ONE WORLD. ONE STANDARD. – The Safe Quality Food (SQF) Program is a rigorous and credible food safety and quality program that is recognized by retailers, brand owners, and food service providers world-wide. Recognized by the Global Food Safety Initiative (GFSI), the SQF family of food safety and quality codes are designed to meet industry, customer, and regulatory requirements for all sectors of the food supply chain – from the farm all the way to the retail stores.

What does SQF mean in food?

The Safe Quality Food (SQF) Program is a Global Food Safety Initiative (GFSI) benchmarked food safety standard based on Hazard Analysis Critical Control Points (HACCP). NSF Food Safety Certification, LLC is accredited to certify to the SQF.

What does SQF stand for?

What is SQF? – SQF Stands for “Safe Quality Foods”. The SQF standard, first developed in Australia in 1994, has been owned and managed by the Food Marketing Institute (FMI) since 2003. It’s one of the GFSI-benchmarked certification programs, which are recognized worldwide, and are required by many retailers and food manufacturers in order for them to purchase your company’s products.

• What began as a food safety standard has now become a suite of standards for the food industry that encompasses food safety from the agricultural level, to all types of food processing, and even retail.
• In addition there are standards for food quality, the manufacture of food packaging, storage and distribution of food, and others.

The organization that manages this food standard is the Safe Quality Foods Institute (SQFI). The SQF standards have a unique structure which includes a modular approach, allowing greater flexibility for certification of different parts of the food industry with a consistent approach at all levels.

What is the difference between SQF and HACCP?

April 15, 2023 Ensuring Food Safety and Quality with SQF and HACCP HACCP (Hazard Analysis and Critical Control Points) and SQF (Safe Quality Food) are both systems designed to ensure the safety of food production. While they are separate systems, they work together to provide a comprehensive approach to food safety and quality.

HACCP is a systematic approach to identifying and controlling food safety hazards. It involves identifying potential risks, determining critical control points, and establishing monitoring and controlling procedures. The HACCP system is a preventative approach to food safety, which focuses on identifying and preventing hazards before they occur.

SQF is a food safety management system that is designed to provide a framework for food safety and quality management. It involves developing and implementing a comprehensive set of policies, procedures, and controls based on risk to ensure that food products are safe, consistent, and of high quality.

• When HACCP and SQF are used together, they can help to create a comprehensive food safety and quality management system.
• HACCP is the foundation that provides a detailed approach to identifying and controlling food safety hazards, while SQF supports the broader framework for managing all food safety and quality programs.

By working together, these systems can help ensure that food products are safe, consistent, and high-quality. HACCP Background HACCP (Hazard Analysis and Critical Control Points) is a food safety management system that is designed to identify and control potential hazards in the food production process.

• The HACCP system focuses on identifying critical control points (CCPs) in the food production process where hazards, if otherwise left uncontrolled, would pose a risk to food safety.
• HACCP (Hazard Analysis and Critical Control Points) was developed by a team of scientists and engineers in the late 1950s and early 1960s, in collaboration with the Pillsbury Company, the U.S.

Army Natick Research Laboratories, and the National Aeronautics and Space Administration (NASA). The goal was to ensure the safety of food products for astronauts during the early years of the space program. The development team used a systematic approach to identify and control potential hazards in the food production process, and the resulting HACCP system has since been adopted as a standard for food safety management worldwide.

1. HACCP Development and Implementation Today, the development and implementation of HACCP plans for production sites are overseen by regulatory bodies, such as the U.S.
2. Food and Drug Administration (FDA) and the European Union’s Food Safety Authority (EFSA), as well as industry organizations, such as the International HACCP Alliance and the Codex Alimentarius Commission.

These organizations provide guidance and training on HACCP implementation and best practices to ensure the safety of food products. SQF Requirement and HACCP The SQF (Safe Quality Food) Certification food safety management system uses HACCP principles to manage food safety risks throughout the food production process.

