Food Safety Code:

Animal Feed

Manufacturing

Edition 9

SQF Food Safety Code: Animal Feed Manufacturing, Edition 9 2

About SQFI

SQFI is a division of FMI, established to administer the SQF Program, a leading, global food

safety, and quality certification and management system. Our mission is to deliver consistent,

producers that supply food and other products, as well as the wide variety of companies

providing critical services — to amplify the collective work of the industry. www.fmi.org

Copyright 2020

FMI

All rights reserved. This publication may not be reproduced, stored in any information or

retrieval system or transmitted in whole or part, in any form or by any means—electronic,

mechanical, photocopying, recording or otherwise—without the express written permission

of FMI.

For permission contact FMI at www.fmi.org, or 2345 Crystal Drive, Suite 800, Arlington, VA,

22202, USA. Care should be taken to ensure current edition of the Code is used and that

SQF Food Safety Code: Animal Feed Manufacturing, Edition 9 3

One World. One Standard.

Globalization has revolutionized the food supply chain. This globalization has brought many

companies a whole world of opportunities but also more risks. Consumers and retailers are

demanding the highest levels of safety, quality, and responsibility from companies. They

expect companies to follow all the stringent industry and regulatory standards. The SQF (Safe

Quality Food) Institute is your trusted partner to achieve universal recognition of the safety

and quality of your products, services, and processes.

At SQFI, our goal is always food safety and quality – and we are dedicated to writing a

rigorous standard and developing comprehensive training, cohesive guidance materials, and

free educational resources to help you along the way. Success does not happen in a vacuum,

2. Meet updated GFSI requirements for implementation beyond 2020.

SQF Edition 9 comes with several enhancements and improvements to the Code structure,

methodology, and technical requirements. From dietary supplements to pet food, several

primary and manufacturing industries now have dedicated Codes to provide a more specific

set of requirements and risk assessment for each.

All enhancements made to the SQF Codes are to build a better overall audit experience that

adds even more value to SQF certification.

The SQFI Commitment

SQF certification assesses and assures the implementation of a site’s food safety and quality

plan and confirms the site has the necessary tools and training to manage food safety and

address a buyer’s food safety and quality requirements. The SQF Code provides a solution for

businesses supplying local and global food markets. Products produced and manufactured

via the SQF Code certification process retain a high degree of acceptance in global markets,

benefiting both certified sites and their customers.

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About the SQF Program

The SQF Program was first developed in Australia in 1995 and has been owned and managed

by FMI, The Food Industry Association, since 2003. In 2004, GFSI first recognized our standard

as one that meets its benchmark requirements.

SQFI Vision

To be the single most trusted source for global food safety and quality certification.

safety, and quality issues society faces every day. We recognize pursuing a certification

program for your business is a big commitment – regardless of your food safety and quality

experience levels.

Visit www.sqfi.com for the SQF certified site directory, SQF guidance, tip sheets and checklists,

training opportunities, tools to find a certification body and to register in the SQFI assessment

database.

The SQFI assessment database is an audit management and data capture solution

developed to contain costs and improve the efficiency and effectiveness of food safety

audits. This innovative technology represents significant progress in how audit data is

captured, managed and made available, and sets the SQF program apart from other similar

body does not guarantee a site’s product safety or constant adherence to all food safety

regulations.

This reference document is published in English and is available in several other languages.

If the translated content differs, the original English version is to be referenced for final

interpretation.

Feel free to use the Glossary included in the Appendix for further context and clarification of

terminology used in this document.

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SQF Food Safety Code: Animal Feed Manufacturing, Edition 9 6

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SQF Food Safety Code: Animal Feed Manufacturing, Edition 9 8

This Code

SQF Food Safety Code: Animal Feed Manufacturing, Edition 9 9

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Your site needs to have an agreement with a certification body in place at all times that

The scope of certification (refer to step 3) including any approved exemptions;

writing, ancillary costs, and costs for closeout of non-conformances;

The availability of auditor(s) for FSC 34: Animal Feed Manufacturing

employed by or contracted to the certification body and registered with SQFI for the same

The certification body is required to ensure that no SQF food safety auditor conducts audits of

the same site for more than three (3) consecutive certification cycles.

time that the SQF audit is scheduled (except for unannounced audits). You can check the

An SQF food safety auditor cannot audit a site where he/she has participated in a consulting

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changed after the audit has started.

The initial certification audit is conducted by the SQF food safety auditor(s) appointed by

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The audit duration is the expected total time that is required for the SQF auditor to complete

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Whether the product is high or low risk;

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The complexity of the SQF System design and documentation;

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The level of mechanization and labor intensiveness;

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The ease of communication with company personnel (e.g., different languages spoken within the

site)

The certification body is required to document the justification for the audit duration in their

The decision on whether a separate corporate audit should be conducted is made by

agreement between the certification body and the corporation and communicated by the

corporate office to SQF-certified sites managed by the corporate office.

