SQFI Pet Food Manufacturing Checklist
General Information
Management Commitment - Management Responsibility (Mandatory)
13. The reporting structure shall identify and describe site personnel with specific responsibilities for tasks within the food safety management system and identify backup for absence of key personnel. Job descriptions for the key personnel shall be documented. Site management shall ensure departments and operations are appropriately staffed and organizationally aligned to meet food safety objectives.
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22. Senior site management shall ensure the training needs of the site are resourced, implemented, and meet the requirements outlined in system element 2.9 and that site personnel meet the required competencies to carry out those functions affecting the legality and safety of pet food products.
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24. Senior site management shall designate defined blackout periods that prevent unannounced re-certification audits from occurring out of season or when the site is not operating for legitimate business reasons. The list of blackout dates and their justification shall be submitted to the certification body a minimum of one (1) month before the sixty (60) day re-certification window for the agreed-upon unannounced audit.
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Management Commitment - Management Review (Mandatory)
Management Commitment - Complaint Management (Mandatory)
Document Control And Records - Food Safety Management System (Mandatory)
1. The methods and procedures the site uses to meet the requirements of the SQF Food Safety Code: Pet Food Manufacturing shall be maintained in electronic and/or hard copy documentation. It will be made available to relevant staff and include: i. A summary of the organization’s food safety policies and the methods it will apply to meet the requirements of this standard;
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2. The methods and procedures the site uses to meet the requirements of the SQF Food Safety Code: Pet Food Manufacturing shall be maintained in electronic and/or hard copy documentation. It will be made available to relevant staff and include: ii. The food safety policy statement and organization chart;
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3. The methods and procedures the site uses to meet the requirements of the SQF Food Safety Code: Pet Food Manufacturing shall be maintained in electronic and/or hard copy documentation. It will be made available to relevant staff and include: iii. The processes and products included in the scope of certification;
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4. The methods and procedures the site uses to meet the requirements of the SQF Food Safety Code: Pet Food Manufacturing shall be maintained in electronic and/or hard copy documentation. It will be made available to relevant staff and include: iv. Food safety regulations that apply to the manufacturing site and to the country of sale (if known);
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5. The methods and procedures the site uses to meet the requirements of the SQF Food Safety Code: Pet Food Manufacturing shall be maintained in electronic and/or hard copy documentation. It will be made available to relevant staff and include: v. Raw material, ingredient, packaging, and finished product specifications;
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6. The methods and procedures the site uses to meet the requirements of the SQF Food Safety Code: Pet Food Manufacturing shall be maintained in electronic and/or hard copy documentation. It will be made available to relevant staff and include: vi. Food safety procedures, pre-requisite programs, food safety plans;
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7. The methods and procedures the site uses to meet the requirements of the SQF Food Safety Code: Pet Food Manufacturing shall be maintained in electronic and/or hard copy documentation. It will be made available to relevant staff and include: vii. Process controls that impact product safety; and
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8. The methods and procedures the site uses to meet the requirements of the SQF Food Safety Code: Pet Food Manufacturing shall be maintained in electronic and/or hard copy documentation. It will be made available to relevant staff and include: viii. Other documentation necessary to support the development and the implementation, maintenance, and control of the SQF System.
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9. Food safety plans, Good Manufacturing Practices, and all relevant aspects of the SQF System shall be reviewed, updated, and communicated as needed when any changes implemented have an impact on the site’s ability to deliver safe pet food. All changes to food safety plans, Good Manufacturing Practices, and other aspects of the SQF System shall be validated or justified prior to their implementation. The reasons for the change shall be documented.
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Document Control And Records - Document Control (Mandatory)
Document Control And Records - Records (Mandatory)
3. Records shall be readily accessible, retrievable, and securely stored to prevent unauthorized access, loss, damage, and deterioration. Retention periods shall be in accordance with customer, legal, and regulatory requirements, at minimum the product shelf-life or established by the site if no shelf-life exists.
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Specification, Formulations, Realization, And Supplier Approval - Product Formulation And Realization
2. New product formulations, manufacturing processes, and the fulfilment of product requirements shall be established, validated, and verified by site trials and product testing as required to ensure product safety. Product formulations shall be developed by authorized persons to ensure that they meet the intended use, including minimum and maximum nutrient and medicinal values (e.g. vitamin D, thiamine, life stages, species, animal size, and or breeds). Where necessary shelf life trials shall be conducted to establish and validate a new product’s: i. Preparation, handling, and storage requirements including the establishment of “best before dates”; and
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3. New product formulations, manufacturing processes, and the fulfilment of product requirements shall be established, validated, and verified by site trials and product testing as required to ensure product safety. Product formulations shall be developed by authorized persons to ensure that they meet the intended use, including minimum and maximum nutrient and medicinal values (e.g. vitamin D, thiamine, life stages, species, animal size, and or breeds). Where necessary shelf life trials shall be conducted to establish and validate a new product’s: ii. Microbiological criteria.
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Specification, Formulations, Realization, And Supplier Approval - Specifications
5. Site management shall require approved raw materials suppliers to notify the site of changes in product composition that could have an impact on product formulation (e.g. protein content, moisture, amino acid profiles, contaminant levels, tolerance levels, and/or other parameters that may be variable by crop or by season).
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6. Verification of packaging shall include: i. Certification that all packaging that comes into direct contact with pet food meets either regulatory acceptance or approval criteria. Documentation shall either be in the form of a declaration of continued guarantee of compliance, a certificate of conformance, or a certificate from the applicable regulatory agency.
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7. Verification of packaging shall include: ii. In the absence of a certificate of conformance, certificate of analysis, or letter of guarantee, tests and analyses shall be conducted and records maintained to confirm the absence of potential chemical migration from the packaging to the pet food contents.
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14. Specifications for raw materials and packaging, chemicals, processing aids, contract services, and finished products shall be reviewed as changes occur that impact product safety. Records of reviews shall be maintained. A list of all the above specifications shall be maintained and kept current.
