1. Food Safety for Food
Packaging Production
HACCP, SQF, and cGMP’s
by Kelly Mott

2. What is HACCP?
(pronounced hassup)
Hazard
Analysis
Critical
Control
Point

3. A HACCP plan is how we control risks to
food safety. If a risk is identified, it is brought
down to an acceptable level, or eliminated
completely.

4. What are the types of potential
risks to food safety?
 Biological- bacteria, viruses, parasites
 Physical- hair, metal shavings, glass; anything that
can cause physical harm or discomfort
 Chemical- Cleaners, lubricants, paints, pesticides
 Allergenic- Peanuts, tree nuts, fish, shellfish, milk,
soy, eggs, wheat

5. HACCP IS BASED ON
SEVEN PRINCIPLES
1) Conduct a hazard analysis
2) Identify the critical control points
3) Establish critical limits
4) Establish monitoring procedures
5) Establish corrective actions
6) Establish record keeping
procedures
7) Establish verification procedures

6. WHAT IS SQF?
Safe Quality Food
SQF is our food safety management system
certification based off of our HACCP plan.
Maintaining a SQF level three certification assures
our customers that our products are of the highest
quality and safe for packaging their food products.

7. Why SQF?
 Mandated by our customer
 It contains requirements for integrated processes
that work together to control and minimize food
safety hazards.
 Recognized worldwide
 Promotes confidence in food safety, quality and
legality
 Enhances marketing image

8. What is your role in HACCP and
SQF?
cGMP’s!
◦ current
◦ Good
◦ Manufacturing
◦ Practices
 Always improving and changing, that
is why the word “current” has been
added

9. cGMP’s are
listed in the
US FDA’s
Code of
Federal
Regulations
Title 21

10. Organization and Personnel
 Have a Quality Unit with responsibility to reject or
approve all material, procedures, and
specifications
 Everyone will have sufficient training, knowledge
and experience to do their job
 Wear clean clothing
 Wear protective apparel to prevent contamination
(hair nets, gloves, cutting gloves)
 Practice good sanitation- wash your hands!!!!
 If you are sick or have open lesions, do not handle
food/medical product.

11.  Building must be adequately sized for
proper storage of equipment and
material
 Operations will be performed in specific
areas
 Rejected material will be separated and
placed in quarantine
 There will be adequate lighting
 There will be adequate environmental
controls
 Sewage and trash will be stored and
disposed of in a safe and sanitary
manner
Buildings and facilities

12.  Adequate washing and toilet facilities will
be available
 Building will be maintained in a clean
and sanitary manner
 There will be cleaning schedules with
approved cleaning agents
 Buildings in good state of repair
 Buildings maintained pest and rodent
free
 Written procedures and approved
chemicals for pest control
Buildings and facilities- cont.

13. Equipment
 Will be maintained in a good state of repair
◦ Written schedule of maintenance
 Will be cleaned
◦ Written schedule of cleaning
◦ Clean between jobs
 Use approved cleaning agents
◦ Agents that will not affect products
 ID number on equipment

14. Raw Materials
 Written procedures on receipt, handling, and
sampling
 Stored off the floor
 Must be secured and protected from
contamination (lids on boxes and bins, silos
and vacuum tubes capped)
 Clearly marked with name/code of material and
lot number

15. Production and Process
Control
 There will be written procedures
 Document activities
 Control contamination
 Cleanliness
 Organization
 Work area cleared of other job information
(packaging, labeling) prior to start of next job

16. Warehouse
 It shall be clean
 Sections clearly identified
 First In- First out
 Inventory tracking system

17. Laboratory
 Will have specifications, standards, sampling
plans, test procedures
 Shall have a calibration and maintenance
program
◦ Written with a time period for performance
 Document all testing
 Tell your supervisor immediately if something is
wrong
 Reserve samples will be kept for a determined
period of time (we keep our sample retains for
six months)

18. Documentation
 Records will be maintained of production, testing/quality
checks, training, maintenance, cleaning, almost
everything!
 If it was not documented, it did not happen!
 Written in ink
 NO white-out is allowed
 Correct paperwork errors by drawing a single line
through the error; initial and date
 Sign only what you performed of verified
 Write down the correct date
◦ Do not write down a previous date
◦ If you forgot to sign something on a previous date,
correct it by writing, “Performed on MM/DD/YY,
written on MM/DD/YY”

19. By following all cGMP’s, you do your
part to follow our HAACP plan and
maintain our SQF certification.
We are a team!

20. THANK YOU