When a corporate audit is conducted, the audit evidence shall be reviewed and all identified

corporate non-conformances must be closed out before the site audits are conducted. Any

open non-conformances that are not closed out are attributed to the site or sites.

The SQF food safety auditor audits the application of the corporate functions relative to

the site’s scope of certification during the audit of each site managed by the corporate

office. All mandatory and applicable elements of the SQF Food Safety Code: Animal Feed

Manufacturing are audited at each site regardless of the findings of the corporate audit.

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If your site is involved in seasonal production (i.e., the major production activities are

The on-site activities include the entire site, including the interior and exterior of the buildings,

regardless of the scope of certification and agreed exemptions. The site audit includes

a review of all operational and cleaning shifts and pre-operational inspections, where

applicable.

When remote audit activities are used, SQFI expects that the auditor will spend 80% of on-site

audit time making observations and conducting interviews.

Where the SQF food safety auditor(s) find deviations from the requirements of relevant

modules of the SQF Food Safety Code: Animal Feed Manufacturing, the SQF food safety

auditor(s) advises you of the number, description, and extent of the non-conformances. Non-

system or that food safety is compromised. It is evidence of an incomplete or inappropriate

implementation of SQF requirements, which, if not corrected, could lead to system element

breakdown.

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safety management system, a serious deviation from the requirements, and/or absence of

evidence demonstrating compliance to an applicable system element or Good Manufacturing

Practices. It is evidence of a food safety risk to products included in the scope of certification.

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A critical non-conformance is a breakdown of control(s) at a critical control point, a prerequisite

program, or other process steps and judged likely to cause a significant public health risk and/or

A critical non-conformance raised at an initial certification audit results in an automatic

failure of the audit, and your site is required to re-apply for certification (refer to 10.2.).

Based on the evidence collected by the SQF food safety auditor, each applicable clause of

the SQF certification food safety audit is automatically scored in the audit report.

The score is based on the following factors:

0 - aspect meets the criteria

1 - aspect does not meet the criteria due to minor variations (minor non-conformance)

50 - aspect does not meet the criteria (critical non-conformance)

A single rating is calculated for your site audit as (100 – N) where N is the sum of the individual

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SQFI provides the certification body with the electronic audit checklist to be used by SQF

(refer to 4.2) for the SQF food safety audit report to be submitted;

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Feed Manufacturing and the reason for the non-conformance;

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The SQF food safety auditor is required to report all non-conformances to you before the close of

the site audit;

The draft audit report is completed by the SQF auditor and provided to the certification body for

You need to take appropriate corrective action for every non-conformance identified by

the SQF food safety auditor. Corrective action is the action you take to eliminate the cause

of a detected non-conformance to prevent its recurrence (a full definition is in Appendix 2:

Glossary).

Evidence of your corrective actions is required to be sent to the SQF food safety auditor so

that it can be verified and closed out within thirty (30) calendar days of the completion of

your site audit.

If you fail to submit corrective actions, or the SQF food safety auditor does not verify your

corrective actions within thirty days, the certification body is unable to certify your site, and

you are required to re-apply for certification (refer to 10.2).

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database and the SQF food safety auditor documents all details of justification of the extension,

how the risk is being controlled, and the agreed completion date.

A documented root cause analysis is required as part of the corrective action evidence for every

minor non-conformance.

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Major non-conformances (refer to 9.1) are also required to be closed out in the SQFI assessment

database within thirty (30) calendar days of the completion of the site audit. A documented

If the corrective action involves structural change or cannot be corrected due to seasonal

conditions or installation lead times, additional time can be granted provided the corrective

action time frame is acceptable to the certification body and temporary action is taken by your

site to mitigate the risk to product safety.

In such cases, the non-conformance is closed out and the SQF food safety auditor documents

all details of justification of the extension, how the risk is being controlled, and the agreed

the SQF food safety auditor.

Any certification decisions that are made outside the scope of this clause require the

certification body to provide written justification to SQFI.

The final audit report with completed and approved corrective actions is made available to

the site before the final certification decision is made. The SQF food safety audit report is the

property of the site and cannot be distributed to other parties without your site’s permission.

Certification of the SQF System is awarded to sites that achieve a “C - complies” audit

rating or greater with no outstanding non-conformances. Your certification body makes the

certification decision no more than forty-five (45) calendar days from the last day of the site

number, which is specific to that site.

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Within ten (10) calendar days of granting certification, the certification body provides you with

The heading “certificate”;

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Animal Feed Manufacturing, Edition 9”;

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Dates of audit (last day), date of next re-certification audit, date of certification decision, and

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Indication of unannounced re-certification audit (where applicable);

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Signatures of the authorized officer and issuing officer of the certification body; and

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The SQF logo

Certified site information is posted on sqfi.com.

Certificates are published in English. However, certified sites in non-English speaking countries

may require a certificate in a local language. SQFI allows the certification body to issue local

language certificates on request as long as:

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Your certification body needs to provide you with its documented procedure for handling and

certification body is required to investigate and resolve the matter without delay and keep a

record of the resolution.

