By Tammie Van Buren, Compliance Manager, SQFI
See how SQF Edition 10's Clause 2.3.5 turns change management into a dedicated requirement
Change management isn't a new behavior for certified sites. Supplier swaps, ingredient substitutions, and equipment
changes are all part of the day-to-day decisions food safety teams already manage. What's new in SQF Edition 10 is that the Code finally gives it a name and a clause of its own: 2.3.5.
Clause 2.3.5 requires a documented procedure for evaluating temporary, emergency, unplanned, or corrective-action-driven changes that could affect food safety or the food safety system. Changes then have to be confirmed, documented, and communicated in a time frame that keeps food safety intact, not a fixed number of days, but a judgment call backed by real risk assessment.
So, what does that look like in practice? In a recent SQF365 session, SQFI’s Tammie Van Buren and Prasant Prusty, founder and CEO of Smart Food Safe and a former SQF practitioner and auditor, broke down what sites need to know about putting change management into practice.
Building a compliant process comes down to three anchors: people, process, and risk. From there, an 11-step methodology turns the requirement into something a team can actually run:
Initiate the change: Document the request, including what's changing and why.
Assess the impact: Identify every area the change touches: product, process, or people.
Assess the risk: Evaluate likelihood and severity against a decision tree or scoring matrix, not a gut call.
Check feasibility: Confirm the change is practical before committing resources to it.
Plan the action: Define the steps needed to execute the change.
Get approval: A gatekeeping review before anything moves forward.
Implement: Execute across every department the change touches, not just quality.
Update documents: Procedures, monitoring records, HACCP plans, and supplier records get revised as needed.
Train the people affected: Before the change goes live, not after.
Verify or validate: Confirm the change works as intended.
Check effectiveness and close: Then keep checking, since a control that worked at launch can quietly stop working.
This sequence isn't itself a line in the Code. It's a practical way to organize what the Code already requires.
The stakes become clear in a real-world example such as introducing a new tree-nut allergen to a production line. That single change can affect storage segregation, production scheduling, sanitation and verification, trial runs before full production, and ongoing monitoring. The most common failure points will sound familiar to anyone who has been through an audit: changes made verbally but never documented, reviews skipped because something “isn’t a CCP,” training that happens after implementation instead of before, and changes that are never revisited to confirm they’re still working as intended.
That last one may be the costliest habit in the room. A change that worked at launch isn't guaranteed to keep working, and without a scheduled effectiveness check, nobody finds out until an audit or an incident forces the question.
Watch our full webinar, SQF Edition 10 Change Management: From New Requirement to Best Practice, for the complete 11-step walkthrough, the allergen case study in detail, and a Q&A covering the edge cases most sites are already asking about.
Edition 10 has a sharpened focus on the areas where data and experience showed we needed to raise the bar: food safety culture, change management, environmental monitoring, and audit scoring.
If your business sources, brokers, or facilitates trade for ALDI's exclusive brand products, a new certification requirement could apply to you.
SQFI has launched the SQF Agents & Brokers Code, a dedicated certification standard for businesses involved in the buying, selling, and facilitation of trade across food and general merchandise.