SQF DEFINED: Safe Quality Food (SQF) is a global standard based on the Codex Alimentarius, HACCP principles, and the best- known guidelines for controlling food safety and quality hazards. An SQF certification proves to stakeholders that a food facility is committed to providing safe and quality food based on applicable food legislation. (1) The SQF program was developed in Australia in 1994 and is currently owned by the Food Marketing Institute and operated by its Safe Quality Food Institute division. The SQF program has been recognized by the Global Food Safety Initiative (GFSI) since 2004. (2) SQF is widely hailed as a popular, modernized farm-to-fork supply chain solution that covers the entire food industry. Around 80% of the global SQF-certified sites are currently located in the U.S. and Canada. As of May 24 th , 2021, food facilities will be audited against SQF Edition 9, retiring editions 8 and 8.1. This white paper explores the notable contributions of SQF Edition 9 Food Safety Code for Manufacturing (3) toward furthering the goal of safe quality food through developing, implementing, and maintaining sanitation controls and hygiene practices. INTRODUCTION As mentioned above, the SQF certification program helps food and beverage manufacturers comply with hygiene and sanitation requirements. In the latest edition, there is an even greater focus on preventing, eliminating, or significantly minimizing food safety hazards. SQF certification offers numerous benefits, including: • A documented commitment from management, which can improve food safety culture among employees • Certification through a reliable, accredited, and globally recognized certification program • A framework for complying with regulatory, industrial, and customer requirements • Increased food safety measures that can prevent foodborne illness outbreaks and recalls • Increased operational efficiency by reducing product waste and rework • Lowered costs, increased profitability, and much more FOCUS ON HYGIENE AND SANITATION Foodborne illness outbreaks are sadly commonplace in the United States. According to the CDC, every year there are around 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths that can be traced back to contaminated food. Besides the human cost, these incidents also result in annual losses of over $15.6 billion dollars to the economy. Around 25% of these food safety recalls stem from poor environmental hygiene and sanitation controls. If food facilities were to implement improvements, like following SQF guidelines, it could translate into an average savings of $.5-$1.5 million annually per company. (4) Establishing and following through on improved food safety measures typically requires a facility to develop, implement, and maintain a food safety management system, which the SQF Codes can provide a framework and support for. Whether your facility is implementing SQF for the first time, or you’re simply updating from the previous edition, prepare for SQF Edition 9 (5) by going through the major sanitation-related updates: 2
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