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Thursday, 16 January 2014

SSQA Manual: Request for a Limited Number of Reviewers for the First Open Publication

The reviewer offer is now officially closed but the pre-publication 30% discount offer is available if you: Pre-Register
As the food sector chair of GCSE-Food & Health Protection and the Technical Director of AFISServices, I have both the honor and pleasure of making this announcement. The SSQA Manual update has progressed exceptionally well for its first open publication. The draft copy will soon be available for industry reviewers to have a look and provide feedback. However, only a limited number of reviewers can be accommodated at this time since a considerable price cut is offered with this request. Also, limiting the number of reviewers prevents the process from becoming cluttered and unnecessarily prolonged.

The final copy will be available for purchase via GCSE-Food & Health Protection as soon as the required feedback is received from the selected reviewers and applicable modifications to the manual have been made. The names of the reviewers who wish to be listed will also be added to the manual’s opening pages under the heading “Initial Reviewers”.

Selected reviewers of the draft copy will only have to pay a nominal fee of CAD$25.00 total instead of the full price but they will receive PDF copies of both the draft copy for review, and the final copy once any required modifications are complete.

GCSE-Food & Health Protection is planning to have an online version of the final copy that allows for live updates for its SSQA registered participants. Reviewers who wish to have access to the online live update version will keep their original copies but be required to pay separately for the online version. The currently set full price is $150 CAD for companies, and $75 CAD for SSQA participants per year for the live update version online or single downloaded copies. 

The draft table of content is provided below for a sneak peak if you are considering adding your name to the list of initial reviewers.

 If you wish to be one of the reviewers, please send your request detailing your qualifications (you may attach your resume as proof of qualification) to: Please do not include any payment with this request.

