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Identify and control food safety hazards efficiently to achieve SQF certification and partner with key institutions.
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An SQF audit checklist is a tool used to assess compliance with the SQF standard and determine gaps in the established HACCP-based food safety system. SQF Practitioners can use the scoring system of this digitized template to measure readiness for a third-party SQF audit of the business in food manufacturing’s primary production.
The Safe Quality Food (SQF) Program is a food safety standard that aims to maintain the quality and safety of food products by following a HACCP-based food safety system. It is recognized by the Global Food Safety Initiative (GFSI), a global organization that sets food safety standards accepted by large institutions in the food industry.
SQF audit is a systematic assessment of food safety processes for food manufacturing industries. This process helps evaluate if suppliers and other businesses in the food supply chain comply with SQF standards which then aims for SQF certification to gain partnership with major institutions in the food industry.
Have a designated SQF Practitioner read and understand the latest SQF Code appropriate to your segment in the food supply chain.
Register to the SQF database.
Develop and establish a HACCP-based food safety plan to mitigate food safety and quality hazards.
Establish food safety monitoring through routine audits and maintain a record of results.
Define your organization’s competencies and determine training requirements for SQF certification based on the audit results.
Ensure competency needs are met and that all parties involved are kept in the loop.
Partner with a third-party auditor for SQF certification.
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This digitized SQF audit template is used to assess an organization’s readiness for a third-party SQF audit, specifically within primary production for food manufacturing.
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This HACCP plan template is used to conduct hazard analysis, define critical limits, and determine critical control points in food production. Use this template to identify biological, chemical, and physical hazards in the production of raw materials, handling or preparation, and distribution and consumption of finished products.
