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Preface
The Safe Quality Food (SQF) 1000 Code provides for the Primary Producer a food safety and quality management
certification program that is tailored to their needs. It enables them to meet product trace, regulatory, food
safety and commercial quality criteria in a structured and cost effective manner.
In 1998 the Code was developed and pilot programs implemented to ensure its applicability to the primary
production sector. It was prepared with the assistance of Primary Producers and experts in quality management,
food safety, food regulation, food processing, agriculture production systems, food retailing, food distribution and
the Hazard Analysis Critical Control Point (HACCP) Guidelines.
The Food Marketing Institute (FMI) acquired the rights to the SQF Program in August 2003 and has established
the SQF Institute (SQFI) Division to manage the Program. The SQF 1000 Code is recognized* by the Global Food
Safety Initiative** as a standard that meets its benchmark requirements.
The SQFI Technical Advisory Council reviews and makes recommendations on changes to the Code in line with
the current requirements and expectations of the global food sector and other comments received from
stakeholders. This review is completed, and amendments to the Code made by the 3rd anniversary date of the
previous Edition. If an amendment to the Code is required to reflect the inclusion of a significant food safety
requirement, or quality systems development prior to the end of the three year review cycle, then that
amendment will generally be included as an amendment to the current Edition.
The SQF 1000 Code*** as posted on the SQFI web site is the reference document. Notification of reviews and
changes to the Code will be posted on the SQFI web site. ****Suppliers are required to implement any new
editions and amendments to the Code within six months of the new edition or amendment being posted or as
otherwise directed by the SQFI.
Suggestions for improvements to the Code are encouraged from all users. They should be submitted in writing
and be sent to SQFI, 2345 Crystal Drive, Arlington, VA, 22202, USA.
*Recognition is at Level 2
**The Global Food Safety Initiative (GFSI) is a private organization established by the European based retail trade association,
the CIES Food Business Forum. The GFSI maintains a scheme to benchmark food safety standards (for private label products)
as well as farm assurance standards.
****Audits of this Edition 6 for new Suppliers will be implemented two months after its release date. Those Suppliers with
existing SQF 1000 Certification will be required to upgrade their Systems to meet the requirements of this Edition within six
months of the release date.
Users of these Codes and the associated documents are reminded that copyright subsists in all FMI publications and software.
Except where the Copyright Act allows and except where provided for below no publications or software produced by FMII may be
reproduced, stored in a retrieval system in any form or transmitted by any means without prior permission in writing from FMII.
Permission may be conditional on an appropriate royalty payment. All requests for permission and information on software
royalties should be directed in writing to SQFI.
Care should be taken to ensure that material used is from the current edition of the Code and that it is updated whenever the
Code is amended or revised. The date of the Code should therefore be clearly identified.
The use of material in print form or in computer software programs to be used commercially, with or without payment, or in
commercial contracts is subject to the payment of a royalty. FMI may vary this policy at any time.
SQF, its certification marks, intellectual property and logos are owned by FMI and are used under license by its nominated Agents.
Contents
Preface .............................. .. .1
Contents .............................. 2
Introduction .............................. 3
1. Scope ............................ 4
2. References................................................................................................... 4
3. Definitions ................................................................................................... 5
4. SQF 1000 System Requirements..................................................................... 6
4.1 Commitment .......................................................................................... 7
4.2 Document Control and Records ................................................................. 9
4.3 Specifications ......................................................................................... 9
4.4 Attaining Food Safety ............................................................................ 11
4.5 Verification ........................................................................................... 15
4.6 Product Identification Trace and Recall .................................................... 17
4.7 Site Security 18
5. Food Safety Fundamentals: Site Requirements, Facilities and Production Inputs . 20
6. Food Safety Fundamentals: Pre-requisite Programs - (Good Agriculture Practice) 24
7. Global G.A.P. 29
7.1 Genetically Modified Organisms.. 29
7.2 Fertilizer 29
7.3 Crop Protection.. 29
7.4 Workers Health, Safety and Welfare. 30
7.5 Environmental .. 31
11. SQFI Audit and Certification Management System and Supplier Database. ..... 49
12. SQF 1000 Certification Trade Mark Rules for Use ... 51
Introduction
The SQF 1000 Code is designed for Primary Producers. It enables Producers to demonstrate that they have
implemented responsible production practices to deliver safe food that meets the quality standards specified by
their customer. The SQF 1000 Code provides an opportunity for Producers to implement a management system
that covers multiple products. It is ideally suited for Producers directly supplying retailers, brokers and agents,
or other customers who have implemented the SQF 1000 Code.
The main feature of the Code is that it is based on the Hazard Analysis and Critical Control Point (HACCP)
system, a proven method used by the food industry to minimize food safety risks and reduce the incidence of
unsafe food reaching the marketplace (see Appendix 2). The implementation of an SQF 1000 management
system addresses a buyers food safety and quality requirements and provides the solution for Producers
supplying local and global food markets.
Certification of SQF 1000 Systems by a Certification Body is not a statement that the Certification Body
guarantees the safety of a Suppliers food or service. It is not a guarantee that all food safety regulations are
being met, or will continue to be met, at all times. It is a statement that the Suppliers Food Safety Plans have
been implemented in accordance with the HACCP Method and applicable regulatory requirements and that they
have been validated and verified and determined effective to manage food safety. It is also a statement of the
Suppliers commitment to:
The development of the SQF 1000 Code emphasizes the importance of independent third party assurance of food
safety and quality by all sectors of the food industry.
The SQF 1000 Code is divided into three Certification levels. An explanation of each level is provided in
Appendix 1. Each Level is designed to indicate the level of development of a Producers food safety and quality
management system as follows:
This document outlines the requirements to achieve SQF 1000 Certification at each certification level.
The word shall is used throughout this document to indicate mandatory provisions.
LEVEL 1 LEVEL 2 (GFSI Recognition Level) LEVEL 3 (GFSI & Quality Management)
1. Scope 1. Scope 1. Scope
The SQF 1000 Code Level 1 outlines the general The SQF 1000 Code Level 2 outlines the general The SQF 1000 Code Level 3 outlines the general
food safety system requirements applied by a food safety system requirements applied by a food safety and quality system requirements
Primary Producer for: Primary Producer for: applied by a Primary Producer for:
1. Field packing of fresh produce; and 1. Field packing of fresh produce; 1. Field packing of fresh produce;
2. Pre-farm gate production, harvesting and 2. Pre-farm gate production, harvesting and 2. Pre-farm gate production, harvesting and
preparation of primary products intended for preparation of primary products intended for preparation, storage and transport of primary
further processing. further processing; and products intended for further processing; and
The scope of SQF 1000 is intended to be primary 3. For the supply of High Risk Foods. 3. The supply of High Risk Foods.
agricultural producers. Included in this scope for The scope of SQF 1000 is intended to be primary The scope of SQF 1000 is intended to be primary
application in produce is the grower/shipper/packer agricultural producers. Included in this scope for agricultural producers. Included in this scope for
who is packing self-grown product. application in produce is the grower/shipper/packer application in produce is the grower/shipper/packer
who is packing self-grown product. who is packing self-grown product.
High Risk Foods: Where a product is deemed High The SQF 1000 Code Level 3 can also be
Risk Food the Producer shall be required to Where any requirement(s) of this Code cannot be implemented by entities providing agricultural
implement an SQF 1000 System meeting the applied due to the type of production or product (a contract services to the Primary Producer.
requirements of Level 2 as a minimum. raw material that will be subject to further Note: Agricultural contract services includes the
Examples of High Risk Food include but are not Processing), this can be considered for exclusion. provision of cultivation, sowing, spraying and
limited to; Exclusions must be justified in writing to the harvesting of a crop, animal husbandry services
Certification Body and must not affect the and the storage and transport of a crop and live
1. Food Sector Category 3; Growing and
Producers ability, or responsibility, to supply animals or advice on the application of these
production of Fresh Produce (raw seed sprouts
product that meets the intent of this Code and services.
including bean sprouts and alfalfa sprouts); and
customer and regulatory requirements. Exclusions Where any requirement(s) of this Code cannot be
2. Food Sector Category 6; Harvest and Intensive are to be supported by a detailed risk analysis applied due to the type of production or product (a
Farming of Fish (oysters and mussels). outlining the basis for any exclusion or alternative raw material that will be subject to further
Where any requirement(s) of this Code cannot be control measure to demonstrate food safety and Processing), this can be considered for exclusion.
applied due to the type of production or product (a quality (level 3) is not compromised. Exclusions may also include other Clauses.
raw material that will be subject to further Exclusions must be justified in writing to the
Processing), this can be considered for exclusion. Certification Body and must not affect the
Exclusions must be justified in writing to the Producers ability, or responsibility, to supply
Certification Body and must not affect the product that meets the intent of this Code and
Producers ability, or responsibility, to supply customer and regulatory requirements. Exclusions
product that meets the intent of this Code and are to be supported by a detailed risk analysis
customer and regulatory requirements. Exclusions outlining the basis for any exclusion or alternative
are to be supported by a detailed risk analysis control measure to demonstrate food safety and
outlining the basis for any exclusion or alternative quality (level 3) is not compromised.
control measure to demonstrate food safety and
quality (level 3) is not compromised.
