SC1 is an accredited standard in accordance with the requirements of ISO17065.
The Freshcare Food Safety & Quality – Supply Chain Standard Edition 1 (SC1) was released in June 2018.
Click on the cover image below to download a copy of the SC1 Standard.
In response to industry and market requests, SC1 was developed by Freshcare to address the challenges of food safety and quality compliance for businesses involved in fresh produce supply chain operations.
Based on the accredited Freshcare Food Safety & Quality On-Farm Standard, SC1 is comprised of prescriptive business specific compliance criteria that covers businesses involved in the following areas of the fresh produce supply chain:
- Packing & Handling (including Pre-pack/Re-pack)
- Transport & Distribution
- Brokerage & Virtual Brokerage
There are two sections of the Freshcare SC1 Standard as outlined below:
- Scope and commitment
- Inspections, internal audit and corrective action
- Customer requirements
- Business continuity and incident management
Food Safety & Quality
- Hazard analysis
- Premises, facilities and vehicles
- Maintenance, cleaning and waste management
- Equipment, containers, packaging and labels
- Pest management
- Food defence and food fraud
- Product identification and traceability
- Product withdrawal and recall
Consistent with the other Freshcare Standards, all businesses participating in SC1 must have at least one representative (with day-to-day operational responsibility for the implementation and management of the standard) complete approved Freshcare Food Safety & Quality training to ensure a full understanding of the program requirements.
The training component for SC1 can be only achieved via the Freshcare SC1 eLearning course, proudly supported by Fresh Markets Australia (FMA)*.
*FMA members are eligible for a 10% discount on course cost, applicable to 30 June 2020. Please email [email protected] to receive a unique discount code prior to sign-up.
Freshcare training prepares participants for integrating the program requirements into their business production and operating systems.
Training course materials and resources are provided as part of the SC1 eLearning course including template record keeping documents and examples to provide assistance in implementation.
Once the Food Safety & Quality program has been implemented within your business, and required records have been established, you can prepare for a third-party audit to verify compliance.
Freshcare Food Safety & Quality audits are required to be undertaken during operating periods, as it is essential that the auditor has access to all facets of business operations.
To become Freshcare certified you must first successfully complete and pass an audit. To schedule a Food Safety & Quality audit, contact a Freshcare approved Certification Body.
All Freshcare Certification Bodies have auditors who are able to audit across a number of industry standards (not just Freshcare). Therefore you may be able to schedule your Freshcare audit in conjunction with other industry standards/management programs as required. To organise a combined audit you must advise the Certification Body at the time of booking.
The various Freshcare Standards have been developed for ease of integration and combined certification audits. Therefore if you are participating in more than one Freshcare program such as Food Safety & Quality and Environmental, please advise the Certification Body when booking your audit to ensure a suitably qualified auditor is scheduled.
Once you have successfully completed an audit and resolved (closed out) any corrective actions raised, a Freshcare certificate will be issued via your Certification Body.
A copy of your certificate is also available via your FreshcareOnline login.
For promotional purposes, Freshcare certified businesses can utilise the Freshcare certification mark. For more information, access and rules of use for certification mark, email: [email protected]
To maintain your Freshcare SC1 certification, annual audits are required to be undertaken during your nominated operating period.