Glossary - Edition 10

Approval by an Accreditation Body that is a member of the International Accreditation Forum (IAF) and a signatory to the Multilateral Recognition Agreement (MLA) confirming that the management system of a certification body complies with the ISO/IEC 17065:2012 (or subsequent version) and the Criteria for SQF Certification Bodies requirements and that the certification body is suitable to be granted a license by SQFI to provide the service in the licensed territory(ies).

A space which permits the passage of people between one environment and another with two doors in series which do not open simultaneously, and thus minimizes the transfer of pests, dust, odors, or air from one area to the other.

Typically, naturally occurring proteins in foods or derivatives of them that cause abnormal immune responses.

Atmospheric air within an enclosed food facility.

Occurring once per year.

The process for challenging a decision made by the audit team and/or the certification body regarding the site's audit result, non-conformance disputes, and/or certificate decisions.

A supplier(s) that has been assessed and approved by a site based on risk assessment as capable of meeting the site's food safety and quality requirements for goods and services supplied.

Refer to SQF Audit

The form listing SQF food safety and/or quality Code elements specific to a registered site’s audit scope and date which is downloaded from the SQFI assessment database and is used by the SQF food safety and/or quality auditor when conducting an SQF food safety and/or quality audit.

A group of trained professionals (i.e. technical expert, auditors) who actively participate in the auditing activities, with the responsibility to evaluate a site's food safety and/ or quality management system. An audit team has a team leader and defined roles and responsibilities of the individuals within team. Audit team leader: An auditor who manages an audit team and is responsible for the audit's execution and findings.

Refer to SQF Auditor

Dates nominated by the site and agreed by the certification body when an unannounced audit cannot occur due to legitimate business reasons (e.g., maintenance, raw material shortage).

Cell cultured meat, also known as cultured meat or lab-grown meat, are animal cells cultivated in a controlled environment.

A designated function responsible for planning, directing, and managing the organization’s food safety management system, and not necessarily located at the organization’s headquarters.

Note: The central function may be operated by the organization or by an entity employed by, or a subsidiary of, a larger organization.

An official document in a format approved by the SQFI issued to a site by a licensed certification body attesting to the successful completion of an SQF food safety and/or quality certification audit and/or a re-certification audit.

A process by which a licensed SQF certification body confirms compliance of a site’s SQF Food Safety and/or Quality System to the SQF Food Safety and/or Quality Code, as appropriate, following a certification audit or re-certification audit.

An audit of a site’s complete SQF System, where the site’s SQF System has not been previously certified or has been previously certified but requires certification as the earlier certification has been revoked or voluntarily discontinued by the site.

An entity which has entered into a license agreement with the SQFI authorizing it to certify a site’s SQF System in accordance with the ISO / IEC 17065:2012 (or subsequent version) and the Criteria for SQF Certification Bodies.

The annual period between a site’s certification/re-certification audits. The certification cycle begins with the site's first successful certification audit.

A unique number provided by the certification body and included on the certificate, issued to a site that has successfully completed an SQF food safety or quality certification audit.

As defined by the Global Food Safety Initiative, a systematic plan which has been developed, implemented, and maintained for the scope of food safety. It consists of a standard and food safety system in relation to specified processes or a food safety service to which the same plan applies. The food safety program should contain at least a standard, a clearly defined scope, and a food safety system.

An organization, which is responsible for the development, management and maintenance of a Certification Programme (GFSI).

Process of removing food, dust, dirt, particles, and other types of debris from a surface.

The internationally recognized entity whose purpose is to guide and promote the elaboration and establishment of definitions, standards and requirements for foods, and to assist in their harmonization and, in doing so, to facilitate international trade. The Commission Secretariat comprises staff from the Food and Agriculture Organization and the World Health Organization. The Codex Alimentarius Commission adopted the principles of the Hazard Analysis and Critical Control Point (HACCP) system in 1997.

Ability to apply knowledge and skills to achieve intended results (ISO 19011).

