Understanding SQF Edition 9 Changes from a Hygiene & Sanitation Perspective

Safe Quality Food (SQF) is a GFSI-benchmarked food safety and quality management system standard. As a globally recognized certification program covering the entire food supply chain—from primary production to foodservice—it is widely used, with at least 80% of SQF-certified sites located in the U.S. and Canada.

SQFI announced that SQF Edition 9 Code audits will begin on May 24, 2021. To help you prepare, here are key sanitation-related updates from SQF Edition 8.1 to Edition 9:

1. More Sector-Specific Codes

The new SQF Edition 9 code books have become more sector-specific, making it easier for facilities to address industry-specific hygiene and sanitation requirements. For example:

Previous Edition 8.1 Codes	New SQF Edition 9 Codes	GMP Modules Covered
Primary Production	Primary Plant Production, Primary Animal Production, Aquaculture	7, 8, 10, 18, 5, 6
Manufacturing	Processed Food Manufacturing, Pet Food Manufacturing, Animal Feed, Animal Product, Dietary Supplements	11, 4, 3, 9, 17
Food Packaging	Manufacture of Food Packaging	13
Storage & Distribution	Storage & Distribution	12
Food Retail	N/A (Still Under Edition 8.1)	15
Food Service	N/A (Still Under Edition 8.1)	16

This structure helps facilities better align with their specific operational needs and improve compliance with relevant GMPs.

2. Reorganized GMP Sections

Module 11 (GMP for Processed Foods) has been restructured for greater clarity and fewer redundancies. For instance:

11.1 Site location & premises 11.1.1 Premise location and approval 11.1.2 Building materials 11.1.3 Lighting and light fittings 11.1.4 Inspection/quality control area 11.1.5 Dust, insect, and pest proofing 11.1.6 Ventilation 11.1.7 Equipment and utensils 11.1.8 Grounds and roadways

11.2 Site operation 11.2.1 Repairs and maintenance 11.2.2 Maintenance staff and contractors 11.2.3 Calibration 11.2.4 Pest prevention 11.2.5 Cleaning and sanitation

11.3 Personnel hygiene & welfare 11.3.1 Personnel welfare 11.3.2 Handwashing 11.3.3 Clothing and personal effects 11.3.4 Visitors 11.3.5 Staff amenities

This change promotes better understanding and implementation of sanitation practices across different areas of the facility.

3. Focus on Cross-Contamination Prevention

Element 11.6.1.2 now requires raw materials to be stored separately from processed ones to prevent cross-contamination. Color-coding tools and creating hygienic zones can significantly reduce contamination risks in both raw and ready-to-eat areas.

4. Air Testing Requirements for High-Risk Areas

Element 11.7.1.2 mandates annual air testing in high-risk areas like RTE prep rooms. Maintaining clean air is essential to prevent microbial or allergen spread through airborne particles.

5. Foreign Matter Contamination Control

Element 11.7.3.1 emphasizes inspecting equipment for damage or detachment. Using durable, color-coded brushes with secure bristles—rather than metal detectable ones—can be more effective in reducing foreign matter risks.

6. Greater Accountability for Non-Conforming Items

Internal audits must now include regular inspections of the site and equipment. Any non-conforming items should be corrected promptly, and records maintained. This includes cleaning tools, which can act as vectors for contaminants if not properly maintained.

7. Review of Critical Specifications

Element 2.3.2.10 requires reviewing specifications for raw materials, chemicals, and finished products when changes occur. Tools used in food processing must also comply with FDA regulations. Remco offers a range of FDA-compliant tools with full technical support.

8. Expanded Hygienic Design Requirements

With alignment to the GFSI Benchmarking Document 2020, hygienic design standards are expanding. Tools like Vikan’s Ultra-Safe Technology (UST) brushes and Hygienic Hi-Flex Wall Bracket System are designed for easy decontamination and long-term use.

9. Emphasis on Food Safety Culture

A new element in SQF Edition 9 focuses on leadership in fostering a strong food safety culture. Remco supports this by offering color-coded tools and training to enhance hygiene practices and overall safety awareness.

To learn more about SQF Edition 9 and how to prepare, visit the SQFI website or contact us for a free site assessment. We’re here to help you stay compliant and maintain the highest food safety standards.

References:

• Global Food Safety Institute (GFSI) Recognized Programs – MyGFSI
• SQF Edition 9 Code Books – SQFI
• Remco’s Color-Coding Toolkit – Your Partners in Hygiene
• Hygienic Design of Food Industry Brushware – Remco Products
• How to Keep Cleaning Tools from Becoming Vectors of Contamination – Your Partners in Hygiene