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Certification (steps 11 - 15)

re-certification audits, and that all major and minor non-conformances are corrected within

the time frame specified.

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If you are not satisfied with the arrangements or performance of your certification body, you

the transfer is complete to:

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Confirm your site’s food sector category falls within the new certification body’s scope of

accreditation;

certification body(ies) and the impact of any outstanding non-conformances);

A successful certification of the new premises is required. An initial certification audit must be

completed for the new facility.

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If the staff with major responsibility for the management and oversight of the SQF Food Safety

System has been retained, the certification body may retain the existing audit frequency

status.

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The certification body is required to ensure that the SQF food safety auditor conducting

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Site management shall ensure departments and operations are appropriately staffed

and organizationally aligned to meet food safety objectives.

2.1.1.4 Senior site management shall designate a primary and substitute SQF practitioner for

each site with responsibility and authority to:

i. Oversee the development, implementation, review, and maintenance of the SQF System;

ii. Take appropriate action to ensure the integrity of the SQF System; and

iii. Communicate to relevant personnel all information essential to ensure the effective

implementation and maintenance of the SQF System.

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2.1.1.5 The primary and substitute SQF practitioner shall:

i. Be employed by the site;

implemented, and meet the requirements outlined in system elements 2.9 and that

site personnel meet the required competencies to carry out those functions affecting

the legality and safety of the finished product.

2.1.1.7 Senior site management shall ensure the integrity and continued operation of the

food safety system in the event of organizational or personnel changes within the

company or associated facilities.

2.1.1.8 Senior site management shall designate defined blackout periods that prevent

unannounced re-certification audits from occurring out of season or when the site

is not operating for legitimate business reasons. The list of blackout dates and their

justification shall be submitted to the certification body a minimum of one (1) month

specifications, food safety plan);

ii. Food safety culture performance;

iii. Food safety objectives and performance measures;

iv. Corrective and preventative actions, and trends in findings, from internal and external audits,

customer complaints, and verification and validation activities;

v. Hazard and risk management system; and

vi. Follow-up action items from previous management review.

Records of all management reviews and updates shall be maintained.

2.1.2.2 The SQF practitioner(s) shall update senior site management on at least a monthly

basis on matters impacting the implementation and maintenance of the SQF System.

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2.1.3 Complaint Management (Mandatory)

2.1.3.2 Adverse trends of customer complaint data shall be investigated and analyzed and

2.1.3.3 Corrective and preventative action shall be implemented based on the seriousness

of the incident and the root cause analysis as outlined in 2.5.3. Records of customer

complaints, their investigation, and resolution shall be maintained.

2.2.1 Food Safety Management System (Mandatory)

2.2.1.1 The methods and procedures the site uses to meet the requirements of the SQF Food

Safety Code for Animal Feed Manufacturing shall be maintained in electronic and/or

hard copy documentation. They will be made available to relevant staff and include:

i. A summary of the organization’s food safety policies and the methods it will apply to meet the

requirements of this standard;

vii. Process controls that impact product safety; and

viii. Other documentation necessary to support the development and the implementation,

maintenance, and control of the SQF System.

2.2.1.2 Food safety plans, Good Manufacturing Practices, and all relevant aspects of the

SQF System shall be reviewed, updated, and communicated as needed when any

changes implemented have an impact on the site’s ability to deliver safe feed.

All changes to food safety plans, Good Manufacturing Practices, and other aspects

of the SQF System shall be validated or justified prior to their implementation. The

reasons for the change shall be documented.

2.2.2 Document Control (Mandatory)

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2.2.3 Records (Mandatory)

that demonstrate inspections, analyses, and other essential activities have been

completed.

unauthorized access, loss, damage, and deterioration. Retention periods shall be

in accordance with customer, legal, and regulatory requirements, at minimum the

product shelf life, or established by the site if no shelf life exists.

2.3.1 Product Formulation and Realization

2.3.1.1 The methods and responsibility for designing and developing new product

formulations and converting product concepts to commercial realization shall be

documented and implemented.

2.3.1.2 New product formulations, manufacturing processes, and the fulfillment of product

requirements shall be established, validated, and verified by site trials and product

testing as required to ensure product safety.

Product formulations shall be developed by authorized persons to ensure that they

meet the intended use. Where necessary, shelf life trials shall be conducted to validate

scope of certification shall be reviewed when there are changes in materials,

ingredients, or equipment.

2.3.1.5 The process flows for all new and existing manufacturing processes shall be designed

to ensure that product is manufactured to approved product formulations and to

prevent cross-contamination.

2.3.1.6 Records of product design, formulations, label compliance, process flows, shelf life

trials, and approvals for all new and existing products shall be maintained.

2.3.2 Specifications (Raw Material, Packaging, Finished Product, and Services)

2.3.2.1 The methods and responsibility for developing, managing, and approving raw

material, finished product, and packaging specifications shall be documented.