LEVEL 1 LEVEL 2 (GFSI Recognition Level) LEVEL 3 (GFSI & Quality Management)
LEVEL 1 LEVEL 2 (GFSI Recognition Level) LEVEL 3 (GFSI & Quality Management)
LEVEL 1 LEVEL 2 (GFSI Recognition Level) LEVEL 3 (GFSI & Quality Management)
4. SQF 1000 System Requirements 4. SQF 1000 System Requirements 4. SQF 1000 System Requirements
4.1 Commitment 4.1 Commitment 4.1 Commitment
The Producer shall provide evidence of its The Producer shall provide evidence of its The Producer shall provide evidence of its
commitment to implement and maintain an commitment to implement and maintain an commitment to implement and maintain an
effective SQF 1000 System and to support its effective SQF 1000 System and to support its effective SQF 1000 System and to support its
ongoing improvement. ongoing improvement. ongoing improvement.
LEVEL 1 LEVEL 2 (GFSI Recognition Level) LEVEL 3 (GFSI & Quality Management)
iii. Take appropriate action to ensure the integrity System; and Food Quality Plan outlined in 4.4.4;
of the SQF 1000 System. iii. Take appropriate action to ensure the integrity ii. Oversee the development, implementation,
4.1.2.3 The Producer shall establish and of the SQF 1000 System. review and maintenance of the SQF 1000
implement the training needs of the organization. 4.1.2.3 The responsibility for establishing and System; and
implementing the training needs of the iii. Take appropriate action to maintain the
4.1.2.4 All employees shall be informed of their
organization shall be defined and documented. integrity of the SQF 1000 System.
responsibility to report food safety problems to
personnel with authority to initiate action. 4.1.2.4 All employees shall be informed of their 4.1.2.3 The responsibility for establishing and
responsibility to report food safety problems to implementing the training needs of the
personnel with authority to initiate action. organization shall be defined and documented.
4.1.2.5 Job descriptions for those responsible for 4.1.2.4 All employees shall be informed of their
food safety and quality shall be documented and responsibility to report food safety and quality
include provision to cover for the absence of key problems to personnel with authority to initiate
personnel action.
4.1.2.5 Job descriptions for those responsible for
food safety and quality shall be documented and
include provision to cover for the absence of key
personnel.
4.1.3 Food Safety Management System 4.1.3 Food Safety Management System 4.1.3 Food Safety and Quality Management
System
4.1.3.1 A Food Safety Manual shall be 4.1.3.1 A Food Safety Manual shall be 4.1.3.1 A Food Safety and Quality Manual shall be
documented, made available to relevant documented, maintained made available to documented, maintained made available to
employees and include: relevant employees and include: relevant employees and include;
i. The Policy Statement and Organization i. The Policy Statement and Organization i. The Policy Statement and Organization Chart;
Chart; Chart; ii. The Scope of the Certification;
ii. The Scope of the Certification; ii. The Scope of the Certification; iii. A list of the products covered under the Scope
iii. A list of the products covered under the iii. A list of the products covered under the of Certification; and
Scope of Certification; and Scope of Certification; and iv. The written Food Safety Fundamentals, Pre-
iv. The written Food Safety Fundamentals, iv. The written Food Safety Fundamentals, requisite Programs, Food Safety Plans and
Pre-requisite Programs and other Pre-requisite Programs, Food Safety Plans and Food Quality Plans and other procedures and
documentation necessary to support the other documentation necessary to support the documentation necessary to support the
development, implementation, maintenance development, implementation, maintenance development, implementation, maintenance
and control of the SQF 1000 System. and control of the SQF 1000 System. and control of the SQF 1000 System.
LEVEL 1 LEVEL 2 (GFSI Recognition Level) LEVEL 3 (GFSI & Quality Management)
4.1.4.3 Food Safety Fundamentals outlined in be reviewed at least annually. be reviewed at least annually.
4.4.2 shall be reviewed when any changes 4.1.4.3 Food Safety Fundamentals outlined in 4.1.4.3 Food Safety Fundamentals outlined in
implemented have an impact on the Producers 4.4.2 and Food Safety Plans shall be reviewed 4.4.2, Food Safety Plans and Food Quality Plans
ability to deliver safe food. when any changes implemented have an impact on shall be reviewed when any changes implemented
4.1.4.4 The SQF Practitioner shall be responsible the Producers ability to deliver safe food. have an impact on the Producers ability to deliver
for validating any changes to Food Safety 4.1.4.4 The SQF Practitioner shall be responsible safe, quality food.
Fundamentals outlined in 4.4.2 that have an for validating any major changes to Food Safety 4.1.4.4 The SQF Practitioner shall be responsible
impact on the Producers ability to deliver safe Fundamentals outlined in 4.4.2 and Food Safety for validating any major changes to Food Safety
food. Plans that have an impact on the Producers ability Fundamentals outlined in 4.4.2, Food Safety Plans
Note: The Producer can utilize the services of an to deliver safe food. and Food Quality Plans that have an impact on the
SQF Consultant to assist in the validation and Note: The Producer can utilize the services of an Producers ability to deliver safe food.
verification activities outlined in 4.1.4.4. SQF Consultant to assist in the validation and Note: The Producer can utilize the services of an
4.1.4.5 Records of all reviews and changes to the verification activities outlined in 4.1.4.4. SQF Consultant to assist in the validation and
SQF 1000 System shall be maintained. 4.1.4.5 Records of all reviews and changes to the verification activities outlined in 4.1.4.4.
SQF 1000 System shall be maintained. 4.1.4.5 Records of all reviews and changes to the
SQF 1000 System shall be maintained.
4.2 Document Control and Records 4.2 Document Control and Records 4.2 Document Control and Records
LEVEL 1 LEVEL 2 (GFSI Recognition Level) LEVEL 3 (GFSI & Quality Management)
demonstrate inspections, analyses and other demonstrate inspections, analyses and other maintaining and retaining records shall be
essential activities have been completed. essential activities have been completed. documented and implemented.
4.2.2.2 Records shall be securely stored to 4.2.2.2 Records shall be securely stored to prevent 4.2.2.2 All records shall be legible, signed and
prevent damage and deterioration and shall be damage and deterioration and shall be retained in dated by those undertaking monitoring activities to
retained in accordance with periods specified by a accordance with periods specified by a customer or demonstrate that inspections, analyses and other
customer or legislation (regulation). legislation (regulation). essential activities have been completed.
4.2.2.3 Records shall be securely stored to prevent
damage and deterioration and shall be retained in
accordance with periods specified by a customer or
legislation (regulation).
LEVEL 1 LEVEL 2 (GFSI Recognition Level) LEVEL 3 (GFSI & Quality Management)
4.3.3 Contract Service Providers 4.3.3 Contract Service Providers 4.3.3 Contract Service Providers
4.3.3.1 Specifications for contract services that 4.3.3.1 Specifications for contract services that 4.3.3.1 Specifications for contract services that
impact on finished product safety shall be impact on finished product safety shall be impact on finished product safety and quality shall
documented, current, include a full description of documented, current, include a full description of be documented, current, include a full description
the service to be provided and detail relevant the service to be provided and detail relevant of the service to be provided and detail relevant
training requirements of contract personnel. training requirements of contract personnel. training requirements of contract personnel.
Note: Contract Services include but are not limited 4.3.3.2 A register of all contract service 4.3.3.2 A register of all contract service
to pest control contractors, harvesting contractors, specifications shall be maintained. specifications shall be maintained.
spray contractors, crop protection plan Note: Contract Services include but are not limited Note: Contract Services include but are not limited
development consultants, animal health plan to pest control contractors, harvesting contractors, to pest control contractors, harvesting contractors,
development consultants and transport spray contractors, crop protection plan spray contractors, crop protection plan
contractors. development consultants, animal health plan development consultants, animal health plan
development consultants and transport development consultants and transport
contractors. contractors.
4.4 Attaining Food Safety 4.4 Attaining Food Safety 4.4 Attaining Food Safety
4.4.1 Food Legislation (Regulation) 4.4.1 Food Legislation (Regulation) 4.4.1 Food Legislation (Regulation)
The Producer shall ensure that, at the time of The Producer shall ensure that, at the time of The Producer shall ensure that, at the time of
delivery to its customer, the product supplied shall delivery to its customer, the product supplied shall delivery to its customer, the product supplied shall
comply with the food safety legislation that applies comply with the food safety legislation that applies comply with the food safety legislation that applies
to the product and its production in the country of to the product and its production in the country of to the product and its production in the country of
its origin and destination. its origin and destination. its origin and destination.
Note: In addition to meeting food safety standards Note: In addition to meeting food safety standards Note: In addition to meeting food safety standards
outlined in the legislation Producers will also need outlined in the legislation Producers will also need outlined in the legislation Producers will also need
to demonstrate compliance with legislative to demonstrate compliance with legislative to demonstrate compliance with legislative
requirements applicable to trade weights and requirements applicable to trade weights and requirements applicable to trade weights and
LEVEL 1 LEVEL 2 (GFSI Recognition Level) LEVEL 3 (GFSI & Quality Management)
measures, Minimum Regulatory Limits (MRLs), measures, Minimum Regulatory Limits (MRLs), measures, Minimum Regulatory Limits (MRLs),
packaging (if used), product description and packaging (if used), product description and packaging (if used), product description and
related labeling declarations. related labeling declarations. related labeling declarations.
4.4.2 Food Safety Fundamentals 4.4.2 Food Safety Fundamentals 4.4.2 Food Safety Fundamentals
The Producer shall make provision to ensure Senior management shall make provision to ensure Senior management shall make provision to ensure
fundamental food safety practices are adopted and fundamental food safety practices are adopted and fundamental food safety practices are adopted and
maintained. maintained. maintained.