1. SQF Certification requires that companies implement an effective HACCP-based food safety management system that identifies potential hazards and outlines control measures to mitigate them.
2. A strong food safety culture and management commitment to food safety must support the HACCP plan.
3. SQF Certification also requires ongoing monitoring and verification of the HACCP plan to ensure that it effectively controls hazards and maintains food safety.

This includes regular testing and validation of the HACCP plan and corrective actions taken as necessary. HACCP Training SQF (Safe Quality Food) owns no HACCP (Hazard Analysis and Critical Control Points) training. However, SQF provides guidance and training on implementing HACCP-based food safety management systems as part of its certification program.

SQF encourages HACCP training and certification courses through its licensed training centers. These courses are designed to help companies understand the principles of HACCP and how to apply them in the development and maintenance of their food safety management systems and the training includes information on developing HACCP plans, identifying critical control points, establishing control measures, and monitoring and verifying the effectiveness of the HACCP plan.

When shopping for HACCP training courses, look for courses that provide instruction on the principles and application of a HACCP system based on the Annex of the Codex Alimentarius Commission General Principles of Food Hygiene such as those recognized by the International HACCP Alliance, which sets the standards for HACCP training and education in the US.

In addition to the referrals to HACCP training, SQF also provides training on other food safety management systems, such as food defense and supplier management, to help companies meet the requirements of its certification program and ensure the safety and quality of their food products. In summary, HACCP is a food safety management system that focuses on identifying and controlling potential hazards in the food production process.

SQF Certification uses HACCP principles to manage food safety risks throughout the food production process. SQF Certification requires companies to implement an effective HACCP-based food safety management system and regularly monitor and verify its effectiveness.

What is SQF standard quality?

The Safe Quality Food (SQF) standard is unique. It links every stage of your supply chain to offer certification from farm to fork. – The SQF standard provides certification for all sectors of the food industry, from primary production and manufacturing, to distribution, packaging and wholesale.

1. SQF is recognised by retailers and food service providers worldwide, and certification is fully approved by the Global Food Safety Initiative (GFSI),
2. SQF is the only GFSI recognised programme to offer certification from farm to fork.
3. The Safe Quality Food programme also offers competitive advantages.

As a globally recognised standard, certification will enhance your brand image and build retailer and consumer confidence. Plus, by identifying and managing risks the programme helps avoid incidents that could damage your brand in the future. The three-level programme is designed to be accessible to enterprises of all sizes:

Food Safety Fundamentals is suitable for low risk products. Food Safety Manufacturing, Packaging Materials, Storage and Distribution is a HACCP and ISO based food safety plan. Food Quality incorporates level two into a more comprehensive food safety and quality management programme. In addition, level three allows you to display the SQF Quality Shield logo on certified products, showing retailers and consumers proof of your commitment to safe, quality food.

With Safe Quality Food certification you won’t have to deal with the cost and inefficiency of multiple audits. The SQF programme is designed to be efficient and transparent. A new online reporting system, Reliance, helps you keep up to date audit progress and manage your ongoing SQF certification programme.

As an experienced food certification body, we offer you more than a certificate. We have the expertise, experience and global presence to support and guide you through the entire process, helping you to meet the challenges and maximise the benefits of SQF certification. Intertek does not provide consulting services for the safe quality food program – SQF.

Any consulting activities provided by Intertek are separate and independent from certification activities. Need help or have a question? +1 800 810 1195

Is SQF based on HACCP?

More than a Global Food Safety Standard. – Go above and beyond with SQF certification and demonstrate a strong and credible commitment not only to food safety, but also quality. Effective implementation, validation and monitoring of controls ensures you brand confidence through safe products and customer reassurance.

1. SQF Food Safety Codes As a GFSI-benchmarked food safety standard, the SQF Food Safety Code provides sites with a HACCP based approach to ensure that their products meet all regulations.
2. Aimed at organisations looking to satisfy their retailers’ and buyers’ GFSI certification requirements.
3. The scope of the SQF Code sets it apart from other GFSI benchmarked schemes as it covers farm to table.

