Learn how FSSC 22000, BRCGS, and SQF certification can guarantee product safety, enhance consumer trust, and broaden market reach in 2026 and beyond.
With the rise of audit expectations and increasing consumer demand for transparency, food safety management systems are more essential in 2026 than ever. They play a vital role in protecting consumers and meeting global market demands. As regulatory requirements intensify, certification schemes such as FSSC 22000, BRCGS Food Safety, and SQF place greater emphasis on effectiveness, food safety culture, allergen control, and risk-based programs. These schemes are recognized by the Global Food Safety Initiative (GFSI), an organization that unites key players in the food industry to harmonize food safety standards and practices worldwide.
Allergens are the #1 cause of FDA recalls in the U.S. because even trace amounts can trigger life-threatening reactions. Food allergens can include Milk, Eggs, Peanuts, Tree Nuts, Wheat, Soybeans, etc. This is why food labeling is very important as even small amounts for some people can cause hives, itching and even anaphylaxis.
Microbiological Contamination is the 2nd most common cause of food recalls. This can include Salmonella, Listeria, E. coli, and Norovirus. All of these can be due to poor sanitation controls, inadequate environmental monitoring, cross contamination between raw and ready-to-eat products, poor temperature control and inadequate cooking and pasteurization.
The 3rd most common reasons for food recalls involve Foreign Material Contamination, this includes metal fragments, plastic pieces, glass, etc. which can be due to equipment failure, poor metal detection equipment, inadequate preventative maintenance and more.
Food Safety Certification including SQF, FSSC and BRC provide a structured, auditable, preventive framework that reduces these risks and demonstrates compliance to regulators, retailers, and consumers.
FSSC 22000 (Food Safety System Certification) Version 6, which was fully implemented in 2024, introduced significant changes that go beyond documentation. Audits now emphasize effectiveness and continuous improvement. For instance, senior site management is required to meet regularly with the continuous improvement team to determine how to implement more robust food safety objectives concerning allergen incidents, sanitation findings, and customer complaints.
Sites must demonstrate trending of corrective actions, pest control, and customer complaints, along with strong root cause analysis and Corrective and Preventive Action (CAPA) effectiveness. Food defense and food fraud programs require structured risk assessments and documented mitigation plans. Furthermore, food safety and quality culture must be supported by measurable objectives and evidence of improvement over time.
BRCGS (British Retail Consortium Global Standards) Issue 9, effective since 2023, places strong emphasis on the commitment of senior management and the importance of a food safety culture. Senior management is required to have regular meetings to review and verify CAPA effectiveness.
Auditors expect to see evidence that hygiene practices, such as proper handwashing and timely glove changes, are consistently followed. Foreign body prevention measures like metal detection, X-ray systems, and magnets remain critical in high-risk zones, as do allergen and labeling controls, since mislabeling during changeovers continues to be a leading cause of recalls. Sites must also demonstrate robust processes for artwork approval and label verification.
The 10th edition of SQF (Safe Quality Food) has been announced, with a final publication date expected in the near future. For the time being, however, companies must refer to the 9th edition, which features a risk-based approach to customer safety. Its principles include strict food safety requirements, such as Hazard Analysis and Critical Control Point (HACCP) planning to help identify and control food safety hazards.
Food production sites are also required to have a robust food safety management system, covering crucial topics, such as food safety, allergens, food defense, and food fraud. The site must have a list of procedures and policies in place and adhere to those documents.
Learn more about these widely recognized food safety certification schemes - SQF, FSSC, BRC - to ensure operational excellence.
If your company manufactures, processes, packages, or stores food products, one of these certifications is essential for meeting customer requirements and ensuring food safety compliance.
All three certifications are recognized by the Global Food Safety Initiative (GFSI), so the decision often depends on your customer requirements and operational priorities.
GFSI aims to improve food safety worldwide by providing a platform for collaboration among leading food safety experts from various sectors, including retail, manufacturing, and food service companies. GFSI also reviews and benchmarks food safety management schemes against its globally recognized requirements.
Certifications that meet GFSI’s benchmark hold considerable weight in the food industry because they adhere to high international standards, earning them broad acceptance worldwide. They can enhance market access and acceptance by retailers and other businesses.
The FSSC 22000, BRCGS Food Safety or SQF certification is valid for a year from the date of issue. To maintain certification, the organization must pass an annual audit conducted by an accredited certification body such as TÜV SÜD. Each scheme also requires unannounced audits within a specified timeframe to verify ongoing compliance. To help you better understand the requirements, TÜV SÜD offers a Gap Analysis to identify areas of weakness or nonconformities prior to the formal audit.
The cost of certification varies depending on several factors, including the size of the facility, the number of employees, the complexity of processes, and the scope of certification.
TÜV SÜD provided certification and auditing services to help Meiji achieve a GFSI benchmarked food safety standard.
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