What must a food safety manual do according to SQF standards?

• A. Be created and filed away
• B. Be documented, maintained, and available to relevant staff
• C. Only be available during audits
• D. Be revised every quarter

Answer: (B)

A food safety manual is an essential component of a company's food safety management system under the SQF standards. It must be documented, maintained, and accessible to relevant staff to ensure that everyone involved in food handling and processing understands and adheres to the safety procedures and protocols outlined within.

This accessibility empowers employees to refer to the manual as they carry out their responsibilities, reinforcing compliance with safety practices and promoting a culture of food safety within the organization. Such a manual should not only serve as a static document but should also be updated regularly to reflect any changes in processes, regulations, or best practices, ensuring ongoing effectiveness in managing food safety risks.

In contrast, simply creating a manual and filing it away, restricting access during audits, or enforcing a rigid revision schedule that doesn’t reflect operational needs, would not fulfill the requirements of SQF standards. The focus is on ensuring that the manual is a dynamic resource that guides daily operations and fosters accountability among staff.