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Specification, Formulations, Realization, And Supplier Approval - Contract Manufacturers
2. The site shall establish a method to determine the food safety risk level of contract manufactured product and shall document the risk. The site shall ensure that: i. Products and processes of co-manufacturers that are considered high risk have undergone an audit by the site or third-party agency to confirm compliance to the SQF Food Safety Code: Pet Food Manufacturing and regulatory and customer requirements;
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3. The site shall establish a method to determine the food safety risk level of contract manufactured product and shall document the risk. The site shall ensure that: ii. Products and processes of co-manufacturers that are considered low risk meet the requirements of the SQF Food Safety Code: Pet Food Manufacturing or other GFSI-benchmarked certification program and regulatory and customer requirements; and
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5. Contractual agreements with third-party storage and distribution businesses shall include requirements relating to customer product requirements and compliance with the SQF Food Safety Code: Pet Food Manufacturing. Contractual agreements shall be approved by both parties and communicated to relevant personnel. The site shall verify compliance with the SQF Code and that customer and regulatory requirements are being met at all times.
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Specification, Formulations, Realization, And Supplier Approval - Approved Supplier Program (Mandatory)
3. The approved supplier program shall be based on the prior performance of a supplier and the risk level of the raw materials ingredients, processing aids, packaging, and services supplied, and shall contain at a minimum: ii. Reference to the level of risk applied to a raw material, ingredients, packaging, services and the approved supplier;
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4. The approved supplier program shall be based on the prior performance of a supplier and the risk level of the raw materials ingredients, processing aids, packaging, and services supplied, and shall contain at a minimum: iii. A summary of the food safety controls implemented by the approved supplier;
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7. The approved supplier program shall be based on the prior performance of a supplier and the risk level of the raw materials ingredients, processing aids, packaging, and services supplied, and shall contain at a minimum: vi. Details of the certificates of conformance if required; and
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8. The approved supplier program shall be based on the prior performance of a supplier and the risk level of the raw materials ingredients, processing aids, packaging, and services supplied, and shall contain at a minimum: vii. Methods and frequency of reviewing approved supplier performance and status.
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Food Safety System - Food Legislation (Mandatory)
1. The site shall ensure that, at the time of delivery to its customer, the pet food supplied shall comply with the legislation that applies to the pet food and its production in the country of manufacturer and the country of use or sale (if known). This includes compliance with legislative requirements applicable to maximum residue limits, food safety, packaging, product description, net weights, labelling, nutritional requirements for the animal species, feeding guidance, the life stage and any other criteria listed under pet food legislation, and to relevant established industry codes of practice.
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Food Safety System - Good Manufacturing Practices (Mandatory)
1. The site shall ensure the applicable Good Manufacturing Practices described in Module 4 of this Food Safety Code are applied or exempted according to a written risk analysis outlining the justification for exemption or evidence of the effectiveness of alternative control measures to ensure that food safety is not compromised.
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Food Safety System - Food Safety Plan (Mandatory)
1. A food safety plan shall be prepared in accordance with the twelve steps identified in the Codex Alimentarius Commission HACCP guidelines. The food safety plan shall be effectively implemented and maintained and outline the means by which the site controls and assures food safety of the products or product groups included in the scope of the SQF certification and their associated processes. More than one HACCP food safety plan may be required to cover all products included in the scope of certification.
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2. The food safety plan or plans shall be developed and maintained by a multidisciplinary team that includes the SQF practitioner and those site personnel with technical, production, and engineering knowledge of the relevant products and associated processes. Where the relevant expertise is not available on-site, advice may be obtained from other sources to assist the food safety team. In the event external sources are used, the overall responsibility of the HACCP food safety plan shall remain with on-site personnel.
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4. Product descriptions shall be developed and documented for all products included in the scope of the food safety plans. This shall reference the finished product specifications (refer to 2.3.2.9) plus any additional information relevant to product safety, such as pH, water activity, and/or composition.
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5. The intended use and reasonably foreseeable unintended use of each product shall be determined and documented by the food safety team. This shall include target pet groups, life stage, and level of activity, requirements for further processing if applicable, and potential alternative use of the product.
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6. The food safety team shall develop and document a flow diagram covering the scope of each food safety plan. The flow diagram shall include every step in the process, all raw material, packaging material, service inputs (e.g. water, steam, gasses as appropriate), scheduled process delays, and all process outputs including waste and rework. Each flow diagram shall be confirmed by the food safety team during all stages and hours of operation.
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8. The food safety team shall conduct a hazard analysis for every identified hazard to identify which hazards are significant, i.e., their elimination or reduction to an acceptable level is necessary to ensure food safety. The methodology for determining hazard significance shall be documented and used consistently to assess all potential hazards.
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9. The food safety team shall determine and document the control measures that must be applied to all significant hazards. More than one control measure may be required to control an identified hazard, and more than one significant hazard may be controlled by a specific control measure.
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10. Based on the results of the hazard analysis (refer to 2.4.3.8), the food safety team shall identify the steps in the process where control must be applied to eliminate a significant hazard or reduce it to an acceptable level (i.e., a critical control point, or CCP). In instances where a significant hazard has been identified at a step in the process, but no control measure exists, the food safety team shall modify the process to include an appropriate control measure.
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11. For each identified CCP, the food safety team shall identify and document the limits that separate safe from unsafe product. The food safety team shall validate the critical limits to ensure the designated level of control of the identified food safety hazard(s) and that all critical limits and control measures individually or in combination effectively provide the level of control required (refer to 2.5.1.1).
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12. The food safety team shall develop and document procedures to monitor CCPs to ensure they remain within the established limits (refer to 2.4.3.11). Monitoring procedures shall identify the personnel assigned to conduct testing, the sampling and test methods, and the test frequency.
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13. The food safety team shall develop and document deviation procedures that identify the disposition of affected product when monitoring indicates a loss of control at a CCP. The procedures shall also prescribe actions to correct the process step to prevent recurrence of the safety failure.
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14. The documented and approved food safety plan(s) shall be implemented in full. The effective implementation shall be monitored by the food safety team, and a full review of the documented and implemented plans shall be conducted at least annually, or when changes to the process, equipment, inputs, or other changes affecting product safety occur.