4.4.2.1 The property, buildings and equipment 4.4.2.1 The property, buildings and equipment 4.4.2.1 The property, buildings and equipment
shall be located, constructed and designed to shall be located, constructed and designed to shall be located, constructed and designed to
facilitate the proper production, handling and facilitate the proper production, handling and facilitate the proper production, handling and
storage of safe product. storage of safe product. storage of safe product.
Note 1: The requirements outlined in clause Note 1: The requirements outlined in clause Note 1: The requirements outlined in clause
4.4.2.1 are further described in detail under 4.4.2.1 are further described in detail under 4.4.2.1 are further described in detail under
Section 5.0. Section 5.0. Section 5.0.
4.4.2.2 An analysis of the hazards associated with 4.4.2.2 An analysis of the hazards associated with 4.4.2.2 An analysis of the hazards associated with
the site and the source, storage and use of the site and the source, storage and use of the site and the source, storage and use of
production inputs that may impact on the production inputs that may impact on the production inputs that may impact on the
Producers ability to deliver safe product shall be Producers ability to deliver safe product shall be Producers ability to deliver safe product shall be
undertaken and control measures implemented. undertaken and control measures implemented. undertaken and control measures implemented.
4.4.2.3 Critical limits associated with the control 4.4.2.3 Critical limits associated with the control 4.4.2.3 Critical limits associated with the control
measures identified in 4.4.2.2 shall be validated measures identified in 4.4.2.2 shall be validated measures identified in 4.4.2.2 shall be validated
and verified by the SQF Practitioner. and verified by the SQF Practitioner. and verified by the SQF Practitioner.
Note 2: The Supplier can utilize the services of an Note 2: The Supplier can utilize the services of an Note 2: The Supplier can utilize the services of an
SQF Consultant to assist in the validation and SQF Consultant to assist in the validation and SQF Consultant to assist in the hazard analysis,
verification activities outlined in 4.4.2.2/3. verification activities outlined in 4.4.2.2/3. validation and verification activities outlined in
4.4.2.4 Those Pre-requisite Programs applicable 4.4.2.4 Those Pre-requisite Programs applicable to 4.4.2.2/3.
to the Scope of Certification that outline the means the Scope of Certification that outline the means by 4.4.2.4 Those Pre-requisite Programs applicable to
by which food safety is controlled and assured which food safety is controlled and assured shall be the Scope of Certification that outline the means
shall be documented and implemented. documented and implemented. by which food safety is controlled and assured
Note 3: The Pre-requisite Program requirements Note 3: The Pre-requisite Program requirements shall be documented and implemented.
outlined in this clause 4.4.2.4 are further outlined in this clause 4.4.2.4 are further Note 3: The Pre-requisite Program requirements
described in detail under Section 6.0. described in detail under Section 6.0. outlined in this clause 4.4.2.4 are further
4.4.2.5 Pre-requisite Programs shall be validated 4.4.2.5 Pre-requisite Programs shall be validated described in detail under Section 6.0.
and verified as described in 4.5. and verified as described in 4.5. 4.4.2.5 Pre-requisite Programs shall be validated
Note 4: The Supplier can utilize the services of an Note 4: The Supplier can utilize the services of an and verified as described in 4.5.
SQF Consultant to assist in the validation and SQF Consultant to assist in the validation and Note 4: The Supplier can utilize the services of an
verification activities outlined in 4.4.2.5. verification activities outlined in 4.4.2.5. SQF Consultant to assist in the validation and
verification activities outlined in 4.4.2.5.
LEVEL 1 LEVEL 2 (GFSI Recognition Level) LEVEL 3 (GFSI & Quality Management)
4.4.3 Food Safety Plan 4.4.3 Food Safety Plan 4.4.3 Food Safety Plan
Not applicable at this Level 1 4.4.3.1 A Food Safety Plan outlining the means by 4.4.3.1 A Food Safety Plan outlining the means by
which the Producer will control and assure food which the Producer will control and assure food
safety shall be prepared. The Food Safety Plan safety shall be prepared. The Food Safety Plan
shall outline the results of a hazard analysis shall outline the results of a hazard analysis
conducted to identify food safety hazards conducted to identify food safety hazards
(including allergens and other contaminants). It (including allergens and other contaminants). It
shall prescribe the measures taken to apply those shall prescribe the measures taken to apply those
critical controls implemented to assure, monitor critical controls implemented to assure, monitor
and maintain food safety. The Food Safety Plans and maintain food safety. The Food Safety Plans
shall: shall:
i. Be prepared in accordance with the HACCP i. Be prepared in accordance with the HACCP
Method; and Method; and
ii. Cover a product (e.g. a crop, produce, ii. Cover a product (e.g. a crop, produce,
livestock, aquaculture or fishery) and its livestock, aquaculture or fishery) and its
production, and production, and
iii. Include documented Standard Operating iii. Include documented Standard Operating
Practices (SOPs) and Work Instructions (WIs) Practices (SOPs) and Work Instructions (WIs)
applicable to the organizations Scope of applicable to the organizations Scope of
Certification. Certification.
Note 1: A Reference Food Safety Plan developed by Note 1: A Reference Food Safety Plan developed by
a responsible authority can be used as the basis for a responsible authority can be used as the basis for
the preparation of the Producers Food Safety Plan. the preparation of the Producers Food Safety Plan.
However the Producer must ensure the Food Safety However the Producer must ensure the Food Safety
Plan implemented reflects those production Plan implemented reflects those production
activities carried out. activities carried out.
4.4.3.2 Food Safety Plans Shall be effectively 4.4.3.2 Food Safety Plans Shall be effectively
developed, implemented and maintained; and developed, implemented and maintained; and
validated and verified as described in 4.5. validated and verified as described in 4.5.
Note 2: The Producer can utilize the services of an Note 2: The Producer can utilize the services of an
SQF Consultant to assist the validation and SQF Consultant to utilize the validation and
verification activities outlined in 4.4.3.2. verification activities outlined in 4.4.3.2.
4.4.4 Food Quality Plan 4.4.4 Food Quality Plan 4.4.4 Food Quality Plan
Not applicable at this Level 1 Not applicable at this Level 2 4.4.4.1 A Food Quality Plan which outlines the
means by which food quality will be controlled and
assured shall be documented. The Food Quality
Plan shall outline the results of a food quality risk
LEVEL 1 LEVEL 2 (GFSI Recognition Level) LEVEL 3 (GFSI & Quality Management)
analysis conducted to identify threats to achieving
and maintaining product and process quality and
prescribe those measures taken to apply the
controls implemented that are critical to assuring,
monitoring and maintaining food quality. The Food
Quality Plans shall:
i. Be based on the HACCP Method;
ii. Cover a product (e.g. a crop, produce,
livestock, aquaculture or fishery) and its
production;
iii. Include documented Standard Operating
Practices (SOPs) and Work Instructions (WIs)
applicable to the organizations Scope of
Certification; and
iv. Include the validation of those SOPs and WIs
and verification that they have been
implemented and continue to be implemented
and maintained.
4.4.4.2 Food Quality Plans, SOPs, and WIs shall be
effectively developed, implemented and
maintained; and validated and verified maintained
as outlined in 4.5.
Note 2: The Producer can utilize the services of an
SQF Consultant to utilize the validation and
verification activities outlined in 4.4.4.2.
LEVEL 1 LEVEL 2 (GFSI Recognition Level) LEVEL 3 (GFSI & Quality Management)
4.4.5 Incoming Goods and Services 4.4.5 Incoming Goods and Services 4.4.5 Incoming Goods and Services
4.4.5.1 Raw materials and services that impact 4.4.5.1 Raw materials and services that impact on 4.4.5.1 Raw materials and services that impact on
on finished product safety shall be inspected or finished product safety shall be inspected or finished product safety and quality shall be
analyzed before use in emergency circumstances analyzed before use in emergency circumstances inspected or analyzed before use in emergency
or supplied by an Approved Supplier. or supplied by an Approved Supplier. circumstances or supplied by an Approved
4.4.5.2 Inspections and analyses shall conform to 4.4.5.2 Inspections and analyses shall conform to Supplier.
the requirements outlined in 4.5. the requirements outlined in 4.5. 4.4.5.2 Inspections and analyses shall conform to
4.4.5.3 The selection, approval and monitoring of the requirements outlined in 4.5.
Approved Suppliers shall conform to the 4.4.5.3 The selection, approval and monitoring of
requirements outlined in 6.11. Approved Suppliers shall conform to the
requirements outlined in 6.11.
4.4.6 Corrective and Preventive Action 4.4.6 Corrective and Preventive Action 4.4.6 Corrective and Preventive Action
4.4.6.1 Corrective Action shall be managed and 4.4.6.1 The responsibility and methods outlining 4.4.6.1 The responsibility and methods outlining
controlled. how Corrections and Corrective Action is managed how Corrections and Corrective Action is managed
4.4.6.2 Records of Corrective Action taken shall and controlled shall be documented and and controlled shall be documented and
be maintained. implemented. implemented.
4.4.6.2 Records of all investigation and resolution 4.4.6.2 Records of all investigation and resolution
of Corrections and Corrective Action shall be of Corrections and Corrective Action shall be
maintained. maintained.
LEVEL 1 LEVEL 2 (GFSI Recognition Level) LEVEL 3 (GFSI & Quality Management)
4.5.1 Responsibility, Frequency and Methods 4.5.1 Responsibility, Frequency and Methods 4.5.1 Responsibility, Frequency and Methods
4.5.1.1 Verification activities outlined in 4.5 shall be 4.5.1.1 Verification activities outlined in 4.5 shall be 4.5.1.1 Verification activities outlined in 4.5 shall be
the responsibility of the SQF Practitioner. the responsibility of the SQF Practitioner. the responsibility of the SQF Practitioner.
