Description
Save thousands of dollars in man-hours, teach yourself SQF 9.0 and food safety management principles, fast track the SQF document review and SQF 9.0 certification process with these SOP templates. The full package comprises 100+ documents. Scroll down to view the full list of SOP’s included in our SQF 9.0 Template Bundle. For a complete list of form templates included in the bundle, contact us.
We make it easy on you. Our user-friendly and detailed templates will help your team learn and implement the SQF requirements efficiently. The SQF manual is professionally written by a certified SQF trainer and consultant who is a member of the International HACCP Alliance. Templates are specifically tailored to the SQF code and suited for the North American market. They contain all the requirements to demonstrate compliance to the SQF code resulting in a lean and efficient food safety system.
Client Testimonials
We were in a situation that required that we get an SQF Certification in a very short period of time. Sirocco Consulting provided us with the templates we needed and talked us through the process. No doubt without them we could not have achieved receiving our certification in the allotted time. Karine was our consultant and she made the process understandable and much less daunting than it would have been otherwise. I highly recommend Sirocco Consulting to any company that needs a third-party audit. It was one of the best investments we made in our trek to become third-party certified. We are counting on significant return on investment having achieved this milestone in our growth. Thanks Sirocco!
TROY MEACHAM, CORPORATE CHEF RESEARCH AND DEVELOPMENT DIRECTOR, BLENDCO INC
When we decided to implement the SQF program in our facility we knew we would have to develop a lot of new procedures and forms. We reached out to Karine Lawrence of Sirocco Consulting and with her guidance and templates, we were able to smoothly implement the code. The template package was very complete and easy to follow; each document made reference to the element of the code being covered making it easy to track our progress and if we had any questions Karine was quick to answer and provide examples. We had our desk audit recently and the auditor was happy to see how complete our documentation was, the template package and Karine’s support were key in this accomplishment.
SOFIA COPADO, PRODUCT MANAGER LITTLE CREEK DRESSING
We just had a gap assessment conducted in preparation for our SQF audit. We developed our written program with the help of Sirocco Food and Wine Consulting. These templates are terrific and easy to implement. The SQF consultant who performed the document review was very impressed with the quality of the procedures and record templates. Knowing that our written documents meet the standard, we feel that we are in a good position to pass our SQF audit and obtain our certification.
SKIP DEMASO, QA MANAGER HARVEST VALLEY BAKERY, INC.™
As a worldwide importer, in-house re-packager, and direct supplier of over 200 diverse food and dietary supplement ingredients, we faced significant compliance challenges surrounding FSMA, FSVP, and dietary supplement GMP, on top of customer requirements for GFSI compliance. We interviewed multiple food safety consultants prior to choosing Karine Lawrence at Sirocco, and we couldn’t be happier with our choice— Karine’s FSPCA PCQI Lead Instructor, certified SQF trainer/consultant, auditing and R&D background among other experience was the perfect match for our needs. She took a practical, entity-based approach in helping us design and implement a comprehensive SQF Edition 8 QMS tailored to effectively and efficiently manage our risks and compliance requirements, while keeping the customer service and operational aspects of our business a priority.[…]
CHRIS WOODRUFF, OPERATIONS MANAGER, ULTIMATE SUPERFOODS