The ability to apply the combination of knowledge, skills, and behaviors to perform a task accurately and efficiently.

An objection, issue, or concern to something that is unacceptable, unfair or otherwise not up to agreed upon standard.

A program that includes testing of particles (either total concentration or particle counting & sizing), water (total moisture concentration and corresponding atmospheric Dew Point), oil (total hydrocarbon testing in multiple phases), microbiological testing (general aerobic and anaerobic bacteria and fungal), and relevant gaseous testing in compressed air and/or other gas blends or pure gases.

Facilities that are contracted by the SQF certified site to produce, process, pack and /or store part of or all of one or more products included in the site’s SQF scope of certification. In some cases, a product may be manufactured interchangeably at the certified site and by the contract manufacturer. In other cases, a contract manufacturer may only be used intermittently to fulfill or supplement the certified site’s production. Contract manufacturers must follow the requirements outlined in the SQF Food Safety Code.

Primary plant production that occurs indoors or in other structures where the growing environment is controlled. This would include: Indoor Agriculture, e.g., hydroponics, aeroponics, vertical farming, aquaculture, aquaponics, indoor fungiculture, etc.

Clauses within the SQF Food Safety Codes that are foundational to the development, implementation, and maintenance of a robust food safety management system. Non-conformances against Core Clauses are weighted more heavily in the scoring system due to their critical role in preventing food safety failures.

An entity that does not manufacture or handle product but oversees and contributes to the Food Safety and/or Quality Management System at an SQF certified site owned by the corporation.

Action to eliminate a detected non-conformity. Has the same meaning as corrected.

A specific action aimed to improve performance or outcome that is based on a root cause analysis with the intent to eliminate the cause of a non-conformity and prevent its recurrence.

The process by which a site manages an event (e.g., a flood, a drought, a fire, pandemic, etc.) that adversely affects the site’s ability to provide continuity of supply of safe, quality food, and requires the implementation of a crisis management plan.

The unintentional incorporation or movement of a food allergen into a food or food contact surface (reference: FDA).

A buyer or person that purchases goods or services from the SQF certified site.

A non-conformity raised against the SQF Quality Code. Deviations are graded as follows:

• A minor quality deviation is an omission or deficiency in the quality system that produces unsatisfactory conditions that if not addressed may lead to a quality threat but not likely to cause a system element breakdown.

• A major quality deviation is an omission or deficiency in the quality system producing unsatisfactory conditions that carry a significant quality threat and are likely to result in a system element breakdown. No critical deviations are raised at a quality systems audit.

Deviation may also apply to a non-conforming finding in food safety.

A product containing one or more vitamins, herbs, enzymes, amino acids, or other ingredients, that is taken orally to supplement or augment the consumer’s diet. It includes products not generally covered under food safety regulations in the country of manufacture or sale, and may include alternative or traditional medicines not regulated the country of manufacture or sale. Dietary supplements may also be referred to as a natural health products or alternative names that align with specific regulations in the country of manufacture or sale.

The auditable Code requirement that is evaluated by the auditor. The element is indicated by a four-digit number (e.g. 2.1.1.1).

A formal notification or advisory from a relevant authority to a certified site regarding a breach in legislative requirements (i.e. plant closure).

A program which includes pathogen or indicator organism sampling and analysis as appropriate to detect risk in the sanitary conditions in the processing or food handing environment. A verification of the effectiveness of the pathogen controls that a management facility has in place.

A process or product identified by the site, and mutually agreed by the certification body, as not being covered within the site's scope of certification.

The site’s premises at its street address. The production, manufacturing, or storage area where product is produced, processed, packaged, and/or stored, and includes the processes, equipment, environment, materials and personnel involved. The facility must be managed and supervised under the same operational management. The facility is the site audited during an on-site audit (refer to “site”).

Any single or multiple materials, whether processed, semi-processed, or raw, which is intended to be fed directly to food- producing animals.

The principles and practices applied to feed production and manufacturing to ensure that feed does not cause harm to animals or humans.

