Whether satisfying customer requirements or qualifying for new business, SQF certification is critical for food manufacturing companies to succeed. Achieving SQF (Safe Quality Food) certification can be daunting. This presentation breaks down: - SQF certification steps and levels - Best practices and common pitfalls - Challenges of sustaining the certification

1. Best Practices to Achieve & Sustain SQF
Certification
Andy Chilton & Jeff Chilton
August 12, 2015

2. Webinar Logistics
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3. Today’s Speakers
3
Jeff Chilton
Alchemy
Diana Peña
Moderator
Andy Chilton
Alchemy

4. Agenda
• The SQF Standard & Levels of Certification
• Challenges & Best Practices
• Sustaining & Continually Improving Your SQF System
• Q & A

5. The SQF Standard
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• SQF stands for Safe Quality Food and was developed by the
Safe Quality Food Institute
• Benchmarked by the Global Food Safety Initiative (GFSI)
• Modules are customized by specific industry segments
SQF Scoring System
Excellent 100 – 96
Good 95 – 86
Comply* 85 – 70
Fail 69 and below
*subject to bi-annual recertification

6. Levels of Certification
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• Level 1
– For low risk products incorporating fundamental food safety
controls – not benchmarked by GFSI.
• Level 2
– Certified food safety system benchmarked by GFSI
• Level 3
– Comprehensive food safety and quality management system
benchmarked by GFSI

7. Advantages of SQF Level 2 & 3 Certification
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• Use SQF Quality Shield on any
products and marketing materials
• Competitive advantage over other
GFSI certified competitors
• Establish a food quality plan to
improve product consistency and
reduce complaints
• Audited procedures for Identity
Preserved Foods such as Kosher,
Halal, Non-GMO or Organic
• Use SQFI logo on any internal
materials
• Establish a world-class food
safety and quality system
• Reduce recall risk
• Curtail foodborne illness
outbreaks
• Become a qualified vendor
• Meet customer requirements
for annual vendor audits
Advantages of SQF Level 2 Certification
Advantages of SQF Level 3 Certification

8. SQFI’s Steps to Preparing for Certification
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SQF Code Edition 7.2
SQF Compliance Guideline – Module 2 System Elements
SQF Compliance Guideline – Module 11 GMP’s
Learn about the
SQF code
Select the
relevant SQF
modules
Register in the
SQF assessment
database
Get SQF
implementation
training
Designate an
SQF
practitioner
Use of SQF
consultants
Select the
certification
level
Document and
implement the
SQF code
SQF guidance
documents
Select a
certification
body
Conduct a pre-
assessment

9. Top Non-Conformances in 2014
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Module 2 – Facility Audits
Area Non-Conformance
Food Safety Plan 24.95%
Records 16.10%
Internal Audits 11.92%
Allergen Management 11.40%
Business Continuity Planning 11.10%
Module 11 – Facility Audits
Area Non-Conformance
Equipment, Utensils and Protective
Clothing
29.02%
Walls, Partitions, Doors and Ceilings 21.83%
Floors, Drains, and Waste Traps 19.52%
Dust, Fly, and Vermin Proofing 18.42%
Control of Foreign Matter Contamination 17.06%
Source: Safe Quality Food Institute

10. Common Pitfalls & Best Practices
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Source: Alchemy Professional Services Analysis
Pitfall Best Practice
SQF Practitioner solely responsible for
SQF system
Designate a back-up practitioner and
SQF team
Not completing scheduled tasks at
designated frequencies
Create a SQF sustainment schedule
Not demonstrating continuous
improvement
Define and measure management
objectives
Complacency with auditors Be audit ready 24/7 regardless of
auditor
Decreasing management commitment Continue to allocate personnel,
training, and capital needed for
sustainment

11. Sustaining SQF Certification
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Internal Auditing
Plant Inspections
Management
Review
Business
Continuity Plan
Testing
Verification &
Validation

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to see the
full presentation.