I came in this morning to a request from the president of the company and thought the cove would be a great place to share my fun!
He requested a comparison of ISO 22000 and Safe Quality Food (SQF).
Through a little research the best I can find is that SQF is a three level program and level 1&2 appear to be very comparable to ISO 22000. Level 3 adds quality practices which are covered in ISO 9000 so if you have both ISO 22000 and ISO 9000 you seem to be covered.
My questions for the covers are as follows:
- Are there any differences that I missed?
- What is global feel or impact of each (or what does the industry want)?
- And just for fun, where do all of the other food safety systems fit in (such as BRC, Dutch HACCP, IFS, and of course the "new" one FSSC 22000)?