The SQF Food Safety Codes provide sites with management system requirements, a HACCP based program and sector-specific Good Manufacturing Practices.

SQF Food Safety Code for Primary ProductionSQF Food Safety Code for ManufacturingSQF Food Safety Code for Storage and DistributionSQF Food Safety Code for Food PackagingSQF Food Safety Code for Retail

SQF Quality Code The Quality code is designed to identify, control and monitor product quality related threats. The Quality code is most suited to sites who want to go beyond just food safety performance and is only available in addition to an SQF Food Safety Code.

What is the difference between SQF and BRC?

Differences in GFSI Approved Certifications Schemes – System requirements

The BRC standard has a focus on quality, food safety and legality. The FSSC 22000 targets its focus on food safety and legal compliance. The SQF code has two levels of requirements: Level 2 focuses on food safety and Level 3 on food safety and quality.

System establishment and implementation

The BRC standard has descriptive requirements for process and hygienic control which provide clear guidelines as to how food safety should be addressed. FSSC 22000 provides a good framework against which an organization can develop its food safety management system, as it is not too descriptive and has the flexibility to allow the organization to choose the best way to control its own system. The SQF code requires a combination of SQF system elements and food safety fundamentals based on product category.

Certification process

The BRC has a simple certification process which only requires an onsite audit. The FSSC 22000 standard requires a stage 1 and 2 audit, both to be done on site. The SQF code requires a stage 1 audit that could be done on or off site and a stage 2 audit on site.

Closing Non-conformities (NC)

For the BRC standard all NC’s root cause analysis and objective evidence must be submitted within 28 days. FSSC 22000 requires that critical or major NC detected in stage 1 audit have to be closed during stage 2 audit, and for minor NC the action plan should be submitted. For the SQF code major NC from stage 1 audit must be closed out before stage 2 audit and the root cause and objective evidence need to be submitted in 14 days for majors NC and in 30 days minor NC.

Certificate validity

The BRC and SQF certificate valid for 1 year. The FSSC 22000 certificate is valid for 3 years.

Certification mark

Only organizations that attain SQF level 3 certification can use the SQF quality mark on their products

Whichever standard an organization decides to use, being certified by a GFSI approved certification scheme will help them ensure the delivery of safe food to their consumers, increase their processes’ efficiency and provide a platform for continuous improvement of their food safety management systems. To the novice quality manager, ISO jargon can be extremely overwhelming. What is an NCR? What do you mean by OFI? Are we certified or accredited? But before you go and pull out your hair, let’s take a moment to go over some of the most frequently used terms and their definitions with regards to ISO and Management System Certification.

Why be SQF certified?

Benefits to Suppliers – SQFI SQF certification allows food safety and quality systems to be verified and validated throughout the food chain, increasing brand protection, consumer confidence and loyalty. SQF is recognized by retailers, foodservice providers and regulatory agencies around the world that require HACCP food safety and quality management systems by their suppliers.

Is SQF a ISO 9001?

Is ISO 9001 GFSI Recognized? – Again, it all depends on the scheme chosen for GFSI certification. SQF includes an ISO 9001 section, while other schemes do not. You will have to get food safety and quality certified by one of these organizations in order to do food handling and processing.

Parts of ISO 9001’s documentation, standards, and quality reviews match SQF code during the certification process, so that may be enough to match the requirements of your company. There is, however, no way to know for sure if ISO 9001 is right for you unless you have spoken to your management. Some GFSI schemes do not include ISO standards, so if your company is running one of these schemes, it may not be beneficial for you to have the ISO 9001 certification.

Still, multiple certifications can only enhance your knowledge-ability and know-how in the work force. The ISO 9001 certification is good to have regardless to ensure the highest quality standards are always met and to look ahead to customer and regulator relations.

What are the roles and responsibilities of SQF?

