what is sqf

What is SQF?
Safe Quality Food Program

    sqf certified consultant

What is SQF?

Safe Quality Food (SQF) is a food safety certification program which is recognized worldwide and is a popular choice of food companies in North America. SQF is benchmarked by the Global Food Safety Initiative (GFSI). Certifications to schemes benchmarked by GFSI are well recognized worldwide, and are being requested more and more frequently by customers of food processors and manufacturers. If you have been asked to achieve certification to a GFSI benchmarked scheme, SQF is one of your choices. We can help you prepare your organization for certification.

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The current version (Edition 7) applies to all sectors of the food industry from production to distribution. It has replaced SQF 2000 Code edition 6.

The version 7 will be used for audits starting in June of 2012. All companies who already have SQF certification must upgrade their systems to meet the Edition 7 requirements for any audit conducted after that date.

The version 7 has only one standard, but will include different modules for the food safety fundamentals that apply to different segments of the food industry.

Every company will use module 2, System Elements and add the module that applies to their industry. Food manufacturers and processors will use module 11. The modules are as follows:

  • Module 1: Scope, References and Definitions
  • Module 2: System Elements
  • Module 4: GAP for Compound Feed Production
  • Module 5: GAP for Farming of Animal Products
  • Module 6: GAP for Farming of Fish
  • Module 7: GAP for Farming of Plant Products
  • Module 8: GAP for Farming of Grains and pulses
  • Module 9: GMP for Pre-processing of Animal Products
  • Module 10: GMP for Pre-processing of Plant Products
  • Module 11: GMP for Processing of Food Products
  • Module 12: GMP for Transport and Distribution of Food Products
  • Module 13: GMP for Production of Food Packaging
  • Module 14: GMP for Brokers or Agents
  • Module 15: GMP for Food Catering, Wholesale and Retail
  • Module 16: Requirements for SQF Multi-site Programs Managed by a Central Site

A feature of the SQF Standard that is not found in the ISO 22000 or FSSC 22000 standard is the choice of levels that an organization can choose to register to. The different levels are also found in version 7 of the standard. Note that for Global Food Safety Initiative (GFSI) recognition, an organization must certify to Level 2 or 3; level one is not recognized by GFSI.

SQF Levels include:
  • SQF Level 1 - Focused on food safety fundamentals, this is the most basic level with the fewest requirements. It is most appropriate for low risk operations and does not include a HACCP approach. This level is not recognized by GFSI.
  • SQF Level 2 - This level includes food safety fundamentals and a HACCP approach to managing risks and hazards. This level is comparable to the ISO 22000, FSSC 22000 and BRC standards and registration schemes. This level is recognized by GFSI.
  • SQF Level 3 - The level 3 requirements include quality requirements in addition to the food safety requirements and is appropriate for the organization that wants to have an iterated system for food safety and food quality. This would be similar to having an ISO 22000 system integrated with and ISO 9001 system.

A company could build an SQF Level 2 system, achieve registration and then progress to the SQF Level 3 system to move to an integrated food safety and quality management system.

Requirements of SQF

The specific requirements of SQF are available to you in the free downloadable standard that the SQF Institute provides on their website at: http://www.sqfi.com/documents/.

The requirements cover processes that are needed for the Food Safety Management System, Food Safety Fundamentals, Pre-requisite Programs and requirements for foods packed in hermetically sealed containers

The SQF Food Safety Management System requirements include
  • Specific requirements for management commitment
  • Document and records control
  • Specifications and product development
  • Food safety including HACCP plans
  • Verification, product identification, traceability, recall and site security
  • Proper training of personnel
  • Allergen control programs

These processes make up the food safety management system.

You must also address requirements for the food safety fundamentals to ensure that the organizations facilities (building and equipment) are sufficient to produce safe product. This includes:
  • The building site
  • The facility, water and ice supply
  • Storage facilities
  • Facility layout
  • Laboratories
  • Facilities for personnel such as changing rooms, first aid facilities
  • Waste disposal.
Pre-requisite programs must be implemented to control sanitary conditions in the facility including:
  • Establishing and enforcing personnel practices
  • Calibration of equipment
  • Pest management
  • Maintenance of the facility and equipment
  • Cleaning and sanitation
  • Monitoring of water quality
  • Control of physical contaminants
  • Supplier approval
  • Transport and delivery practices
  • Waste management and disposal

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