Seafood manufacturing demands a food safety system that accounts for the biological, chemical, and allergen hazards specific to your raw materials and processing environment. Temperature abuse windows are narrow, pathogen risks are facility-wide, and your allergen program has to manage some of the most common and serious food allergens simultaneously.

This SQF Edition 10 Transition Package for Seafood Manufacturing addresses these.

What Is Included?

1. Food Safety Culture Assessment Plan Template
   1. Seafood facilities often operate with seasonal workforces, multi-shift production schedules, and processing environments where food safety behaviours directly impact pathogen control outcomes.
   2. This template covers personnel engagement strategies relevant to seafood processing, communication approaches for multilingual or seasonal workforces, and performance measurement activities tied to the hygiene and temperature controls that matter most in your operation.
2. Management Review and Monthly Management Updates Template
   1. Your annual review and monthly updates under clauses 2.1.2.1 and 2.1.2.2 must reflect the risk profile of seafood manufacturing.
   2. This template gives you record formats that capture environmental monitoring trends, temperature control deviations, supplier performance for incoming raw seafood, and allergen incident data, structured to the depth an Edition 10 auditor expects.
3. Change Management Procedure Template
   1. In seafood manufacturing, changes to raw material sourcing, species substitution, processing methods, or packaging formats can simultaneously affect allergen declarations, pathogen control validation, and label compliance.
   2. This template gives you a documented change management procedure under clause 2.3.5 built around the ingredient and process change risks specific to seafood operations.
4. Environmental Monitoring Risk Assessment Template
   1. Environmental monitoring in seafood facilities is where auditors look hardest. This template covers:
      1. Ready to eat processing zones where Listeria monocytogenes monitoring frequency, sampling locations, and corrective action triggers must be clearly documented
      2. Raw seafood processing areas with zone-specific pathogen monitoring requirements and sanitation verification expectations
      3. Cold and frozen storage environments including temperature fluctuation risk zones and condensation-related contamination pathways
      4. Wet processing environments where drain management, floor zone designations, and harborage point identification are critical monitoring considerations
      5. Thawing and tempering areas where temperature abuse risk creates documented monitoring obligations under Edition 10
5. SQF Seafood Manufacturing Edition 10 Change Document
   1. The official SQFI clause-by-clause reference showing every change between Edition 9 and Edition 10 for seafood manufacturing operations. Included in your package download.

Who This Is For?

• Existing SQF Practitioners and quality managers at seafood processing and manufacturing facilities across Canada preparing for their first Edition 10 audit.

Developed by Felicia Loo, a registered SQF Consultant and SQF Trainer with 14 years of food safety consulting experience.