Products or goods that have completed the steps of the HACCP or Food Safety Plan and are ready to be sold or distributed to customers.

The Food Industry Association, a not-for-profit corporation, working with and on behalf of the entire food industry to advance a safer, healthier and more efficient consumer food supply chain, having its principal offices at 251 18th Street, Arlington, VA 22202, United States of America.

Any substance, usually of animal, plant, or mineral origin, intentionally consumed by humans, whether processed, partially processed, or unprocessed. May include water, alcoholic and non- alcoholic drinks, materials included in a processed food product and any other substance identified by regulation (legislation) as a food.

Material in direct contact with food, which contains and protects the food through the supply chain.

Any surface that directly touches food.

As defined by the US Food and Drug Administration, the efforts to prevent intentional food contamination by biological, physical, chemical, or radiological hazards that are not reasonably likely to occur in the food supply.

A set of written documents that is based upon food defense principles and incorporates a vulnerability assessment, includes mitigation strategies, and delineates food defense monitoring, corrective action, and verification procedures to be followed (www.fda.gov).

As defined by Michigan State University, a collective term used to encompass the deliberate and intentional substitution, addition, tampering, or misrepresentation of food, food ingredients, feed, or food packaging and/or labelling, product information; or false or misleading statements made about a product for economic gain. It may also include gray market or stolen goods.

A plan designed to address the risk factors identified in the food fraud vulnerability assessment.

A risk-based assessment and evaluation of a food’s vulnerability to food fraud.

A generic term describing the material around food that contains, protects, and identifies the food through the supply chain.

As described in the SQF Quality Code, it is based on the CODEX HACCP method and includes process controls at quality points in production to monitor product quality, identify deviations from control parameters and define corrections necessary to keep the process under control.

As defined by GFSI: Shared values, beliefs and norms that affect mindset and behavior toward food safety in, across and throughout an organization. Elements of food safety culture are those elements of the food safety management system which the senior management of a company may use to drive the food safety culture within the company. These include, but are not limited to:

• Communication about food safety policies and responsibilities.
• Training.
• Employee feedback on food safety related issues.
• Performance measurement.

An incident within the food supply chain where there is a risk, potential risk or perceived risk of illness or confirmed illness associated with the consumption of a food, and which requires intervention.

An entry level Code for new and developing businesses that covers basic Good Agricultural or Aquaculture Practices (GAPs), Good Manufacturing Practices (GMPs), or Good Distribution Practices (GDPs) and defines the essential elements that must be implemented to meet relevant legislative and customer food safety requirements. Sites that comply with the SQF Code certification requirements for the Food Safety Fundamentals Code receive a certificate from an SQFI licensed certification body.

A specific, measurable value that must be achieved or maintained to mitigate a food safety risk (as determined by the food safety plan), including but not limited to CCPs.

As described in the SQF Food Safety Codes, a prepared plan based on the CODEX HACCP method that includes process controls at control points in production to monitor product safety, identify deviations from control parameters and define corrections necessary to keep the process under control.

A classification scheme established to assist in a uniform approach to management of the SQF Program and defines the manufacturing, production, processing, storage, wholesaling, distribution, retailing and food service activities and other food sector services. Food sector categories are applied to site, auditor, trainer, and consultant registration as defined by SQFI.

Packaging that has completed the manufacturing process and is ready to be sold or distributed to customers, which may include flexible films, paperboard containers, metal containers, flexible pouches, glass containers, plastic and foam containers (PET, polystyrene, etc.), and single-use foodservice products.

A substance that is not in solid or liquid state of matter.

The current edition of the document entitled “Criteria for SQF Certification Bodies: SQF Guidance on the Application of ISO/IEC 17065:2012, General Requirements for Certification Bodies,” published SQFI.

The Global Food Safety Initiative is a private organization, established and managed by the international trade association, the Consumer Goods Forum. The GFSI maintains a scheme to benchmark food safety standards used to certify producers, manufacturers warehouses, food retailers, and other businesses within the food supply chain.