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17. Where food safety regulations in the country of production and destination (if known) prescribe a food safety control methodology other than the Codex Alimentarius Commission HACCP guidelines, the food safety team shall implement food safety plans that meet both Codex and food regulatory requirements.
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Food Safety System - Product Sampling, Inspection And Analysis
1. The methods, responsibility, and criteria for sampling, inspecting, and/or analysing raw materials, work in progress, and finished product shall be documented and implemented. The methods applied shall ensure that inspections and analyses are completed at regular intervals as required and to agreed specification and legal requirements. Sampling and testing shall be representative of the process batch and ensure that process controls are maintained to meet specification and formulation.
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2. Product analyses shall be conducted to nationally recognized methods or company requirements or alternative methods that are validated as equivalent to the nationally recognized methods. Where internal laboratories are used to conduct input, environmental, or product analysis, sampling and testing methods shall be in accordance with the applicable requirements of ISO/IEC 17025, including annual proficiency testing for staff conducting analyses. External laboratories shall be accredited to ISO/IEC 17025 or equivalent international standard and included on the site’s contract service specifications list (refer to 2.3.2.8).
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3. On-site laboratories conducting chemical and microbiological analysis that may pose a risk to product safety shall be located separate from any pet food processing or handling activity and designed to limit access only to authorized personnel. Signage shall be displayed identifying the laboratory area as a restricted area accessible only by authorized personnel.
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Food Safety System - Non-conforming Materials And Product
1. The responsibility and methods outlining how non-conforming product, raw material, ingredient, work-in-progress, or packaging detected during receipt, storage, processing, handling, or delivery is handled shall be documented and implemented. The methods applied shall ensure: i. Non-conforming product is quarantined, identified, handled, and/or disposed of in a manner that minimizes the risk of inadvertent use, improper use, or risk to the integrity of finished product; and
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2. The responsibility and methods outlining how non-conforming product, raw material, ingredient, work-in-progress, or packaging detected during receipt, storage, processing, handling, or delivery is handled shall be documented and implemented. The methods applied shall ensure: ii. All relevant staff are aware of the organization’s quarantine and release requirements applicable to product placed under quarantine status.
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Food Safety System - Product Rework
7. The responsibility and methods outlining how ingredients, packaging, or products are reworked shall be documented and implemented. The methods applied shall ensure: vii. Reworked product does not affect the safety or integrity of the finished product. Records of all reworking operations shall be maintained.
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Food Safety System - Product Release (Mandatory)
1. The responsibility and methods for releasing products shall be documented and implemented. The methods applied shall ensure the product is released by authorized personnel and only after all inspections and analyses are successfully completed and documented to verify legislative and other established food safety controls have been met. Records of all product release shall be maintained.
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2. Product release shall include a procedure to confirm that product labels comply with the food legislation that applies in the country of manufacture and the country of use or sale, if known (refer to 2.4.1.1). If product is packaged and distributed in bulk or unlabelled, product information shall be made available to inform customers and/or consumers of the requirements for its safe use.
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3. In the event that the site uses positive release based on product pathogen or chemical testing, a procedure shall be in place to ensure that product is not released until acceptable results have been received. In the event that off-site or contract warehouses are used, these requirements shall be effectively communicated and verified as being followed.
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Food Safety System - Environmental Monitoring
SQF System Verification - Validation And Effectiveness (Mandatory)
1. The methods, responsibility, and criteria for ensuring the effectiveness of all applicable elements of the SQF Program shall be documented, implemented, and effective. The methods applied shall ensure that: i. Good Manufacturing Practices are confirmed to ensure they achieve the required result;
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2. The methods, responsibility, and criteria for ensuring the effectiveness of all applicable elements of the SQF Program shall be documented, implemented, and effective. The methods applied shall ensure that: ii. Critical food safety limits are reviewed annually and re-validated or justified by regulatory standards when changes occur; and
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3. The methods, responsibility, and criteria for ensuring the effectiveness of all applicable elements of the SQF Program shall be documented, implemented, and effective. The methods applied shall ensure that: iii. Changes to the processes or procedures are assessed to ensure controls are still effective. Records of all validation activities shall be maintained.
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SQF System Verification - Verification Activities (Mandatory)
1. The methods, responsibility, and criteria for verifying monitoring of Good Manufacturing Practices, critical control points, and other food safety controls, and the legality of certified products shall be documented and implemented. The methods applied shall ensure that personnel with responsibility for verifying monitoring activities authorize each verified record.
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SQF System Verification - Corrective And Preventative Action (Mandatory)
1. The responsibility and methods outlining how corrective and preventative actions are determined, implemented, and verified, including the identification of the root cause and resolution of non-compliance of critical food safety limits and deviations from food safety requirements, shall be documented and implemented. Deviations from food safety requirements may include customer complaints, nonconformances raised at internal or external audits and inspections, non-conforming product and equipment, withdrawals and recalls, as appropriate.
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SQF System Verification - Internal Audits And Inspections (Mandatory)
1. The methods and responsibility for scheduling and conducting internal audits to verify the effectiveness of the SQF System shall be documented and implemented. Internal audits shall be conducted in full and at least annually. The methods applied shall ensure: i. All applicable requirements of the SQF Food Safety Code: Pet Food Manufacturing are audited as per the SQF audit checklist or similar tool;
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2. The methods and responsibility for scheduling and conducting internal audits to verify the effectiveness of the SQF System shall be documented and implemented. Internal audits shall be conducted in full and at least annually. The methods applied shall ensure: ii. Objective evidence is recorded to verify compliance and/or non-compliance;
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3. The methods and responsibility for scheduling and conducting internal audits to verify the effectiveness of the SQF System shall be documented and implemented. Internal audits shall be conducted in full and at least annually. The methods applied shall ensure: iii. Corrective and preventative actions of deficiencies identified during the internal audits are undertaken; and
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4. The methods and responsibility for scheduling and conducting internal audits to verify the effectiveness of the SQF System shall be documented and implemented. Internal audits shall be conducted in full and at least annually. The methods applied shall ensure: iv. Audit results are communicated to relevant management personnel and staff responsible for implementing and verifying corrective and preventative actions.
