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SQFI Info Sheets

SQF Food Safety Code for Foodservice

Protect Guests, Strengthen Brands, Meet Buyer Expectations

The SQF Food Safety Code for Foodservice helps provide a rigorous, GFSI-recognized food safety system for complex, multi-site foodservice operations.

Benefits

Certification to the SQF Food Safety Code for Foodservice delivers measurable value across food safety, compliance, and operational consistency. 

Earn your certification to: 
  • Enhance brand credibility with a globally recognized, GFSI-benchmarked food safety certification 
  • Reduce food safety risk through HACCP-based food safety plan tailored to foodservice operations 
  • Standardize food safety practices across locations with documented, auditable procedures 
  • Meet brand and buyer requirements for approved operator and franchisee status 
  • Strengthen food safety culture through training, accountability, and corrective action management 

Eligibility

Companies eligible for SQF Foodservice certification include foodservice operators that manage or prepare food for consumption and operate a HACCP-based food safety system supported by prerequisite programs such as sanitation, allergen management, supplier approval, and traceability. 

Eligible operations include: 

  • Restaurants (single-unit and multi-unit) 
  • Quick service and fast-casual brands 
  • Catering  
  • Contract foodservice providers 
  • Franchise systems and brand-managed locations 
Operations must be able to undergo third-party certification audits and demonstrate consistent implementation of food safety practices across applicable sites. 

Costs

SQF Foodservice certification is an investment in consistent, compliant, and brand-protective food safety operations. Costs vary based on site count, complexity, and audit scope. 

Estimated costs include: 
  • SQFI Registration Fee: Annual site or program registration typically ranges from $650–$800, depending on structure and scope. 
  • Third-Party Audit Fees: Costs vary depending on the number of locations, audit duration, and operational complexity. Please contact your Certification Body for specific pricing. 

Certification Process

SQF recommends a minimum of three months of documentation to demonstrate implementation. Please contact your Certification Body for specific timing.  

Selecting and Applying the SQF Foodservice Code 

Use the SQF Code Selector to ensure your site applies the right food safety requirements: 
  1. Identify your operation: Define your foodservice model, menus, preparation methods, and supporting systems. 
  2. Determine certification scope: Specify the locations, food handling activities, and processes included in certification. 
  3. Apply relevant Foodservice Code elements: Implement applicable requirements, including HACCP plans, prerequisite programs, documentation, and records. 
  4. Prepare for certification using the selected SQF Foodservice Code. 

Steps to Certification

1. Learn about the SQF Foodservice Code and certification requirements. 
2. Register for SQF Foodservice Certification. 

3. Prepare for your audit: 

  • Conduct a GAP assessment and define an implementation plan. 
  • Implement your food safety system, including HACCP plans, procedures, and records. 
  • Verify readiness through internal audits and staff training. 
4. Schedule and undergo the certification audit. 
5. Address nonconformities and complete audit closeout. 
6. Receive your SQF Foodservice certificate and maintain certification through surveillance and recertification audits. 

Training

To achieve and sustain SQF Foodservice certification, teams must be trained to consistently apply HACCP principles, strong GMPs, and documented procedures in fast-paced, high-turnover environments. Training should focus on practical execution, accountability, and audit-ready recordkeeping across shifts and locations. 

Courses include: 
  • The SQF Code: Understand the SQF Code, methodology, changes, and requirements. 
  • Internal Auditing: Learn how to implement a robust SQF internal audit program. 
  • Food Safety Culture: Address food safety culture expectations for SQF-certified sites. 
  • Approved Supplier Program: Explore how to implement an approved supplier program. 
  • Root Cause Analysis: Walk through the RCA process with tools. 
  • Corrective and Preventive Actions: An in-depth overview of the CAPA process and tools. 
  • Risk Assessment: Identify and mitigate food safety, food fraud, and food defense risk.
For more details and to access the full SQF Foodservice Code, visit: SQF Foodservice Code. 
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