I’m doing an article series over at IFSQN called “SQF from Scratch!”


This blog series is a deep dive into each individual SQF element. Not just what the code says but what’s actually being asked, how it makes our products safer, and how that element looks in practice both inside and outside the audit. Personnel new to SQF seeking implementation and those reviewing existing systems should both benefit from a methodical study of each element, and how we can truly embrace the code and share it with internal and external customers.

Remember, the goal is not “Audit ready 365”, it’s to know that our facility embraces globally recognized best practices to maintain food safety. Because of this, as we dive into each element, we must always remember the quality management system golden rule: Never make systems to “pass audits”. Make systems that work for your company that help it make safer/higher quality products more efficiently.

Check out the newest post: SQF from scratch: 2.1.5 Crisis Management Planning


Well…this sure got relevant in the past few months.

SQF understands that businesses aren’t just going to sign yearbooks and close the doors if a disaster happens. In the most philanthropic mindset, food businesses play an important infrastructure role, but if we’re honest, the common motivation is that owners and employees care about the business they have. If there’s still a way to operate, we won’t be ready to just call it quits when faced with a disaster.

“If the sour cream line still works we can make it through this, let’s start digging.”

With customer loyalty, cashflow needs, and employee job security at stake, companies will try and find a way to get products out the door as quickly as possible. What SQF wants to see is that they aren’t just going to throw food safety out the window due to “extenuating circumstances”, even if they’re legitimate.

HACCP plans include corrective actions so that we determine the right course of action before knowing what the cost will be. Similarly, a crisis management plan made in “peacetime” will ensure we had the time and capacity to commit to sound food safety decisions before the sewage hit the fan.