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6. Regular inspections of the site and equipment shall be planned and carried out to verify Good Manufacturing Practices and facility and equipment maintenance are compliant to the SQF Food Safety Code: Food Manufacturing. The site shall: i. Take corrections or corrective and preventative action; and
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7. Regular inspections of the site and equipment shall be planned and carried out to verify Good Manufacturing Practices and facility and equipment maintenance are compliant to the SQF Food Safety Code: Food Manufacturing. The site shall: ii. Maintain records of inspections and any corrective actions taken.
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8. Records of internal audits and inspections and any corrective and preventative actions taken as a result of internal audits shall be recorded as per 2.5.3. Changes implemented from internal audits that have an impact on the site's ability to deliver safe food shall require a review of applicable aspects of the SQF System (refer to 2.3.1.3).
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Product Traceability And Crisis Management - Product Identification (Mandatory)
1. The methods and responsibility for identifying raw materials, ingredients, packaging, work-in -progress, process inputs, and finished products during all stages of production and storage shall be documented and implemented to ensure: i. Raw materials, ingredients, packaging, work-in progress, process inputs, and finished products are clearly identified during all stages of receipt, production, storage, and dispatch; and
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2. The methods and responsibility for identifying raw materials, ingredients, packaging, work-in -progress, process inputs, and finished products during all stages of production and storage shall be documented and implemented to ensure: ii. Finished product is labelled to the customer specification and/or regulatory requirements.
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3. Product start up, product changeover, and packaging changeover (including label changes) procedures during packing shall be documented and implemented to ensure that the correct product is in the correct package and with the correct label and that the changeover is inspected and approved by an authorized person. Procedures shall be implemented to ensure that label use is reconciled and any inconsistencies investigated and resolved. Product changeover and label reconciliation records shall be maintained.
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Product Traceability And Crisis Management - Product Trace (Mandatory)
4. The responsibility and methods used to trace product shall be documented and implemented to ensure: iv. The effectiveness of the product trace system is reviewed at least annually as part of the product recall and withdrawal review (refer to 2.6.3.2). Records of raw and packaging material receipt and use and finished product dispatch and destination shall be maintained.
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Product Traceability And Crisis Management - Product Withdrawal And Recall (Mandatory)
3. The responsibility and methods used to withdraw or recall product shall be documented and implemented. The procedure shall: iii. Outline a communication plan to inform site personnel, customers, consumers, authorities, and other essential bodies in a timely manner appropriate about the nature of the incident; and
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4. The responsibility and methods used to withdraw or recall product shall be documented and implemented. The procedure shall: iv. Ensure that SQFI, the certification body, and the appropriate regulatory authority are listed as essential organizations and notified in instances of a food safety incident of a public nature or product recall for any reason.
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5. The product withdrawal and recall system shall be reviewed, tested, and verified as effective at least annually. Testing shall include incoming materials (minimum one step back) and finished product (minimum one step forward). Testing shall be carried out on products from different shifts and for materials (including bulk materials) that are used across a range of products and/or products that are shipped to a wide range of customers.
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Product Traceability And Crisis Management - Crisis Management Planning
1. A crisis management plan based on the understanding of known potential dangers (e.g., flood, drought, fire, tsunami, or other severe weather events, warfare or civil unrest, computer outage, pandemic, loss of electricity or refrigeration, ammonia leak, labour strike) that can impact the site's ability to deliver safe food shall be documented by senior management, outlining the methods and responsibility the site shall implement to cope with such a business crisis. The crisis management plan shall include at a minimum: i. A senior manager responsible for decision making, oversight, and initiating actions arising from a crisis management incident;
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2. A crisis management plan based on the understanding of known potential dangers (e.g., flood, drought, fire, tsunami, or other severe weather events, warfare or civil unrest, computer outage, pandemic, loss of electricity or refrigeration, ammonia leak, labour strike) that can impact the site's ability to deliver safe food shall be documented by senior management, outlining the methods and responsibility the site shall implement to cope with such a business crisis. The crisis management plan shall include at a minimum: ii. The nomination and training of a crisis management team;
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3. A crisis management plan based on the understanding of known potential dangers (e.g., flood, drought, fire, tsunami, or other severe weather events, warfare or civil unrest, computer outage, pandemic, loss of electricity or refrigeration, ammonia leak, labour strike) that can impact the site's ability to deliver safe food shall be documented by senior management, outlining the methods and responsibility the site shall implement to cope with such a business crisis. The crisis management plan shall include at a minimum: iii. The controls implemented to ensure any responses do not compromise product safety;
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4. A crisis management plan based on the understanding of known potential dangers (e.g., flood, drought, fire, tsunami, or other severe weather events, warfare or civil unrest, computer outage, pandemic, loss of electricity or refrigeration, ammonia leak, labour strike) that can impact the site's ability to deliver safe food shall be documented by senior management, outlining the methods and responsibility the site shall implement to cope with such a business crisis. The crisis management plan shall include at a minimum: iv. The measures to isolate and identify product affected by a response to a crisis;
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5. A crisis management plan based on the understanding of known potential dangers (e.g., flood, drought, fire, tsunami, or other severe weather events, warfare or civil unrest, computer outage, pandemic, loss of electricity or refrigeration, ammonia leak, labour strike) that can impact the site's ability to deliver safe food shall be documented by senior management, outlining the methods and responsibility the site shall implement to cope with such a business crisis. The crisis management plan shall include at a minimum: v. The measures taken to verify the acceptability of food prior to release;
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6. A crisis management plan based on the understanding of known potential dangers (e.g., flood, drought, fire, tsunami, or other severe weather events, warfare or civil unrest, computer outage, pandemic, loss of electricity or refrigeration, ammonia leak, labour strike) that can impact the site's ability to deliver safe food shall be documented by senior management, outlining the methods and responsibility the site shall implement to cope with such a business crisis. The crisis management plan shall include at a minimum: vi. The preparation and maintenance of a current crisis alert contact list, including supply chain customers;
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7. A crisis management plan based on the understanding of known potential dangers (e.g., flood, drought, fire, tsunami, or other severe weather events, warfare or civil unrest, computer outage, pandemic, loss of electricity or refrigeration, ammonia leak, labour strike) that can impact the site's ability to deliver safe food shall be documented by senior management, outlining the methods and responsibility the site shall implement to cope with such a business crisis. The crisis management plan shall include at a minimum: vii. Sources of legal and expert advice; and
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8. A crisis management plan based on the understanding of known potential dangers (e.g., flood, drought, fire, tsunami, or other severe weather events, warfare or civil unrest, computer outage, pandemic, loss of electricity or refrigeration, ammonia leak, labour strike) that can impact the site's ability to deliver safe food shall be documented by senior management, outlining the methods and responsibility the site shall implement to cope with such a business crisis. The crisis management plan shall include at a minimum: viii. The responsibility for internal communications and communicating with authorities, external organizations, and media.
