Everyone has been talking about FSMA and what is going on with it.  When will it happen?  When will auditors start showing up at your door?


We now think that the final rules will come out in 2015.  They will let the food industry digest it and then audits will probably start happening in 2016.  Remember that Obama signed this into law in 2011.


Anyway, an SQF audit will help you get prepared for all of this.



Run Man!

You walk into your local grocery store and take a number and wait at the deli counter.  As usual in front of you, there’s the person (I won’t get any more explicit) that must ask the deli guy 1,100 questions.  And not only that, but they want to point out and pick and chose exactly what piece of whatever they want.  “No.  No.  The one second from the top”.  Man, you just came in for a 1/2 pound of sliced pastrami.  That’s all you want, and you just want to leave.


But then you notice another deli worker coughing about every 20 seconds.  They are just walking around coughing around all of that exposed food.


Get the heck out of there.  Go get your pastrami somewhere else.



GFSI and Allergen Facts

All of the GFSI Benchmarked Standards are based on HACCP.  If you don’t have a well documented HACCP program in place, you can’t even get started on a gap, preassessment or audit.


All of the GFSI Benchmarked Standards require management committment.  This is a big part of the audit.  The auditor can ask management questions


All of the GFSI Benchmarked Standards require corrective action follow up to non conformances.  For SQF it is 14 days for a major, and 30 days for a minor.


Anyone who prepares, packs or holds milk, eggs, any form of peanut or treenut, fish, shellfish, any product with soybeans or wheat, must have an allergen control program.


We get asked these questions a lot, so we thought we would publish them.