SQF Fundamentals Program

The goal of the SQF Fundamentals Program is to help protect your brand from the risk of a recall and satisfy your buyer’s requirements. The SQF Fundamentals Program helps to facilitate retailer acceptance of entrepreneur’s like you, providing food safety security and acceptance along the supply chain.

Built as a step-wise approach, The SQF Fundamentals Program is designed to help you integrate robust food safety standards into your existing practices, while creating  a pathway to achieving globally accepted GFSI certification.

The codes within the fundamentals program provides a seamless transition to the SQF Food Safety Program, which is bench-marked to the GFSI standards. The SQF Fundamentals Codes were developed using the GFSI Global Markets Programme toolkit, which meets retailers and buyers requirements for small and medium food producers. This new program will help to create a win-win scenario where all parties can benefit from safer food and increased brand protection.

• The focus for the Fundamental Code is for the small to medium sites
• There are different Codes for the manufacturing and primary production food sectors. Each of these Codes is broken up into two different approaches- Basic and Intermediate. The Basic Code focuses on the implementation of the Code requirements and less about documentation. Within the Intermediate Code, there is an introduction of documentation however; implementation is still the main focus.
• The technical requirements in all the Food Safety Fundamental Codes meet the requirements in the GFSI Global Markets program.
• The Code development uses retailer and public review and feedback

• Online course – easy access via a laptop; no need for travel; self-paced; ability to repeat lessons; knowledge checks for understanding.
• Instructor-led training – knowledge sharing and problem solving among industry peers; immediate expert advice and guidance; activities used to aid understanding.
• Self-directed learning – accessible and approachable; self-guided; low cost; guided activities allow for progressive development of a food safety system; modular – learn as much or as little as needed; can be accessed online or printed.

Tip Sheet 1 – Getting Started
Tip Sheet 2 – Choosing the right SQF Certification
Tip Sheet 3 – Preventing Food Safety Risks
Tip Sheet 4 – Management Commitment
Tip Sheet 5 – The Site Audit
Tip Sheet 6 – HACCP Overview
Tip Sheet 7 – Approved Supplier Program
Tip Sheet 8 – Specifications
Tip Sheet 9 – Document Control and Records Management
Tip Sheet 10 – Legislation
Tip Sheet 11 – Correction, Corrective Action, and  Preventative Action
Tip Sheet 12 – Conducting a Risk Assessment
Tip Sheet 13 – Employee Training Program
Tip Sheet 14 – Food Defense Plan
Tip Sheet 15 – Product Identification, Traceability, Withdrawal and Recall
Tip Sheet 16 – Verification and Validation
Tip Sheet 17 – Allergen Management
Tip Sheet 18 – Internal Audit Plan
Tip Sheet 19 – Environmental Monitoring
Tip Sheet 20 – Crisis Management
Tip Sheet 21 – Pest Prevention
Tip Sheet 22 – Personal Hygiene Plan
Tip Sheet 23 – Housekeeping
Tip Sheet 24 – Cleaning
Tip Sheet 25 – Equipment Selection and Maintenance

• Checklist for Primary Production – Basic
• Checklist for Primary Production – Intermediate
• Checklist for Manufacturing – Basic
• Checklist for Manufacturing – Intermediate

• SQF Fundamentals Program Flyer
• SQF Fundamentals Program FAQs

• Fundamentos de SQF Para la Producción Primaria – Basico
• Fundamentos de SQF Para la Produción Primaria – Intermediario
• Fundamentos de SQF Para la Fabricación – Basic
• Fundamentos de SQF Para la Fabricación – Intermediario

Tip Sheet 1 – Getting Started
Tip Sheet 2 – Choosing the right SQF Certification
Tip Sheet 3 – Preventing Food Safety Risks
Tip Sheet 4 – Management Commitment
Tip Sheet 5 – The Site Audit
Tip Sheet 6 – HACCP Overview
Tip Sheet 7 – Approved Supplier Program
Tip Sheet 8 – Specifications
Tip Sheet 9 – Document Control and Records Management
Tip Sheet 10 – Legislation
Tip Sheet 11 – Correction, Corrective Action, and  Preventative Action
Tip Sheet 12 – Conducting a Risk Assessment
Tip Sheet 13 – Employee Training Program
Tip Sheet 14 – Food Defense Plan
Tip Sheet 15 – Product Identification, Traceability, Withdrawal and Recall
Tip Sheet 16 – Verification and Validation
Tip Sheet 17 – Allergen Management
Tip Sheet 18 – Internal Audit Plan
Tip Sheet 19 – Environmental Monitoring
Tip Sheet 20 – Crisis Management
Tip Sheet 21 – Pest Prevention
Tip Sheet 22 – Personal Hygiene Plan
Tip Sheet 23 – Housekeeping
Tip Sheet 24 – Cleaning
Tip Sheet 25 – Equipment Selection and Maintenance

• Fundamentos SQF para Fabricação – Intermediário

Tip Sheet 1 – Getting Started
Tip Sheet 2 – Choosing the right SQF Certification
Tip Sheet 3 – Preventing Food Safety Risks
Tip Sheet 4 – Management Commitment
Tip Sheet 5 – The Site Audit
Tip Sheet 6 – HACCP Overview
Tip Sheet 7 – Approved Supplier Program
Tip Sheet 8 – Specifications
Tip Sheet 9 – Document Control and Records Management
Tip Sheet 10 – Legislation
Tip Sheet 11 – Correction, Corrective Action, and  Preventative Action
Tip Sheet 12 – Conducting a Risk Assessment
Tip Sheet 13 – Employee Training Program
Tip Sheet 14 – Food Defense Plan
Tip Sheet 15 – Product Identification, Traceability, Withdrawal and Recall
Tip Sheet 16 – Verification and Validation
Tip Sheet 17 – Allergen Management
Tip Sheet 18 – Internal Audit Plan
Tip Sheet 19 – Environmental Monitoring
Tip Sheet 20 – Crisis Management
Tip Sheet 21 – Pest Prevention
Tip Sheet 22 – Personal Hygiene Plan
Tip Sheet 23 – Housekeeping
Tip Sheet 24 – Cleaning
Tip Sheet 25 – Equipment Selection and Maintenance