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2.3.2.2 Specifications for all raw materials and packaging, including, but not limited to

ingredients, additives, hazardous chemicals, processing aids, and packaging that

impact on finished product safety shall be documented and kept current.

2.3.2.6 Verification of packaging shall include certification that all packaging that comes

into direct contact with feed meets either regulatory acceptance or approval criteria.

Documentation shall either be in the form of a declaration of continued guarantee

of compliance, a certificate of conformance, or a certificate from the applicable

regulatory agency.

In the absence of a certificate of conformance, certificate of analysis, or letter of

guarantee, tests and analyses to confirm the absence of potential chemical migration

from the packaging to the feed contents shall be conducted and records maintained.

2.3.2.7 Finished product labels shall be accurate, comply with the relevant legislation, and be

approved by qualified company personnel.

ii. Composition to meet label claims;

iii. Labeling and packaging requirements; and

iv. Storage conditions.

2.3.2.10 Specifications for raw materials and packaging, chemicals, processing aids, contract

services, and finished products shall be reviewed as changes occur that impact

product safety. Records of reviews shall be maintained.

A list of all the above specifications shall be maintained and kept current.

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2.3.3 Contract Manufacturers

2.3.3.2 The site shall establish a method to determine the food safety risk level of contract

manufactured product and shall document the risk. The site shall ensure that:

audit by the site or third-party agency to confirm compliance to the SQF Food Safety Code for

Animal Feed Manufacturing and regulatory and customer requirements;

iii. Changes to contractual agreements are approved by both parties and communicated to

relevant personnel.

2.3.3.3 Contractual agreements with third-party storage and distribution businesses shall

include requirements relating to customer product requirements and compliance

2.3.4 Approved Supplier Program (Mandatory)

A current record of approved suppliers, receival inspections, and supplier audits shall

2.3.4.2 The approved supplier program shall be based on the prior performance of a supplier

and the risk level of the raw materials ingredients, processing aids, packaging, and

services supplied, and shall contain at a minimum:

i. Agreed specifications (refer to 2.3.2);

ii. Reference to the level of risk applied to a raw material, ingredients, packaging, services, and the

approved supplier;

iii. A summary of the food safety controls implemented by the approved supplier;

iv. Methods for granting approved supplier status;

v. Methods and frequency of monitoring approved suppliers;

vi. Details of the certificates of conformance if required; and

vii. Methods and frequency of reviewing approved supplier performance and status.

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2.5.4.3 Regular inspections of the site and equipment shall be planned and carried out to

verify Good Manufacturing Practices and facilities and equipment maintenance is

compliant to the SQF Food Safety Code for Animal Feed Manufacturing. The site shall:

ii. Maintain records of inspections and any corrective action taken.

2.5.4.4 Records of internal audits and inspections and any corrective and preventative

Changes implemented from internal audits that have an impact on the site’s ability to

deliver safe feed shall require a review of applicable aspects of the SQF System (refer

to 2.3.1.3).

2.6.1 Product Identification (Mandatory)

work-in -progress, process inputs, and finished products during all stages of

production and storage shall be documented and implemented to ensure:

i. Raw materials, ingredients, packaging, work-in progress, process inputs, and finished products

are clearly identified during all stages of receipt, production, storage, and dispatch; and

ii. Finished product is labelled to the customer specification and/or regulatory requirements.

2.6.1.2 Product start up, product changeover, and packaging changeover (including label

changes) procedures during packing shall be documented and implemented to

ensure that the correct product is in the correct package and with the correct label

ii. Includes date of receipt of raw materials, feed contact packaging and materials, and other

inputs;

iv. The effectiveness of the product trace system is reviewed at least annually as part of the

product recall and withdrawal review (refer to 2.6.3.2).

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Records of raw and packaging material receipt and use and finished product

dispatch and destination shall be maintained.

2.6.3 Product Withdrawal and Recall (Mandatory)

2.6.3.1 The responsibility and methods used to withdraw or recall product shall be

documented and implemented. The procedure shall:

i. Identify those responsible for initiating, managing, and investigating a product withdrawal or

ii. Describe the management procedures to be implemented including sources of legal,

regulatory, and expert advice and essential traceability information;

essential organizations and notified in instances of a food safety incident of a public nature or

product recall for any reason

2.6.3.2 The product withdrawal and recall system shall be reviewed, tested, and verified as

effective at least annually. Testing shall include incoming materials (minimum one

step back) and finished product (minimum one step forward).

Testing shall be carried out on products from different shifts and for materials

(including bulk materials) that are used across a range of products and/or products

that are shipped to a wide range of customers.

