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Achieving Certification

Achieving Certification. A To-Do list for Your Certification Project. Project Tasks. We will look at the details and resources for the project tasks. To implement an FSMS: Management: Identify and train your SQF Practitioner Management team: Learn the requirements of the standard or code

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Achieving Certification

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  1. Achieving Certification • A To-Do list for Your Certification Project

  2. Project Tasks • We will look at the details and resources for the project tasks. To implement an FSMS: • Management: Identify and train your SQF Practitioner • Management team: Learn the requirements of the standard or code • Practitioner: Conduct a gap analysis • Identify “process owners” to implement required processes and modify existing processes to meet requirements and plan a timeline for implementation of each of the processes. • Practitioner and management team: Coordinate implementation activities, review new processes, watch timeline, choose a certification body and set certification audit dates. • Train employees and internal auditors. • Start management review and internal audits.

  3. Task 1: Identify and Train the SQF Practitioner • Requirements for the Practitioner: • The SQF practitioner is responsible for the implementation of the system. • The practitioner must be a full time employee of the company and be trained on and demonstrate an understanding of HACCP and the SQF Code. • Training options for the Practitioner: • For convenient and effective Online Training register the practitioner for the “Complete SQF Training Package” at: • www.Vinca-Online-Training.com

  4. Task 2: Train the Management Team • Management Team Training: • To effectively run the implementation project, the management team will need to have an understanding of the requirements of the SQF Code. • Training options for the Management Team: • For convenient and effective Online Training register each member of the management team for: • Introduction to SQF (Available for Level 2 or 3) • Food Safety Fundamentals (Available for Food Processors or Food Packaging Manufacturers • At www.Vinca-Online-Training.com

  5. Task 3: Conduct a Gap Analysis • Practitioner: • Conduct a Gap Analysis to identify where you are incompliance and where processes need modification or development to be brought into compliance with the SQF Code. • Resources: • If the practitioner has registered for the “Complete Training” they will have access to checklists and training through: • “The Gap Analysis Checklist and Tutorial”, available for level 2 or 3 for food processors or food packaging manufacturers • To register for this as a stand alone course, register at: • www.Vinca-Online-Training.com

  6. Task 4: Plan the Implementation • Practitioner: • Identify “Process Owners” • For each of the processes in the SQF Code, Module 2 assign an individual or small team to be responsible for the implementation. • Provide the team with information needed to modify the process, design a new process if needed and document the new process. • Assign a timeline for the implementation. • See resources on the next slide.

  7. Task 4: Plan the Implementation • Resources: • If the practitioner has registered for the “Complete Training” they will have access to planning guidance, tutorials and document templates in the training : • “Implementation Training with Templates”, available for level 2 or 3 for food processors or food packaging manufacturers • To register for this as a stand alone course, register at: • www.Vinca-Online-Training.com • This training guides the practitioner through the assigning of process owners or teams, providing the teams with implementation plans based on the gap analysis and with customizing the procedure and forms templates for effective implementation.

  8. Task 5: Manage the Implementation • Practitioner and Management Team: • Meet regularly during the implementation to coordinate the activities of the different teams, review the procedures and processes as they are designed or modified. • Choose your Certification Body and plan dates for document review and audits. • Plan dates and methods for training employees and internal auditors. • Plan dates for the start of management review meetings and internal audits.

  9. Task 6: Employee Training • Train Employees: • Identify which employees need to have an understanding of the requirements of the code. • Register for either or both as appropriate based on responsibilities: • Introduction to SQF • Food Safety Fundamentals • Identify employees that need to be trained on GMPs • Register for a package of Online GMP training: • Online “GMP Employee Training” • www.Vinca-Online-Training.com

  10. Task 6: Internal Auditor Training • Train an Internal Audit Team: • Determine how many internal auditors you need for an effective internal audit program. Consider how many audits you will need to schedule to cover all processes at least once per year or more dependent on the importance of the area and the status of the area. • Identify your auditors and register each auditor for: • Online Internal Auditor Training • www.Vinca-Online-Training.com

  11. You can find them by: • Internet search • Checking lists provided at: • www.fssc22000.com • www.sqfi.com • Or give us a call and we can direct you to some choices (800)746-3174 Resource #7 Certification Body There are many well recognized Registrars providing certification to the Food Safety Management Systems schemes.

  12. We can help you make the achieve certification. • Call for details on our products, training and support. • 800-746-3174 Let us help....

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