Atlantic Frozen Foods, LLC | Quality Assurance Supervisor/ SQF Practitioner Job Title: Quality Assurance Supervisor/SQF practitioner Position Type : Full Time Reports Plant Manager/Chief Operating Officer Job Description: Challenging and rewarding position in the Quality Department, maintaining and performing all aspect of product quality control and safety programs to ensure continuous production of consistent product consistency with established quality and food safety standards and regulatory compliance.

• · Manage all aspects of product quality and food safety throughout company to meet FSMA and GFSI requirements such as HACCP, SQF, FSVP certifications
• · Ensure best practice in methods, standards, procedures, and processes are executed throughout the production, lab and facility with regulatory compliance.
• · Responsible for all regulatory inspections, internal, and external Quality audits.
• · Responsible for developing all policies and procedures including GMP, HACCP, SOP, food safety program, production quality control measures, regulatory requirements, product specifications.
• · Ensure QA/QC policy, procedures, and records in place and updated.
• · Manage effectively and timely the QA/QC and food safety issues including customer complaints, root cause analysis and corrective actions.
• · Report any QC and product quality deviations to his direct supervisor and take immediate actions.
• · Assist company’s QA/FS leader to build a companywide quality and safety culture including training program.
• · Responsible for all necessary testing, audits, and validate sound record keeping of production and QC data including daily production logs, batch log, raw material and finished product QC testing, and necessary external lab testing.
• · Manage Kosher and super Kosher status
• · Maintain the customer sampling plan and customer satisfaction.
• · Manage QC lab operation.
• · Perform other duties required by supervisor.
• · Reports to company’s QA/FS leader.

Position Qualifications:

1. · A Bachelor’s/ Master’s degree in Microbiology, Food Science, or equivalent field
2. · Minimum 3-5 years experience in QA/QC, production and hands-on lab testing in food industry.
3. · Ability to focus and prioritize duties in a rapid changing and high demanding environment.
4. · SQF practitioner, HACCP, PCQI, FSVP certified
5. · Must be detailed oriented and computer savvy, Excel and Word. ICON

: Atlantic Frozen Foods, LLC | Quality Assurance Supervisor/ SQF Practitioner

Is HACCP the same as ISO?

What is the difference between HACCP and ISO 22000 in the food industry? HACCP stands for Hazard Analysis and Critical Control Point System and is a food safety system that prevents food safety from being compromised. ISO 22000 is an international standard according to ISO standards and has been created to guarantee the safety of the global food chain.

Is food safety and HACCP the same?

What is HACCP? – Hazard Analysis Critical Control Points (HACCP) is an internationally recognized method of identifying and managing food safety related risk and, when central to an active food safety program, can provide your customers, the public, and regulatory agencies assurance that a food safety program is well managed.

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. Today, many of the world’s best manufacturers and vendors use the system as a basis for their food safety management programs and for compliance with GFSI audit schemes.

Through analysis of hazards and where they can occur, Safe Food Alliance of California helps implement systems and procedures to minimize risk. Safe Food Alliance provides a truly hands-on food safety management system at each and every operation in assisting in the management of critical control points.

Which is better GMP or HACCP?

GMP, HACCP, and GFSI – Companies that want to go beyond regulatory requirements can obtain their certification in voluntary food safety programs. These certifications allow you to tell your clients that you have a level of quality and safety they can trust.

Think of the different food quality programs as climbing up the stairs. At the foot of the stairs are the GMP, which stands for Good Manufacturing Practices, which is the minimum that any business should have. GMPs lay the groundwork for the production and preparation of safe food in several general areas, such as pest control, sanitation and employee hygiene.

GMPs can be seen as the equivalent of the prerequisite programs to HACCP. The main difference between HACCP and GMP is that HACCP adds requirements for risk mitigation around your products and ingredients, as well as requirements for traceability requirements.

