Great tasting food and safe food should be simultaneous—the consumers of today want and deserve this. That may not be achievable though, without a disciplined focus on food safety. Food manufacturers are responsible for creating safe food consumers can trust, and making sure products are carried through the distribution channel seamlessly. There is an adept approach to deliver safe food, and that is by having the appropriate food safety systems in place.
One such system is Safe Quality Food (SQF)—a Hazard Analysis Critical Control Point (HACCP)-based food safety and quality management system. This process verifies that products were produced under high standards, accepted globally.
The SQF Institute was created by the Food Marketing Institute, Arlington, Va. The goal was to define requirements necessary to deliver safe quality food through the distribution system to the end consumer. That certification system, known as the SQF 2000 System, addresses the procedures necessary to implement a comprehensive food safety program. In addition, the SQF 2000 System outlines rules for certifying bodies and auditors to regularly evaluate a food manufacturer’s food safety practices.
But SQF isn’t just a certification—it is a systematic approach to drive a culture of continuous improvement in food safety and quality. When implemented and maintained correctly, SQF is a lifestyle. The more SQF becomes a standard, the easier it becomes for a company and its people to make continuous improvements.
The root of SQF is identifying and managing risks to protect your customers and your business. This means following practices that enable you to provide consumers the safest food products possible.