During an SQF audit, what will the auditor primarily look for in the food safety plan?

• A. Compliance with regulations
• B. Evidence that the HACCP method was followed
• C. Documentation accuracy
• D. Staff training evidence

Answer: (B)

The focus during an SQF audit regarding the food safety plan is primarily on ensuring that the Hazard Analysis Critical Control Point (HACCP) method was correctly implemented. This is crucial because the HACCP system is a structured approach to identifying and managing food safety hazards. Auditors look for sufficient evidence that food safety hazards have been properly evaluated, control measures have been established at critical points, and monitoring procedures are in place to ensure these controls are effective.

Consistent application of the HACCP approach serves as a foundation for maintaining food safety standards and is a key component of the SQF certification process. The auditor assesses not only that the plan exists but also that it is actively followed and updated as needed in line with operational practices and any changes made in the production environment.

While factors such as compliance with regulations, documentation accuracy, and staff training are also important aspects of an overall food safety management system, these elements support and enhance the main focus on the HACCP implementation. Ensuring the integrity of the HACCP program is critical, which is why the evidence that the HACCP method was followed takes precedence during the audit process.