The SQF Manufacturing Code: An Overview for Food Manufacturers
The SQF Manufacturing Food Safety Categories (FSC) outlines best practices for ensuring food safety for manufacturers of a wide variety of food types. With more than 20 specific categories tailored to different products and manufacturing sectors, it can be challenging to determine which one applies to your business.
This article will help you identify the right manufacturing code for your operations, understand its key requirements, and assess the benefits of SQF Manufacturing certification.
Background information: What Is Safe Quality Food (SQF) Certification in the Food Industry?
Overview of the SQF Manufacturing Food Safety Code
The SQF Manufacturing FSC focuses on implementing and maintaining food safety management systems in food manufacturing operations. It provides requirements to ensure food products are produced, processed, and packaged in safe and hygienic conditions.
Compliance with the Code is essential for food manufacturers aiming to achieve SQF certification and meet global food safety standards.
Which SQF Manufacturing Food Safety Code Is Right for Me?
There are 22 distinct Manufacturing categories tailored for food manufacturing and packaging brands. While they share the fundamental requirements of the Manufacturing Code, each code is customized to address the specifics of different subsets within the food manufacturing industry.
You can use the SQF Code Selector tool to download the codes specific to your needs. Here’s a quick overview of the manufacturing and packaging codes:
FSC 7 - Slaughtering, Boning, and Butchery
Applies To: Slaughtering, dressing, processing, on-site storage, chilling, freezing, and wholesaling of all animal species and game animals for consumption and extends to all meat cuts.
Example Product: Uncooked poultry, pork, and red meat animal species prepared in retail butcher shops, boning rooms, and meat wholesale markets, including ground (minced) meats.
FSC 8 - Manufactured Meats and Poultry
Applies To: Processing, manufacture, transport, and on-site storage operations where meat (all red meat species and poultry) is the major ingredient including all value-adding operations (i.e., cook-chill, crumbing, curing, smoking, cooking, drying, fermenting, and vacuum packing) and chilling and freezing operations, but not canning of meat or poultry product.
Example Product: Poultry, pork, and red meats blends and raw heat-treated and fermented poultry, pork, and red meats.
FSC 9 - Seafood Processing
Applies To: Processing, manufacture, transport, and on-site storage of all fish and seafood species and extends to value-adding operations, including dismembering, fermenting, crumbing, smoking, cooking, freezing, chilling, drying, and vacuum packing, but not canning of seafood products.
Example Product: Whole fish, fish filets, reformed fish cakes, coated fish portions, and uncooked fish product.
FSC 10 - Dairy Food Processing
Applies To: Processing, transport, and storage of food products from all species used for milk collection and extends to all value-adding operations, including freezing, pasteurizing, ultra-filtration, evaporation/concentration, fermentation, clarification, culturing, and spray drying of milk but not UHT operations (refer to FSC 15). Includes milk substitutes where the technology is essentially the same.
Example Product: Milk and cream, butter, cottage cheese, sour cream, all forms of cheese, yogurt, ice cream, and dried milk.
FSC 11 - Honey Processing
Applies To: Processing, packaging, and on-site storage of food products from all species used for honey collection including clarifying and treatment operations.
Example Product: Honey, honeycomb, pollen, and royal jelly.
FSC 12 - Egg Processing
Applies To: Grading, cleaning, processing, transport, and on-site storage of food products from all species used for egg collection and processing.
Example Product: Graded, cleaned eggs and value-added products where egg is the major ingredient.
FSC 13 - Bakery and Snack Food Processing
Applies To: Processing, packaging, and on-site storage of extruded snack foods and cake mix formulations and extends to all bakery operations.
Example Product: Baked items such as meat pies, custard pies, bread, cookies, cakes, and mixes, and all varieties of snack food.
FSC 14 - Fruit, Vegetable, and Nut Processing, and Fruit Juices
Applies To: Processing, packaging, and on-site storage of all processed fruit, vegetable, and nut varieties, including freezing, fermenting, drying, slicing, dicing, cutting, and modified atmosphere processing of all fruits and vegetables, and the roasting, drying, and cutting of nuts. Does not include canning of fruits and vegetables.
Example Product: Frozen, fermented, dried, sliced, diced, cut, and modified atmosphere packaged (MAP) fruit, vegetable, and nut products.
