Senior Management Commitment to Food Safety & Quality
Aligned with SQF Code Edition 9 – System Element 2.1.1
Requirement Overview
SQF Code Edition 9, under System Element 2.1.1, outlines the responsibility of senior management to:
“Demonstrate their commitment to the development, implementation, and continuous improvement of the SQF System by ensuring that appropriate resources are available and that policies, objectives, and the importance of meeting food safety and quality requirements are communicated throughout the organization.”
This article is designed to help facilities align their leadership practices with the expectations of Safe Quality Food (SQF) certification schemes.
Note: This guide is provided for educational and implementation support purposes only and is not affiliated with or endorsed by the Safe Quality Food Institute (SQFI).
Key Responsibilities for Leadership
1. Establish & Communicate a Food Safety Policy
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Action Steps:
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• Draft a clear, concise policy reflecting commitment to food safety and quality.
Ensure it is signed by senior leadership and made visible across the organization.
Supporting Documentation:
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• Signed food safety policy document
• Evidence of communication (e.g., employee training, posters, onboarding)
- • Draft a clear, concise policy reflecting commitment to food safety and quality. Ensure it is signed by senior leadership and made visible across the organization.
- • Signed food safety policy document • Evidence of communication (e.g., employee training, posters, onboarding)
2. Allocate Adequate Resources
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Action Steps:
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• Budget for programs such as testing, sanitation, audits, and software
• Ensure qualified personnel and sufficient equipment are available
Supporting Documentation:
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• Budget plans and approvals
• Organizational chart showing dedicated food safety roles
- • Budget for programs such as testing, sanitation, audits, and software • Ensure qualified personnel and sufficient equipment are available
- • Budget plans and approvals • Organizational chart showing dedicated food safety roles
3. Lead by Example
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Action Steps:
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• Participate in food safety meetings, inspections, and employee briefings
• Show visible support during audits, trainings, and program rollouts
Supporting Documentation:
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• Attendance logs
• Internal memos, meeting photos, or engagement summaries
- • Participate in food safety meetings, inspections, and employee briefings • Show visible support during audits, trainings, and program rollouts
- • Attendance logs • Internal memos, meeting photos, or engagement summaries
4. Conduct Regular Management Reviews
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Action Steps:
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• Hold at least one formal management review of the food safety system per year
• Use a structured agenda covering system performance, incidents, and updates
Supporting Documentation:
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• Meeting minutes (including audit findings, non-conformances, policy revisions)
• Attendance records and follow-up actions
- • Hold at least one formal management review of the food safety system per year • Use a structured agenda covering system performance, incidents, and updates
- • Meeting minutes (including audit findings, non-conformances, policy revisions) • Attendance records and follow-up actions
5. Foster a Strong Food Safety Culture
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Action Steps:
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• Implement programs that encourage employee involvement in food safety
• Recognize teams and individuals for exemplary practices
Supporting Documentation:
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• Training participation records
• Incentive program logs or survey feedback
• Food safety culture assessments
- • Implement programs that encourage employee involvement in food safety • Recognize teams and individuals for exemplary practices
- • Training participation records • Incentive program logs or survey feedback • Food safety culture assessments
Common Audit Findings & Recommended Fixes
Non-Conformance
Recommended Practice
No signed food safety policy
Develop and display a leadership-signed food safety statement
Management not attending reviews
Document participation in food safety or GMP activities
Lack of budget/resource allocation
Provide evidence of designated budgets and resources
No management reviews conducted
Use calendars and structured templates for scheduling
| Non-Conformance | Recommended Practice |
|---|---|
| No signed food safety policy | Develop and display a leadership-signed food safety statement |
| Management not attending reviews | Document participation in food safety or GMP activities |
| Lack of budget/resource allocation | Provide evidence of designated budgets and resources |
| No management reviews conducted | Use calendars and structured templates for scheduling |