Management and operational practices which define the best practice handling and hygiene elements for food or feed production, manufacturing, storage, transport, and retail.

• Good Agricultural/Operating Practices (GAPs/GOPs) apply to fruit, vegetable, and grain farms.
• Good Aquaculture Practices (GAPs) apply to intensive seafood farming.
• Good Distribution Practices (GDPs) apply to independent food warehouse and transport facilities.
• Good Industry Practices (GIPs) a generic reference that applies to all good practices within the food industry.
• Good Manufacturing Practices (GMPs) apply to food and feed manufacturing.
• Good Production Practices (GPPs) apply to livestock farms.
• Good Retail Practices (GRPs) apply to retail food outlets.

As defined by GFSI: Hazard Analysis and Critical Control Point. A system which identifies, evaluates, controls and monitors hazards relating to food safety and specified by Codex Alimentarius (CAC / RCP 1-1969).

The implementation of pre-requisite programs and the application of HACCP principles in the logical sequence of the twelve steps as described in the current edition of the CODEX Alimentarius Commission Guidelines. The SQF Food Safety and Quality Codes utilize the HACCP method to control food safety hazards and quality threats in the segment of the food chain under consideration.

A document prepared in accordance with the CODEX HACCP method to ensure control of hazards which are significant for food safety or the identification of quality threats for the product under consideration.

Training in the principles and application of a HACCP system based on the Annex of the Codex Alimentarius Commission General Principles of Food Hygiene. The training shall be:

1. Recognized as a HACCP training course used extensively in a country.
2. Administered and delivered by a recognized institution.
3. The acquired knowledge of the candidate shall be assessed as part of the training program.

A food safety plan developed based on a template provided by a recognized source (e.g., government body, association) and provides a starting point by illustrating potential hazards and control measures. It is designed to help sites develop a food safety plan tailored to their specific operations. Also known as a Generic HACCP model.

Any substance which if used or handled incorrectly or in increased dosage may cause harm to the handler and/or consumer. Hazardous or toxic chemicals may be prescribed by regulation as “dangerous goods” and may carry a “poison,” “Hazmat” or “Hazchem” label depending on the jurisdiction.

Requires segregation based on the presence, processing or handling of high risk foods, and which require a higher level of hygienic practice to prevent contamination of high-risk food by pathogenic organisms.

Food or food product with known attributes for microbiological growth, physical or chemical contamination, or which may allow for the survival of pathogenic microbial flora or other contaminants which, if not controlled, may contribute to illness of the consumer. It may also apply to a food that is deemed high risk by a customer, declared high risk by the relevant food regulation or has caused a major foodborne illness outbreak.

A process that requires specific controls and/or a higher level of hygienic practice to prevent food contamination from pathogens.

The process of differentiating commodities, requiring strict separation, identification, and processing of food (e.g. Kosher, Halal, organic, GMO free, regional provenance, free from, free trade, etc.).

Industry norms, rules or protocols established by industry groups which provide practical, industry specific guidelines on meeting regulations while meeting industry needs.

A recorded, single source of communication that provides awareness of a subject or topic and can be written or verbal.

The use of technology for gathering, storing, retrieving, processing, analyzing, and transmitting information. It includes software and hardware such as smartphones, handheld devices, laptop computers, desktop computers, drones, video cameras, wearable technology, artificial intelligence, and others. (Reference: IAF MD:4, Mandatory Document for the Use of Information and Communication Technology (ICT) for Auditing/Assessment Purposes; The International Accreditation Forum).

Materials (e.g., spices) used to supplement the conversion of raw materials in the food manufacturing process (refer to “raw materials”).

The act of examination of food, equipment, environment to detect defects and identify hazards using checklists and direct observation. An inspection is not equivalent to an audit.

A designated station close to the process (es) for the purpose of monitoring food safety and/or quality attributes and parameters.

A review conducted by the site of its own food safety or food safety and quality management system (see SQF Audit).