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Food Défense And Food Fraud - Food Défense Plan (Mandatory)
2. A food defence plan shall be documented, implemented, and maintained based on the threat assessment (refer to 2.7.1.1). The food defence plan shall meet legislative requirements as applicable and shall include at a minimum: i. The methods, responsibility, and criteria for preventing food adulteration caused by a deliberate act of sabotage or terrorist-like incident;
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3. A food defence plan shall be documented, implemented, and maintained based on the threat assessment (refer to 2.7.1.1). The food defence plan shall meet legislative requirements as applicable and shall include at a minimum: ii. The name of the senior site management person responsible for food defence;
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4. A food defence plan shall be documented, implemented, and maintained based on the threat assessment (refer to 2.7.1.1). The food defence plan shall meet legislative requirements as applicable and shall include at a minimum: iii. The methods implemented to ensure only authorized personnel have access to production equipment and vehicles, manufacturing, and storage areas through designated access points;
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5. A food defence plan shall be documented, implemented, and maintained based on the threat assessment (refer to 2.7.1.1). The food defence plan shall meet legislative requirements as applicable and shall include at a minimum: iv. The methods implemented to protect sensitive processing points from intentional adulteration;
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6. A food defence plan shall be documented, implemented, and maintained based on the threat assessment (refer to 2.7.1.1). The food defence plan shall meet legislative requirements as applicable and shall include at a minimum: v. The measures taken to ensure the secure receipt and storage of raw materials, ingredients, packaging, equipment, and hazardous chemicals to protect them from deliberate acts of sabotage or terrorist-like incidents;
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7. A food defence plan shall be documented, implemented, and maintained based on the threat assessment (refer to 2.7.1.1). The food defence plan shall meet legislative requirements as applicable and shall include at a minimum: vi. The measures implemented to ensure raw materials, ingredients, packaging (including labels), work-in-progress, process inputs, and finished products are held under secure storage and transportation conditions; and
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8. A food defence plan shall be documented, implemented, and maintained based on the threat assessment (refer to 2.7.1.1). The food defence plan shall meet legislative requirements as applicable and shall include at a minimum: vii. The methods implemented to record and control access to the premises by site personnel, contractors, and visitors.
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Food Défense And Food Fraud - Food Fraud (Mandatory)
Identity Preserved Pet Food - Allergen Management (Mandatory)
1. The responsibility and methods used to control human allergens (per country regulation) and to prevent sources of allergens from contaminating product shall be documented and implemented. The allergen management program shall include: i. A risk analysis of those inputs and processing aids, including food grade lubricants, that contain food allergens, and
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2. The responsibility and methods used to control human allergens (per country regulation) and to prevent sources of allergens from contaminating product shall be documented and implemented. The allergen management program shall include: ii. The hazards associated with allergens and their controls.
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Identity Preserved Pet Food - Label Claims
Training - Training Requirements
Training - Training Program (Mandatory)
1. A training program shall be documented and implemented that outlines, at a minimum, the necessary competencies for specific duties and the training methods to be applied for personnel carrying out tasks associated with: i. Implementing HACCP for staff involved in developing and maintaining food safety plans;
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2. A training program shall be documented and implemented that outlines, at a minimum, the necessary competencies for specific duties and the training methods to be applied for personnel carrying out tasks associated with: ii. Monitoring and corrective action procedures for all staff engaged in monitoring critical control points (CCPs);
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3. A training program shall be documented and implemented that outlines, at a minimum, the necessary competencies for specific duties and the training methods to be applied for personnel carrying out tasks associated with: iii. Personal hygiene for all staff involved in handling of pet food products and pet food contact surfaces;
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4. A training program shall be documented and implemented that outlines, at a minimum, the necessary competencies for specific duties and the training methods to be applied for personnel carrying out tasks associated with: iv. Good Manufacturing Practices and work instructions for all staff engaged in pet food processes and equipment;
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5. A training program shall be documented and implemented that outlines, at a minimum, the necessary competencies for specific duties and the training methods to be applied for personnel carrying out tasks associated with: v. Sampling and test methods for all staff involved in sampling and testing of raw materials, packaging, work-in-progress, and finished products;
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8. A training program shall be documented and implemented that outlines, at a minimum, the necessary competencies for specific duties and the training methods to be applied for personnel carrying out tasks associated with: viii. Tasks identified as critical to meeting effective implementation and maintenance of the SQF Code. The training program shall include provision for identifying and implementing the refresher training needs of the organization.
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Site Location And Premises - Premises Location And Approval
1. The site shall assess local activities and the site environment to identify any risks that may have an adverse impact on product safety and implement controls for any identified risks. The assessment shall be reviewed in response to any changes in the local environment or activities. The construction and ongoing operation of the premises on the site shall be approved by the relevant authority.
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Site Location And Premises - Building Materials
1. Floors shall be constructed of smooth, dense, impact-resistant material that can be effectively graded, drained, impervious to liquid, and easily cleaned. Floors shall be sloped to floor drains at gradients suitable to allow the effective removal of all overflow or wastewater under normal working conditions. Where floor drainage is not available, plumbed options to handle overflow or wastewater shall be in place.
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4. Walls, partitions, ceilings, and doors shall be of durable construction. Internal surfaces shall have an even and regular surface and be impervious with a light-coloured finish and shall be kept clean (refer to 4.2.5). Wall-to-wall and wall-to-floor junctions shall be designed to be easily cleaned and sealed to prevent the accumulation of pet food debris.