4.5.1.2 The frequency and methods used to 4.5.1.2 The frequency and methods used to verify 4.5.1.2 The frequency and methods used to verify
validate and verify critical limits established for critical limits established for those hazards critical limits established for those hazards
those hazards associated with the source, storage associated with the source, storage and use of associated with the source, storage and use of
and use of production inputs, and the application production inputs, and the application of Pre- production inputs, and the application of Pre-
of Pre-requisite Programs shall be documented and requisite Programs shall be documented and requisite Programs shall be documented and
implemented. implemented. implemented.
4.5.1.3 Records of all verification activities shall be 4.5.1.3 The frequency and methods used to verify 4.5.1.3 The frequency and methods used to verify
maintained. that each critical control point and other food that each critical control point and other food
safety controls identified in Food Safety Plans achieve safety and quality controls identified in Food Safety
their intended purpose, and are controlled as Plans and Food Quality Plans achieve their intended
designated shall be documented and implemented. purpose, and are controlled as designated shall be
Also SQF Practitioner must confirm that: documented and implemented. Also SQF
i. Verification that inspection, tests and Practitioner must confirm that:
analysis occurred as planned and that a i. Verification that inspection, tests and
responsible person reviewed the results and analysis occurred as planned and that a
initiated corrective action as required; and responsible person reviewed the results and
ii. Verification that monitoring activities are initiated corrective action as required; and
carried out as planned. ii. Verification that monitoring activities are
4.5.1.4 Records of all verification activities shall be carried out as planned.
maintained. 4.5.1.4 Records of all verification activities shall be
maintained.
i. Validation and re-validation of the critical limits 4.5.2.2 Validation activities shall include:
established for those hazards associated with i. Validation and re-validation of the critical
the source, storage and use of production limits established for those hazards
LEVEL 1 LEVEL 2 (GFSI Recognition Level) LEVEL 3 (GFSI & Quality Management)
inputs and Pre-requisite Programs and associated with the source, storage and use
described in Food Safety Plans; of production inputs and Pre-requisite
ii. Validation that any change to process or Programs and described in Food Safety Plans
procedure is still effective in controlling and Food Quality Plans;
identified hazards. ii. Validation that any change to process or
4.5.2.3 Validation activities shall be the procedure is still effective in controlling
responsibility of the SQF Practitioner. identified hazards.
4.5.2.4 Records of all validation activities shall be 4.5.2.3 The methods, responsibility and criteria for
maintained. analyzing and assessing product quality shall be
documented and implemented.
4.5.2.4 Validation activities shall be the
responsibility of the SQF Practitioner.
4.5.2.5 Records of all validation activities shall be
maintained.
4.6 Product Identification, Trace, 4.6 Product Identification, Trace, 4.6 Product Identification, Trace,
Withdrawal and Recall Withdrawal and Recall Withdrawal and Recall
iii. Product identification records shall be iii. Product identification records shall be ii. Finished product is labeled to the customer
LEVEL 1 LEVEL 2 (GFSI Recognition Level) LEVEL 3 (GFSI & Quality Management)
maintained. maintained. specification and/or regulatory requirements;
and
iii. Product identification records shall be
maintained.
4.6.3 Product Withdrawal and Recall 4.6.3 Product Withdrawal and Recall 4.6.3 Product Withdrawal and Recall
4.6.3.1 The Producer shall outline the methods 4.6.3.1 The responsibility and methods used to 4.6.3.1 The responsibility and methods used to
and responsibility for notifying their customers and withdrawal and recall product shall be documented withdrawal and recall product shall be documented
other essential bodies where circumstances arise and implemented. The procedure shall: and implemented. The procedure shall:
that require product to be withdrawn or recalled. i. Identify those responsible for initiating, i. Identify those responsible for initiating,
managing and investigating a product managing and investigating a product
withdrawal or recall; withdrawal or recall;
ii. Describe the management procedures to be ii. Describe the management procedures to be
implemented; and implemented; and
iii. Outline the methods used to ensure iii. Outline the methods used to ensure
customers and other essential bodies are customers and other essential bodies are
notified in a timely manner appropriate to the notified in a timely manner appropriate to the
nature of the incident. nature of the incident.
4.6.3.2 Records of all product withdrawal and 4.6.3.2 Investigation shall be undertaken to
recalls shall be maintained. determine the cause of a withdrawal / recall and
details of investigations and any action taken shall
be documented.
4.6.3.3 The product withdrawal and recall system
shall be reviewed and tested at least annually.
4.6.3.4 Records of all product withdrawals and
recalls shall be maintained.
LEVEL 1 LEVEL 2 (GFSI Recognition Level) LEVEL 3 (GFSI & Quality Management)
4.7 Site Security 4.7 Site Security 4.7 Site Security
5.5.1.2 Floors shall be constructed of smooth, dense impact resistant material that is impervious to liquid
and easily cleaned. Floors shall be effectively graded, to allow the effective removal of all overflow or
waste water under normal conditions.
5.5.1.3 Wall, ceilings, doors, frames and hatches shall be of a solid construction. Internal surfaces shall
be smooth and impervious with a light colored finish.
5.5.1.4 Lighting shall be provided with protective covers.
5.5.1.5 Chilling and cold storage facilities shall be fitted with temperature monitoring equipment or
suitable temperature monitoring device that is located so as to monitor the warmest part of the room and
is fitted with a temperature gauge that is easily readable and accessible.
5.5.1.6 Chill and cold storage loading dock areas shall be appropriately sealed, drained and graded.
Note: Clause 5.5.1 is specific to the growing and harvesting of all produce and aquaculture operations.
5.5.2 Dry Storage
5.5.2.1 Silos and other un-refrigerated storage facilities shall be constructed of approved materials and
designed to maintain dry goods in an acceptable condition, enable safe fumigation practices and prevent
the invasion of pests.
5.5.3 Storage of Packaging
5.5.3.1 Packaging storage facilities shall be constructed and designed to maintain packaging dry, clean
and free from any dirt or residues so it remains fit for the purpose. Particular care shall be taken to
prevent packaging becoming a harborage for rats, mice or other vermin. Packaging shall be stored
separately from farm machinery and hazardous chemicals and toxic substances.
5.5.4 Storage of Utensils
5.5.4.1 Storage rooms shall be designed and constructed to allow for the separate, hygienic storage of
harvesting and packing utensils away from farm machinery and hazardous chemicals and toxic
substances.
5.5.5 Farm Machinery, Conveyors, Harvesting and Processing Rigs Construction and Storage
5.5.5.1 Product contact surfaces on conveyors, harvesting and processing rigs shall be designed and
constructed to allow for the efficient handling of product and those surfaces in direct contact with product
shall be constructed of materials that will not contribute a food safety risk.
5.5.5.2 Processing aids including knives, totes, trays, conveyors, containers and other equipment shall be
constructed of materials that are non-toxic, smooth, impervious and easily cleaned.
5.5.5.3 Provision shall be made for the washing and storage of processing rigs, equipment, conveyors,
totes, trays containers and utensils.
5.5.5.4 Provision shall be made to store farm machinery separate from food conveyors, harvesting and
processing rigs.
5.5.6 Storage of Hazardous Chemicals, Toxic Substances, Animal Medicines and Petroleum
Products
5.5.6.1 Hazardous chemicals, toxic substances, animal medicines and petroleum products shall be stored
so as not to present a hazard to employees, product, product handling equipment or areas in which
product is handled, stored or transported.
5.5.6.2 Product contact chemicals such as pesticides and herbicides; rodenticides, fumigants and
insecticides; sanitizers and detergents; shall be stored separately and in their original containers.
5.5.6.3 Chemical storage sheds shall:
i. Be compliant with national and local legislation and designed such that there is no cross-
contamination between chemicals;
ii. Be ventilated to the exterior;
iii. Be provided with appropriate signage indicating the area is a hazardous storage area;
iv. Be secure and lockable to restrict access only to those personnel with formal training in the
handling and use of chemicals;
v. Have instructions on the safe handling of hazardous chemicals readily accessible to
employees;
vi. Be equipped with a detailed and up-to-date inventory of all chemicals contained in the
storage facility;
vii. Have suitable first aid equipment and protective clothing available in the storage area;
viii. Have emergency shower and/or wash facilities available in the event of an accidental spill;
and
ix. In the event of a hazardous spill, be designed such that spillage and drainage from the area
is contained; and
x. Be equipped with spillage kits and cleaning equipment.
5.5.6.4 Animal medicines shall be stored under refrigerated conditions in accordance with the
manufacturers instructions. The equipment shall be lockable, located under secure conditions and
equipped with a detailed and up to date inventory of all animal medicines contained in the storage facility.
5.5.6.5 Petroleum fuels, oils, grease and other lubricants shall be stored separate from other storage
areas.
Note: The storage of hazardous chemicals, toxic substances and petroleum products in areas (separate
lockable or otherwise contained) inside food handling areas, product and ingredient and packaging storage
rooms is not acceptable.
5.5.7 Use and Storage of Fertilizers (*Soil Amendments)
5.5.7.1 Inorganic (chemical) and organic (manure) soil amendments shall be isolated and stored
separately so as not to pose a food safety risk.
5.5.7.2 Provision shall be made for the storage of concentrated and diluted liquid soil amendments in
tanks designed to retain at least 110% of total volume.
5.5.7.3 Soil amendments shall be stored separate from crop, field or irrigation water sources such that
contamination from run off is avoided either by locating of the soil amendment a suitable distance from
the crop or by the utilization of other physical barriers.
