I came in this morning to a request from the president of the company and thought the cove would be a great place to share my fun! :bigwave:

He requested a comparison of ISO 22000 and Safe Quality Food (SQF).

Through a little research the best I can find is that SQF is a three level program and level 1&2 appear to be very comparable to ISO 22000. Level 3 adds quality practices which are covered in ISO 9000 so if you have both ISO 22000 and ISO 9000 you seem to be covered.

My questions for the covers are as follows:

Are there any differences that I missed?
What is global feel or impact of each (or what does the industry want)?
And just for fun, where do all of the other food safety systems fit in (such as BRC, Dutch HACCP, IFS, and of course the "new" one FSSC 22000)? :frust:
:thanx:

SQF is very much an American based system. We have a post here by Sidney (http://elsmar.com/Forums/showpost.php?p=96943&postcount=4).

Many CBs are accredited by ANSI to audit this system and I think the easiest way is for you to get online and chat with relevant people there. Perhaps Sidney, Andy or Randy can give you a helping hand.

And just for fun, where do all of the other food safety systems fit in (such as BRC, Dutch HACCP, IFS, and of course the "new" one FSSC 22000)? :frust:
You can understand the differences amongst the 3 GFSI protocols by reading the Wal-Mart's Magna Carta for Auditing (http://www.dnv.us/Binaries/DNV%20Food%20Quality%20Article_tcm30-344585.pdf) document. For an overview of additional protocols in the Food supply chain, peruse Food industry services brochure (pdf) (http://www.dnv.us/Binaries/Food_industries_brochure_A4_tcm30-10831.pdf).

Hope this helps.