SQF Code Glossary

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 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.

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.

An entity in which activities are planned to control and manage a network of SQF certified sub-sites within an SQF multi-site program (refer to SQFI’s multi-site program requirements).

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.

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

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.

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

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.

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.

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.  

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 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.

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.

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).

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.

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.

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.

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

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.

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.

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.

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.

Water that is safe to drink per established regulatory limits.

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

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

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

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.

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.

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.

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

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.

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.

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.

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.

The SQF logo depicted in SQF Logo Rules of Use.

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

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

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

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.

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.

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.

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

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.