HACCP is mostly equivalent to the new government food safety regulations. If you have HACCP certification, you will be well-prepared for the SFCR licensing. You don’t need to be HACCP certified to be government licenced for export outside your province; you only need to show compliance with SFCR which are largely HACCP-equivalent,

The next level up from HACCP is GFSI, which is a series of norms. The three most popular for Canadian retailers are BRC, SQF and FSSC 22000, The three are considered equivalent, but businesses will prefer one or the other based on their experience and geographical location.

1. GFSI norms are even more stringent than the HACCP’s, so for example they require verification of medical antecedents for employees and a food defense plan.
2. GFSI also has additional requirements for suppliers.
3. Your suppliers need to conform to certain norms.
4. They will ideally be HACCP certified or provide certificates of analysis and letters of guarantees.

GFSI certification will often open doors to large international clients. “The idea of the GSFI is to facilitate trade by ensuring you have a food safety system that is internationally acceptable and can give confidence to your customers in foreign markets,” says Mohamud.

What are the SQF levels?

SQF Level 2 Certification: Food Safety – After achieving Level 1 certification, you can aim for SQF Level 2 certification. Level 2 is the “Certified HACCP-Based Food Safety Plan” and is an adequate certification for many food types. It includes all the requirements of Level 1 with additional risk assessments related to Hazard Analysis and Critical Control Points (HACCP).

How many levels are there in Sqf?

There are three levels of certification for the SQF standard. It is necessary to understand both Modules and Levels. The level is a choice, the module is not – it is the set of requirements that apply to your type of business. Read more about SQF Modules,

What is the highest level of SQF?

What are the SQF Levels? – There are three levels in total:

Level 1 : This applies in cases where there are fewer risks, and it is the most basic level. Level 2 : Here, they set more rigorous standards. GFSI has created the benchmarks. Level 2 is a food safety plan that is HACCP certified. Level 3 : This is the highest standard and includes the same processes as Level 2. It’s a more comprehensive application of the rules.

The SQF Institute publishes the full list of codes here, Welcome to the Safe Quality Food Institute – YouTube Safe Quality Food Institute 2.09K subscribers Welcome to the Safe Quality Food Institute Safe Quality Food Institute Watch later Share Copy link Info Shopping Tap to unmute If playback doesn’t begin shortly, try restarting your device. More videos

Is HACCP an ISO standard?

Introduction of ISO 22000 – By the early 2000s, a number of standards have been developed by different private and national organizations around the world. This led to complications when companies started using their own in-house developed codes to audit their suppliers.

1. Different audit criteria made it nearly impossible for suppliers to fulfill all requirements in the global market.
2. In 2001, the International Organization for Standardization (ISO) started working on an auditable standard for Food Safety Management System (FSMS).
3. This international FSMS standard, known as ISO 22000, was finally published on September 1, 2005.

It is a framework that combines prerequisite programs, the HACCP principles and application steps as described by the Codex Alimentarius Commission and elements of the ISO 9001:2000 standard. Within two years, the standard has been implemented by organizations in more than 50 countries as an alternative to more than 20 food safety schemes developed by individual companies in the sector for auditing their suppliers.

• ISO 22000 intends to define the Food Safety Management System requirements that companies need to meet in order to comply with food safety regulations all over the world.
• ISO 22000:2005 takes a food chain approach to food safety.
• It defines a set of general food safety management requirements that apply not only to food producers and manufacturers, but to all the organizations that participate in the food supply chain.

ISO 22000 specifies the requirements for an FSMS that combines the following key elements to ensure food safety along the food chain: — Interactive communication. Communication along the food chain is essential to ensure that all relevant food safety hazards are identified and adequately controlled at each step within the food chain.

1. This implies communication between organizations both, upstream and downstream in the food chain.
2. Management system.
3. ISO 22000 can be applied independently of other management system standards.
4. Its implementation can be aligned or integrated with existing related management system requirements, while organizations may utilize existing management system(s) to establish a food safety management system that complies with the requirements of ISO 22000.

