SQF System

We can help you with your individual needs for "Food Safety HACCP Readiness".

Introducing Our Safe Quality Food System

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Billy Nolen was privileged to come under the tutorage of two nationally known German sausage makers who furthered his knowledge in all of the categories of sausage making including: The knowledge and experience in automation, systems management and production expertise.

SQF 1000

SQF 1000 is for all links in the food chain. SQF 1000 designed primarily for producers such as farms, ranchers, packaging / processing warehouses, and distribution warehouses.

SQF 2000

Is designed for Manufacturing (processing) along with the distribution sectors.

SQF has 3 Levels of Certification

  1. Food Safety Fundamentals
  2. Certified HACCP Food Safety
  3. Comprehensive Food Safety and Quality Management Systems

Billy Nolen was privileged to come under the tutorage of two nationally known German sausage makers who furthered his knowledge in all of the categories of sausage making including: The knowledge and experience in automation, systems management and production expertise.

SQF Our Process

  1. We receive your email request.
  2. We review your email and then reply with the necessary information.
  3. We will then schedule a facility, food safety review within 10 working days of our initial email response.
  4. Upon your approval we will schedule a work completion date for SQF audit readiness.

Billy Nolen and Associations:

  1. Provide your information in a quick turn around time.
  2. Experts with years of experience in slaughter, process, and distribution
  3. Save your company time and assures SQF system completion.

SQF Consulting

Below is a list of SQF consulting services that we can provide for your company.

Slaughter of Pigs, Lambs, Goats, Poultry and Beef

  • Dressing (Whole carcasses)
  • Processing (Cuts whole processing)
  • Transportation
  • Storage
  • Hilling
  • Freezing
  • Whole sale all species
  • Game Animals
  • All meat cuts for consumption including ground, fresh, uncut meat
  • Poultry
  • Pork
  • Red Meat (sausage, ground meat patties)
  • Meat prepared in retail butcher shops, boning rooms, whole sale meat markets, and ground / or (minced) meat.

Red meat

  • Bone in whole muscle fillet
  • Pork red meat
  • Ground (minced) red meat

Poultry

  • Bone in whole muscle fillet
  • Ground / or minced poultry

Processing of Manufactured Meats and Poultry

  • Processing
  • Manufacturing
  • Transportation
  • Storage Operation
  • Red meat species
  • Poultry species
  • Major ingredients
  • All valued added operations
    • Cook/Chili
    • Curing
    • Smoking
    • Cooking
    • Drying
    • Fermenting
    • Vacuum Packaging
    • Chilling
    • Freezing operations
  • Includes poultry blends
  • Pork blends
  • Red meat blends
  • Raw heat treated
  • Fermented
    • Poultry
    • Pork
    • Red Meat

Recipes of Meals Manufactured

  • Processing
  • Recipe
  • Controlled temperature storage
  • Transportation
  • Food prepared from a range of ingredients (mixed foods)
  • Requires cooking/heating before eating
  • Examples of the above:
    • R/T/E chilled meals and deserts
    • Frozen meals
    • Pizza
    • Frozen Pasta
    • Soups
    • Meal solutions
    • Sous vides products
    • Freeze dried products
    • Dehydrated meals

Food Catering, Food Service Operations

  • All Food preparation and service activity
  • Transportation
  • Storage
  • Distribution
  • Without prepared mixed food
  • R.T.E. without further treatment
  • Examples of the above:
    • Catering
    • Retail
    • Delicatessens
    • Self Serve
    • Restaurants
    • Fast Food
    • School Cafeterias
    • Canteens
    • Hospitals
    • Institutional Meal Services
    • Child Care Centers
    • Mobiles
    • Home Delivery Food Service