(e.g. flood, drought, fire, tsunami, or other severe weather event, warfare or civil unrest,

computer outage, pandemic, loss of electricity or refrigeration, ammonia leak, labor

strike) that can impact the site’s ability to deliver safe feed shall be documented by

senior management outlining the methods and responsibility the site shall implement

to cope with such a business crisis. The crisis management plan shall include as a

minimum:

i. A senior manager responsible for decision making, oversight, and initiating actions arising from

a crisis management incident;

ii. The nomination and training of a crisis management team;

iii. The controls implemented to ensure a response does not compromise product safety;

iv. The measures to isolate and identify product affected by a response to a crisis;

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v. The measures taken to verify the acceptability of feed prior to release;

vi. The preparation and maintenance of a current crisis alert contact list, including supply chain

customers;

2.7.1 Food Defense Plan (Mandatory)

2.7.1.1 A food defense threat assessment shall be conducted to identify potential threats that

can be caused by a deliberate act of sabotage or terrorist-like incident.

2.7.1.2 A food defense plan shall be documented, implemented, and maintained based on

the threat assessment (refer to 2.7.1.1). The food defense plan shall meet legislative

requirements as applicable and shall include as a minimum:

i. The methods, responsibility, and criteria for preventing food adulteration caused by a deliberate

act of sabotage or terrorist-like incident;

ii. The name of the senior site management person responsible for food defense;

vi. The measures implemented to ensure raw materials, ingredients, packaging (including labels),

work-in progress, process inputs, and finished products are held under secure storage and

transportation conditions; and

vii. The methods implemented to record and control access to the premises by site personnel,

contractors, and visitors.

2.7.1.3 Instruction shall be provided to all relevant staff on the effective implementation of the

food defense plan (refer to 2.9.2.1).

2.7.1.4 The food defense threat assessment and prevention plan shall be reviewed and

tested at least annually or when the threat level, as defined in the threat assessment,

changes. Records of reviews and tests of the food defense plan shall be maintained.

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the methods by which the identified food fraud vulnerabilities shall be controlled,

including identified food safety vulnerabilities of ingredients and materials.

2.7.2.3 Instruction shall be provided to all relevant staff on the effective implementation of the

food fraud mitigation plan (refer to 2.9.2.1).

2.7.2.4 The food fraud vulnerability assessment and mitigation plan shall be reviewed and

verified at least annually with gaps and corrective actions documented. Records of

reviews shall be maintained.

2.8.1 Allergen Management

2.8.1.1 Sites that exclusively manufacture animal feed and do not manufacture, handle,

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i. Implementing a risk-based management system for staff involved in developing and

ii. Monitoring and corrective action procedures for all staff engaged in monitoring critical control

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Practices for Processing of

Wall-to-wall and wall-to-floor junctions shall be designed to be easily cleaned and

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3.1.2.6 Pipes carrying sanitary waste or waste-water that are located directly over

product lines or storage areas shall be designed and constructed to prevent the

contamination of animal feed products, materials, ingredients, and feed contact

surfaces, and shall allow ease of cleaning.

3.1.2.9 Stairs, catwalks, and platforms in processing and handling areas shall be designed

and constructed so as not to present a product contamination risk, and with no open

grates directly above exposed animal feed products or contact surfaces. They shall be

kept clean (refer to 3.2.5).

3.1.3 Lighting and Light Fittings

standards.

3.1.3.2 Light fixtures in processing areas, inspection stations, ingredient and packaging

3.1.4 Inspection/Quality Control Area

3.1.4.1 If online inspection is required, a suitable area close to the processing line shall be

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3.1.5 Dust, Insect, and Pest Proofing

a self-closing device and proper seals to protect against entry of dust, vermin, and

other pests.

product, pedestrian, or truck access shall be designed and maintained to prevent pest

ingress by at least one or a combination of the following methods:

i. A self-closing device;

inside ingredient of product storage areas or processing areas where ingredients,

packaging, and product are handled, processed, or exposed.

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3.1.7.2 Equipment and utensils shall be designed, constructed, installed, operated, and

maintained to meet any applicable regulatory requirements and so as not to pose a

contamination threat to products.

3.1.7.6 Product containers, tubs, and bins used for edible and inedible material shall be

constructed of materials that are non-toxic, smooth, impervious, and readily cleaned

as per 3.2.5.1. Bins used for inedible material shall be clearly identified.

condition to prevent microbiological or cross-contact allergen contamination.

disposal in a manner that minimizes the risk of inadvertent use, improper use, or risk

3.1.8 Grounds and Roadways

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3.2.1.2 Routine maintenance of plant and equipment in any feed processing, handling, or

shall be documented, reviewed, and their repair incorporated into the maintenance

3.2.1.4 Site supervisors shall be notified when maintenance or repairs are to be undertaken in

3.2.1.5 The maintenance supervisor and the site supervisor shall be informed if any repairs

or maintenance activities pose a potential threat to product safety (i.e. pieces of

maintenance is to be conducted outside operating times.

3.2.1.6 Temporary repairs, where required, shall not pose a food safety risk and shall be

included in routine inspections (refer to 2.5.4.3) and in the cleaning program. There

not become permanent solutions.

the contamination of the product.

3.2.1.8 Paint used in a feed handling or processing area shall be suitable for use, in good

condition, and shall not be used on any product contact surface.