— HACCP principles and prerequisite programs. ISO 22000 integrates the principles of the Hazard Analysis and Critical Control Point (HACCP) system and by means of auditable requirements, it combines the HACCP plan with prerequisite programs (PRPs). Prerequisite programmes comprise all basic conditions and activities necessary to maintain a hygienic environment throughout the food chain suitable for the production, handling and provision of safe end products.

Is SQF globally recognized?

About The SQF Program – SQFI The Safe Quality Food (SQF) Program is a rigorous and credible food safety and quality program that is recognized by retailers, brand owners, and food service providers world-wide. Recognized by the (GFSI), the SQF family of food safety and quality codes are designed to meet industry, customer, and regulatory requirements for all sectors of the food supply chain – from the farm all the way to the retail stores. This rigorous farm-to-fork food safety and quality certification also helps food producers assure their buyers that their food products meet the highest possible global food safety standards. The SQF Program will guide you through the process of setting up a comprehensive food safety management system on your farm, in your warehouse or facility – and then check your work by examining your processes with an annual audit.

Achieving this certification is not only a testament to your hard work, it is also a credible demonstration of your commitment to food safety – something that will help your team and your customers sleep better at night.The SQF Program is not about obtaining a certificate or a gold star– it is about establishing a sound food safety program in your facility to protect your brand, your buyer, and your bottom line. The Safe Quality Food Institute (SQFI) is a division of FMI, The Food Industry Association.

: About The SQF Program – SQFI

Is HACCP part of ISO 9001?

An ISO 9001 quality management system can also provide an infrastructure to support HACCP, and as such is a good guide for the practices and procedures implied but not specified in the HACCP Principles.

Is Sqf the same as ISO?

‘Having both ISO and HACCP certification was definitely an advantage, says Post at G.S. Dunn, because ‘ SQF is a system that uses some ISO principles, ensuring that our documentation, requirements and quality reviews were compliant with SQF.

Is ISO 9001 the same as BRC?

ISO 9001 is a standard applicable to any type of organisation, and focuses on quality management systems. The BRC Global Standards are a set of industry-specific standards, focusing on one industry sector, developed by industry for industry and focuses on product safety, and quality management systems.

Does BRC include HACCP?

HACCP is a management system in which food safety is addressed through analyzing and controlling biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product.

HACCP is at the foundation of most if not all, GFSI schemes. More specifically, HACCP is a requirement under BRC. Being HAACP certified is a preliminary step that cannot be overlooked. BRC is a Global Food Safety Initiative (GFSI) benchmarked food safety standard covering food safety and management of product quality in food packing and processing operations.

The Global Food Safety Initiative (GFSI) is a private organization working as a “Coalition of Action” from The Consumer Goods Forum (CGF), bringing together retailers and brand owners (manufacturers) from across the CGF membership operating as multistakeholder governance to create “an extended food safety community to oversee food safety standards for businesses and help provide access to safe food for people everywhere.” GFSI’s work in benchmarking and harmonization aims to foster mutual acceptance of GFSI-recognized certification programs across the industry with the ambition to enable a “once certified, accepted everywhere” approach.

• BRC (British Retail Consortium) is one of 20 GFSI (Global Food Safety Initiative) recognized audit Certification Programs.
• This food safety management program fulfills the criteria of the GFSI Benchmarking Requirements.
• British Retail Consortium standards help promote consistency across the supply chain for food and ingredient manufacturers, wholesalers, and distributors.

Each BRC audit also reduces the number of customer audits and consolidates customer requirements. BRC is a codified Global Food Safety Initiative (GFSI) standard. It is a recognized audit scheme that incorporates: Hazard Analysis Critical Control Point (HACCP) Scopes for Good Agricultural Practices (GAPs) and Good Manufacturing Practices (GMPs).

The requirements of Issue 9 represent an evolution from previous issues, with a continued emphasis on management commitment, a food safety program (based on hazard analysis and critical control points (HACCP)), and a supporting quality management system. The continuing objective has been to direct the audit’s focus toward implementing good manufacturing practices.

