SQF 2.7.2.1 (food fraud) - Does anyone have a procedure?
Started by maryd@allamericanseasoning, Mar 12 2018 04:33 PM
I am getting ready for my SQF audit and in reviewing version 8, I come across item 2.7.2.1. Does anyone have a procedure that can help me for this clause?
Different between food simulant in FDA and EU
How would you rate the food safety culture in your workplace?
What are some effective scoring methods and control measures for a raw material risk assessment in a food manufacturing facility?
What food safety risks are associated with diluting room-temperature sauce with filtered water for sous vide cooking?
How should a near-miss procedure be established and implemented, and are there any examples available for guidance?
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I just created a thread detailing what I did to meet this requirement during my 8.0 audit last month.
this may help as well https://www.accessda.../fdplanbuilder/
and this
https://www.pwc.com/...food-fraud.html
I've used them both for my plan, they both generate a printable short form plan at the end. I was told about both at my recent SQF training at my CB and many folks are having great luck incorporating them into the plan and meeting the requirement
Different between food simulant in FDA and EU
How would you rate the food safety culture in your workplace?
What are some effective scoring methods and control measures for a raw material risk assessment in a food manufacturing facility?
What food safety risks are associated with diluting room-temperature sauce with filtered water for sous vide cooking?
How should a near-miss procedure be established and implemented, and are there any examples available for guidance?
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