Table of Content (Draft)
SSQA Explained:
About this Manual
Differentiating Features of the SSQA System
Economic Benefits of SSQA
A Selection of Guiding Principles:
SSQA Program Enrolment and Available Support
Enrolment Steps
SSQA Roles
The Three Levels of SSQA:
Table 1: Non-Negotiable Control Objectives/Elements at all Levels
Certification under SSQA
Section 1: SSQA Foundations
1.1 Before and After the Building Process
1.2 Organizing for Consumer Protection Success
1.2.1 Key Company Functions and Responsibilities
1.2.2 Responding to Future Challenges and Opportunities
1.3 Management Commitment
1.3.1 The Commitment Statement and the Operating Philosophy
Section 2: SSQA Implementation
2.1 SSQA Step 1 – Retain a qualified SSQA Facilitator
2.1.1 Recommendations:
2.1.2 Qualifications:
2.1.3 Technical Background:
2.2 SSQA Step 2 – Establish a customized product safety and quality management system.
2.2.1 Product Safety and Quality Management Programs Company Commitment to Product safety and Quality Responsibility Assignment Management Resource Provisions Key Personnel Requirements Science and Technology R & D - Product & Process Concepts Development Product Safety and Quality Management Manual Management of Crises and Continuation of Supply Approval of Incoming Materials Food and Packaging Material Approvals Co-Manufacturing Partners Auxiliary Services Approval Customer/consumer Communications Regulatory Compliance Control of Documentation and Records Product Safety and Quality Systems Review by top Management
2.2.2 Product Safety (Hazards Control) Product Safety Prerequisite programmes Codex HACCP Step 1 Codex HACCP Step 2 Codex HACCP Step 3 Codex HACCP Step 4 Codex HACCP Step 5 Codex HACCP Step 6, Principle 1 Codex HACCP Step 7, Principle 2 Codex HACCP Step 8, Principle 3 Codex HACCP Step 9, Principle 4 Codex HACCP Step 10, Principle 5 Codex HACCP Step 11, Principle 6 Codex HACCP Step 12, Principle 7 Food Safety (HACCP) Review
2.2.3 Quality Assurance Processing Controls Production Line Inspection and Product Testing Post Processing Product Release Non-conformance Tracking and control Correction and Prevention of Non-conformances Rework or Reprocessed Product Control and Tracking Management of Allergens and Unique Claim Products Inventory Control Lot Identification, Traceability and Recall Product safety and Quality Assurance System Verification System Validation System Audits (Internal Audits)
2.2.4 Product Defence & Security
2.2.5 Personnel Training Specialized Training Requirement Training Adequacy Considerations
2.2.6 Good Manufacturing Practices, Provisions & Programs Premises Location, Design, Construction and Approval External Surroundings Building Interior Construction and Controls Pest Control Maintenance Program Equipment Approval and Installation Maintenance Procedures Equipment Calibration Equipment, Utensils Cleaning and Sanitation Cleaning Procedures and Schedules Cleaning Effectiveness Verification Cleaning Chemicals Personnel Hygiene and Welfare Processing Practices Illness and Injury Control First Aid Proper Hand Washing Clothing Protective Clothing Maintenance Jewellery and Personal Effects Visitors Welfare Areas and Provisions Break Areas Toilet Facilities Utilities (Water, Ice, Steam, Air and Processing Gases) Supply Analyses Delivery System Protection Treatment Ice and Steam Air & Gases Transportation and Storage Outbound Loading Transit Inbound Unloading Chilling, Freezing and Refrigerated Storage Dry Storage Controlled Atmosphere Storage Storage of Equipment and Containers Storage of Non-Food Chemicals and Hazardous Substances Temporary Storage Provisions
2.2.7 Contamination Control Process and Product Flow Personnel Flow Incompatible Material and Equipment Flow Laboratory controls (where present) Location and Restrictions Sensitive Product Control Measures Control of Contamination during Material Conditioning (Thawing or Tempering) Use of Water for Material Conditioning Use of Ambient Space or Air for Material Conditioning
2.2.8 Foreign Material Prevention, Detection and Control Foreign Material Prevention Glass and Brittle Material Control Wood Control Lubricant Control Foreign Material Detection Control of Foreign Material Incidents
2.2.9 Waste Management and Control Waste Collection Waste Handling Equipment and Areas Waste Disposal and Inspections
2.3 SSQA Step 3 – Implement Team Mobilization to Action through Tracking of Exceptional Success “Team-MATES”
Tracking of Exceptional Success
SSQA Employee Incentive Program (Optional)
Pre-Requisites and Agreements
2.4 SSQA Step 4 – Implement Entire Chain Engagement –“Enti-CE”
2.4.1 Internal Team Development and Engagement
2.4.2 Selecting and Enlisting the Chain Partners
2.4.3 Product Failure Liability
2.4.4 Supply Chain Management
2.5 SSQA Step 5 – Implement Failure Analysis and Control Tracking System – “FACTS”
2.5.1 Supplied Material Failures
2.5.2 Food Safety and Quality Deviation Incidents
2.5.3 Food Safety and Quality Pre-requisite or Practice Infraction
2.5.4 Customer and Regulatory Authorities Feedback
2.6 SSQA Step 6 – Implement Continuing Analysis of Realized Effectiveness and Efficiencies – “CARE”
2.6.1 Audit Program and Categories of Audits Specialized Audits Value-Added Audit System: Non-monotonous Checklists
2.6.2 Operation Effectiveness and Efficiency Improvements
2.6.3 Top Management Review Process
2.6.4 Cost and Benefit Analysis
2.7 Operation Risk Assessment
2.8 On-going SSQA Management
2.8.1 Partner Selection and Engagement
2.8.2 Personnel Training
2.8.3 Maintenance of Consumer and Consumer Satisfaction
2.8.4 Internal and External Quality Incident Correction and Tracking
2.8.5 System Assessment (Audits)
2.8.6 Regulatory Compliance
2.8.9 Paperwork and Records Management
2.9 Change Management
Appendix 1
The Pledge (an example of a commitment statement)
Appendix 2
Procedure Writing Guide
Appendix 3
Function / Department Reference
Appendix 4
Partner Prioritization Chart
Appendix 5
Sample SSQA Invitation Letter
Dear Business partner,
GCSE-Food & Health Protection SSQA Collaboration Proposal
Appendix 6
Cost of Quality - Simple Calculation Chart
Appendix 7
Paperwork Reduction Guide
Paperwork Reduction Guide – A Sample System Documentation Requirement Chart
Examples of Redundant Documents
Appendix 8
Change Management:  Departmental Approval Guide
Additional Information Resource

 If you wish to be one of the reviewers, please send your request detailing your qualifications (you may attach your resume as proof of qualification) to: Please do not include any payment with this request.
Posted By Felix Amiri
Felix Amiri is the current Food Sector Chair of GCSE-Food & Health Protection

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