FSC 15 - Canning, UHT, and Aseptic Operations
Applies To: Processing of low-acid canned foods and sterilization (retorting), UHT, or other high-temperature or high-pressure processes (HPP) not covered elsewhere and the manufacture of the associated hermetically sealed containers.
Example Product: The commercial sterilization of fish, meats, fruits, and vegetables, and other low-acid soups and sauces in metal or glass containers or retort pouches. Does not include pasteurization of dairy, fruit, or vegetable juices, but does include UHT treatment of milk or milk products, egg or egg products, or fruit or vegetable juices. Canned pet food (refer to FSC 32).
FSC 16 - Ice, Drink, and Beverage Processing
Applies To: Fermentation, concentration aseptic filling, or drying operations processes. Does not include powdered milk and pasteurization and UHT treatment of milk or milk products or fruit and vegetable juicing operations. Does not apply to dry beverage ingredients (e.g., tea, coffee).
Example Product: Carbonated soft drinks, carbonated and non-carbonated waters, mineral water, ice, liquid tea and coffee, energy drinks, wine, beer, and other alcoholic beverages.
FSC 17 - Confectionery Manufacturing
Applies To: Processing, packaging, and on-site storage of all types of confectionery and extends to all chocolate and imitation chocolate-based processing.
Example Product: All confectionary products that undergo refining, conching, starch molding, compression, extrusion, and vacuum cooking.
FSC 18 - Preserved Foods Manufacturing
Applies To: Processing, packaging, and on-site storage of all foods preserved under high-temperature processes not covered elsewhere, compositionally preserved foods that are not high-temperature processed, or other alternative acceptable methods not covered elsewhere.
Example Product: Dressings, mayonnaise, sauces, marinades, pickled foods, peanut butter, mustards, jams, and fillings.
FSC 19 - Food Ingredient Manufacturing
Applies To: Processing, blending, re-packaging, and on-site storage of dry food ingredients, cultures, and yeast, but does not include dairy products, fermented meats, or other fermented products mentioned elsewhere.
Example Product: Starter cultures used in cheese, yogurt, and wine, additives, preservatives, colorings, and sauces.
FSC 20 - Recipe Meals Manufacturing
Applies To: Processing, receipt, controlled temperature on-site storage of foods prepared from a range of ingredients (mixed foods) that require cooking, heating, freezing, or refrigerated storage prior to serving.
Example Product: Ready-to-eat (RTE) chilled meals and desserts, frozen meals, pizza, frozen pasta, soups, and meal solutions.
FSC 21 - Oils, Fats, and the Manufacturing of Oil or Fat-based Spreads
Applies To: Manufacture of all animal and vegetable oils and fats and to the manufacture of margarine. Includes clarifying and refining processes.
Example Product: Shortening (animal and vegetable), oils - olive, peanut, corn, vegetable, sunflower, safflower, canola, nut, seed, hemp (where legally permitted), and oil-based spreads.
FSC 22 - Processing of Cereal Grains
Applies To: Processing of cereals of all varieties, including sorting, grading, picking, handling of bulk grains, milling, and extruding.
Example Product: Wheat, maize, rice, barley, oats, millet, pasta, hemp (where legally permitted), and breakfast cereals.
FSC 25 - Repackaging of Products not Manufactured On-site
Applies To: Assembling of whole produce and packaged products (e.g., nuts, hard candy, dried fruit, and beef jerky) that are manufactured elsewhere. Applies to products not covered elsewhere.
Example Product: Gift baskets, festive hampers, and presentation packs.
FSC 27 - Manufacture of Food Packaging
Applies To: Applies to the manufacture and on-site storage of food sector packaging materials.
Example Product: All food-grade packaging materials, including items used in food service facilities like paper towels.
FSC 31 - Dietary Supplements Manufacturing
Applies To: Manufacture, blending, packaging, and on-site storage of dietary supplements.
Example Product: Vitamins, probiotics, natural health products, protein blends, and label supplements.
FSC 32 - Pet Food Manufacturing
Applies To: Pet food manufacturing intended for consumption by domestic animals and specialty pets.
Example Product: Dry and moist pet foods and treats, semi-raw, chilled, or frozen products. Does not include canned pet food (refer to FSC 15).
FSC 33 - Food Processing Aides Manufacturing
Applies To: Manufacture, storage, and transport of chemicals and aides used in the food processing sectors.