KPI refers to a Key Performance Indicator or a Key Process Indicator. It is a set of metrics (quantitative and/or qualitative) that a company or industry uses to gauge or compare performance in terms of meeting their strategic and operational goals. KPIs vary between companies and industries, depending on their priorities or performance criteria. Also referred to as a "key success indicator (KSI)." This is an actionable scorecard that keeps your strategy on track and enables the site to manage, control, and achieve desired business results.

Legality refers to national federal, state and/or local laws and regulations applicable to the certified product in the country of manufacture and intended markets.

Refer to “Certification Body.”

System elements that must be implemented and audited for a site to achieve SQF food safety certification. Mandatory elements cannot be exempted during a certification/re-certification audit.

Refer to Food Sector Packaging.

Finished packaged product that will go to food service, retail, repacking, wholesale distribution, or directly to the consumer.

Are set by local regulation or CODEX Alimentarius Commission, and apply to maximum allowable trace levels of agricultural and veterinary chemicals in agricultural produce, particularly produce entering the food chain.

Multi-site certification involves the designation and certification of a central function into which a network of certified sub-sites all performing the same function feed into. The central function and all sub-sites are all located in the one country and operate under the same food safety legislation.

A SQF multi-site program is comprised of a central function under which activities are planned to manage and control the food safety management systems of a network of sub-sites under a legal or contractual link (Requirements for SQF Multi- site Certification).

Stands for “not applicable” and may be reported during the SQF food safety and/ or quality audit by the food safety and/or quality auditor when, in the consideration of the auditor, an element does not apply. N/A may also be reported to avoid double debiting, for example where a non-conformity has been raised against a similar, but more appropriate element. In this case, the element will be reported as N/A.

Is non-fulfillment of a requirement (ISO/IEC 19011). The levels and definitions of non- conformance within the SQF Food Safety Codes are:

• A minor non-conformance is evidence of a random or infrequent failure to maintain compliance to a requirement, but which does not indicate a breakdown in the food safety management system or that food safety is compromised. It is evidence of an incomplete or inappropriate implementation of SQF requirements which, if not corrected, could lead to system element breakdown
• A core clause minor is a minor non-conformance issued to a requirement identified within an identified core clause.
• A major non-conformance is a failure of a system element, a systemic breakdown in the food safety management system which could be multiple minor non-conformities creating a pattern against related elements, a serious deviation from the requirements, and/or absence of evidence demonstrating compliance to an applicable system element. It does not indicate the likelihood to cause a significant public health risk. It is evidence of a food safety risk to products included in the scope of certification.
• A core clause major is a major non-conformance issued to a requirement identified within an identified core clause.
• A critical non-conformance is a breakdown of control (s) at a critical control point, a pre-requisite program, or other process step and judged likely to cause a significant public health risk and/ or where product is contaminated. A critical non-conformance is also raised if the certification body deems that there is systemic falsification of records relating to food safety controls and the SQF System.

Processing, packing, storage, transport, or handling equipment that is not suitable for the intended purpose or does not meet established specifications and may potentially compromise food or feed safety and/or quality.

In-process or finished food or feed product that does not meet specifications for food safety and/ or quality as applicable and which may be unsafe.

A designated and enclosed area in the site in which chemical, microbiological, physical, quality and other product testing is conducted and if not controlled could lead to contamination and requires the use of good laboratory practices.

An unannounced visit to a site by an authorized certification body auditor to verify the effective implementation of corrective actions that resulted from suspension at the previous re-certification audit. Depending on the cause of the suspension, the site visit occurs either within thirty (30) days or sixty (60) days of the certification body receiving the site’s corrective action plan.

A generic term describing material used to wrap, contain, label, or protect goods (see also Food Packaging, Food Contact Packaging, and Food Sector Packaging).

The employees or staff of an organization, or a specific group of people working for an organization. This would include but not be limited to site and corporate employees, labor for hire, temporary help, volunteer workers, family members, or interns.

Vermin, including birds, rodents, insects, or other unwanted species that can carry disease and pose a food safety and/or quality risk to packaging, feed, or food.

