Guide to SQF Food Safety Fundamentals: Scope and Essential Requirements
Navigating food safety in a small to medium-sized food business can be challenging, particularly when aiming to meet retailer and wholesaler requirements. The SQF (Safe Quality Food) Fundamentals Program offers a simplified approach to starting to build a full food safety management system while supporting the growth of your brand along the way.
This article will cover the essentials of the SQF Fundamentals Program, its benefits and requirements, and how it can serve as a pathway to full SQF Food Safety certification. You'll gain the knowledge needed to decide if this program is right for you and helpful advice for implementation.
Background Information: What Is Safe Quality Food (SQF) Certification in the Food Industry?
What Is the SQF Fundamentals Program?
The SQF Fundamentals Program is designed to support small to medium-sized food businesses in developing a strong food safety management system. It serves as an entry-level introduction to the SQF system, focusing on the essential requirements needed to ensure food safety in your operations.
Like other SQF programs, SQF Fundamentals incorporates the principles of Hazard Analysis Critical Control Point (HACCP) to identify and manage food safety hazards systematically.
Upon successful certification, a licensed SQF Certification Body awards a certificate demonstrating your business's commitment to food safety and quality management. A SQF Fundamental Certificate can stand on its own or can act as a pathway to achieving SQF Food Safety and/or Quality certifications.
Is the SQF Fundamentals Program the Right SQF Program for Me?
The competitive advantage of the SQF Fundamentals Program is that it allows your company to build a full food safety management system incrementally and iterate over a few years. Rather than develop and implement all programs at once, you can strengthen your systems piece by piece and apply for certification when ready. The program is often adopted by:
Entrepreneurs: Small-scale food businesses looking to establish robust food safety practices.
Emerging and Early-Stage Manufacturers: Businesses in the early stages of development needing a foundational food safety program.
Small to Medium-Sized Manufacturers: Companies seeking to improve their food safety standards without the complexity of full SQF Certification.
Producers Meeting Retailer/Wholesaler Requirements: Businesses aiming to meet specific buyer requirements and get their products onto retail shelves.
The Fundamentals Program includes distinct codes for both Manufacturing and Primary Production food sectors. This structured yet flexible approach helps you tailor your food safety journey based on your company's size, stage, and specific goals.
Basic vs. Intermediate SQF Fundamentals Codes: Finding Your Fit
The SQF Fundamentals Program offers two levels: Basic and Intermediate. Both emphasize the practical implementation of food safety principles. However, the Intermediate level introduces you to essential documentation practices, laying the groundwork for a more comprehensive food safety system.
How Does SQF Fundamentals Differ from SQF Food Safety Certification?
The SQF Fundamentals Program simplifies certain aspects of food safety management while the full SQF Food Safety certification is more comprehensive and detailed. Here are a few other ways they differ:
GFSI-Recognition: Most large retailers require a certification benchmarked to the GFSI, which means the certification program meets a comprehensive set of expectations.
The SQF Food Safety Certification program is benchmarked to the GFSI.
The Fundamentals Program is not benchmarked to the GFSI. It is based on the GFSI Global Markets Program toolkit which is the GFSI's entry level program.
Documentation: The Fundamentals Program focuses more on implementation with less emphasis on documentation, especially at the basic level, whereas the full certification requires detailed documentation.
Audit Score: The Fundamentals Program does not have audit scoring whereas the Benchmarked Program does.
Announced audits: All audits for the Fundamentals Program are announced. The Benchmarked Program requires an unannounced audit at least once every three years.
What Are the Benefits of the SQF Fundamentals Program?
An SQF Fundamentals Certificate offers you:
Incremental approach: It's a lighter version that helps companies prioritize their resources on most impactful aspects of food safety as they develop a full slate of programs.
Brand Protection: Helps safeguard your brand by establishing robust food safety practices.
Credibility with Customers: Demonstrates your commitment to food safety, enhancing trust and credibility with customers and stakeholders.
Opportunities with New Retailers and Wholesalers: Ensures your products meet the safety standards required by many retailers and wholesalers, facilitating market access.
Pathway to SQF Certification: Provides a structured approach that can lead to full SQF Certification.
Key Components of the SQF Fundamentals Code
The SQF Fundamentals Codes are split into two main parts. Part A details the certification process, while Part B outlines the requirements for compliance with the Code.
Part A: The Certification Process
Part A of the SQF Fundamentals Program outlines the steps involved in the audit and certification process. It covers the entire journey from the initial application to the final certification, emphasizing continuous improvement through the identification and rectification of non-conformances.
Upon successful completion of the audit and certification process, organizations receive an SQF Fundamentals Certificate from the SQF Certifying Body.
Part B: Key Requirements
The focus of the requirements of the SQF Fundamentals Program are the same across both Primary Production and Manufacturing, and across Basic and Intermediate Codes. Here are some of the main categories defined in the requirements:
Management Commitment:
Ensure senior management demonstrates commitment to food safety through the establishment and implementation of a food safety policy.