Example Product: Food-grade lubricants, processing aides, and chemicals for clean-in-place systems.
FSC 34 - Animal Feed Manufacturing
Applies To: Manufacture, blending, transport, and storage of animal feeds.
Example Product: Compounded and medicated feeds.
The example products listed above are not an exhaustive list of covered products. For more information on each Code, see the SQF Institute code selector.
Key Requirements of the SQF Manufacturing FSC
The key requirements of the SQF Manufacturing FSC are laid out in Part B. These requirements, which apply broadly to each Code described above, provide a framework for implementing and maintaining food safety and quality management systems.
Management Commitment: Ensuring senior management is dedicated to implementing and maintaining the SQF system, including providing adequate resources and support for food safety and quality initiatives.
Document Control and Records: Maintaining accurate and up-to-date documentation and records of all procedures, policies, and activities related to food safety and quality.
Specifications, Formulations, Realization, and Supplier Approval: Establishing and managing specifications for raw materials, ingredients, packaging, and finished products, and ensuring supplier compliance with food safety standards.
Food Safety System: Developing, implementing, and maintaining a comprehensive food safety management system based on hazard analysis and critical control points (HACCP) principles.
SQF System Verification: Conducting regular internal audits and verification activities to ensure ongoing compliance with the SQF Code and continuous improvement of the food safety system.
Product Traceability and Crisis Management: Implementing robust traceability systems to track products through the supply chain and preparing for potential food safety incidents with comprehensive crisis management plans.
Food Defense and Food Fraud: Establishing measures to protect against intentional contamination and prevent and detect food fraud.
Allergen Management: Implementing controls to prevent cross-contamination and ensure accurate allergen labeling to protect consumers with food allergies.
Training: Ensuring all personnel are adequately trained in food safety practices and their specific roles within the SQF system, and providing ongoing education to maintain and enhance their skills.
Module 11: Good Manufacturing Practices for Processing of Food Products
Module 11 of the Manufacturing FSC outlines the Good Manufacturing Practices (GMPs) necessary for the processing of food products. Other GMPs may apply to specific codes.
Site Location and Premises: Ensuring the facility is suitably located and constructed to prevent contamination and facilitate proper sanitation and maintenance.
Site Operation: Implementing operational procedures that maintain food safety, including pest control, equipment maintenance, and cleaning schedules.
Personnel Hygiene and Welfare: Establishing hygiene practices and providing welfare facilities to ensure personnel maintain high standards of personal cleanliness.
Personnel Processing Practices: Ensuring personnel adhere to proper food handling practices to prevent contamination during processing.
Water, Ice, and Air Supply: Maintaining the quality and safety of water, ice, and air used in food processing and storage.
Receipt, Storage, and Transport: Implementing procedures for the safe receipt, storage, and transport of food products to prevent contamination and spoilage.
Separation of Functions: Ensuring different functions within the facility are adequately separated to prevent cross-contamination.
Waste Disposal: Establishing effective waste disposal procedures to prevent contamination and ensure compliance with environmental regulations.
The Role of SQF Audits
Before certification is granted, audits are conducted to assess and ensure compliance with the SQF Manufacturing standards. These audits, outlined in Part A, determine whether a facility meets the requirements specified in the Code.
Benefits of SQF Manufacturing Certification
Achieving SQF Manufacturing certification offers several key benefits:
Enhanced Food Safety: Guarantees adherence to high food safety standards.
Global Recognition: Offers a certification that is recognized worldwide, boosting your reputation and expanding market access.
Efficiency Improvements: Enhances operational efficiency by standardizing procedures, reducing waste, and minimizing errors through well-defined and documented protocols.
Regulatory Compliance: While SQF certification is voluntary, the stringent food safety standards and processes outlined in the Code help you meet regulatory requirements and industry standards.
Partner with QIMA/WQS for Your SQF Manufacturing Certification
QIMA/WQS offers SQF certification for Manufacturing, ensuring your business meets the rigorous requirements set forth. Our in-depth understanding of the SQF Code, combined with a team of expert auditors specializing in the complexities of all sectors of food manufacturing, ensures your operation achieves and maintains certification.
Contact us to learn more about SQF certification or book an audit today to enhance your supply chain's safety, efficiency, and credibility.
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