Any substance intended for consumption by domestic animals and specialty pets. It includes dry and moist pet foods and treats, semi-raw, canned, chilled, or frozen product.

As defined by ISO 9001, a document(s) used to establish the objectives and processes necessary to deliver results in accordance with customer requirements and the organization’s policies (refer to Food Safety (Quality) Plan).

Product or goods consisting of vegetables, grains, pulses, or other foods derived from plants, without any animal content.

A set of rules and guidelines that defines an organization's direction and explains what employee should do and why. It should be specific to the organization, comply with the site's requirements, and be available to everyone in the organization and promote continual improvement.

The process of controlling finished goods until documented evidence is reviewed to demonstrate compliance with internal and/or external requirements and/or specification(s).

Water that is safe to drink per established regulatory limits.

Water used in the production of plant products e.g. irrigation/fertigation, frost/freeze protection, agricultural chemical/fertilizer application, dust abatement, etc.

A procedural measure that when implemented reduces the likelihood of a food safety hazard or a food quality threat occurring, but one that may not be directly related to activities taking place during production.

The action to eliminate the cause of a potential non-conformity or other undesirable situation. Preventive action is taken to prevent occurrence whereas corrective action is taken to prevent recurrence. (Source: ISO 9001).

A sole entity involved in the pre-farm gate production, field packing, storage and supply of agricultural product produced and/or harvested under their exclusive control.

A written document including responsibility and step-by step instructions (methods) to do something.

A series of operational steps in which the nature of the food is changed. Processing includes but is not limited to repacking, over bagging and re-labeling of food, slaughtering, dismembering, sorting, grading, cleaning, treating, drying, salting, smoking, cooking, canning, purifying, and the pasteurization of food.

Any substances intentionally used in the processing of raw materials, foods or their ingredients to fulfil a certain technological purpose during treatment or processing, but which does not form part of the finished product.

A food or feed substance that applies to a specific food sector category as defined by SQFI.

Proficiency testing calibrates the performance of laboratory personnel and in-process testers who conduct microbiological, chemical, or physical analysis of ingredients, materials, work-in-progress, finished products and the processing environment by means of interlaboratory comparisons.

A plan(s) used to establish the objectives and processes necessary to deliver results in accordance with customer requirements and the organization’s policies. Examples include allergen management program or an environmental monitoring program.

The absence of contaminants that could cause a food safety hazard. May also refer to the identity, potency, and cleanliness of a product.

A measure of exceeding customer or corporate expectations and a state of being free from defects, deficiencies, and significant variation.

An identified risk that has the potential, if not controlled, to affect the quality of a product.

The primary material from which a food or feed product is made. Raw materials may be unprocessed, i.e. primary agricultural materials, or processed, i.e., the form has been substantially changed prior to receipt by the site (refer to “ingredients”).

A re-certification by a certification body of a site’s SQF Food Safety or Quality System as a result of a re-certification audit. Re-certified shall have a corresponding meaning.

An audit of the site’s SQF Food Safety or Quality System within thirty (30) calendar days either side of the anniversary of last day of the initial certification audit.

Repacking, resorting, transferring (from one finished product to another finished product), recouping, reconfiguring into a different size, etc.

Data collected to provide evidence of the execution of the food safety/quality plan such as monitoring logs, certificates of analysis, and calibration records.

The act of managing product that is intact and requires no further processing or handling but is repackaged for distribution. For example, mixing of partial cases to build one complete case. May also be referred to as “repack.”

Materials that have been reprocessed and repurposed with the intent to create new packaging. These materials can include paper, cardboard, glass, metals, and some plastics. There are two types of recycled materials: post-industrial and post-consumer. Post-industrial (PIR) materials are materials that are diverted from the production line during manufacturing and never reach the consumer. These materials are then reintroduced into the manufacturing process, such as in rework or work-in-progress. Post-consumer recycled (PCR) materials are materials that have been used by consumers, recycled, and then repurposed into new raw material with the intent to be reintroduced into the manufacturing process.

