The SQF Program is a fully integrated food safety and quality management protocol designed specifically for the food sector. SQF provides indepent certification that a supplier's food safety and quality management system complies with international and domestic food safety regulations. The SQF is designed as a food safety program, but it also covers product quality.
The Program was launched in 1994 in Australia and since 2004 has been administered by the SQF Institute (SQFI), a division of the Food Marketing Institute ( FMI ). SQF certifications have been issued to thousands of companies operating in Asia-Pacific, Europe, Middle East and North and South America.
SQF certification is supported by an increasing number of U.S. and international retailers and foodservice providers who express a preference for suppliers who implement HACCP -based (Hazard Analysis Critical Control Point) food safety and quality management systems.
The SQF program provides two standards based on the type of food supplier (SQF Standards Brief Guide):
- The SQF 1000 Code for primary production
- The SQF 2000 Code for food manufacturing and distribution
| Sub-Category |
Private Sector
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| Standard for |
Primary Producers
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| Focus |
food quality and safety
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| Structure |
The SQF Codes are divided into three certification levels. These levels provide suppliers with an opportunity for continuous improvement and make SQF certification obtainable for even the smallest companies. Suppliers are issued with an SQF certificate indicating the level of certification achieved.
Level 1 and Level 2 certification are prerequisites to gaining a Level 3 SQF certificate. After achieving Level 3, an SQF -certified supplier is authorized to use the SQF 1000 or 2000 certification trademark (according to the type of certification achieved) to indicate their status as an SQF quality certified supplier.
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| Conformity Requirements |
Levels of Certification
- Level 1: Food Safety Fundamentals (suppliers must establish prerequisite programs incorporating fundamental food safety controls; level appropriate for low risk products)
- Level 2: Certified HACCP Food Safety Plans (food safety risk assessment of the product and process using the HACCP method, action plan to eliminate, prevent or reduce food safety hazards; minimum level for suppliers of high risk products)
- Level 3: Comprehensive Quality Management Systems Development (food quality assessment of the product and its associated process)
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| Auditing System |
Performed internally by producer and annually by third party SQF licensed auditor.
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| Geographic Focus |
Asia-Pacific, Australia, the Middle East, United States, Europe and South America
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| Website |
http://www.sqfi.com/
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