SOP Templates Included
| Number | Title | SQF 9.0 Code Requirements |
|---|---|---|
| QM 001 | MANAGEMENT POLICY | 2.1.1.1 Policy Statement |
| QM 002 | MANAGEMENT COMMITMENT | 2.1.1 Management Commitment, 2.1.1.3 Job Descriptions |
| QM 003 | FOOD SAFETY CULTURE PLAN | 2.1.1.2 Food Safety Culture |
| QM 004 | MANAGEMENT REVIEW | 2.1.2 Management Review |
| QM 005 | CUSTOMER COMPLAINT PROCEDURE | 2.1.3 Customer Complaint |
| QM 006 | FOOD SAFETY MANAGEMENT SYSTEM | 2.2.1 Food Safety Management System |
| QM 007 | DOCUMENT AND RECORD CONTROL PROCEDURE | 2.2.2 Document Control, 2.2.3 Records |
| QM 008 | PRODUCT DEVELOPMENT AND REALIZATION | 2.3.1 Product Formulation and Realization |
| QM 009 | SPECIFICATIONS FOR RAW MATERIALS AND PACKAGING | 2.3.2 Specifications (Raw Materials, Packaging) |
| QM 010 | SPECIFICATIONS FOR FINISHED PRODUCTS | 2.3.2 Specifications (Finished Products) |
| QM 011 | SPECIFICATIONS FOR CONTRACT SERVICE PROVIDERS | 2.3.2 Specifications (Contract Service providers) |
| QM 012 | SPECIFICATIONS FOR CONTRACT MANUFACTURERS | 2.3.3 Contract Manufacturers |
| QM 013 | SUPPLIER APPROVAL PROGRAM | 2.3.4 Approved Supplier Program |
| QM 014 | FOOD LEGISLATION | 2.4.1 Food Legislation |
| QM 015 | GOOD MANUFACTURING PRACTICES | 2.4.2 Good Manufacturing Practices |
| QM 016 | FOOD SAFETY PLAN(S) | 2.4.3 Food Safety Plan |
| QM 017 | PRODUCT SAMPLING, INSPECTION, ANALYSIS AND RELEASES | 2.4.4 Product Sampling, Inspection and Analysis, 2.4.7 Product release |
| QM 018 | NON-CONFORMING MATERIALS AND PRODUCT | 2.4.5 Non-Conforming Materials and Product |
| QM 019 | PRODUCT REWORK | 2.4.6 Product Rework |
| QM 020 | ENVIRONMENTAL MONITORING PROGRAM | 2.4.8 Environmental Monitoring Program |
| QM 021 | VERIFICATION SCHEDULE, VALIDATION & EFFECTIVENESS | 2.5.1 Validation & Effectiveness, 2.5.2 Verification Activities, 2.5.2.2 Verification Schedule |
| QM 022 | CORRECTIVE ACTION PREVENTIVE ACTION | 2.5.3 Corrective and Preventive Action |
| QM 023 | INTERNAL AUDITS | 2.5.4 Internal Audits and Inspections |
| QM 024 | WITHDRAWAL AND RECALL | 2.6.3 Product Recall and Withdrawal |
| QM 025 | PRODUCT CODING AND TRACEABILITY | 2.6.1 Product Identification, 2.6.2 Product Trace, 2.6.1.2 Product star-tup and changeover procedures |
| QM 026 | CRISIS MANAGEMENT | 2.6.4 Crisis Management |
| QM 027 | FOOD DEFENSE | 2.7.1 Food Defense Plan |
| QM 028 | FOOD FRAUD VULNERABILITY ASSESSMENT AND MITIGATION | 2.7.2 Food Fraud |
| QM 029 | ALLERGEN CONTROL PROCEDURE | 2.8.1 Allergen Management |
| QM 030 | TRAINING PROCEDURE | 2.9 Training Procedure |
| QM 101 | PREMISES AND BUILDING EXTERIOR INSPECTION | 11.1 Site Location and Premises; 11.2 Site Operation; 11.6.2-4 Food Storage Requirements; 11.7 Separation of Functions; 11.8 Waste Disposal |
| QM 102 | NON-CONFORMING EQUIPMENT | 11.1.7.9 Non-conforming Equipment |
| QM 103 | EQUIPMENT MAINTENANCE AND CALIBRATION | 11.2.1 Repairs and Maintenance; 11.2.2 Maintenance Staff and Contractors; 11.2.3 Calibrations |
| QM 104 | PEST CONTROL PROCEDURE | 11.2.4 Pest Control |
| QM 105 | CLEANING AND SANITATION | 11.2.5 Cleaning and Sanitation |
| QM 106 | PERSONAL HYGIENE AND PRACTICES | 11.3 Personal Hygiene and Welfare |
| QM 107 | WATER QUALITY | 11.5.1 Water Supply ; 11.5.2 Water Treatment; 11.5.3 Water Quality; 11.5.4 Ice Supply |
| QM 108 | COMPRESSED AIR QUALITY | 11.5.5 Air and other Gases |
| QM 109 | SHIPPING, RECEIVING AND STORAGE PROCEDURES | 11.6.1 Receipt, Storage and Handling of Goods |
| QM 110 | STOCK ROTATION PROCEDURE | 11.6.1.3 Stock Rotation |
| QM 111 | TEMPERATURE MONITORING | 11.6.2 Cold storage, Freezing and chilling of Foods, 11.7.2 Thawing of Food |
| QM 112 | PHYSICAL AHZARD CONTROL AND INSPECTION | 11.7.3 Control of Foreign Matter Contamination, 11.7.4 Detection of Foreign Objects |
| QM 113 | WASTE DISPOSAL | 11.8 Waste Disposal |
