SQF audit findings commonly highlight system-level breakdowns rather than isolated food hazards alone. Typical issues businesses face includes poorly validated CCPs, missing or inconsistent monitoring evidence, unclear product specifications, incomplete supplier approvals, corrective actions logged without effectiveness verification and weak environmental or foreign matter controls (dust, water, pests).

 

Many facilities have documented procedures but fail to demonstrate they are fully implemented, routinely verified or understood by the personnel responsible. Records can be misplaced, duplicated or not retain appropriate detail to satisfy traceability requirements. Customer satisfaction data is often collected ad-hoc but not recorded in a structured register or linked to improvements, audits or management review inputs.

 

Common label, allergen and packaging non-conformities are also observed, despite no allergen risks being present operationally — indicating poor change and document control rather than formulation hazard.

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We close these gaps by simplifying audit outcomes into sequenced, risk-ranked actions with clear owners, timelines, measurable evidence needs and closure criteria.  We validate or refine CCPs and monitoring frequencies, strengthen supplier screening and approval evidence and build practical registers (complaints, satisfaction, calibration, hygiene, corrective actions) that produce auditable trails and trend reporting.  We coach teams to monitor, record, verify effectiveness, embed controls and prevent (re)occurrence.

 

This hands-on, practical approach turns fatigue into capability — delivering closed findings, sustained compliance, clearer traceability and a confident food safety and quality culture ready for future audit cycles.

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Own the system. Improve the process. Protect the product.