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7. Doors, hatches, and windows and their frames in pet food processing, handling, or storage areas shall be of a material and construction that meets the same functional requirements as for internal walls and partitions. Doors and hatches shall be of solid construction and windows shall be made of shatterproof glass or similar material.
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8. Product shall be processed and handled in areas that are fitted with a ceiling or other acceptable structure that is constructed and maintained to prevent the contamination of products. Drop ceilings, where present, shall be constructed to enable monitoring for pest activity, facilitate cleaning, and provide access to utilities.
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Site Location And Premises - Lightings And Light Fittings
2. Light fixtures in processing areas, inspection stations, ingredient and packaging storage areas, and all areas where the product is exposed shall be shatterproof, manufactured with a shatterproof covering, or fitted with protective covers and recessed into or fitted flush with the ceiling. Where fixtures cannot be recessed, structures must be protected from accidental breakage, manufactured from cleanable materials, and addressed in the cleaning and sanitation program.
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Site Location And Premises - Inspection / Quality Control Area
1. If online inspection is required, a suitable area close to the processing line shall be provided for the inspection of product (refer to 2.4.4). The inspection/quality control area shall be provided with facilities that are suitable for examination and testing of the type of product being handled/processed. The inspection area shall: i. Have easy access to handwashing facilities;
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2. If online inspection is required, a suitable area close to the processing line shall be provided for the inspection of product (refer to 2.4.4). The inspection/quality control area shall be provided with facilities that are suitable for examination and testing of the type of product being handled/processed. The inspection area shall: ii. Have appropriate waste handling and removal; and
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3. If online inspection is required, a suitable area close to the processing line shall be provided for the inspection of product (refer to 2.4.4). The inspection/quality control area shall be provided with facilities that are suitable for examination and testing of the type of product being handled/processed. The inspection area shall: iii. Be kept clean to prevent product contamination.
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Site Location And Premises - Dust, Insect, And Pest Proofing
1. All external windows, ventilation openings, doors, and other openings shall be effectively sealed when closed and proofed against dust, vermin, and other pests. External personnel access doors shall be effectively insect-proofed and fitted with a self-closing device and proper seals to protect against entry of dust, vermin, and other pests.
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3. External doors, including overhead dock doors in pet food handling areas used for product, pedestrian, or truck access, shall be designed and maintained to prevent pest ingress by at least one or a combination of the following methods: ii. An effective air curtain or air-flow device;
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6. External doors, including overhead dock doors in pet food handling areas used for product, pedestrian, or truck access, shall be designed and maintained to prevent pest ingress by at least one or a combination of the following methods: v. Adequate sealing around trucks in docking areas.
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7. Electric insect control devices, pheromone, or other traps and baits shall be located and operate so as not to present a contamination risk to the product, packaging, containers, or processing equipment. Poison rodenticide bait shall not be used inside ingredient of product storage areas or processing areas where ingredients, packaging, and product are handled, processed, or exposed.
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Site Location And Premises - Ventilation
3. Extractor fans and canopies shall be provided in areas where open cooking operations are carried out or a large amount of steam is generated. Capture velocities shall be sufficient to prevent condensation build-up and to evacuate all heat, fumes, and other aerosols to the exterior via an exhaust hood positioned over the cooker(s).
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Site Location And Premises - Equipment And Utensils
9. Non-conforming equipment shall be identified, tagged, and/or segregated for repair or disposal in a manner that minimizes the risk of inadvertent use, improper use, or risk to the integrity of finished product. Records of the handling, corrective action, and/or disposal of non-conforming equipment shall be maintained.
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Site Location And Premises - Grounds And Roadways
1. A suitable external environment shall be established, and the effectiveness of the measures shall be monitored and periodically reviewed. The premises, its surrounding areas, storage facilities, machinery, and equipment shall be kept free of waste or accumulated debris and vegetation controlled so as not to attract pests and vermin or present a food safety hazard to the sanitary operation of the site.
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2. Paths, roadways, and loading and unloading areas shall be maintained so as not to present a hazard to the food safety operation of the premises. They shall be adequately drained to prevent pooling of water. Drains shall be separate from the site drainage system and regularly cleared of debris.
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Site Operation - Repairs And Maintenance
2. Routine maintenance of plant and equipment in any pet food processing, handling, or storage area shall be performed according to a maintenance control schedule and recorded. The maintenance schedule shall be prepared to cover building, equipment, and other areas of the premises critical to the maintenance of product safety and quality.
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5. The maintenance supervisor and the site supervisor shall be informed if any repairs or maintenance activities pose a potential threat to product safety (i.e., pieces of electrical wire, damaged light fittings, and loose overhead fittings). When possible, maintenance is to be conducted outside operating times.
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Site Operation - Maintenance Staff And Contractors
3. Maintenance staff and contractors shall remove all tools and debris from any maintenance activity once it has been completed and inform the area supervisor and maintenance supervisor so appropriate hygiene and sanitation can be completed and a pre-operational inspection conducted prior to restarting site operations.
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Site Operation - Calibration
1. The methods and responsibility for calibration and re-calibration of measuring, testing, and inspection equipment used for monitoring activities outlined in pre-requisite programs, food safety plans and other process controls, or to demonstrate compliance with customer specifications, shall be documented and implemented. Software used for such activities shall be validated as appropriate.
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Site Operation - Pest Prevention
Site Operation - Cleaning And Sanitation
5. The methods and responsibility for the effective cleaning of the pet food handling and processing equipment, environment, and storage areas shall be documented and implemented. Consideration shall be given to: v. Validation of cleaning procedures for pet food contact surfaces (including CIP);
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6. The methods and responsibility for the effective cleaning of the pet food handling and processing equipment, environment, and storage areas shall be documented and implemented. Consideration shall be given to: vi. Methods used to confirm the correct concentrations of detergents and sanitizers; and
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7. The methods and responsibility for the effective cleaning of the pet food handling and processing equipment, environment, and storage areas shall be documented and implemented. Consideration shall be given to: vii. The responsibility and methods used to verify the effectiveness of the cleaning and sanitation program.