3.2.2 Maintenance Staff and Contractors

3.2.2.1 Maintenance staff and contractors shall comply with the site’s personnel and process

maintenance supervisor so appropriate hygiene and sanitation can be completed

and a pre-operational inspection conducted prior to the restarting of site operations.

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separate sink; and

3.3.5.9 Where outside eating areas are provided, they should be kept clean and free from

waste materials and maintained in a manner that minimizes the potential for

introduction of contamination including pests to the site.

3.4.1 Staff Engaged in Feed Handling and Processing Operations

3.4.1.1 All personnel engaged in any feed handling, preparation, or processing operations

shall ensure that products and materials are handled and stored to prevent damage

or product contamination. They shall comply with the following processing practices:

ii. All doors are to be kept closed. Doors shall not be open for extended periods when access is

the floor.

3.4.1.2 Personnel working in or visiting feed handling or processing operations shall ensure

that:

i. The wearing of false fingernails, false eyelashes, eyelash extensions, long nails, or fingernail

polish is not permitted when handling exposed feed;

ii. Hair restraints, and beard covers where applicable, shall be used in areas where product is

exposed;

iii. Smoking, chewing, eating, or spitting is not permitted in areas where product is produced,

stored, or otherwise exposed;

iv. Drinking of water is permissible only under conditions that prevent contamination or other

3.4.2.1 Medication shall be purchased from an approved supplier in accordance with

applicable legislation and be correctly labeled by the manufacturer.

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3.4.2.2 All medicines included in animal feed must be added in accordance with label

instructions.

3.4.2.3 Access to medications shall be restricted to trained and authorized personnel.

3.4.2.4 An inventory of all animal medications purchased and used shall be maintained.

The site shall provide proof of purchase for all animal medications included in the

3.5.1 Water Supply

3.5.1.1 A water supply plan shall be prepared that describes the water sources and

the production areas they serve and shall include the location of water sources,

permanent fixtures, and the flow of the water system. The plan shall be kept current

and revised when changes occur.

deemed to be contaminated or otherwise inappropriate for use.

premises and equipment.

cleaning of the premises and equipment.

3.5.1.5 The delivery of water within the premises shall ensure potable water is not

contaminated. Testing of the backflow system, where possible, shall be conducted at

least annually and records shall be maintained.

3.5.1.6 The use of non-potable water shall be controlled such that:

SQF Food Safety Code: Animal Feed Manufacturing, Edition 9 66

3.5.2 Water Treatment

serviceable.

3.5.2.2 Water used as an ingredient in processing or in cleaning and sanitizing equipment

3.5.2.3 Treated water shall be regularly monitored to ensure it meets the specified indicators.

Water treatment chemicals usage shall be monitored to ensure chemical residues are

within acceptable limit. Records of testing results shall be kept.

3.5.3 Water Quality

microbiological and quality standards as required when used for:

i. Washing, thawing, and treating feed;

ii. Handwashing;

iii. To convey feed;

iv. As an ingredient or feed processing aid;

v. Cleaning feed contact surfaces and equipment; and

vi. The manufacture of steam that will come into contact with feed or used to heat water that will

come in contact with feed.

3.5.3.2 Microbiological analysis of the water supply shall be conducted to verify the

supplying water for the process or cleaning, or from within the site. The frequency of

3.5.4 Air and Other Gases

3.5.4.1 Compressed air or other gases (e.g. nitrogen, carbon dioxide) that contact feed or

feed contact surfaces shall be clean and present no risk to food safety.

3.5.4.2 Compressed air systems, and systems used to store or dispense other gases that

come into contact with feed or feed contact surfaces shall be maintained and

regularly monitored for quality and applicable feed safety hazards. The frequency of

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3.6.1.2 Controls shall be in place to ensure all ingredients, raw materials, processing aids, and

3.6.1.4 Procedures shall be in place to ensure that all ingredients, materials, work-in-

3.6.1.5 Where raw materials, ingredients, packaging, equipment, and chemicals are held

goods, a risk analysis shall be undertaken to ensure there is no risk to the integrity of

storage of raw materials, ingredients, packaging, equipment, chemicals, or finished

3.6.2 Cold Storage, Freezing, and Chilling of Ingredients

3.6.2.2 Sufficient refrigeration capacity shall be available to chill, freeze, store chilled, or store

frozen the maximum anticipated throughput of product with allowance for periodic

cleaning of refrigerated areas.

3.6.2.3 The site shall have a written procedure for monitoring temperatures, including the

equipment and located to monitor the warmest part of the room and with a

SQF Food Safety Code: Animal Feed Manufacturing, Edition 9 68

3.6.3 Storage of Dry Ingredients, Packaging, and Shelf Stable Packaged Goods

3.6.3.2 Racks provided for the storage of packaging shall be constructed of impervious

the racks. Storage areas shall be cleaned at a predetermined frequency.

