SQF Packaging Standard: How to Ensure Compliance for Food Packaging
The SQF Food Safety Code (FSC) for Manufacture of Food Packaging outlines best practices for ensuring food safety in manufacturing food packaging materials. Navigating the complexities of the Code can be daunting, especially when trying to understand what specific requirements apply to your operations.
This article aims to simplify the process by providing a summary of the SQF Packaging FSC. We will break down the major sections of the Code, highlight key requirements, and help you determine whether it’s the right certification for you.
Background information: What Is Safe Quality Food (SQF) Certification in the Food Industry?
Overview of the SQF Food Packaging Code
The SQF Food Packaging Code focuses on implementing and maintaining food safety management systems in the manufacture of food packaging materials. It provides detailed requirements to ensure packaging materials are produced, handled, and stored in safe and hygienic conditions.
Compliance with the Code is essential for packaging manufacturers aiming to achieve SQF certification.
The SQF Packaging Code applies to:
The manufacture and on-site storage of food packaging materials.
Other non-food items that may be used in food manufacturing or food service facilities.
Examples of covered products include:
All food-grade packaging materials.
Flexible films.
Paperboard-based containers.
Metal containers.
Flexible pouches.
Glass containers.
Plastic and foam containers (PET, polystyrene, etc.).
Single-use food service products (e.g., paper towels, napkins, disposable food containers, straws, stirrers).
Structure of the SQF Packaging Code
The Code is split into two major sections:
Part A: Before certification is granted, many steps have to be checked to ensure certification. The Certification Audits play a crucial role to assess and ensure compliance with the SQF Packaging standards. The certification program, including the audit process, is laid out in Part A of the Code.
Part B: Part B contains the specific requirements that facilities must implement and maintain to ensure food safety and quality. These criteria will be used as the standard against which the Certification Audit will be conducted.
Key Requirements of the SQF Food Packaging Code
Part B of the SQF FSC: Manufacture of Food Packaging outlines the following key requirements:
Management Commitment: Ensuring senior management is dedicated to implementing and maintaining the SQF system, including providing adequate resources and support for food safety initiatives.
Document Control and Records: Maintaining accurate and up-to-date documentation and records of all procedures, policies, and activities related to food safety.
Specifications, Formulations, Realization, and Supplier Approval: Establishing and managing specifications for raw materials, ingredients, packaging, and finished products, and ensuring supplier compliance with food safety standards.
Food Safety System: Developing, implementing, and maintaining a comprehensive food safety management system based on hazard analysis and critical control points (HACCP) principles.
SQF System Verification: Conducting regular internal audits and verification activities to ensure ongoing compliance with the SQF Code and continuous improvement of the food safety system.
Product Traceability and Crisis Management: Implementing robust traceability systems to track products through the supply chain and preparing for potential food safety incidents with comprehensive crisis management plans.
Food Defense and Food Fraud: Establishing measures to protect against intentional contamination and prevent and detect food fraud.
Allergen Management: Implementing controls to prevent cross-contact and ensure accurate allergen labeling to protect consumers with food allergies.
Training: Ensuring all personnel are adequately trained in food safety practices and their specific roles within the SQF system, and providing ongoing education to maintain and enhance their skills.
Module 13: Good Manufacturing Practices for Production of Food Packaging
Module 13 of the Food Packaging Code outlines the Good Manufacturing Practices (GMPs) required to ensure the safety of food packaging materials. This module provides specific guidelines for maintaining hygienic and efficient operations in food packaging production facilities.
Site Location and Premises: Ensuring that the site is suitably located and designed to prevent contamination and facilitate proper sanitation and maintenance. This includes the external environment, building construction, and internal design and layout.
Site Operation: Implementing effective operational procedures to maintain food safety. This includes pest control programs, maintenance of equipment and facilities, and operational practices that ensure a hygienic environment.
Personnel Hygiene and Welfare: Establishing and enforcing hygiene practices to ensure personnel maintain high standards of personal cleanliness. This includes providing appropriate welfare facilities such as handwashing stations, toilets, and change rooms, and ensuring that employees follow hygiene protocols.
Personnel Processing Practices: Ensuring that personnel adhere to proper food handling and processing practices to prevent contamination during production. This includes training employees in hygienic practices and monitoring their compliance.
Water, Ice, and Air Supply: Maintaining the quality and safety of water, ice, and air used in the production process. This includes regular testing and monitoring to ensure these supplies meet specified standards and do not pose a contamination risk.
Receipt, Storage, and Transport: Implementing procedures for the safe receipt, storage, and transport of raw materials and finished products. This includes proper handling and storage conditions to prevent contamination and spoilage, and ensuring that transport vehicles are clean and well-maintained.
Separation of Functions: Ensuring that functions that are incompatible within the facility are adequately separated to prevent cross-contamination.
Waste Disposal: Establishing effective waste disposal procedures to prevent contamination and ensure compliance with environmental regulations. This includes proper segregation, handling, and disposal of waste materials in a manner that minimizes the risk of contamination.
Benefits of SQF Packaging Certification
By following the requirements laid out above and successfully passing an audit, you can achieve SQF certification. Certification offers several key benefits:
Enhanced Food Safety: Guarantees adherence to high food safety standards, ensuring that packaging materials are safe for food contact.
Global Recognition: Offers a certification that is recognized worldwide, boosting your reputation and expanding market access.
Efficiency Improvements: Enhances operational efficiency by standardizing procedures, reducing waste, and minimizing errors through well-defined and documented protocols.
Regulatory Compliance: While SQF certification is voluntary, the stringent food packaging safety standards and processes outlined in the Code help you meet regulatory requirements and industry standards.
Partner with QIMA/WQS for Your SQF Packaging Certification
QIMA/WQS offers SQF certification for food packaging manufacturers, ensuring your business meets the rigorous requirements set forth. Our in-depth understanding of the SQF Code, combined with a team of expert auditors specializing in the complexities of all sectors of food production, ensures your operation achieves and maintains certification.
Contact us to learn more about SQF certification or book an audit today to enhance your supply chain's safety, efficiency, and credibility.
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