An official list or record that contains a number of connected items.

A formal notification or advisory from a relevant authority to a certified site regarding a breach in legislative requirements that requires immediate action for public health.

National, state or local government, commission or statutory board that establishes and controls legislative requirements concerning the safety of agricultural and food products throughout the supply chain.

The actions that occur to collect objective evidence from a location other than the physical location of the audited organization as part of a full systems audit.

Refers to the process of taking food, materials, and ingredients, including work-in-progress (WIP), that have deviated from the normal product flow and require action to be taken on them before they can be deemed acceptable for release and suitable for reuse within the process.

The process of salvaging materials, work-in-progress (WIP), or food sector packaging by sorting, relabeling, or reprocessing to provide a compliant product and ensure traceability to meet standards for use or release.

The process of determining the level of action needed to prevent or eliminate an adverse food safety (or quality) event, or determining the likelihood and consequence of an adverse food safety (or quality) outcome if planned activities do not occur as expected. Risk assessment is part of a risk management strategy.

A method of problem solving to identify and resolve the core issue(s) that cause a non-conformance, deviation, or other adverse food safety or quality event.

The rules and procedures contained in SQF Logo and/or Quality Shield Rules of Use and includes the certificate schedule and any modification, variation or replacement of the SQF trademark rules of use.

The process that typically follows cleaning, involving the application of chemical agents and/or physical methods to reduce the number of microorganisms in the environment to levels that do not compromise food safety or suitability.

The specific site, food sector categories and products to be covered by the certificate.

A period in which the major activity is conducted over not more than five consecutive months in a calendar year; for example, harvesting and packing during the apple season.

Individuals at the highest level on-site responsible for the business operation and implementation and improvement of the food safety and quality management system.

One or more activities performed between the supplier and the customer and is generally tangible (ISO/IEC 17065).

An individual or entity that provides services to another party. The provision of services between a service provider and a company is typically governed by a service agreement. This may include suppliers that come onsite to manage inventories or maintain vendor-owned equipment.

The specific location where an SQF Food Safety or Quality System is implemented by a food business involved in the production, manufacture, processing, transport, storage, distribution, or sale of food, beverages, packaging, animal feed, or pet food.

The on-site component of a certification or re-certification audit that reviews the site’s products and processes to determine the effective documentation and implementation of the site’s SQF Food Safety or Quality System (refer to “on-site visit”).

A systematic and independent examination of a site’s SQF Food Safety and/or Quality System by an SQF food safety and/or quality auditor to determine whether food safety, quality systems, hygiene and management activities are undertaken in accordance with that system documentation and comply with the requirements of the SQF Food Safety and/or Quality Code, as appropriate, and to verify whether these arrangements are implemented effectively. The audit can be conducted in part using remote activities using information communication technology (ICT) from a location other than the physical location of the audit site. Refer to" Audit."

A person registered by the SQFI to audit a site’s SQF Food Safety and/ or Quality System. An auditor must work on behalf of a licensed certification body.

A person who is registered by SQFI to assist in the development, validation, verification, implementation, and maintenance of SQF System on behalf of client site in the food industry categories appropriate to their scope of registration.

The SQF logo depicted in SQF Logo Rules of Use.

An individual designated by a site to oversee the development, implementation, review and maintenance of the site’s SQF System. The SQF practitioner qualification details are verified by the SQF food safety or quality auditor during the certification/re-certification audit as meeting the requirements of the SQF Food Safety and/or Quality Code. The SQF Food Safety practitioner and SQF Quality practitioner may or may not be the same person.

The SQF Food Safety and/ or Quality Code and all associated rules, quality shield, intellectual property and documents.

The SQF shield depicted in SQF Quality Shield Rules of Use.

A risk management and preventative system that includes a food safety plan or food quality plan implemented and operated by a site to assure food safety or quality. It is implemented and maintained by an SQF practitioner, audited by an SQF food safety or quality auditor and certified by a licensed certification body as meeting the requirements relevant to the SQF Food Safety or Quality Code.

