The food safety landscape is constantly evolving, requiring proactive preparation to maintain the highest standards. As we look ahead to the launch of SQF Code Edition 10, with updated requirements launching sometime in 2026, Nelson-Jameson is keeping preparation top of mind.
And while facilities will have a minimum six-month (or more) transition period before audits begin under Edition 10, every organization must always be prepared for new regulations and remain SQF (Safe Quality Food) audit-ready at the facility level. Continuous commitment is truly the key to food safety success for food manufacturers.
Bedrock of Safety: Why SQF Certification Matters
SQF is the gold standard for global food safety and quality certification. The SQF codes are carefully designed to help organizations throughout the entire food supply chain — from farm to retail — meet industry, customer, and regulatory requirements.
Obtaining SQF certification symbolizes a company’s fundamental commitment to providing quality products that are safely received, handled, stored, and delivered. The program’s guiding motto is "Say what you do, do what you say".
By aiming for a perfect 100% SQF score, facilities assure partners and customers that the safety and integrity of their products are a top priority. Maintaining these high standards offers undeniably tangible benefits, including protecting brand reputation and preventing the potentially immense financial burden and damage associated with a voluntary or mandated recall.
Audit Day is a Year-Long Commitment
While the audit itself typically lasts only a few days, companies should be preparing for it the other 360-plus days of the year. Preparation is not a one-time event; it is a continuous process. Every company writes its own policies and procedures based on the SQF code, and the maintenance of these procedures is constant. Documentation must be reviewed, monitored, verified, and validated all year long.
What Auditors Seek
SQF auditors are not in your facility to fail you, but to observe and research your processes.
- Documentation: Auditors spend hours reviewing documentation pertaining to a company's applicable code, which covers crucial areas like management responsibilities, Food Safety (HACCP) programs, Manufacturing Practices (GMP), verifications, trending, internal inspections, and allergen management. Documentation should be impeccable, as auditors will look closely for inaccuracies, missing information, lack of detail, and trends in program management.
- Verification in Practice: After the desk audit, the auditor proceeds to the warehouse or processing site to compare the documented programs against real-world activities. The central question remains, "Is the company doing what they say they are doing?".
- Prerequisite Programs and Personnel: Auditors review prerequisite programs, which involve critical areas such as cleaning, maintenance, pest control, and temperature controls. Furthermore, personnel are interviewed to confirm their knowledge of job functions and key programs like allergen management.
Edition 10: Preparing for the Future of SQF
SQF is releasing Edition 10 to address evolving industry changes, regulatory updates, and scientific advancements to create a more proactive, risk-based, and globally aligned food safety management system. Key changes include a greater emphasis on food safety culture, competency-based training, and integrated supply chain management, with more consistency across system elements.
To get ahead, facilities can begin incorporating the strategic focus areas highlighted in the upcoming Edition 10 now, particularly since these changes reflect a largely proactive approach to consumer protection.
The new edition focuses on three critical areas:
Food Safety Culture: SQF Edition 10 strengthens this requirement by mandating a comprehensive Food Safety Culture Plan that sets clear objectives and performance measures. This requires demonstrated strategies for effective communication, comprehensive employee training, systematic feedback mechanisms, and continuous improvement processes.
Mandatory Change Management: A dedicated Change Management clause is another significant addition. Organizations must develop documented procedures for handling all types of changes — whether modifications to equipment, processes, or even personnel — to mitigate associated risks before they can escalate.
Risk-Based Environmental Monitoring: Edition 10 mandates conducting a risk-based assessment to determine environmental monitoring needs, moving away from uniform protocols toward strategies tailored to specific operational risks and environments.
Confidence and Continuous Improvement
Achieving and sustaining a high SQF score is a team effort, requiring diligence from the SQF practitioner, upper management, and all personnel involved in carrying out the food safety plan daily.
To minimize human error and support a robust food safety culture, organizations should stay focused on efficiency and cross-contamination prevention. These can include:
Implement Color-Coding Programs: Color-coding is a powerful tool to prevent cross-contamination of allergens and food-borne illnesses. This system helps ensure tools (like brushes, brooms, PPE, and material handling equipment) are used only in their designated facility areas.
Ensure Training Proficiency: Effective training is paramount. Redundancy in training, such as creating repeatable checklists for tasks like servicing assets or organizing sanitation carts, ensures continuity between shifts and proficiency among all staff.
Utilize Resources: A robust program requires continuous reinforcement and vigilant monitoring. Partnering with suppliers can provide crucial resources, including expert-led audits, assessments, trainings, and workshops to support your continuous improvement goals.
Protect Against Contamination: Implement solutions like metal-detectable products to reduce the risk of physical contaminants reaching consumers and prevent costly recalls.
Integrate Pest Management: Implement a comprehensive program by focusing on prevention and exclusion over simple treatment.
A successful food safety program, much like continuous preparation for SQF, calls for a multi-layered defense system that safeguards both your products and your brand. And it's a system that requires a 365-day-a-year commitment.
Be sure to follow the above steps and create not just a program but also a company-wide food safety culture from the top down.
Wendy Johnson is Director of Safety and Corporate Compliance at Nelson-Jameson, a leading distributor in the food processing industry.