5.5.7.4 An inventory of all organic and inorganic soil amendment storage and use shall be maintained.
*The term Soil Amendment is a term used to cover all forms of organic and inorganic fertilizer.
5.7.1.5 Water used in the packing shed or field to wash produce must be potable. Water potability test
results must be reviewed and kept on file by the SQF Practitioner.
5.7.1.6 Hand wash stations must be available to all employees working in a pack house or field packing
environment. If packing is performed in a building or structure, hand wash stations must be located where
employees enter and exit the work area.
5.7.1.7 Trash removed from field packing operations must be transported out of the field in a separate
vehicle. Trash may not come in contact with cases of fresh produce.
5.7.2 Employee Practices
5.7.2.1 Employees working in the Pack house must comply with the personal hygiene and good
manufacturing requirements outlined in section 6.1.
5.7.2.2 Appropriate signage must be posted near entrances, hand washing stations, restrooms and break
areas reminding employees to comply with Good Manufacturing Practices.
5.7.2.3 Employees must have a designated area for storage of personal belongings. The area must not be
on or next to product or product contact surfaces.
5.7.2.4 Employee break areas must be separate from the packing area. If the produce is field packed,
employees must take break outside the immediate growing area.
5.7.3 Tools
5.7.3.1 Knives and tools used to trim fresh produce must be designated for that purpose.
5.7.3.2 Knives and tools coming in contact with the produce surface and/or product contact equipment
must be cleaned and sanitized at a scheduled frequency. Documentation of the cleaning process and
sanitizer concentration must be available for review.
5.7.3.3 Knives and tools may not be taken to the employees car or home during breaks. They may not
be stored with an employees personal possessions during harvesting.
5.7.3.4 Knives and tools must be inspected and accounted for before and after each packing date for
missing and chipped pieces of metal. Knives with snap off blades are not permitted in processing or
packing areas. Knives and tools must be placed in a suitable container of sanitizer during breaks and
when toilets are used. Knives cannot be worn while on breaks or when using the toilet facility.
5.7.3.5 Tools used by Maintenance personnel must be clean, sanitary and corrosion-free. If a tool holster
is used the holster must be cleanable and able to be placed in the sanitizer solution container.
5.7.4 Equipment
5.7.4.1 Conveyors, flumes, sorting tables and other product contact equipment must be designed and
constructed of materials that are approved for use in a food production facility. The contact surface must
not have flaking paint that could contaminate the produce.
5.7.4.2 Lubricants used on or near product contact equipment must be food grade and not made of
allergenic ingredients unless addressed in an allergen management program. Excess lubricant must be
removed prior to packing produce.
5.7.4.3 Food contact equipment must be included in a regularly scheduled maintenance plan.
5.7.4.4 Scales used in the field or packing shed must be calibrated on scheduled basis. Documented
results of the calibration must be available for review.
5.7.4.5 Automatic injection equipment of water sanitizers (i.e. Chlorine, Chlorine Dioxide, Peracetic Acid,
etc) must be calibrated and verified on a scheduled basis.
5.7.4.6 Hydrocoolers, if used, must be included in a Preventive Maintenance schedule.
5.7.5 Monitoring
5.7.5.1 The site must maintain documentation of the field and quadrant harvested. Appropriate
documentation of the grower and field must be identified on the packed cases of fresh produce. If produce
is delivered from the field to a packing shed for washing, sorting and repacking, the grower and field
information must appear on the master container of the final product.
5.7.5.2 Flume water treated with chemicals (i.e. Chlorine, Chlorine Dioxide, Peracetic Acid) must be
monitored on a pre-determined basis to verify compliance with the target range. Monitoring may include
pH, ppm, ORP and/or temperature.
5.7.5.3 If temperature is monitored, the site must use a calibrated probe to verify the temperature.
Calibration records must be maintained for all thermometers used by the site.
5.7.5.4 Temperature controlled staging and/or storage areas must be monitored by the site. Results
must be documented
5.7.5.5 The site must ship product using FIFO methods
5.7.6 Sanitation
5.7.6.1 Food contact equipment surfaces must be cleaned and sanitized on a daily basis during the
packing season. The site must also maintain a schedule of tasks completed at frequencies other than
daily.
5.7.6.2 The site must have documented verification of completed sanitation tasks.
5.7.6.3 Chemicals used to clean and sanitize the equipment must be approved for use in a food
processing environment.
5.7.6.4 Designated tools must be used to clean and sanitize the food product contact surfaces. They
must be non-porous or single use and have a designated storage location.
5.7.6.5 Cleaners and sanitizers must be stored in a secure, locked area away from water treatment
chemicals.
6.1.1 Personnel
6.1.1.1 Personnel engaged in the handling of product shall observe appropriate personal practices.
6.1.1.2 Personnel suffering from, or are carriers of, an infectious disease which can be carried with food
as a vehicle shall not engage in growing or product handling or field processing operation. A medical
screening procedure shall be in place, which will be applicable to all visitors and contractors as well.
6.1.1.3 Personnel with exposed cuts, sores or lesions shall not be engaged in handling or processing
product. Minor cuts or abrasions on exposed parts of the body shall be covered with a suitable waterproof
dressing.
6.1.1.4 Smoking, chewing, eating, drinking or spitting is not permitted in any growing areas including on
field processing rigs and during harvesting and packing operations.
6.1.1.5 Personnel shall have clean hands and hands shall be washed by all personnel:
i. Before handling product;
ii. After each visit to a toilet;
iii. After using a handkerchief;
iv. After handling dirty or contaminated material; and
v. After smoking, eating or drinking.
6.1.1.6 If rubber or disposable gloves are used, personnel shall adhere to the hand washing practices
outlined above.
6.1.1.7 Children and infants shall not be permitted to enter any packing or storage areas and must be
supervised at all times when in fields.
6.1.2 Protective Clothing
6.1.2.1 Protective clothing shall be effectively, maintained, stored, laundered and worn so as to protect
product from risk of contamination.
6.1.3 Jewelry and Personal Effects
6.1.3.1 Jewelry and other loose objects shall not be worn or taken onto any growing, product handling or
storage operations.
6.1.4 Visitors
6.1.4.1 All visitors (including management and maintenance employees) shall be required to remove
jewelry and other loose objects and wear suitable protective clothing.
6.1.4.2 Visitors exhibiting visible signs of illness shall be prevented from entering any growing or product
handling or field processing operation.
6.1.4.3 Visitors must follow all personnel practices as designated by company for employees within
various areas of fields, sheds, packing facilities or storage locations.
v. Waste shall be contained in the bins identified for this purpose. Waste shall be removed on a
regular basis and not left to accumulate.
6.3 Training
6.3.1 Training Requirements
6.3.1.1 Appropriate training shall be provided for personnel carrying out the tasks critical to the effective
implementation of the SQF 1000 System and the maintenance of food safety.
6.3.1.2 An Employee Training Program shall be documented and implemented. It shall include reference
to training methods applied for those employees involved in:
i. Developing and applying Good Agriculture Practices;
ii. Developing and maintaining Food Safety Plans through the application of the HACCP Method;
and
iii. Applying food regulation and other instructions critical to effective implementation and
maintenance of the SQF 1000 System.
6.3.1.3 A training skills register describing who has been trained in relevant skills shall be maintained.
6.7.1.1 The methods and responsibility for the calibration and re-calibration of chemical application,
measuring, test and inspection equipment used for monitoring Pre-requisite Program and other process
controls shall be documented and implemented.
6.7.1.2 Equipment shall be calibrated against national or international reference standards and methods.
In cases where such standards are not available the Producer shall indicate and provide evidence to
support the calibration reference method applied
6.7.1.3 Calibration shall be undertaken to an established schedule, to recognized standards or to
accuracy appropriate to use.
6.7.1.4 Calibration records shall be maintained.
6.9.1 Standard
6.9.1.1 Water used for washing and treating product, cleaning food contact surfaces and mixing sanitizer
solutions shall comply with potable water microbiological standards in the country of production. Separate
criteria will be established for irrigation water, frost control, humidifying, pesticide application, etc. as
applicable, based on the hazard analysis, best practices within country of production and any application
legislation, if applicable.
6.9.2 Monitoring Water Microbiology and Quality
6.9.2.1 Water quality shall be monitored to verify it complies with the established water microbiological
standard or criteria established. A verification schedule shall be prepared indicating the location and
frequency of monitoring, which shall be decided by the hazard analysis, best practices within country of
production, or applicable legislation.
6.9.3 Corrective Actions
6.9.3.1 When monitoring shows that water does not meet established criteria or standard, producer will
have a corrective action plan developed which could include additional treatment for water, additional
sources for water, product identification and disposition or other alternative actions to adequately control
the identified hazards.
6.9.4 Ice
6.9.4.1 Ice shall be made from potable water. Producer will verify that any ice used is made from
potable water.
Note: This section is only applicable for those primary producers who are undergoing SQF 1000 and
GLOBALGAP certification. For SQF 1000 Scope of Certification, this section will be not applicable, unless
directed by customer requirements.
7.2 Fertilizer
7.2.1 Applications of all fertilizers, both organic and inorganic, must be recorded. Documents must
include the following:
i. Field identification, Orchard or Greenhouse, Geographical area (this also applies to hydroponic
situations where fertilizer is used)
ii. Application Date
iii. Trade name of the Fertilizer
iv. Type of Fertilizer
v. Concentration
vi. Quantity Applied
vii. Application Machinery
viii. Operator Name (Note: If the site is a one-man operation the Producer, and the producer is
the one doing the applications, it is acceptable to record the operator details only once.