3.6.3.3 Medications for use in feed manufacture shall be stored in secure, dedicated,

storage, or an area dedicated for such purpose, and in accordance with regulatory

requirements, or in the absence of regulatory requirements, manufacturers’

instructions.

3.6.4.1 Hazardous chemicals and toxic substances with the potential for feed contamination

shall be:

i. Clearly labeled identifying and matching the contents of their containers;

ii. Included in a current register of all that are stored on-site; and

iii. Supplemented with a current Safety Data Sheet (SDS) made available to all staff.

3.6.4.2 Daily supplies of chemicals used for continuous sanitizing of water or as a processing

aid, or for emergency cleaning of feed processing equipment or surfaces in feed

iii. Adequately ventilated;

vi. In a manner that prevents a hazard to finished product or product contact surfaces.

ii. Controlled to prevent contamination or a hazard to raw and packaging material, work-in-

SQF Food Safety Code: Animal Feed Manufacturing, Edition 9 69

3.6.4.5 Daily supplies of chemicals used for continuous sanitizing of water or as a processing

iii. Ensure compliance to the proper identification, storage, usage, disposal, and clean-up

ii. Segregated and securely stored prior to collection; and

iii. Disposed through an approved vendor.

3.6.4.8 In the event of a hazardous spill, the site shall:

ii. Be equipped with spillage kits and cleaning equipment.

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Loading practices shall be designed to minimize unnecessary exposure of the product

to conditions detrimental to maintaining the product and package integrity during

loading and transport.

3.7.2.3 Provision is to be made for the containment and regular disposal of used cartons and

packaging from thawed product so that there is no risk to the product.

Inspections shall be performed (refer to 2.5.4.3) to ensure plant and equipment

laboratory glassware, or other like material (except where the product is contained in

packaging made from these materials, or measurement instruments with glass dial

covers or MIG thermometers required under regulation) shall not be permitted in feed

Where glass objects or similar material are required in feed handling/contact

3.7.2.3 Regular inspections of feed handling/contact zones shall be conducted (refer to

SQF Food Safety Code: Animal Feed Manufacturing, Edition 9 71

3.7.2.5 Wooden pallets and other wooden utensils used in feed processing and handling

areas shall be dedicated for that purpose, clean, and maintained in good order. Their

condition shall be subject to regular inspection.

3.7.3.1 The responsibility, methods, and frequency for monitoring, maintaining, calibrating,

for detection based on a risk assessment of the product and its packaging and the

location of the detector in the process.

3.7.3.3 Metal detectors or other physical contaminant detection technologies shall be

3.8.1.1 The responsibility and methods used to collect and handle dry, wet, and liquid waste

3.8.1.2 Waste shall be removed on a regular basis and not build up in feed handling or

processing areas. Designated waste accumulation areas shall be maintained in a

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3.8.1.4 Trolleys, vehicle waste disposal equipment, collection bins, and storage areas shall be

maintained in a serviceable condition, cleaned, and sanitized regularly so as not to

attract pests and other vermin.

environment continuously or held in a designated storage area in lidded containers

prior to disposal so as not to present a hazard.

SQF Food Safety Code: Animal Feed Manufacturing, Edition 9 73

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Accreditation: Approval by an Accreditation

Body that is a member of the International

Accreditation Forum (IAF) and a signatory

to the Multilateral Recognition Agreement

(MLA) confirming that the management

system of a certification body complies

with the ISO/IEC 17065:2012 (or subsequent

version) and the Criteria for SQF Certification

another with two doors in series which

do not open simultaneously, and thus

minimizes the transfer of pests, dust, odors,

or air from one area to the other.

Allergens: Typically, naturally occurring

proteins in foods or derivatives of them that

cause abnormal immune responses.

A

B

C

Blackout Period: Dates nominated by the

manage a network of SQF certified sub-sites

within an SQF multi-site program (refer to

SQFI’s multi-site program requirements).

SQF Food Safety Code: Animal Feed Manufacturing, Edition 9 83

Certification: A process by which a licensed

SQF certification body confirms compliance

of a site’s SQF Food Safety and/or Quality

System to the SQF Food Safety and/or

certification audit or re-certification audit.

The terms, “certify,” “certifies”, and “certified”

safety and/or quality certification audit

System has not been previously certified or

certification as the earlier certification has

been revoked or voluntarily discontinued by

the site.

Certification Body (also Licensed

Certification Body): An entity which has

entered into a license agreement with the

SQFI authorizing it to certify a site’s SQF

System in accordance with the ISO / IEC

Criteria for SQF Certification Bodies.

Certification Cycle: The annual period

between a site’s certification/re-certification

audits.

provided by the certification body and

Certification Program: As defined by the

plan which has been developed,

food safety system in relation to specified

processes or a food safety service to which

the same plan applies. The food safety

program should contain at least a standard,

a clearly defined scope, and a food safety

system.

C

SQF Food Safety Code: Animal Feed Manufacturing, Edition 9 84

Corporation (or corporate): A head office.

