SQF EDITION 8 - CHECKLIST - Amazon S3

1 1 | P a g e Kassy Marsh: Techni-K Consulting Ltd SQF EDITION 8 - CHECKLIST 1. Does your management responsibility procedure state that senior management will ensure that all training required to meet the SQF code will be fully provided? ( ) 2. Are staff fully aware of their responsibilities can you prove this through things like job descriptions or other documented means? ( ) 3. Do senior management have a plan as to how they are going to ensure the integrity and continued compliance to the SQF code , in a situation where there is a lack of resource, or a change in personnel?

2 Agreed deputies who have adequate capability to step-up ? ( ) 4. Have you provided the certification body with defined blackout periods for unannounced audits? ( ) 5. Does your SQF practitioner have a monthly (as a minimum) update meeting with senior management, to update them on compliance matters? And, are the updates and responses documented? ( ) 6. Are all management reviews documented? ( ) 7. Have you re-titled your business continuity plan to crisis management plan? ( ) 8. Does the crisis management plan cover all crisis situations which may put the site ability to deliver safe food at risk?

3 ( ) 9. Have you updated your crisis contact list to include supply-chain customers? ( ) 10. Do you know which legislation is applicable to both the country of manufacturer of your products, and the country in which they will be consumed? Can you provide copies of this legislation? Can the person who interprets this legislation, talk confidently about the requirements of the legislation, to provide evidence of competence? ( , ) 11. Is the SQF requirement to inform them of regulatory warnings (within 24 hours), plus the email address written into your food safety system?

4 ( ) 12. Where you have exemptions to the code , have these been justified and proven (where possible) in a written risk analysis? ( ) 13. Do you have a multi-disciplinary HACCP team, covering technical, production, engineering and other relevant departments? ( ) 14. Do you have a scope for each product in your HACCP? ( ) 15. Do you have a product description for each product in your HACCP? Does it cover the food safety intrinsics of the product? ( ) 16. Have you defined the intended use and intended user for your products in your HACCP?

5 ( ) 17. Do you have a process flow diagram that covers all product in your HACCP? ( ) 18. Does the process flow diagram cover all ingredients, packaging items, service inputs, waste, rework and process delays? ( ) 19. Has your process flow diagram been confirmed by the HACCP team to be accurate (accurate during all hours of operation), by signing it and dating it? ( ) 2 | P a g e Kassy Marsh: Techni-K Consulting Ltd SQF EDITION 8 - CHECKLIST 20. Have you identified and documented all the relevant hazards for each process step in your flow diagram?

6 ( ) 21. Have each of these hazards been analyzed to establish which hazards are significant? ( ) 22. Do you have a documented method for deciding how significance will be determined? ( ) 23. Has the method for determining significance been used consistently throughout the HACCP? ( ) 24. Do the critical limits applied to CCP s, clearly show the point at which the product becomes safe? ( ) 25. Does each CCP have a monitoring procedure which clearly states the corrective action in the event of a failure? ( , ) 26.

7 Has a full HACCP review been completed within the last 12 months? ( ) 27. Have any changes occurred in the last 12 months that should have instigated a review? Was it done? ( ) 28. Have all the relevant legislations and guidelines for the country of manufacturer and the country of sale (to the consumer) been referenced in the HACCP? ( ) 29. Are there specifications in place for all ingredients, packaging and (food safety related) services? ( ) 30. Are non-approved suppliers only used in emergency situations ( not routinely)?

8 ( ) 31. Are materials from non-approved suppliers, in emergency situations, inspected or tested before use? And, is this documented in the procedure? ( ) 32. Do you have a documented procedure for the selection, evaluation, approval and monitoring of suppliers? ( ) 33. Is the approved supplier program (as written in the procedure) applied to all internally supplied materials as well? ( ) 34. Does the procedure state how the supplier risk analysis will be completed, to determine the audit frequency? ( ) 35. Has this risk assessment been carried out on all suppliers and have the audits been completed as per the result?

9 ( ) 36. Is reworking of ingredients, packaging and product covered in the documented rework procedure? ( ) 37. Has a documented risk analysis been carried out to establish what environmental monitoring is needed? ( ) 38. Is there a documented environmental monitoring procedure, which details responsibilities, methods of testing and how the risk assessment is to be completed? ( ) 39. Is there a documented sampling and testing program, detailing the tests, the number of samples and frequency of sampling? ( ) 3 | P a g e Kassy Marsh: Techni-K Consulting Ltd SQF EDITION 8 - CHECKLIST 40.

10 Are the results of environmental monitoring reviewed on receipt, and where they are out of spec, are corrective actions put in place? ( ) 41. Are the results also trended and then reviewed for trends? ( ) 42. Are legal elements of the system verified? are legal criteria monitored? Is equipment used for legal checks verified for accuracy? Are legal requirements included in the internal audit system? ( ) 43. Do your corrective action records detail the original non-conformity? ( ) 44. If environmental or product testing is carried out on site, do you carry out proficiency (ring) testing to prove that the results are accurate and consistent?