On March 1, 2026, the Safe Quality Food Institute (SQFI) released SQF Edition 10. If you read our blog, you know that we have addressed the major clause additions and changes in SQF 10. Many companies transitioning to SQF 10 will first focus on meeting new requirements related to food safety culture, change management, and environmental monitoring. However, they must consider another important certification change in Edition 10: the move toward vertical certification audits.
This change affects how food manufacturers prepare for audits and how they manage food safety every day. Under SQF Edition 9, many companies manage food safety programs independently and focus primarily on verifying compliance with recordkeeping requirements. Audits may assess programs such as environmental monitoring, sanitation, supplier approval, or allergen control without evaluating how they connect to product safety specifications. While this approach can result in strong audit performance, it may leave gaps in overall risk management and opportunities for improving the effectiveness of the food safety system. SQF Edition 10 places greater emphasis on process-based and product-focused auditing approaches, often referred to as vertical auditing.
The vertical audit model requires auditors to evaluate how all parts of the food safety system work together around a product batch or product line. Instead of simply checking whether procedures, specifications and record exist, auditors will sample records and review whether those procedures are followed consistently and at the right time for specific batches produced. This shift moves the focus beyond paperwork alone by verifying whether process controls and product testing, where required, were completed for specific production dates or batch numbers, and whether food safety objectives were effectively achieved during those periods.
Understanding the Vertical Audit Approach
Beginning in 2027, SQF certification audits will adopt a vertical audit approach. Under this method, auditors may select a finished product lot and trace it backward and forward throughout the operation. This approach incorporates elements of traceability and HACCP verification but extends further by evaluating how interconnected food safety processes function together across departments. In addition, auditors may review processes such as product holds or customer returns by tracing the product’s journey from receipt and production through quarantine, reprocessing, or destruction.
While conducting the vertical audits, auditors may review the following programs:
- Bill of materials and specifications
- Supplier qualifications
- Receiving and storage activities
- Production controls
- Allergen management
- Environmental monitoring
- Equipment maintenance and sanitation
- CCP and PC monitoring
- Packaging and labeling controls
- Warehouse storage
- Traceability systems
- CAPA and complaint investigations
- Internal audits and management reviews
- Change management procedures
These audits follow “the paper trail” and assess the flow of information and decision making. As part of audits, auditors will also review training, employee responsibilities, and food safety culture to see whether the system is being maintained consistently throughout the facility.
In practical terms, auditors will follow the same path a product follows through the operation. A finished product may be traced back to incoming ingredients and supplier approvals, then forward through production, storage, shipping, and corrective actions if any were taken and documented. System failures will be traced through resolution. Changes will be evaluated for completeness. This approach gives auditors a clearer picture of how the system performs during normal operations, but also at time of change and crisis. For food manufacturers, this means the transition from SQF Edition 9 to Edition 10 is more than updating procedures or revising documents. It requires stronger communication between departments and greater involvement from leadership teams.
Why Vertical Audits Matter
One of the main reasons for this change is that many food safety failures happen even when written procedures are in place. A facility may have complete records, approved procedures, and successful audit histories, but problems can still occur if departments fail to communicate or if procedures are not followed consistently during production.
Vertical audits are designed to identify these gaps.
Instead of reviewing programs separately, auditors evaluate how different parts of the system connect to support food safety. This creates a more realistic assessment of daily operations. One aspect of this is the team’s ability to manage issues and changes.
For example, auditors may review whether Purchasing informs QA before ingredient specification changes are implemented. They may ask whether Maintenance evaluates food safety risks before equipment modifications are completed. Temporary process changes may also be reviewed to determine whether risks were assessed before production continued. Product holds or customer returns may be traced to production days and laboratory reports for these days.
Environmental monitoring programs may be reviewed to confirm they address the hazards identified in the HACCP plan. CAPA investigations may be evaluated to determine whether root causes were identified and corrected properly. Warehouse employees may also be asked to explain traceability procedures or product hold requirements. These are practical questions that focus on how food safety systems operate in real conditions. The audit is no longer focused only on whether records exist.
A Different Way to Prepare for Certification Audits
The vertical audit approach changes how companies should prepare for certification audits. Many companies currently conduct internal audits using clause-by-clause audit checklists. Internal audit preparation now needs to focus on how information flows through the organization.
For example, if a supplier changes an ingredient specification, Purchasing, QA, Production, and Inventory teams may all need to respond. If new equipment is installed, Maintenance, Engineering, Production, and QA may all need to evaluate possible food safety risks before production resumes.
This means that internal audit teams can add more vertical audits to their audit schedule. They already perform mock recalls and food safety plan audits. They could decide to add an audit of quarantined products. They can evaluate the pre-operational process for specific days of production. This audit approach involves every department that affects product safety.
Over time, this can improve communication between departments and create a stronger understanding of how different activities affect product safety. Because the audit follows the full path of an activity or process, it becomes easier to locate where failures originate rather than only detecting symptoms. This can prove useful for root cause analysis.
SQF Practitioners Are Leading Organizational Change
One of the key themes within the SQF Edition 10 transition guidance is that implementation should not be treated as a checklist exercise. SQF Practitioners are expected to lead changes across the organization, not manage the transition independently. This is an important change for many facilities.
Edition 10 requires stronger involvement from departments outside QA. Change management requires participation from Maintenance, Engineering, and Purchasing. Environmental monitoring depends on support from Sanitation and Production. Traceability depends heavily on Warehouse practices and inventory control. Food safety culture also becomes a company-wide responsibility.
Training sessions alone are not enough to build a positive food safety culture. Employees need clear expectations, consistent communication, and support from supervisors and leadership teams. Managers must reinforce food safety expectations during normal production activities, especially during busy periods or operational challenges. This means leadership involvement becomes increasingly important under Edition 10.
Preparing for the Transition to SQF Edition 10
Companies preparing for SQF Edition 10 should begin evaluating how departments work together across the facility.
Some useful starting points include:
- Reviewing communication processes between departments
- Evaluating how changes are assessed before and after implementation
- Conducting product-focused internal audits
- Reviewing traceability exercises across departments
- Confirming that environmental monitoring activities align with hazards identified in the HACCP plan
- Involving supervisors and managers more actively in food safety activities
- Ensuring employees understand their responsibilities during normal operations and deviations
Facilities should also begin preparing employees for a more interactive audit process. Auditors may ask employees questions about traceability, corrective actions, sanitation practices, or product hold procedures. Employees should understand not only what tasks they perform, but also who is involved in the process and why those tasks matter to food safety.
Final Thoughts
SQF Edition 10 represents a significant change in how food safety systems are evaluated. Certification bodies are expected to place increased focus on vertical auditing techniques under Edition 10.
The vertical audit approach focuses on how systems interconnect and support daily operations rather than reviewing programs in isolation. It examines a food manufacturing and handling process “top to bottom.” It follows a specific product or transaction through all stages and departments involved. This creates a more realistic assessment of food safety performance and encourages stronger coordination across departments. For many food manufacturers, the transition will require changes in communication, internal auditing, leadership involvement, and employee engagement. However, companies that adapt early can strengthen both audit readiness and daily food safety performance.
Most importantly, SQF Edition 10 reinforces a key concept:
Food safety systems are effective when employees understand how they are structured, follow them consistently, and work together to protect the product.
Since 2014, Sirocco Consulting Inc. has helped small and medium-sized food manufacturers across North America achieve SQF certification. Our SQF template bundle is widely used by food safety professionals, and our consulting and training services are backed by client testimonials and strong Google reviews. Contact us to request a quote or explore our document packages and food safety services online.
