SQF Edition 10 Food Manufacturing Checklist

What SQF Edition 10 preparation should include

SQF Edition 10 preparation should begin with the current SQF Code and the site’s certification scope. This checklist helps organize audit preparation without copying SQF Code text.

Use it with the SQF Audit Checklist, Supplier Approval Program, CAPA Template, Food Fraud Vulnerability Assessment, Food Defense Plan Template, and templates hub.

Who this is for

This checklist is for small food manufacturers, co-packers, QA coordinators, operations managers, and owners preparing for SQF Edition 10 readiness, certification scope review, buyer expectations, internal audits, or gap assessments.

It is most useful when the site already has procedures and records but needs a clearer audit file that connects SQF preparation to daily production, verification, CAPA, supplier approval, allergen control, traceability, food defense, and food fraud records.

System elements review

Review management commitment, food safety policy, roles, document control, records, specifications, customer requirements, complaints, internal audits, corrective actions, and management review.

Food safety plan or HACCP review

Verify product scope, flow diagrams, hazard analysis, CCPs or preventive controls, monitoring, corrective action, verification, validation support, and records. The plan should match the floor.

Management review

Management review should show that leadership reviews food safety performance, audit results, complaints, CAPA, resources, objectives, and system changes.

Internal audits

Internal audits should be scheduled, completed, documented, and linked to corrective actions. The audit should cover procedures and floor practices.

Approved supplier program

Supplier files should show approval status, risk review, specifications, allergen information, COAs where applicable, certifications, and ongoing monitoring.

Allergen control

Review allergen matrix, storage, scheduling, sanitation, label verification, rework, training, and complaints. See the Allergen Control Program.

Environmental monitoring where applicable

Sites with ready-to-eat or higher-risk environments should verify whether environmental monitoring is applicable and whether swabbing plans, corrective actions, and trend reviews are current.

Food defense

Food defense records should show facility access controls, vulnerable areas, monitoring, corrective action, training, and review. Start with the Food Defense Plan Template.

Food fraud

Food fraud records should show ingredient vulnerability review, supplier risk, mitigation actions, and reassessment. Start with the Food Fraud Vulnerability Assessment Template.

Document control

Controlled documents should have current versions, approval status, revision history, and obsolete document controls. Production should not use outdated forms.

CAPA

CAPA records should show containment, root cause, corrective action, preventive action, due dates, effectiveness verification, and closure approval.

Training records

Training records should match job responsibilities. Include GMP, allergen, food safety plan roles, sanitation, label control, food defense, and task-specific training where applicable.

What to include

An SQF preparation checklist should include current Code and scope review, management commitment evidence, document control, specifications, food safety plan or HACCP review, internal audits, supplier approval, allergen control, environmental monitoring where applicable, traceability and recall, food defense, food fraud, CAPA, training records, customer complaint review, and management review.

Records to keep

Keep current procedures, controlled forms, food safety plan records, prerequisite program records, internal audit records, CAPA log and evidence, management review records, supplier files, allergen matrix, label checks, traceability and mock recall records, training matrix, food defense plan, food fraud assessment, sanitation records, calibration records, and customer complaint review.

Practical checklist

• Current SQF Code and scope review.
• Food safety plan or HACCP file.
• Prerequisite program records.
• Internal audit records.
• CAPA log and evidence.
• Supplier approval files.
• Allergen matrix and label controls.
• Traceability and mock recall records.
• Food defense plan.
• Food fraud assessment.
• Training matrix.
• Management review records.

Common audit or customer request

Auditors commonly ask for evidence that procedures are implemented, not just written. Expect requests for recent records, employee interviews, floor observations, CAPA effectiveness evidence, supplier files, traceability results, food defense and food fraud reviews, and management review follow-up.

Customers may also ask for certification scope, audit status, corrective action closure, and documentation that supports their product specifications.

Common mistakes

Common mistakes include preparing only documents, ignoring floor practices, leaving CAPA open, using obsolete forms, missing management review evidence, and failing to connect supplier, allergen, and label controls.

Another mistake is assuming Edition 9 preparation automatically covers Edition 10 expectations. Review current SQF materials.

QA perspective

From a QA perspective, SQF readiness is the daily system made visible. The audit file should help the site show what it does, how it verifies it, and how it responds when something fails.

Strong SQF preparation starts with record review months before the audit. Open CAPA, outdated supplier files, missing label checks, stale food fraud assessments, and weak management review notes are easier to fix when they are found during internal audits instead of during the certification audit.

If employees cannot explain the records, the system needs more than document cleanup.

Source notes

Use official SQFI resources for current Code requirements:

• SQFI SQF Food Safety Code - Food Manufacturing, Edition 10.
• SQFI Edition 10 Code Selector.
• SQFI SQF Edition 10 Is Here.