PF464

Supplementary Form
Food Sector
Revision 1 (January/2015)

1 What business activities is the business currently participating in?

Agri Food Wholesale and export Food Manufacturing Logistics and Storage
Food Retail Food Service Other

2 Details – Please list those relevant to this inquiry and attach separate
sheet if insufficient space
Site 1 Site 2 Site 3
Production/manufacturing
Staff numbers
QA /R&D Staff numbers

Other Staff numbers

Size of facility (sqm/sqf/ha)

Size of entire site

(sqm/sqf/ha)
Total no. HACCP
studies/families*
Centrally managed system?
(Y/N)

*(A HACCP study/family corresponds to a group of products [HACCP Plans] with similar hazards and similar
production technology)

Type of Facility
Factory Hatchery Retail Outlet Farm
Pack house
Broker Boning Room Catering Facility Grading Floor
Slaughterhouse
Warehouse Distribution Centre Other ( please
specify_________________________________________)

3 Scope – Description of processes and products to be covered by the

certification

Scope of audit
site 1

Scope of audit
site 2

Scope of audit
site 3

4 Which standard, program / scheme do you require? ( Please tick all

applicable boxes)

BSI HACCP / GMP Certification Criteria

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 PF464

Supplementary Form
Food Sector
Revision 1 (January/2015)

BRC (select sub-category

BRC Global Standard for Food Safety
BRC Global Standard for Storage and Distribution

SQF SQF Code Edition 7.2

Select which Food Sector Category(ies) (as per table below) apply to your
organization:________________________________
Select Certification Level (as per 1.7 of SQF Code Edition 7.2 Standard):
Level 1 – Food Safety Fundamentals
Level 2 – Food Safety Plan
Level 3 – Food Quality Plan

SQF Food Sector Categories

1. Production, Capture and Harvesting of Livestock and
Game Animals
2. Growing and Harvesting of Animal Feeds
3. Growing and Production of Fresh Produce
4. Fresh Produce Pack House Operations
5. Extensive Broad Acre Agriculture Operations and Seed
Production
6. Harvest and Intensive Farming of Fish
7. Slaughterhouse, Boning and Butchery Operations
8. Processing of Manufactured Meats and Poultry
9. Seafood Processing
10. Dairy Food Processing
11. Honey Processing
12. Egg Processing
13. Bakery and Snack Food Processing
14. Fruit and Vegetable Processing
15. Canning (except dairy), Pasteurizing, UHT and Aseptic
Operations
16. Ice, Drink and Beverage Processing
17. Confectionary Manufacturing
18. Preserved Foods Manufacture
19. Food Ingredient Manufacture
20. Recipe Meals Manufacture
21. Oils, Fats, and the Manufacture of oil or fat-based
spreads
22. Processing of Cereal Grains and Nuts
23. Food Catering and Food Service Operations
24. Food Retailing
25. Fresh Produce Wholesaling and Distribution
26. Food Wholesaling and Distribution
27. Manufacture of Food Sector Packaging Materials
28. Provision of Crop Spray Services
29. Provision of Field Harvest Services
30. Provision of Sanitation and Hygiene Services
31. Manufacture of Dietary Supplements
32. Manufacture of Pet Food
33. Manufacture of Agricultural Chemicals and Food
Processing Aids
34. Manufacture of Animal Feed
35. Broker or Agent

Global G.A.P.

Option 1 Individual Farmer (grower) applies for GlobalG.A.P. Certificate

Multisite operation without implementation of a QMS
Multisite operation with the implementation of a QMS
Option 2 A producer group applies for a GlobalG.A.P group certificate
Produce Safety Standard

FSSC 22000—Food Safety System Certification ( select subcategory/ies)

FSSC 22000 Food manufacturing (ISO 22000 + ISO 22002-1)

C. Perishable animal products i.e. meat; poultry; eggs; dairy and fish products
D. Perishable vegetal products i.e. packed fresh fruits and fresh juices; preserved fruits;
packaged fresh vegetables; preserved vegetables
E. Products with a long shelf life at ambient temperature i.e. canned products; biscuits; snacks;
oil; drinking water; beverages; pasta; flour; sugar; salt
L (Bio)chemical manufacturing food ingredients i.e. vitamins, additives; and bio-cultures but
excluding technical and technological aids

FSSC 22000 Manufacture and provision of food packaging (ISO 22000 + PAS 223)

M. Food packaging material manufacturing i.e. direct, indirect contact with the food

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 PF464

Supplementary Form
Food Sector
Revision 1 (January/2015)

ISO 22000 - Food Safety Management Systems (Select category below)

A. Farming 1 - (Animals) i.e. animals; fish; egg production; milk production; beekeeping;
fishing; hunting; trapping
B. Farming 2 - (Plants) i.e. fruits; vegetables; grain; spices; horticultural products
C. Processing 1 - (Perishable animal products) i.e. meat; poultry; eggs; dairy and fish products
D. Processing 2 - (Perishable vegetal products) i.e. fresh fruits and fresh juices; preserved
fruits; fresh vegetables; preserved vegetables
E. Processing 3 – (Products with long shelf life at ambient temperature) i.e. canned products;
biscuits; snacks; oil; drinking water; beverages; pasta; flour; sugar; salt
F. Feed production i.e. animal feed; fish feed
G. Catering i.e. hotels; restaurants
H. Distribution i.e. retail outlets; shops; wholesalers
I. Services i.e. water supply; cleaning; sewage; waste disposal; development of product,
process and equipment; veterinary services
J. Transport and storage i.e. transport and storage
L. (Bio)chemical manufacturing i.e. additives; vitamins; pesticides; drugs, fertilizer; cleaning
agents; biocultures
M. Packaging material manufacturing i.e. packaging material; plastic, paper and board, glass,
metal and wood

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