An entity that does not manufacture

or handle product but oversees and

contributes to the Food Safety and/or

certified site owned by the corporation.

Correction: Action to eliminate a detected

non-conformity. Has the same meaning as

“corrected”.

Corrective Action: Action to eliminate

the cause of a detected non-conformity

identified at a food safety audit, a deviation

identified at a quality audit, or other

undesirable situation and to prevent

recurrence. Also referred to as ‘corrective

and preventative action’ (refer to “root

cause analysis”).

C

D

Dietary Supplement: A product containing

amino acids, or other ingredients, that is

consumer’s diet.

Dietary supplements may also be

alternative names that align with specific

or deficiency in the quality system that

or deficiency in the quality system

producing unsatisfactory conditions that

are likely to result in a system element

SQF Food Safety Code: Animal Feed Manufacturing, Edition 9 85

Environmental Monitoring Program (EMP):

A program which includes pathogen or

indicator swabbing as appropriate to

detect risk in the sanitary conditions in the

A verification of the effectiveness of the

pathogen controls that a management

Exempt (or exemption): A term applied

to elements of the SQF Food Safety and

Quality Code that the site does not wish to

body to exclude, prior to commencement of

E

environment, materials and personnel

involved. The facility must be managed and

supervised under the same operational

management. The facility is the site audited

during an on-site audit (refer to “site”).

Feed: Any single or multiple materials,

whether processed, semi-processed, or raw,

which is intended to be fed directly to food-

producing animals.

Feed Safety: The principles and practices

processed, or unprocessed.

May include water, alcoholic and non-

alcoholic drinks, materials included

in a processed food product and any

other substance identified by regulation

(legislation) as a food.

SQF Food Safety Code: Animal Feed Manufacturing, Edition 9 86

Food Fraud Mitigation Plan: A plan designed

to address the risk factors identified in the

food fraud vulnerability assessment.

FMI: A not-for-profit corporation, working

more efficient consumer food supply chain,

having its principal offices at 2345 Crystal

Drive, Suite 800, Arlington, VA 22202, United

States of America.

Quality Code, it is based on the CODEX

HACCP method and includes process

system which the senior management of a

• Training

F

SQF Food Safety Code: Animal Feed Manufacturing, Edition 9 87

General Requirements: The current edition

of the document entitled “Criteria for SQF

Certification Bodies: SQF Guidance on the

Application of ISO/IEC 17065:2012, General

published SQFI.

Global Food Safety Initiative (GFSI): The

Global Food Safety Initiative is a private

organization, established and managed

by the international trade association,

the Consumer Goods Forum. The GFSI

manufacturers warehouses, food retailers,

chain.

transport facilities

retail food outlets

G

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Hazardous Chemicals and Toxic

Substances: Solids, liquids or gasses that

are radioactive, flammable, explosive,

corrosive, oxidizing, asphyxiating,

not restricted to detergents, sanitizers,

pest control chemicals, lubricants, paints,

increased dosage may cause harm to the

goods” and may carry a “poison,” “Hazmat”

H

SQF Food Safety Code: Animal Feed Manufacturing, Edition 9 89

Legality: Legality refers to national federal,

state and/or local regulations applicable

to the certified product in the country of

manufacture and intended markets.

L

M

N

Mandatory Elements: System elements that

must be implemented and audited for a

site to achieve SQF food safety certification.

Mandatory elements cannot be exempted

during a certification/re-certification audit.

Maximum Residue Limits (MRLs): Are set

by local regulation or CODEX Alimentarius

Commission, and apply to maximum

Non-conformance (or non-conformity):

compliance to a requirement, but which

does not indicate a breakdown in the

food safety management system or that

food safety is compromised. It is evidence

of an incomplete or inappropriate

implementation of SQF requirements

which, if not corrected, could lead to

system element breakdown

evidence demonstrating compliance to

an applicable system element or Good

breakdown of control (s) at a critical

control point, a pre-requisite program, or

other process step and judged likely to

cause a significant public health risk and/

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1.1 The SQF logo is owned by SQFI. Sites obtain no property in the SQF logo.

1.2 SQFI delegates any or all of its functions described herein to a licensed certification

body (CB) as stipulated in their Safe Quality Food Institute Certification Body License

Agreement.

1.3 These rules of use regulate the use of the SQF logo by certified sites only. These rules of

use do not regulate the use of the SQF logo by SQFI, certification bodies (CBs) or other

entities licensed by SQFI to use them, unless otherwise provided for in this or another

instrument.

SQF Food Safety Code: Animal Feed Manufacturing, Edition 9 97

3.3 To ensure readability, do not reproduce the SQF logo smaller than indicated below.

Larger variation to these dimensions is permitted provided it is proportional to the

dimensions given below.

certificate;

f. If the site breaches or fails to comply with these rules of use;

liquidator appointed over its assets or where an order is made or a resolution passed for the

winding up of the site (except for the purpose of amalgamation or reconstruction) or the site

date the alteration or new rules of use are first published by SQFI on its website (sqfi.