Define and document management responsibilities to support food safety objectives.
Document Control and Records:
Develop and maintain a food safety manual.
Implement document control procedures to manage food safety documents effectively.
Ensure accurate and complete record-keeping for all food safety-related activities.
Specifications and Supplier Approval:
Establish specifications for raw materials and packaging materials to ensure they meet food safety requirements.
Develop specifications for finished products to maintain safety and quality standards.
Implement supplier approval processes to verify that suppliers meet food safety standards.
Food Safety System:
Verify compliance with relevant food legislation.
Develop and implement a food safety plan based on hazard analysis and critical control points (HACCP) principles.
Address complaints, corrective actions, and management of non-conforming products or equipment.
Environmental Monitoring:
Conducting regular product and process testing.
Ensuring the processing environment is free from contaminants.
SQF System and Product Verification:
Conduct regular internal audits and verification activities to ensure ongoing compliance with the SQF Code and continuous improvement.
Document and implement the responsibility and methods for corrective actions for food safety non-conformities.
Product Identification, Trace, Withdrawal, and Recall:
Implement systems for clear product identification and traceability.
Establish procedures for product withdrawal and recall to manage food safety incidents effectively.
Food Defense:
Develop and implement measures to protect against intentional contamination (food defense).
Allergen Management:
Assess risk of allergen cross-contact, allergen contamination and mislabelling.
Implement an allergen management program to ensure appropriate controls are in place to manage the identified risks.
Training:
Develop and maintain a training program to ensure that all staff are knowledgeable about safe food handling practices and their specific roles within the food safety programs.
Good Manufacturing or Agricultural Practices Modules
The SQF Fundamentals Program also offers sector-specific modules:
Good Manufacturing Practices (GMP) for manufacturing (Module 11)
Good Agricultural Practices (GAP) for primary production (Module 7)
These modules provide tailored guidance to address the unique food safety challenges of your sector.
Module 11: Good Manufacturing Practices for SQF Fundamentals for Manufacturing
The Fundamentals for Manufacturing Code includes Module 11. Good Manufacturing Practices covered include:
Site Location and Construction: Covers requirements for premises location, construction materials, and design to prevent contamination and facilitate maintenance.
Construction of Premises and Equipment: Specifications on the materials and surfaces used in construction, floors, drains, walls, doors, ceilings, lighting, and pest-proofing.
Personnel Hygiene and Welfare: Guidelines for personal hygiene, hand washing, protective clothing, jewelry, personal effects, and visitor policies. Includes requirements for staff amenities such as change rooms, laundry, sanitary facilities, and lunch rooms.
Personnel Processing Practices: Standards for staff involved in food handling and processing operations to maintain hygiene and safety.
Water, Ice, and Air Supply: Specifications for water supply, treatment, and quality monitoring, including ice supply and air quality.
Storage and Transport: Procedures for the storage and handling of goods, including cold storage, dry ingredients, hazardous chemicals, and transportation practices.
Separation of Functions: Ensures proper process flow and separation of raw materials, high-risk processes, and foreign matter contamination control.
On-Site Laboratories: Requirements for the location and operation of on-site laboratories to support food safety testing.
Waste Disposal: Guidelines for the disposal of dry and liquid waste to maintain hygiene and prevent contamination.
Exterior: Standards for maintaining grounds and roadways to support overall site cleanliness and safety.
Module 7: SQF Fundamentals for Primary Production - Good Agricultural Practices for Farming of Plant Products
Module 7, included in the Fundamentals for Primary Production Code, focuses on Good Agricultural Practices (GAPs) for farming plant products:
Site Requirements: Covers the location and maintenance of the farming property.
Buildings, Storage, and Equipment: Includes standards for field and storage buildings, greenhouses, controlled temperature storage, hazardous chemical storage, equipment maintenance, and pest prevention.
Personal Hygiene: Details practices for personnel hygiene, sanitary facilities, protective clothing, and visitor policies.
Harvesting, Field Packaging, Product Handling Practices, and Transport: Outlines best practices for harvesting, field packing, product handling, and transportation.
Water Management: Focuses on the management of water systems, irrigation, and overall water use.
Soil Management: Includes guidelines for fertilizer management, soil amendments, and the use of agricultural chemicals.
Waste Disposal: Provides protocols for the disposal of dry, liquid, and unsanitary waste.
Achieve the SQF Fundamentals Certificate with QIMA/WQS
With over 30 years of experience in the food industry, QIMA/WQS provides SQF Fundamentals and SQF Food Safety certification services tailored for businesses across the food industry. Partnering with us simplifies the SQF Fundamentals certification process, ensuring your operations meet food safety standards and enhancing your brand protection.
Contact us to learn more about SQF certification or book an audit today.
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