7.2.2 For all fertilizers, Organic and Inorganic, a stock inventory or record of use must be maintained and
available for review. The inventory must be updated at least every 3 months.
7.2.3 A physical barrier must be present in storage locations to prevent cross contamination between
fertilizers and plant protection products. Fertilizers applied with Plant Protection products (i.e.
micronutrients or foliar fertilizers) are packed in a sealed container it can be stored with plant protection
products.
7.2.4 Inorganic fertilizers must be stored in a covered area. The covered area must be sufficient to protect
the fertilizer from sunlight, frost and rain. Fertilizer may not be stored directly on the ground, with the
exception of Lime and Gypsum, which may be stored for one to two days before spreading.
7.2.5 Fertilizer storage may not pose a risk to water sources and must be surrounded by an impermeable
barrier (as per national and local legislation). Consideration, via risk analysis, must be given to the
proximity of water courses and flood risks.
7.3 Crop Protection
7.3.1 Crop protection products must be appropriate and can be justified for the pest, disease, weed or
target of the plant protection product (PPP) intervention. Technically valid (legal) off label uses
supported by the PPP industry in writing are allowable. Evidence of the official approval for use of that PPP
must be available for review.
7.3.2 Documented, clear procedures and documentation must be available for crop protection. The
procedures must include re-entry instructions according to legal requirements. Compliance with re-entry
requirements must be demonstrated by the Producer through the documentation of application and
harvest date records.
7.3.3 Applications of crop protection and post harvest products must be recorded. Documentation must
include the following:
i. Geographical area
ii. Applied location
iii. Product Crop
iv. Invoices of purchased chemicals
v. Target pest, disease or weed
vi. Application Date
vii. Application Method (i.e. Knapsack, High Volume, U.L.V, Irrigation system, Dusting,
Fogger, Aerial, etc)
viii. Tradename
ix. Type of Crop Protection
x. Active Ingredient
xi. Concentration
xii. Quantity
xiii. Machinery used
xiv. Operator details (name, license number)
7.4 Workers Health, Safety and Welfare
7.4.1 Risk Assessment
7.4.1.1 A risk assessment of the working conditions must be conducted to determine risks that would
make the environment unsafe and/or unhealthy for the employees. The assessment must be documented
and appropriate for conditions on the farm. The risk assessment must be reviewed and updated when
changes are made in the organization.
7.4.1.2 The Producer must have a documented health, safety and hygiene policy to address points
identified in the risk assessment (see 7.2.1). The policy must include the following:
i. Accident and emergency procedures
ii. Hygiene Procedures
iii. Strategy to address risks as they arise in the work environment
iv. Review of the policy when the risk assessment changes
7.4.2 Training
7.4.2.1 Workers must receive adequate health and safety training. Training must include items identified
in the risk assessment in section 7.2.1. A record must be kept for training activities and attendees.
Records must include the topic covered, name of trainer, date and attendees.
7.4.2.2 Employees have the ability to demonstrate competency in their assigned responsibilities through
visual observation. If no activities are occurring at the time of inspection, the site must have evidence of
the instructions provided to the employees.
7.4.2.3 The site must always have an appropriate number of persons (at least one person) trained in first
aid whenever on-farming operations are carried out. Training must have occurred within the last 5 years
and be in compliance with the applicable regulations regarding First Aid training.
7.4.2.4 Subcontractors and visitors must be made aware of the on-site personal safety and hygiene rules.
Documented evidence must be available verifying that subcontractors and visitors have access to and/or
received the relevant instructions. The evidence may be in the form of posted instructions or a signed
document.
procedures for protective clothing include separate washing from private clothing and glove washing
before removal.
7.4.4.3 Dirty, torn and damaged protective clothing, equipment and expired cartridges must be disposed
of. Single use items must be disposed of following one use.
7.4.4.4 Protective clothing and equipment (including filters) must be stored apart and physically separate
from the plant protection products or any other chemicals that could cause contamination. Protective
clothing must be stored in a well ventilated area.
7.5.4.2. The documented wildlife and conservation plan must promote on the enhancement of habitats
and increase biodiversity on the farm. The plan may be part of a regional program or specific to the
individual farm.
7.5.4.3. The documented wildlife and conservation plan must include the following:
i. Knowledge of IPM practices
ii. Nutrient use of Crops
iii. Conservation sites
7.5.5 Plant Protection Product Storage
7.5.5.1. Plant protection products must be stored in a secure, locked area
7.5.5.2. Plant protection products must be stored in a location that is appropriate to the temperature
conditions.
7.5.5.3. Storage buildings and/or sheds must be located or constructed from materials that adequately
protect the crop protection materials from extreme temperatures.
7.5.5.4. Plant protection products must be stored in a facility that is fire resistant. The minimum
resistance requirement for the storage materials is 30 minutes.
7.5.5.5. Plant protection facilities must have or be located in an area that has sufficient natural and
artificial lighting to ensure that product labels may be easily read.
7.5.5.6. Crop protection materials must be stored in an area with separate air space, independent of any
other materials.
7.5.5.7. Plant protection storage areas must have the ability to retain spillage. Facilities must have
retaining tanks or be bunded according to 110% of the volume of the largest container of stored liquid.
Leaks and spills may not have the ability to seep outside the storage area.
7.5.5.8. The site must have adequate facilities for measuring and mixing plant protection products.
7.5.5.9. Plant protection storage facilities and/or plant protection product filling/mixing areas have
measuring equipment whose graduation for containers and calibration verification for scales have been
verified annually by the Producer.
7.5.5.10. Mixing areas must be equipped with the appropriate utensils for the safe and efficient handling
of all plant protection products.
7.5.5.11. Plant protection storage facilities must have the ability to handle spills. Mixing areas must be
equipped with a container of absorbent, inert material (i.e. sand), floor brush, dust pan and plastic bags
for the safe clean-up and removal of spills. Appropriate signage must be posted next to or above the
equipment designating it for the purpose of cleaning and removing spillages of plant protection materials.
7.5.5.12. Keys and access points to the plant protection materials must be limited to workers with formal
training in the handling of plant protection products. Access to the area is granted only to persons with the
ability to demonstrate their formal training in safe handling and use of plant protection products.
8.1 Introduction
A Supplier can choose to develop and implement their SQF 1000 System themselves or they can use a
SQF Consultant. The SQF 1000 Code requires that the Suppliers SQF 1000 System, including Food Safety
Fundamental requirements, Food Safety Plans and Food Quality Plans, be validated and verified by an SQF
Practitioner. The Supplier is required to designate a suitably qualified employees member as a SQF
Practitioner.
Document system
SAY WHAT YOU DO
8.3 Resources
8.3.1 Training
The SQFI makes available an Implementing SQF 1000 Systems Training Course through its network of
licensed training centers. These institutions are recognized as a food safety training centre of excellence.
Their trainers have extensive knowledge of the food industry as well as a sound knowledge of how to
implement an SQF system. Those responsible for designing, implementing and maintaining their SQF
system are encouraged to participate in a training course that is made available in various locations.
Details of the training centers and the countries in which they operate are available at www.sqfi.com. The
dates and locations of the courses can be obtained by contacting the training centers through this web
link.
The SQFI also makes available an Implementing SQF 1000 Systems e learning Training Course via
www.sqfi.com. The online training solution is a web based education portal where employees will be able
to enroll and complete SQF 1000 Systems training in their own time and at their own pace.
Training in other food industry disciplines, such as HACCP, may also be required and the training centers
can provide details of other training courses they provide.
8.3.2 Guidance Documents
The SQFI will prepare and release guidance documents to help Suppliers with their interpretation of the
requirements of the SQF 1000 Code and assist with documenting and implementing their SQF 1000
System.
The SQF Institute will release guidance for various industry sectors as required. The General Food
Processing Guidance document outlines guidance to cover most food processing operations and can be
used where no specific industry sector guidance is available.
The Guidance documents are available at www.sqfi.com.
8.3.3 Self Assessment Checklists
In addition to the SQF 1000 training and the guidance documents provided the SQFI provides a self
assessment checklist that Suppliers can use to determine what systems and procedures they already in
place and establish the gap (if any) between what already exists and what needs to be developed to meet
the SQF requirements.
The Self Assessment Checklist is available at www.sqfi.com.
8.3.4 SQF Consultant
8.3.4.1 A Supplier can engage the services of an SQF Consultant to assist with the design, development,
implementation, validation and verification of their SQF System. All SQF Consultants are registered by the
SQFI to work in specific Food Sector Categories. They are issued with an identity card indicating the Food
Sector Categories in which they are registered and Suppliers are encouraged to confirm a SQF
Consultants registration details at www.sqfi.com before engaging their services. The criteria outlining the
requirements necessary to qualify as a SQF Consultant and the application forms are available at
www.sqfi.com.
Figure 2 Example SQF Consultant ID card
SQF CONSULTANT
Reg. No Expiry Date Licensed Since
00000
N LY 7 Nov. 1999 Y
7 Nov. 2008
NL
O
3, 4, 14, 25
Food Sector Categories
O
LE SMITH LE
1st Name Surname
JOHN P P
XAM
Address
AM
35 Plum Tree Rd.
X
Copyright
E Food Marketing EInstitute
Vienna. VA 2009. All rights reserved
USA
37
SQF 1000 Code - 5th Edition Jan 2010
First published February 2000
8.3.4.2 An SQF Consultant Code of Practice outlines the practices expected of SQF Consultants and to
assist SQF Consultants in the delivery of their services. A copy of the Code of Practice and a list of SQF
Consultants are available on the SQFI web site. It is a Suppliers responsibility to exercise appropriate due
diligence when selecting and engaging the services of an SQF Consultant.
