and records of the management system need to be controlled.
• Section 4.4 Attaining Food Safety requires compliance with Food Legislation (Regulation), for an organisation to establish Safety Fundamentals, Safety Plans, control Incoming Goods and Services, establish Corrective and Preventative Action procedures and a Non-conforming Product/Equipment procedure. Control of Product Rework, Product Release and rotation of Stock is also required.
• Section 4.5 addresses Verification and Validation requirements. Responsibility, Frequency and Methods for Verification, Validation Verification of Monitoring Activities, Product Sampling, Inspection and Analysis and Internal audits should be documented and included in a Verification Schedule. The rest of section 4 of the SQF 2000 Code covers the requirements for Product Identification, Trace, Withdrawal and Recall, Site Security And those for Identity Preserved Foods.
• Section 5 of the SQF Code outlines the standards required for Building and Equipment Design and Construction much of which is as per CODEX guidelines. Fundamentally Sites should be approved and in a suitable location or the environment managed to prevent safety risk. There is an emphasis on the building construction standards expected in food handling areas. The standard prescribes standards for equipment, utensils, protective clothing, hand washing facilities and vehicles. Section 5 also addresses the control of water and ice supply, storage facilities, separation of functions, on-site laboratories, staff amenities, first aid facilities and waste disposal.
• Section 6 of the SQF 2000 Code clarifies the expected pre-requisite programs including personnel practices, training, calibration, pest control, maintenance, cleaning/sanitation, the monitoring water quality, control of physical contaminants, supplier approval, transport/delivery, waste management and allergen control.

There are many professional Food safety Consulting and SQF Consultants who will help you to get the HACCP Certification. BDFoodsafety.com are the leading SQF consultants recognized by the International HACCP Alliance. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles

An Outline of the SQF 2000 Code

The SQF 2000 Code is described as a HACCP based supplier assurance code for the food manufacturing and distributing industries.

The Safe Quality Food (SQF) 2000 Code is a quality management certification program that is one of the recognised Global Food Safety Initiative schemes. The Global Food Safety Initiative (GFSI) is a collaboration between retailer, manufacturer and food service companies, as well as service providers associated with the food supply chain. It is coordinated by The Consumer Goods Forum is independent global network for consumer goods retailers and manufacturers worldwide with nearly 400 members, in over 150 countries.

In May 2000 the GFSI was launched, it sets requirements for food safety schemes through a benchmarking process.

The manufacturing schemes approved by GFSI include BRC Global Standard Version 5, Dutch HACCP (Option B), FSSC 22000, Global Aquaculture Alliance BAP Issue 2 (GAA Seafood Processing Standard), Global Red Meat Standard Version 3, International Food Standard Version 5, SQF 2000 Level 2 and Synergy 22000.

The SQF Code was first developed in 1994 with the assistance of experts in the food industry and Hazard Analysis Critical Control Point (HACCP) Guidelines. The Food Marketing Institute (FMI) acquired the rights to the SQF Program in 2003 and established the SQF Institute (SQFI) Division to manage the Program.

The SQF 2000 Code has 13 sections, the key requirements for food quality management systems are outlined in Section 4 SQF 2000 System Requirements, Section 5 Food Safety Fundamentals - Building and Equipment Design and Construction, and Section 6 Food Safety Fundamentals - Pre-requisite Programs.

The SQF 2000 Code is a HACCP certification based quality management system standard designed for use by all sectors of the food industry. The Code emphasizes the use of NACMCF and CODEX HACCP Principles and Guidelines to help the supplier produce safe food. The implementation of an SQF 2000 quality management system requires customer food safety and quality requirements to be addressed.

Certification of SQF 2000 Systems demonstrates that Food Safety Plans have been implemented in accordance with the HACCP Method. Certification to the SQF 2000 Code is an indication of an organisations commitment to produce safe, quality food in compliance with the requirements of the SQF 2000 Code and applicable food legislation.

The SQF 2000 Code is divided into three Certification levels which indicate the standard of the food safety and quality management system:

1. Level 1: Food Safety Fundamentals
   Prerequisite programs are established incorporating fundamental safety controls essential to the production and manufacture of safe food. This level is appropriate for low risk products.
2. Level 2: Certified HACCP Food Safety Plans
   Prerequisite programs and safety risk assessments of the products and processes using the HACCP method, and action plans to eliminate, prevent or reduce safety hazards are established.
   This is the minimum level for suppliers of high risk products.
3. Level 3: Comprehensive Quality Management Systems Development
   Prerequisite programs and safety risk assessments of the products and processes using the HACCP method, and action plans to eliminate, prevent or reduce food hazards are established plus food quality assessments are completed to identify the controls needed to ensure a consistent level of quality. Level 1 and Level 2 certification are prerequisites to gaining a Level 3 SQF certificate. The SQF 2000 certification trademark can only be used after achieving Level 3 certification.

BDFoodSafety.com offer's professional HACCP training and certification recognized by International HACCP Alliance. We provide better assistance in getting SQF consulting with registered SQF consultants. Our passion is to help others to produce quality and wholesome food.

Source: Ezine Articles