Food safety legislation

undertake a HACCP or risk-based approach to the management of food safety

The food safety management system – Principles of the Standard

the development of a food safety plan – a HACCP-based hazard and risk assessment system (which provides a step-by-step approach to managing food safety risks)

A HACCP-based system (the food safety plan)

A HACCP-based system focuses on the significant food safety hazards related to products and processes that require specific controls to ensure the safety of individual food products or lines. The Standard requires developing a food safety plan incorporating all the Codex Alimentarius HACCP principles. Such a plan requires the input of all relevant departments and must be supported by senior management.

Part 2 – Requirements Fundamental requirements The food safety plan – HACCP (2) Senior management commitment and continual improvement 1.1.4 The effectiveness of the systems for HACCP, food defense and authenticity, and the food safety and quality culture plan.2 The food safety plan – HACCP Fundamental – The company shall have a fully implemented and effective food safety plan incorporating the Codex Alimentarius HACCP principles.2.1

The HACCP food safety team (equivalent to Codex Alimentarius Step 1)

2.1.1

The HACCP or food safety plan shall be developed and managed by a multi-disciplinary food safety team that includes those responsible for quality assurance, technical management, production operations, and other relevant functions (e.g., engineering, hygiene). The team leader shall have an in-depth knowledge of Codex HACCP principles (or equivalent) and be able to demonstrate competence, experience, and training. Where there is a legal requirement for specific training, this shall be in place. The team members shall have specific knowledge of HACCP and relevant knowledge of products, processes, and associated hazards.

2.1.2

The scope of each HACCP or food safety plan, including the products and processes covered, shall be defined.

Etcetera. You’ll find HACCP mentioned, referred to, and quoted 85 times in the BRC’s Global Standard Food Safety (Issue 9) Guidelines. You can get a free version at the BRC’s website here: https://www.brcgs.com/product/global-standard-food-safety-(issue-9)/p-13279/ Select the Free PDF, and you can then download it at no charge.

What is SQF 1000?

The SQF (Safe Quality Food) 1000 Code provides for the Primary Producer a food safety and quality management certification program that is tailored to their needs. It enables them to meet product traceability, regulatory, food safety and commercial quality criteria in a structured and cost effective manner.

What is SQF 2000?

Abstract – The Safe Quality Food (SQF) 2000 is a voluntary quality management system that uses the systematic application of Hazard Analysis and Critical Control Point (HACCP) guidelines to improve food safety and quality. The SQF 2000 code includes guidelines and specifications for facility design.

Why be SQF certified?

Benefits to Suppliers – SQFI SQF certification allows food safety and quality systems to be verified and validated throughout the food chain, increasing brand protection, consumer confidence and loyalty. SQF is recognized by retailers, foodservice providers and regulatory agencies around the world that require HACCP food safety and quality management systems by their suppliers.

What is SQF and GFSI?

About The SQF Program – SQFI The Safe Quality Food (SQF) Program is a rigorous and credible food safety and quality program that is recognized by retailers, brand owners, and food service providers world-wide. Recognized by the (GFSI), the SQF family of food safety and quality codes are designed to meet industry, customer, and regulatory requirements for all sectors of the food supply chain – from the farm all the way to the retail stores. This rigorous farm-to-fork food safety and quality certification also helps food producers assure their buyers that their food products meet the highest possible global food safety standards. The SQF Program will guide you through the process of setting up a comprehensive food safety management system on your farm, in your warehouse or facility – and then check your work by examining your processes with an annual audit.

Achieving this certification is not only a testament to your hard work, it is also a credible demonstration of your commitment to food safety – something that will help your team and your customers sleep better at night.The SQF Program is not about obtaining a certificate or a gold star– it is about establishing a sound food safety program in your facility to protect your brand, your buyer, and your bottom line. The Safe Quality Food Institute (SQFI) is a division of FMI, The Food Industry Association.

: About The SQF Program – SQFI

Jack Gloop