2. Describe product
1 Conduct a hazard analysis 6. List all potential hazards associated with each step and
consider any measures to control identified hazards
3 Establish critical limit(s) 8. Establish critical limits and tolerance levels. Determine at
what point critical limit is exceeded based on known limits
or risk assessment if unknown
4 Establish system to monitor control of 9. Establish a monitoring system for CCP that is able to detect
CCP(s) loss of control i.e. when critical limits are exceeded.
Consider continuous monitoring and/or periodic audit
5 Establish Corrective Action to be taken 10. Establish Corrective Actions that are able to deal with loss
when monitoring indicates CCP(s) are of control when it occurs and is capable of determining
not under control when CCP has been brought under control
6 Establish procedures for verification to 11. Establish procedures for verification or audit that include
confirm that the HACCP system is review of HACCP system and records, records of deviations
working effectively and actions taken in order to confirm that CCPs are kept
under control
7 Establish documentation covering all 12. Documentation and record keeping should be appropriate to
procedures and records appropriate to the nature and scale of the operation
these principles and their application
Contents
10.1 Introduction .................................................................................................................41
10.2 Requirements for Accreditation Bodys.........................................................................41
10.3 Requirements for Certification Bodys ..........................................................................41
10.4 Appointing the Certification Body .................................................................................41
10.5 Changing the Certification Body ...................................................................................42
10.6 Scope of Certification....................................................................................................42
10.7 Changing the Scope of Certification ..............................................................................42
10.8 Identifying the Scope of the Audit ................................................................................42
10.9 Requirements for SQF Auditors.....................................................................................42
10.10 Rotation of Auditors......................................................................................................42
10.11 Technical Experts..........................................................................................................43
10.12 Language......................................................................................................................43
10.13 Conflict of Interest .......................................................................................................43
10.14 The Certification Process ..............................................................................................43
10.15 Time Taken to Conduct the SQF Audit ...........................................................................45
10.16 The Audit Report...........................................................................................................46
10.16.1 Introduction ...............................................................................................................46
10.16.2 Guidelines..................................................................................................................46
10.1 Introduction
10.1.1 Certification of a SQF 1000 System is conducted by Certification Bodys (also known as Inspection
Companies or Registrars) licensed by the SQF Institute and accredited under international accreditation
norms. The SQFI has prepared a document, SQFI Guidance on the Application of ISO/IEC Guide
65:1996 General Requirements for Certification Bodys for Certification of SQF Systems to
outline the requirements that SQF Certification Bodys must comply with.
Figure 3 A description of the application of international accreditation and certification norms and the
relationships between the parties involved.
ISO/IEC Guide 65
Certification Bodies
SQF Criteria for Certification Bodies
10.4.2 A contract shall exist between the Supplier and the Certification Body outlining the conditions
under which the SQF Audit and Certification service is provided. The contract shall include as a minimum:
i. The scope of the audit and expected time to conduct and finalize the audit and the reporting
requirements;
ii. The Certification Bodys fee structure;
iii. The conditions under which the SQF Certificate be issued, withdrawn or suspended; and
iv. The Certification Bodys appeals, complaints and disputes procedure.
10.9.2 SQF Auditors are required to sign a contract with a licensed SQF Certification Body. They are
required to:
i. Maintain their SQF Auditor registration;
ii. Maintain an audit log; and
iii. Sign and comply with the Code of Conduct for SQF Auditors.
Note: SQF Auditors who are full time employees employees are deemed to be under contract with their
employee. SQF Contract Auditors are required to have a contract with their Certification Body.
10.9.3 Certification Bodys are required to use only registered SQF Auditors and Suppliers are
encouraged to verify the SQF Auditors identification (see Figure 4) before the Audit. The SQF Auditor
Criteria and a list of registered SQF Auditors are available on the SQFI web site at www.sqfi.com.
SQF AUDITOR
Reg. No Expiry Date Licensed Since
00000 LY
7 Nov. 2008 LLYY
7 Nov. 1994
Food Sector Categories ON
3, 4, 14, 25 OONN
1 st Name
PLE LLEE
Surname
P
P
Marion
Address X
AM JONES XXAAMM
E EE
35 Plum Tree Rd.
YAKIMA WA
USA
10.12 Language
10.12.1 The Certification Body shall ensure that the SQF Auditor conducting the Audit can competently
communicate in the oral and written language of the Supplier being Audited.
10.12.2 In circumstances where a translator is required that translator shall be provided by the
Certification Body and shall have knowledge of the technical terms used during the Audit; be independent
of the Supplier being Audited and have no conflict of interest. The Supplier shall be notified of any
increase in Audit duration and cost associated with the use of a translator.
10.12.3 For the purpose of resolving a conflict, the English version of the SQF 1000 Code shall be the
deciding reference.
10.14.2 The Certification Body shall notify the Supplier of Corrections or Corrective Action, or any aspects
of the SQF System that require improvement or adjustment and verify that all Corrections or Corrective
Action has been addressed before proceeding with a Certification Audit.
10.14.3 The Certification Audit is conducted on-site and where applicable during the main part of the
season. It determines the SQF System is implemented as documented. It establishes and verifies the:
i. Effectiveness of the SQF System in its entirety;
ii. Effective inter-action between all elements of the SQF System; and
iii. Supplier has demonstrated a commitment to maintaining an effective SQF System and to
meeting their regulatory and customer requirements.
Figure 5 Steps to achieving SQF 1000 Certification
Decision on Certification by
Supplier to take Corrective Action
Certification Body Review Council
Certificate Issued
10.14.4 The Surveillance Audit is conducted when the results of a Certification or Re-certification Audit
do not support an annual Audit frequency. The purpose of the Surveillance Audit is to:
i. Verify outstanding Corrections and Corrective Actions have been appropriately addressed and
to close-out outstanding Non-conformance;
ii. Verify that the SQF System continues to be implemented as documented;
iii. Consider and take appropriate action where changes to the Suppliers operations are made
and the impact of those changes on the Suppliers SQF System;
iv. Confirm continued compliance with the requirements of the relevant SQF Code;
v. Verify all critical steps remain under control; and
vi. Contribute to continued improvement of the Suppliers SQF System and business operation.
10.14.5 The Re-certification Audit of the SQF System is undertaken to verify the continued
effectiveness of the Suppliers SQF System in its entirety. The Re-certification Audit shall provide for a
review of past performance of the SQF System and is conducted annually on the anniversary date of the
issue of the initial Certification. The purpose of the Re-certification Audit is to:
i. Verify outstanding Corrections and Corrective Actions have been appropriately addressed and
to close-out outstanding Non-conformance;
ii. Verify that the SQF System continues to be implemented as documented;
iii. Consider and take appropriate action where changes to the Suppliers operations are made
and the impact of those changes on the Suppliers SQF System;
iv. Verify all critical steps remain under control and the effective inter-action between all
elements of the SQF System;
v. Verify the overall effectiveness of the SQF System in its entirety in the light of changes in
operations;
vi. Verify the Supplier continues to demonstrate a commitment to maintaining the effectiveness
of the SQF System and to meeting regulatory and customer requirements; and
vii. Contribute to continued improvement of the Suppliers SQF System and business operation.
Figure 6 Diagram showing the Re-certification Process
viii. The ease of communication with company personnel (different languages spoken);
ix. The skill of the Auditor; and
x. The co-operation of the Suppliers personnel.
10.15.5 In addition to the above consideration must be given to the cost incurred for travel, car hire
accommodation and other expenses associated with getting the Auditor to the site.
Note: Details of how a Supplier can prepare for an efficient SQF 1000 Systems Audit are covered in the
Implementing SQF 1000 Systems Training Course. This training will provide the Supplier with information
on how to efficiently document their SQF 1000 system so that is easy to follow, implement, amend and
contribute to an efficient third party audit.
10.16.2.3 A rating is calculated for the premises as a whole. It provides a basis for comparing the overall
condition of the premises against the standards. The rating is determined as follows:
A - B x 100 = Rating
A
10.16.2.4 Where A is the product of multiplying the number of aspects assessed by 4; and B is the sum
of the individual rating criteria allocated.
10.16.2.5 Defects and Corrections listed in the report are to be accurately described by the SQF Auditor
on a Corrective Action Request (CAR).
10.16.2.6 The following rating represents the standard of the premises. It can also be used to rate areas
within the premises:
0 - 59 F Fails to comply
60 - 75 M Considered Marginal (Does not comply)
76 - 85 C Considered to Comply
86 - 95 G Considered Good
96 - 100 E Considered Excellent
10.16.2.7 The SQF Audit report shall remain the property of the Certification Bodys client and shall not
be distributed to other parties without the permission of that client.
10.17 Non-conformance
10.17.1 Minor Non-conformance
Minor Non-conformance means a lack or deficiency in the SQF System that produces unsatisfactory
conditions that if not addressed may lead to a risk to food safety and quality but not likely to cause a
systems element breakdown.
appropriate Corrective Action verified by the SQF Auditor before or at the next Surveillance or Re-
certification Audit.
10.17.2 Major Non-conformance
Major Non-conformance means a lack or deficiency in the SQF System producing unsatisfactory conditions
that carry a food safety or quality risk and likely to result in a systems element breakdown.