An individual contracted to a licensed SQF training center that has applied and met the requirements listed in the “Criteria for SQF Trainers” published by SQFI and, upon approval, is registered under SQFI to provide consistent training on the SQF Program.

The SQF Institute, a division of FMI.

The online database used by SQFI to manage site registration, site audits, close out of corrective actions, and site certification.

Recognition status of an SQF certified site that has voluntarily committed to annual unannounced re- certification audits (refer to “unannounced audit”).

A normative document and other defined normative documents, established by consensus and approved by a body that provide, for common and repeated use, rules, guidelines or characteristics for activities or their results, aimed at the achievement of the optimum degree of order in a given context.

An SQF certified site which operates under a contractual link to an SQF certified central site within an SQF multi-site program.

The entity that provides a product or service to the SQF certified site.

A six-(6) month audit of a site’s SQF System where the site received a certified with surveillance or certified with unannounced surveillance at the last certification or re-certification audit, or if the site is suspended as defined within part A of the SQF Food Safety Code.

The SQF food safety or quality management requirements for each SQF Code that are applied by all sites throughout the supply chain for SQF certification (i.e., clauses 2.1 – 2.9).

An individual engaged by a licensed SQF certification body to provide a high level of technical support to the certification audit team. The technical expert shall be approved by SQFI prior to the certification/re-certification audit, and demonstrate a high degree of expertise and technical competence in the food sector category under study, and a sound knowledge and understanding of the HACCP method.

Personnel at the Certification Body level responsible for reviewing audit reports and/or making technical judgments. Each Technical Reviewer shall be registered as an SQF auditor or technical reviewer, as outlined in the Criteria for SQF auditors and Technical Reviewers.

A risk assessment that helps identify the threats to food from intentional contamination. It's a process that considers all potential threats to the site, and food supply chain, from raw materials to consumers. The threat assessment is used to help prioritize mitigation engagement and be used to assist in ranking the risks.

An object used to help accomplish a particular task.

A recognizable label, logo, or mark which identifies a raw material or finished product with a particular producer, manufacturer, or retailer.

An entity which has entered into a license agreement with SQFI to deliver SQFI-licensed training courses, including the Implementing SQF Systems Training Courses, the Advanced SQF Practitioner Course, and the Implementing SQF Fundamentals Course, training courses.

Includes carts, lifts, and bins used onsite to move raw materials, tools, equipment, utensils and finished product.

A method of sterilizing liquid food by heating it to a very high temperature for a short period. This process eliminates virtually all microorganisms and spores, making the food shelf-stable at room temperature until opened.

A re-certification audit that is conducted once every three (3) years and thirty (30) days on either side the initial certification anniversary date without prior notice to the SQF certified site. The first three-year cycle commences with the sites' first re-certification audit date. Thereafter, there is an unannounced audit every three years. A site may forgo the three-year certification cycle requirement and voluntarily elect to have annual unannounced re-certification audits. Sites with annual unannounced re- certification audits shall be recognized an “SQFI select site” (refer to “SQF select site”).

The collection and utilization of scientific, technical, and food safety management system data and information to determine the food safety requirement(s) to ensure the food safety plan and other preventive controls are effectively controlling food safety hazards as intended when the plan is properly implemented.

Includes trucks and forklifts used to transport raw materials, equipment, and finished product to and from the site.

Verification includes the review and evaluation of results to ensure the system is in compliance and is operating as intended.

A schedule outlining the frequency and responsibility for carrying out the methods, procedures or tests additional to those used in monitoring, to determine that the HACCP study was completed correctly, that the relevant SQF System is compliant with the relevant food safety and/or food quality plan and that it continues to be effective.

A documented evaluation of a food system's susceptibility or exposure to threats. The assessment identifies and prioritizes vulnerabilities, gaps, or deficiencies, and helps determine potential mitigation strategies to reduce them.

The microbiological, chemical, and/or physical treatment of water for use in processing or cleaning, to ensure its potability and suitability for use.