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8. Detergents and sanitizers shall be suitable for use in a pet food manufacturing environment, labelled according to regulatory requirements, and purchased in accordance with applicable legislation. The organization shall ensure that detergents and sanitizers are stored as outlined in element 4.6.4 and are handled only by trained staff.
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10. Cleaning in place (CIP) systems where used shall not pose a chemical contamination risk to raw materials, ingredients, or product. CIP parameters critical to assuring effective cleaning shall be defined, monitored, and recorded (e.g., chemical and concentration used, contact time, and temperature). CIP equipment including spray balls shall be maintained and modifications to CIP equipment shall be validated. Personnel engaged in CIP activities shall be effectively trained.
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11. Cleaning equipment, tools, racks, and other items used in support of the cleaning and sanitizing program shall be clearly identified, stored, and maintained in a manner that prevents contamination of processing, product handling equipment, and storage areas as well as the tools themselves.
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12. Suitably equipped areas shall be designated for cleaning product containers, knives, cutting boards, and other utensils used by staff. These cleaning operations shall be controlled so as not to interfere with manufacturing operations, equipment, or product. Racks and containers for storing cleaned utensils shall be provided as required.
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13. Pre-operational inspections shall be conducted following cleaning and sanitation operations to ensure pet food processing areas, product contact surfaces, equipment, staff amenities, sanitary facilities, and other essential areas are clean before the commencement of production. Pre-operational inspections shall be conducted by qualified personnel.
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15. The responsibility and methods used to verify the effectiveness of the cleaning procedures shall be documented and implemented. A verification schedule shall be prepared. A record of pre-operational hygiene inspections, cleaning and sanitation activities, and verification activities shall be maintained.
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Personnel Hygiene And Welfare - Personnel Welfare
2. The site shall have measures in place to prevent contact of materials, ingredients, pet food packaging, pet food, or pet food contact surfaces from any bodily fluids from open wounds, coughing, sneezing, spitting, or any other means. In the event of an injury that causes spillage of bodily fluid, a properly trained staff member shall ensure that all affected areas including handling and processing areas have been adequately cleaned and that all materials and products have been quarantined and/or disposed of.
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3. Personnel with exposed cuts, sores, or lesions shall not engage in handling or processing products or handling primary packaging or pet food contact surfaces. Minor cuts or abrasions on exposed parts of the body shall be covered with a coloured bandage containing a metal strip or an alternative suitable waterproof and coloured dressing.
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Personnel Hygiene And Welfare - Handwashing
Personnel Hygiene And Welfare - Clothing And Personal Effects
5. Disposable gloves and aprons shall be changed after each break, upon re-entry into the processing area, and when damaged. Non-disposable aprons and gloves shall be cleaned and sanitized as required and when not in use stored on racks provided in the processing area or designated sealed containers in personnel lockers and not on packaging, ingredients, product, or equipment.
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6. Protective clothing shall be manufactured from material that will not contaminate pet food and is easily cleaned. All protective clothing shall be cleaned after use or at a frequency to control contamination and stored in a clean and serviceable condition to prevent microbiological or cross-contact allergen contamination.
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8. Jewellery and other loose objects shall not be worn or taken into a pet food handling or processing operation or any area where pet food is exposed. The wearing of plain bands with no stones, prescribed medical alert bracelets, or jewellery accepted for religious or cultural reasons can be permitted, provided they are properly covered and do not pose a food safety risk. All exceptions shall meet regulatory and customer requirements and shall be subject to a risk assessment and evidence of ongoing risk management.
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Personnel Hygiene And Welfare - Visitors
2. All visitors, including management staff, shall be required to remove jewellery and other loose objects in accordance with the facilities Good Manufacturing Practices and 4.3.3.8. All visitors shall wear suitable clothing and footwear when entering any pet food processing or handling area.
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Personnel Hygiene And Welfare - Staff Amenities (change Rooms, Toilets, Break Rooms)
Personnel Processing Practices - Staff Engaged In Food Handling And Processing Operations
1. All personnel engaged in any pet food handling, preparation, or processing operations shall ensure that products and materials are handled and stored in such a way as to prevent damage or product contamination. They shall comply with the following processing practices: i. Personnel entry to processing areas shall be through the personnel access doors only;
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2. All personnel engaged in any pet food handling, preparation, or processing operations shall ensure that products and materials are handled and stored in such a way as to prevent damage or product contamination. They shall comply with the following processing practices: ii. All doors shall be kept closed. Doors shall not be open for extended periods when access is required for waste removal or receiving of product/ingredient/packaging;
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3. All personnel engaged in any pet food handling, preparation, or processing operations shall ensure that products and materials are handled and stored in such a way as to prevent damage or product contamination. They shall comply with the following processing practices: iii. Packaging, product, and ingredients shall be kept in appropriate containers as required and off the floor;
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4. All personnel engaged in any pet food handling, preparation, or processing operations shall ensure that products and materials are handled and stored in such a way as to prevent damage or product contamination. They shall comply with the following processing practices: iv. Waste shall be contained in the bins identified for this purpose and removed from the processing area on a regular basis and not left to accumulate; and
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5. All personnel engaged in any pet food handling, preparation, or processing operations shall ensure that products and materials are handled and stored in such a way as to prevent damage or product contamination. They shall comply with the following processing practices: v. All wash down and compressed air hoses shall be stored on hose racks after use and not left on the floor.
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10. Personnel working in or visiting pet food handling or processing operations shall ensure that: v. Drinking of water is permissible only under conditions that prevent contamination or other food safety risks from occurring. Drinking water containers in production and storage areas shall be stored in clear, covered containers and in designated areas away from raw materials, packaging, tools, or equipment storage.
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16. In circumstances where it is necessary to undertake sensory evaluations in a pet food handling/contact zone the site shall implement controls and procedures to ensure: v. Equipment used for sensory evaluations is sanitized, maintained, and stored separate from processing equipment.
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Water, Ice, And Air Supply - Water Supply
1. Adequate supplies of potable water drawn from a known clean source shall be provided for use during processing operations, as an ingredient, and for cleaning the premises and equipment. The source of potable water shall be identified as well as on-site storage (if applicable) and reticulation within the facility.
