A man researches the differences and advantages of HACCP vs. SQF.

The Two Certifications Auditors Look for in Every Food Safety Audit—And Why You Probably Need Both

Aug 15, 2025

Written by Cynthia Weber


They don’t just pass audits—they work together to power your entire food safety system.

The Problem with Thinking It’s Either/Or

Too often, facilities assume they need either HACCP or SQF—not both. But many inspections reveal a harsher truth: food safety failures can come from treating these certifications as interchangeable rather than interdependent.

HACCP and SQF play different roles:

  • HACCP focuses on identifying and controlling risks in your actual production process.
  • SQF evaluates the systems you’ve built around that process—audits, records, accountability.

Audit-prepared facilities show mastery of both certifications—not just one—because regulatory and buyer expectations have shifted.

HACCP: Your Legal and Structural Foundation

HACCP isn’t just a plan—it’s the backbone of food safety compliance in the U.S. For facilities regulated under juice, seafood, meat, or poultry rules, it’s required by law. For everyone else, it’s still functionally mandatory. Without a sound HACCP plan, you won’t pass a meaningful inspection—regardless of your industry.

And it’s not just the documentation that matters. It’s the QA manager’s ability to speak to risk decisions, justify CCPs, and walk auditors through every corrective action. The right HACCP training prepares QA managers not just to write plans, but to defend them under pressure.

HACCP is:

  • Mandated by FDA and USDA for specific categories: failure to comply leads to immediate regulatory findings
  • Required under GFSI-aligned schemes: no recognized food safety program skips this step
  • The starting point for training and internal review: it’s the first document every auditor will ask to see

And For QA leads responsible for implementation, this certification builds confidence under audit conditions—because you’ll be expected to explain risk assessments, corrective actions, and verification records during an audit.

SQF: Your Operational and Systemic Shield

If HACCP proves you know your process, SQF proves your team can run a food safety system. It’s designed for internal audits, root cause analysis, supplier documentation, and recall readiness. In short: your ability to continuously manage risk.

That’s why SQF Practitioners aren’t just key players—they’re culture carriers. 2025 auditors expect SQF Practitioners to demonstrate real leadership—not just hold a certificate—and this course proves it.

SQF is:

  • Aligned with GFSI benchmarks: auditors will measure you against these frameworks
  • A buying requirement for most major retailers: your customers expect to see it before doing business
  • A differentiator in competitive B2B sales: having it often decides who wins a contract

But it’s not a plug-and-play label. Auditors want to see real ownership of the program. That’s why the right SQF Practitioner training becomes your audit buffer—when it’s done right, auditors stop digging.

What Auditors Are Really Looking for in 2025

Auditors don’t just want paperwork—they want alignment between your certifications and your operations. Without both, expect findings, reinspection delays, or buyer scrutiny.  Audit leaders want to see embedded systems, trained personnel, and aligned documentation—and this breakdown shows exactly where most operations fall short.

Common Gaps When Only One Certification Is Pursued

  • HACCP-only? You’ve proven you understand hazard control, but not necessarily system ownership.
  • Running SQF? You’re in luck. SQF already includes HACCP.

Buyers don’t just glance at your certificates—they verify them against audit reports and ask about your most recent non-conformances. If your team is pursuing SQF without HACCP—or vice versa—they’ll flag it. Both HACCP and SQF are now table stakes—not differentiators—when procurement teams evaluate your readiness.

Final Word: Your Audit Strategy Needs Both

Regulators want proof your food safety plan is valid and actively managed. Buyers want proof your system isn’t fragile. You need to meet both.

HACCP shows you’ve built a safety net. SQF shows you know how to test it, improve it, and prove it under pressure. Without both, you’re one unexpected audit—or buyer review—away from scrambling.

In 2025, holding both certifications is the baseline for audit resilience and buyer retention.

 

Author


Cynthia Weber

Ms. Weber is our Director of Online Training and has over 25 years of national and international experience in Food Safety Management. She has designed resources, training, consulting, and documentation tools for food safety systems including PCQI, ISO 22000, FSSC 22000, SQF, BRCGS, and ISO 9001 which have been used worldwide. Ms. Weber has also been a registered SQF Trainer and consultant, an approved trainer (ATP) for BRCGS, a Lead Auditor for GFSI Schemes, participated in the Approved Training Organization Program with FSSC 22000 and was an FSSC 22000 approved trainer. She is a Lead Instructor for FSPCA.

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