SQF Code Edition 10 Food Safety Management System

This is an ideal package for Food Manufacturers looking to meet the SQF Code Edition 10 for Food Manufacturing.
As well as being updated in 2026 this SQF Food Safety Management System Package includes an Implementation Workbook and User Start Up Guide.
This Edition 10 SQF Food Safety Management System Implementation Package includes comprehensive document templates which cover these core elements and are aligned with the clauses of the SQF Code for ease of implementation.

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$995

SQF Code Edition 10 is in alignment with GFSI Benchmarking Requirements ‘Version 2020’ which has new requirements for food safety certification including two new scopes focused on hygienic design and elements of food safety culture.

Ensure your Food Safety Quality Management System meets SQF Code Food Standards with our easy to use SQF Food Safety Management System.

SQF Food Safety Code for Food Manufacturing Edition 10 has 9 sections:

The SQF Food Safety Management System includes:

Comprehensive Procedures Manual

A comprehensive set of over 100 top level documents that cover all the requirements of the SQF standard and form the basis of your food safety management system.

The system is delivered in sections that match the SQF standard for ease of implementation.
Module 2 System Elements:

2.1 Management Commitment
2.2 Document Control and Records
2.3 Specifications, Formulations, Realization and Supplier Approval
2.4 Food Safety System
2.5 SQF System Verification
2.6 Product Traceability and Crisis Management
2.7 Food Defense and Food Fraud
2.8 Allergen Management
2.9 Training

The manual includes procedures and tools to comply with new Food Safety Culture requirements.

Mandatory system elements in the SQF Code Edition 10 Food Safety: Food Manufacturing are:

2.1.1 Management Responsibility
2.1.2 Management Review
2.1.3 Complaint Management
2.2.1 Food Safety Management System
2.2.2 Document Control
2.2.3 Records
2.3.4 Approved Supplier Program
2.4.1 Food Legislation
2.4.2 Good Manufacturing Practices
2.4.3 Food Safety Plan
2.4.7 Product Release
2.5.1 Validation and Effectiveness
2.5.2 Verification Activities
2.5.3 Corrective and Preventative Action
2.5.4 Internal Audits and Inspections
2.6.1 Product Identification
2.6.2 Product Trace
2.6.3 Product Withdrawal and Recall
2.7.1 Food Defense Plan
2.7.2 Food Fraud
2.8.1 Allergen Management
2.9.2 Training Program

Sections of Module 11: Good Manufacturing Practices for Processing of Food Products:

11.1 Site Location and Premises
11.2 Site Operations
11.3 Personnel Hygiene and Welfare
11.4 Personnel Processing Practices
11.5 Water, Ice and Air Supply
11.6 Receipt, Storage and Transport
11.7 Separation of Functions
11.8 Waste Disposal

The following is a Summary of SQF Edition 10 Key Changes:

PART B: The SQF Food Safety Code: Food Manufacturing – System Elements Edition 10
2.1.1 Management Responsibility (Mandatory) (Core Clause) Identified as Core Clause
2.1.1.3 New Requirement – A food safety culture assessment plan to drive continuous improvement shall be documented, implemented, and maintained.
2.1.2 Management Review (Mandatory) (Core Clause) Identified as Core Clause
2.1.3 Complaint Management (Mandatory) (Core Clause)
2.2.3.3 New element- combined mandatory annual records.
2.2.3.4 New element- combined records supporting food safety management program.
2.2.3.5 New element- combined records of food safety programs.
2.3.4 Approved Supplier Program (Mandatory) (Core Clause) Identified as Core Clause
2.3.5 New clause – Change Management: The site shall document and implement a procedure to evaluate any changes, including temporary, emergency, unplanned, or those made as a result of the corrective action process, that could impact food safety or the food safety system to ensure that controls are still effective.
2.4.3 Food Safety Plan (Mandatory) (Core Clause) Identified as Core Clause Added the latest version of CODEX to be used
2.4.8 Environmental Monitoring (Core Clause) Identified as Core Clause
2.5.3 Corrections, and Corrective and Preventative Action (Mandatory) (Core Clause) Added corrections to distinguish that they are different. Identified as Core Clause
2.6.1 Product Identification (Mandatory) (Core Clause) Identified as Core Clause
2.8.1 Allergen Management (Mandatory) (Core Clause) Identified as Core Clause
2.9.1.2 NEW element – Some Specific Training needs to include a documented assessment – separated out to include a required assessment.
2.9.1.3 NEW element – Instruction – combining all instruction requirements previously found throughout the code.

PART B: The SQF Food Safety Code: Food Manufacturing – Module 11: Good Manufacturing Practices for Processing of Food Products Edition 10
Considerable renumbering and alignment/movement of requirements
11.1.1 Premises Location and Approval 11.1.1 Risk Assessments Change to include all risk assessments
11.2.5 Cleaning and Sanitation (Core Clause) Identified as Core Clause
11.7.3 Control of Foreign Matter Contamination (Core Clause) Identified as Core Clause