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Water, Ice, And Air Supply - Water Treatment
Water, Ice, And Air Supply - Water Quality
7. Water shall comply with local, national, or internationally recognized potable water microbiological and quality standards as required when used for: vii. The manufacture of steam that will come into contact with pet food or used to heat water that will come in contact with pet food.
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8. Microbiological analysis of the water and ice supply shall be conducted to verify the cleanliness of the supply, the monitoring activities, and the effectiveness of the treatment measures implemented. Samples for analysis shall be taken at sources supplying water for the process or cleaning, or from within the site. The frequency of analysis shall be risk-based and at a minimum annually.
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Water, Ice, And Air Supply - Ice Supply
Water, Ice, And Air Supply - Air And Other Gasses
2. Compressed air systems, and systems used to store or dispense other gases that come into contact with pet food or pet food contact surfaces shall be maintained and regularly monitored for quality and applicable food safety hazards. The frequency of analysis shall be risk-based and at a minimum annually.
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Receipt, Storage, And Transport - Receipt, Storage And Handling Of Goods
2. Controls shall be in place to ensure all ingredients, raw materials, processing aids, and packaging are received and stored properly to prevent cross-contamination risks. Unprocessed raw materials shall be received and stored separately from processed raw materials to avoid cross-contamination risk.
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5. 5 Where raw materials, ingredients, packaging, equipment, and chemicals are held under temporary or overflow conditions that are not designed for the safe storage of goods, a risk analysis shall be undertaken to ensure there is no risk to the integrity of those goods and no contamination or adverse effect on food safety.
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Receipt, Storage, And Transport - Cold Storage, Freezing, And Chilling Of Pet Food
1. The site shall provide confirmation of the effective operational performance of freezing, chilling, and cold storage facilities. Chillers, blast freezers, and cold storage rooms shall be designed and constructed to allow for the hygienic and efficient refrigeration of pet food and easily accessible for inspection and cleaning.
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3. 3 The site shall have a written procedure for monitoring temperatures, including the frequency of checks, and corrective actions if the temperature is out of specification Freezing, chilling, and cold storage rooms shall be fitted with temperature monitoring equipment that is located to monitor the warmest part of the room and be fitted with a temperature measurement device that is easily readable and accessible. Records shall be kept of frozen, cold, and chilled storage room temperatures.
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Receipt, Storage, And Transport - Storage Of Dry Ingredients, Packaging, And Shelf Stable Packaged Goods
Receipt, Storage, And Transport - Storage Of Hazardous Chemicals And Toxic Substances
14. Daily supplies of chemicals used for continuous sanitizing of water or as a processing aid, or for emergency cleaning of pet food processing equipment or surfaces in pet food contact zones, may be stored within or in close proximity to a processing area, provided that access to the chemical storage facility is restricted to authorized personnel.
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Receipt, Storage, And Transport - Loading, Transport, And Unloading Practices
1. The practices applied during loading, transport, and unloading of pet food shall be documented, implemented, and designed to maintain appropriate storage conditions and product integrity. Pet food shall be loaded, transported, and unloaded under conditions suitable to prevent cross-contamination.
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2. Vehicles (e.g., trucks, vans, containers) used for transporting pet food within the site and from the site shall be inspected prior to loading to ensure they are clean, in good repair, suitable for the purpose, and free from odors or other conditions that may impact negatively on the product.
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4. Loading and unloading docks shall be designed to protect the product during loading and unloading. Loading practices shall be designed to minimize unnecessary exposure of the product to conditions detrimental to maintaining the product and package integrity during loading and transport.
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7. On arrival, prior to opening the doors, the pet food transport vehicle’s refrigeration unit’s storage temperature settings and operating temperature shall be checked and recorded. Unloading shall be completed efficiently, and product temperatures shall be recorded at the commencement of unloading and at regular intervals during unloading.
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Separation Of Functions - High-Risk Processes
1. The processing of high-risk pet food shall be conducted under controlled conditions such that sensitive areas in which high-risk pet food has undergone a “kill” step, a “food safety intervention,” or is subject to post- process handling, are protected/segregated from other processes, raw materials, or staff who handle raw materials to ensure cross-contamination is minimized.
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4. Staff engaged in high-risk areas shall change into clean clothing and footwear or temporary protective outerwear when entering high-risk areas. Staff access points shall be located, designed, and equipped to enable staff to don distinctive protective clothing and to practice a high standard of personal hygiene to prevent product contamination.
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Separation Of Functions - Thawing Of Pet Food
1. Thawing of pet food shall be undertaken in equipment and rooms appropriate for the purpose. Equipment for water thawing shall be continuous flow to ensure the water exchange rate and temperature do not contribute to product deterioration or contamination. Water overflow shall be directed into the floor drainage system and not onto the floor or shall be appropriately plumbed.
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Separation Of Functions - Control Of Foreign Matter Contamination
1. The responsibility and methods used to prevent foreign matter contamination of the product shall be documented, implemented, and communicated to all staff. Inspections shall be performed (refer to 2.5.4.3) to ensure plant and equipment remain in good condition, equipment has not become detached or deteriorated, and is free from potential contaminants.
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2. 2 Containers, equipment, and other utensils made of glass, porcelain, ceramics, laboratory glassware, or other like material (except where the product is contained in packaging made from these materials, or measurement instruments with glass dial covers or MIG thermometers required under regulation) shall not be permitted in pet food processing /contact zones. Where glass objects or similar material are required in pet food handling/contact zones, they shall be listed in a glass inventory, including details of their location and condition.
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Separation Of Functions - Detection Of Foreign Objects
Waste Disposal
6. Where applicable, a documented procedure shall be in place for the controlled disposal of trademarked materials or waste considered high-risk for handling or other reasons. Where a contracted disposal service is used, the disposal process shall be reviewed regularly to confirm compliance.
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9. Adequate provision shall be made for the disposal of all liquid waste from processing and pet food handling areas. Liquid waste shall be either removed from the processing environment continuously or held in a designated storage area in lidded containers prior to disposal so as not to present a hazard.
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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.
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