SQF Edition 10: What Food Manufacturers Need to Know Now?

SQF Edition 10: What Food Manufacturers Need to Know Now?

As a registered SQF Trainer and Food Safety Consultant, I’ve had the privilege of guiding food manufacturers through multiple stages of their SQF journey. With SQF Edition 10 on the horizon, it’s essential to understand what’s changing, what stays the same, and—most importantly—what you need to do next.

SQF Edition 10 Implementation Timeline: What You Need to Know?

The official release of SQF Edition 10 is expected in early 2025, with enforcement beginning in April 2026 (subject to confirmation). That means if your audit is scheduled before April 2026, you will still be assessed against SQF Edition 9. However, if your audit falls on or after April 1, 2026, you must comply with the new Edition 10 requirements.

Here’s a key nuance: if you have an unannounced audit scheduled between March 1 and April 30, 2026, you should be prepared for both SQF Edition 9 and SQF Edition 10. SQFI has stated that the Edition 10 enforcement begins in April, but unannounced audits that fall within the transition window could involve dual expectations.

Key Changes in SQF Edition 10

While the full scope of Edition 10 is still under review and subject to GFSI benchmarking process, several expected changes include:

  1. Enhanced requirements for food safety culture
  2. A new clause for documented change management procedures
  3. Streamlined documentation requirements
  4. Revised training and competency expectations
  5. Cybersecurity incorporated into food defense
  6. Potential switch to a Pass/Fail audit rating system

Need Help Transitioning from Ed 9 to Ed 10? I’ve Got You Covered.

I will be offering a tailored SQF Transition Package to help manufacturers shift seamlessly from SQF Edition 9 to Edition 10. This includes:
– Gap assessments between SQF Edition 9 and 10
– Update plans for procedures and records
– Employee training on new requirements
– Mock audits based on Edition 10 expectations

If you’re unsure how these changes affect your food safety programs or if you’re looking for a structured way to prepare, reach out today. Together, we’ll develop a strategy that ensures compliance without unnecessary disruption.



Author: Felicia L
Felicia Loo is a Certified Food Scientist and registered SQF Consultant, SQF Trainer and Lead Instructor for Preventive Controls for Human Foods and HACCP training. She focused on assisting food businesses to obtain food business licenses, achieving effective food safety management systems and automating food safety systems.