We make it easy on you. Our user-friendly 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. Templates contain all the requirements to demonstrate compliance to the SQF code and can be used as training aids when implementing the food safety system.
Save thousands of dollars in man hours, teach yourself SQF and food safety management principles, fast track the SQF document review and SQF certification process with these SOP templates.
The SQF Version 8 Templates (Full Bundle) comprises 90+ numbered documents. Form templates are complementary. Refer to the template list for details.
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These three Standard Operating Procedure templates are complementary and meet specific SQF code requirements. Refer to the template list below for details. Form templates not included.
|Document Number||SOP Title||SQF Code 8.0 Requirements|
|QM 001||MANAGEMENT POLICY||2.1.1 Food Safety Policy|
|QM 002||MANAGEMENT RESPONSIBILITY||2.1.2 Management Responsibility|
|QM 002-1||Organizational Chart *||188.8.131.52 The reporting structure […]|
|QM 002-2||Job Descriptions and Training Requirements *||184.108.40.206 Job description […]|
|QM 003||FOOD SAFETY AND QUALITY MANAGEMENT SYSTEM||2.2.1 Food Safety Management System|
|QM 004||MANAGEMENT REVIEW||2.1.3 Management Review|
|QM 005||CUSTOMER COMPLAINT PROCEDURE||2.1.4 Complaint Management|
|QM 006||BUSINESS CONTINUITY PLANNING||2.1.5 Crisis Management Planning|
|QM 007||DOCUMENT AND RECORD CONTROL||2.2 Document Control and Records|
|QM 008||PRODUCT DEVELOPMENT AND REALIZATION||2.3.1 Product Development and Realization|
|QM 009||SPECIFICATIONS FOR MATERIALS AND PACKAGING||2.3.2 Raw and Packaging Materials|
|QM 010||SPECIFICATIONS FOR CONTRACT SERVICES PROVIDERS||2.3.3 Contract Service Providers; 2.3.4 Contract Manufacturers|
|QM 011||SPECIFICATIONS FOR FINISHED PRODUCT||2.3.5 Finished Product Specifications|
|QM 012||FOOD LEGISLATION||2.4.1 Food Legislation|
|QM 013||FOOD SAFETY FUNDAMENTALS||2.4.2 Good Manufacturing Practices|
|QM 014||FOOD SAFETY PLAN(S)||2.4.3 Food Safety Plan|
|QM 014-1||HACCP or FDA Preventive Control Plan #1 *||2.4.3 Food Safety Plan;2.4.1 Food Legislation; 11.7.1 Process; 11.7.3 Thawing of Food (Where applicable); 11.7.4 High Risk Processes (where applicable)|
|QM 015||INGREDIENT AND MATERIAL PURCHASING PROCEDURE||2.4.4 Approved Supplier Program|
|QM 016||NON-CONFORMING PRODUCT||2.4.5 Non-conforming Product or Equipment|
|QM 017||NON-CONFORMING EQUIPMENT||2.4.5 Non-conforming Product or Equipment|
|QM 018||PRODUCT SAMPLE TESTING AND RELEASE||2.4.7 Product Release; 2.5.4 Product Sampling, Inspection and Analysis|
|QM 019||STOCK ROTATION PROCEDURE||2.4.9 Stock rotation|
|QM 020||VERIFICATION OF MONITORING ACTIVITIES VALIDATION AND EFFECTIVNESS||2.5.1 Validation and Effectiveness 2.5.2 Verification Activities|
|QM 021||CORRECTIVE ACTION / PREVENTIVE ACTION||2.5.3 Corrective Action and Preventative Action|
|QM 022||INTERNAL AUDITS||2.5.5 Internal audits|
|QM 023||PRODUCT CODING AND TRACEABILITY (INCL. REWORK)||2.6 Product Identification, Trace, Withdrawal and Recall; 2.4.6 Product Rework|
|QM 024||RECALL / WITHDRAWAL PLAN||2.6.3 Product Withdrawal and Recall|
|QM 025||FOOD DEFENSE||2.7.1 Food Defense Plan|
|QM 026||TRAINING PROCEDURE||2.9 Training|
|QM 027||ALLERGEN MANAGEMENT (INCL. REWORK)||2.8 Allergen Management; 2.4.6 Product Rework|
|QM 028||FOOD FRAUD VULNERABILITY ASSESSMENT AND MITIGATION PLAN||2.7.2 Food Fraud|
|QM 101||PREMISES AND BUILDING EXTERIOR INSPECTION PROCEDURE||11.1 Site Location and Construction; 11.2 Construction of Premises and Equipment; 11.8 On-site Laboratories (Where applicable); 11.10 Exterior|
|QM 102||PEST CONTROL PROCEDURE||11.2.12 Pest Prevention|
|QM 103||CLEANING AND SANITATION||11.2.13 Cleaning and Sanitation|
|QM 104||PERSONNEL HYGIENE AND PRACTICES||11.3 Personnel Hygiene and Welfare; 11.4 Personnel Processing Practices; 11.7.4 High Risk Processes|
|QM 105||COMPRESSED AIR QUALITY||11.5.5 The Quality of Air and Other Gasses|
|QM 106||WATER QUALITY||11.5 Water, Ice and Air Supply|
|QM 107||SHIPPING-RECEIVING AND STORAGE PROCEDURES||11.6 Storage and Transport ; 11.7.2 Receipt of Raw and Packaging Materials and Ingredients|
|QM 108||WASTE DISPOSAL||11.9 Waste Disposal|
|QM 109||PHYSICAL HAZARD CONTROL PROCEDURES||11.7.5 Control of Foreign Matter Contamination; 11.7.6 Detection of Foreign objects; 11.7.7 Managing Foreign Matter Contamination Incidents|
|QM 110||EQUIPMENT MAINTENANCE AND CALIBRATION||11.2.10 Premises and Equipment Maintenance, 11.2.11 Calibration|
|QM 111||ENVIRONMENTAL MONITORING PROGRAM||2.4.8 Environmental Monitoring|
QM 003 Food Safety and Quality Management System
QM 004 Management Review
QM 104 Personnel hygiene and practices
These templates are written to meet the needs of food manufacturers and food storage facilities.
The SQF code requires that internal audits be completed annually to verify compliance with the SQF requirements. System validation & verification activities must be performed according to a documented schedule. The SQF template bundle covers all SQF code requirements to demonstrate continuous improvement, an SQF system element.
Did you know that the SQF code 8.0 requires that the facility undergo an announced re-certification audit every 3 years?
The SQF Template bundle documents will help you prepare and stay compliant with the SQF code. Fast track the SQF document review and SQF certification process with Sirocco’s SOP templates!
“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.™
“Karine […] 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. We were impressed with both the form and function of her modern SOP and document sets, as well as all the detail HACCP, risk assessment and other diligence she performed.”
CHRIS WOODRUFF, OPERATIONS MANAGER, ULTIMATE SUPERFOODS