10.17.2.1 Dealing with a Major Non-conformity
A Major Non-conformity shall be Corrected and appropriate Corrective Action verified and closed out within
14 days of the completion of the on-site Audit. In circumstances where the Corrective Action involves
structural change or where the Major Non-conformity cannot be Corrected due to seasonal conditions, or
where there is no immediate threat to product safety or quality this period can be extended provided the
Corrective Action time frame is acceptable to the Certification Body. In such cases the Auditor shall
document all details of justification of the extension and how the risk is being controlled. The Major Non-
conformity shall be Corrected and appropriate Corrective Action verified by the SQF Auditor before or at
the next Surveillance or Re-certification Audit.
10.17.3 Critical Non-conformance
Critical Non-conformance means a breakdown of control(s) at a critical control point a Pre-requisite
Program or other process step and judged likely to cause a significant public health risk whereby product
safety is compromised and judged likely to result in a Class 1 or Class 2 recall and effective Corrective
Action is not taken and falsification of records relating to food safety controls and the SQF System.
10.17.3.1 Dealing with a Critical Non-conformity
Where a Critical Non-conformity is detected at Audit the Certification Body shall suspend or withdraw the
SQF 1000 Certificate of Registration. The criteria for dealing with suspensions and withdrawals of
Certification are outlined in 10.18.4 and 10.18.5 below.
Note: Corrective Action to rectify Non-conformities involving food safety shall be implemented as outline
by the SQF Auditor. Recommendations to suspend production and isolate product may be necessary if
defects cannot be rectified immediately. Correction of these defects shall be made to ensure product is not
at risk. All Non-conformities and their resolution shall be documented by the SQF Auditor.
i. Inform the Supplier of the reasons for the action taken and the date of effect; and
ii. Request the Supplier to provide to the Certification Body, within 48 hours of receiving
notice of the suspension, a detailed Corrective Action Plan outlining the Corrective Action
to be taken.
10.18.3.3 Where the Suppliers Certificate of Registration is suspended the Certification Body shall upon
receipt of the detailed Corrective Action Plan:
i. By the means of an on-site Audit and within thirty (30) days of receiving the Corrective
Action Plan verify that the immediate Correction has been taken;
ii. Not more than three (3) months after suspension the Certification Body shall verify by site
Audit the effective implementation of the Corrective Action Plan and that the Suppliers SQF
System is achieving stated objectives; and
iii. Where Corrective Action has been successfully taken re-instate the Suppliers status on the
SQFI database and give written notice to the Supplier that their Certificate of Registration
is no longer suspended.
10.18.3.4 Where a Certification Body has suspended a Suppliers SQF Certificate of Registration, for the
duration of suspension the Supplier shall not represent itself as holding a SQF Certificate of Registration.
For Level 3
10.18.3.5 In addition to 9.18.3.4 above not apply the SQF 1000 Certification Trade Mark to any goods,
product or packaging while under suspension.
10.18.4 Withdrawing Certification
10.18.4.1 The Certification Body shall withdraw the Certificate of Registration where the Supplier:
i. Having been placed under suspension fails to take Corrective Action within the time frame
specified;
ii. Has falsified its records;
iii. Fails to have the required Audit conducted within 30 days of the due date;
iv. Fails to comply with the Certificate of Registration; or
v. Has an administrator, receiver, receiver and manager, official manager or provisional
liquidator appointed over its assets or where an order is made or a resolution passed for
the winding up of the Supplier (except for the purposes of amalgamation or
reconstruction) or the Supplier ceases to carry on business or becomes bankrupt, applies
to take the benefit of any law for the relief of bankrupt or insolvent debtors or makes any
arrangement or composition with its creditors.
For Level 3
vi. In addition to 9.18.4.1 i. to v. above uses the SQF 1000 Certification Trade Mark while
under suspension; and
vii. Uses the SQF 1000 Certification Trade Mark inappropriately and not in accordance with the
document entitled SQF 1000 Certification Trade Mark - Rules for Use without a valid
reason
10.18.4.2 Where the Suppliers Certificate of Registration is withdrawn the Certification Body shall
immediately amend the Suppliers details on the SQFI database to a withdrawn status indicating the
reason for the withdrawal and the date of effect; and in writing:
i. Inform the Supplier that the SQF Certificate of Registration has been withdrawn, the
reason for such action and the date of effect; and
ii. Instruct the Supplier to return the Certificate of Registration and the electronic copy of the
Certification Trade Mark.
For Level 3
iii. In addition to 10.18.4.2 i. and ii. inform the Supplier that all packaging, stationary and
other means that may indicate the Supplier holds SQF Certification or which contain a
Certification Trade Mark. Such materials shall be treated as outlined section 6 of the SQF
1000 Certification Trade Marks - Rules for Use.
10.18.4.3 The Certification Body is responsible for initiating the suspension and withdrawal of the SQF
1000 Certificate.
Contents
13.2 References
13.2.1 The following references apply:
ISO/IEC 17021: 2006, General Requirements for Bodies Operating Assessment and
Certification/Registration of Quality Systems.
IAF Guidance on the Application of ISO/IEC Guide 62: 1996, General Requirements for Bodies Operating
Assessment and Certification/Registration of Quality Systems, Issue 4, 15 December 2002.
13.3 Definitions
13.3.1 For the purpose of this Code the definitions outlined in SQF Program Vocabulary and the
following definitions apply.
13.3.1.1 Central-site is an entity Certified to the SQF 2000 Code, or eligible for such Certification, that
has;
i. A network of Primary Producer Sub-sites that are eligible for Certification to the SQF 1000
Code; or
Note: Examples of SQF 1000 Sub-sites include a group of:
Beef producers who supply animals under contract to a Slaughterhouse;
Fruit growers supplying fruit under contract to pack-house or processor;
Grain Producers who supply grain under contract for further processing or for storage
and consolidation prior to bulk shipment;
Fishermen who supply fish under contract to a processor for further processing; or
Dairy farmers supplying milk under contract to a cheese manufacturer.
ii. A network of restaurant or fast food outlet Sub-sites eligible for Certification to the SQF 2000
Code supplied with meal components ready for assembly or cooking from a SQF 2000
Central-site master/central kitchen.
13.3.1.2 Multi-site Organization is comprised of a Central-site under which activities are planned to
manage and control the food safety and quality management systems of a network of Sub-sites under a
legal or contractual link.
13.5.2 All Sub-sites and the Central-site administrative function shall be subject to a minimum of one
internal audit per year. Internal audits of Sub-sites shall be conducted during periods of peak activity.
iii. Re-certification Audit: The sample size equals the square root of the number of Sub-sites
with 1.5 as a co-efficient (y=1.5x), rounded to the upper whole number.
13.10.3 For high risk activity at each Sub-site the minimum number of Sub-sites to be visited per Audit
is:
i. Certification Audit: The sample size equals the number of Sub-sites with 2.0 as a co-
efficient (y=2x), rounded to the upper whole number.
ii. Surveillance Audit: The sample size equals the square root of the number of Sub-sites with
1.5 as a co-efficient (y=1.5x), rounded to the upper whole number.
iii. Re-certification Audit: The sample size equals the square root of the number of Sub-sites
with 2.0 as a co-efficient (y=2.0x), rounded to the upper whole number.
13.10.4 The size of sample shall be increased where the Certification Bodys risk analysis of the activity
covered by the management system subject to Certification indicates special circumstances in respect of
factors like:
i. Major variations in processes undertaken at each Sub-site;
ii. Records of complaints and other relevant aspects of Correction and Corrective Action;
iii. Indication of an overall breakdown of food safety controls; or
iv. Inadequate internal audits or action arising from internal audit findings.
****End of text****
3 Growing and Applies to the production, harvesting, All fruit and vegetable varieties
Production of preparation, field packing, transport including:
Fresh Produce and controlled temperature storage of
fresh whole fruit and vegetables.
Includes all products grown under
broad acre and intensive horticulture
production systems, including
orchards, viticulture, and hydroponics
production and nursery operations.
4 Fresh Produce Applies to the packing, sorting, Includes all fruit and vegetable LR
Pack house grading, cleaning, controlled varieties which are packed in
Operations atmosphere temperature storage and pack houses.
transport of fresh and pre-packaged
whole unprocessed fruits and
vegetables.
5 Extensive Broad Applies to the production, harvesting, All grain and cereal varieties LR
Acre Agriculture preparation, transport and storage of including but not limited to
Operations cereal and other grains. Wheat, oats, pulse crops, soy,
legumes, , maize, corn and
cotton
5A Seed Production Mung bean seeds, alfalfa seeds, Some products and
Watercress seeds. processes in
category 5A are
classified high risk.
6 Harvest and Applies to the harvest and wild capture All fresh and salt water fish and
Intensive and intensive farming of freshwater shellfish species including:
Farming of Fish and marine fishes and shellfish,
including purification, transport and
storage and extends to gilling, gutting,
shucking and chilling operations at
sea.
28 Provision of Applies to the provision of a spray Includes pesticides and High risk activity
Crop Spray service on field crops. fertilizers administered dry or in depending on the
Services aqueous solution. method and time
of application.
29 Provision of Applies to the provision of manual Includes fresh fruit and High risk activity
Field Harvest labour and equipment to provide a vegetable pickers, rice-pickers, for some crops.
Services field harvesting service. and nut pickers.
CERTIFICATION DETAILS
SQF Certification No. (if Certified): Type of Site: Registration Level:
Modules:
Entry Meeting (Name of Key Personnel & position): Exit Meeting (Name of key Personnel & Position):
4.1 Commitment
4.5 Verification
Supplier's Signature:
Date (DD/MM/YY):