Bu Building lding a Com ompetitiv petitive e Advant antage age - - PowerPoint PPT Presentation

Globally Trusted Food Safety and Quality Certification

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petitive e Advant antage age thr hrou

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gh th the e Safe e Qua ualit lity y Food d (SQF) F) Cer ertifi tification: cation: Leveraging eraging a GF GFSI SI Schem heme

By: Adeniyi iyi Adedayo

• Odugbe

bemi, mi, PhD

2019 IAFP P Annual al Meeti eting ng At the Kentucky ucky Intern ernat ation ional al Conven enti tion

• n Center

er in Louisv sville ille, Kentucky ucky Tuesda sday, July 23, 2019

Overview

To discuss how the Safe Quality Food (SQF) certification (as a GFSI scheme) promotes competitive advantage in producing safe and quality food products based on a 2017 independent study.

SQF Journey

• Started in Australia in the mid 1900s
• First certificate was issued to grape juice producer in 1995
• SQF Institute was established in 2001
• 2003 Food Marketing Institute (FMI) bought SQF
• FMI’s U.S. members operate nearly 40,000 retail food

stores and 25,000 pharmacies, in the United States and around the world.

• SQF Institute, a division of FMI, manages the SQF Program,
• SQF has issued more than 9,000 certificates to suppliers in
• ver 20 countries

SQF Concept

• Recognized by the Global Food Safety Initiative (GFSI)
• Leading global food safety and quality certification system
• Designed to meet the needs of suppliers and buyers
• Compliant with regulations in both domestic and global

markets at all stages of the supply chain.

• A pathway to produce safe and quality food products
• SQF is the only GFSI benchmarked standard that provides

certification for production, manufacturing, distribution and

• ther food sector channels
• Rigorous series of standards and best practices for

producing food.

Benefits

• Optimized operations (SQF Code guidance)
• Comprehensive food safety and quality management system
• Reduced audit duplication and redundancy
• Due diligence – meeting customer expectations
• Increases consumer confidence in food products
• Consistency – eliminate food safety variations
• SQF complies with all applicable food legislation
• Explores new concepts and enhances customer

prospects

• Simplified audit and scoring process

Distinctive Features

• Recognized worldwide
• Differentiated food sector category modules
• Promotes confidence in food safety, quality, and legality
• Specialized training of personnel
• Enhances your marketing image
• Increases marketability, both domestically and globally
• Complies with regulatory requirements
• Minimal financial responsibility/implementation cost
• The only GFSI scheme to integrate a quality component as

well as food safety.

• Branding - public directory of certified suppliers

Competitive Advantage

• Only GFSI recognized program that applies to the entire supply

chain - from Farm to Fork

• Strict adherence to the SQF standards will help facilities to lower

their risk factors

• Increased level of consumer confidence through a transparent

auditing protocol

• Differentiation - Strong program that acts as defense against

competition

• The SQF Program helps reduce assessment inconsistencies and

costs of multiple audits

• Ensures a strong food safety culture through the audit approach

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SQF Competitive Advantage

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Comprehensive farm-to-fork Rigorous standards and practices Trust, authority, and due diligence Brand protection and identity Continuous Improvements

Competitive Strategies

• Operational excellence (Farm to Fork)
• Superior programs, training, events, activities and excellent communication
• Consistent growth
• Satisfaction and loyalty
• Continuous improvement
• Program innovation, program promotions, expanding market visibility
• Value added training programs
• Value specialization is key
• Differentiated food sector categories

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2017 Independent study

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% of participants

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CONC NCLUS USION ION

The summary of key findings of this study are :

• Passing the SQF certification provides credibility to the food operation.
• Possessing SQF facility certification proves due diligence of safe and

quality food operations.

• Respondents are happy with this scheme and unwilling to investigate or

adopt other GFSI schemes.

• Passing the SQF audit and certification is not a guarantee of adequate

food safety practices in a food facility.

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CONCLUSION…

• Respondents noted that correctly implementing the scheme in a food

facility is vital to sustaining a culture of food safety and quality.

• Respondents noted that good training programs with continuing-

education classes for practitioners and key players in the SQF program in food facilities are currently lacking.

• SQFI should establish programs to hold site management more

accountable for support, commitment, and engagement in the SQF program on an ongoing basis.

• Accountability from site management is needed to establish the full use
• f SQF certification in a facility, beyond passing the audit inspections

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