Preparing for SQF or BRC certification can feel overwhelming, and many food businesses unknowingly make costly mistakes that delay their audit or lead to non-conformances. Here are the five most common pitfalls — and how to avoid them so you can achieve certification on your first attempt.
Why Getting Certification Right the First Time Matters
Earning an SQF (Safe Quality Food) or BRC (British Retail Consortium) certification is more than a badge of compliance — it's your ticket to working with major retailers, expanding into international markets, and demonstrating that your food safety practices meet the highest global standards.
But here's the reality: many companies invest months of effort and thousands of dollars only to face major non-conformances during their audit. The good news? Most of these failures are entirely preventable. After helping countless food businesses achieve certification with a 100% success rate, we've identified the five mistakes that trip up companies the most.
Starting Documentation Too Late
This is the single biggest mistake we see. Companies assume they can pull together their HACCP plans, standard operating procedures (SOPs), and prerequisite programs a few weeks before the audit. In reality, both SQF and BRC require documented evidence that your food safety system has been implemented and followed over time — not just written down.
Auditors look for records that demonstrate consistency. If your documentation only dates back two weeks, it raises red flags immediately.
What to do instead: Begin building your documentation at least 6–12 months before your target audit date. Create your food safety manual, SOPs, and monitoring logs early, and use them in daily operations so you have a solid history of records to present.
Neglecting Employee Training and Awareness
Your food safety system is only as strong as the people who carry it out. A common audit failure is when employees can't explain basic food safety practices during interviews with the auditor. Both SQF Code Edition 9 and BRC Global Standard Issue 9 place significant emphasis on food safety culture and personnel competency.
It's not enough to hand employees a manual on their first day. Training must be ongoing, documented, and role-specific.
What to do instead: Implement a structured training program that covers food safety fundamentals, allergen management, hygiene practices, and each employee's specific role within the HACCP system. Keep signed training records and conduct refresher sessions quarterly.
Treating the Gap Analysis as Optional
Some companies skip the preliminary gap analysis entirely, assuming their existing practices are "close enough." This is a dangerous gamble. A gap analysis is your roadmap — it identifies exactly where your current food safety management system falls short of the SQF or BRC standard requirements.
Without it, you're essentially going into your certification audit blind, hoping for the best.
What to do instead: Engage a qualified food safety consultant to perform a thorough gap analysis at the very start of your certification journey. This assessment should compare your current operations against every clause in the standard and produce a prioritized corrective action plan.
Overlooking Supplier and Vendor Management
Your responsibility for food safety doesn't start at your facility door — it extends to your entire supply chain. Both SQF and BRC require a robust approved supplier program that includes risk assessments, specifications, and ongoing monitoring of your raw material and packaging suppliers.
We frequently see companies with excellent internal controls but no formal process for verifying that their suppliers meet the same standards. This is a common source of major non-conformances.
What to do instead: Develop a supplier approval and monitoring program that includes risk-based assessments, certificates of analysis (COAs), audit questionnaires, and regular reviews. Ensure you have documented specifications for every incoming material and a process for handling non-conforming goods.
Failing to Conduct Meaningful Internal Audits
Internal audits are a mandatory requirement under both SQF and BRC — but too many companies treat them as a checkbox exercise. A superficial internal audit that only confirms "everything is fine" provides zero value and will be flagged by a competent certification auditor immediately.
Your internal audits should be just as rigorous as the real thing. They're your opportunity to catch and correct issues before the external auditor does.
What to do instead: Schedule internal audits at least annually (more frequently for high-risk areas). Use the actual SQF or BRC standard as your audit checklist, document findings with objective evidence, and implement corrective actions with root cause analysis. Consider having an independent food safety professional conduct or mentor your internal audit program.
Key Takeaways
- Start documentation early — auditors want to see a history of implementation, not last-minute paperwork
- Invest in ongoing employee training — food safety culture is now a critical audit focus area
- Never skip the gap analysis — it's the roadmap that prevents surprises on audit day
- Manage your supply chain — your certification depends on your suppliers meeting standards too
- Take internal audits seriously — treat them like a dress rehearsal for the real certification audit
How to Set Yourself Up for Certification Success
The path to SQF or BRC certification doesn't have to be stressful. With proper planning, expert guidance, and a commitment to building a genuine food safety culture, you can achieve certification on your first attempt — and maintain it with confidence for years to come.
At FB Food Safety & Quality Management Systems, we've guided organizations through every step of the certification process — from initial gap analysis and HACCP plan development to employee training and mock audits. Our 100% certification success rate speaks for itself.
Whether you're pursuing your first food safety certification or looking to upgrade from one standard to another, our team of experienced consultants and HACCP Alliance-accredited trainers is here to help you get it right the first time.
Frequently Asked Questions
What is the difference between SQF and BRC certification?
Both SQF and BRC are internationally recognized food safety certification schemes benchmarked by the Global Food Safety Initiative (GFSI). SQF is managed by the Food Marketing Institute and is widely adopted in North America, while BRC (now BRCGS) originated in the UK and is more common in European and global markets. Both require a robust HACCP-based food safety system, but they differ in structure, scoring methodology, and specific clause requirements.
How long does it take to prepare for SQF or BRC certification?
Most organizations need 6–12 months of preparation, depending on the current state of their food safety management system. Companies starting from scratch or with significant gaps may need closer to 12 months, while those with an existing HACCP plan and basic programs in place may be audit-ready in 6 months with proper guidance.
Do I need a consultant to get SQF or BRC certified?
While it's not a requirement, working with an experienced food safety consultant significantly increases your chances of passing the audit on the first attempt. A consultant brings expertise in interpreting standard requirements, identifying gaps you might miss, and building documentation systems that auditors expect to see.
What happens if I fail my SQF or BRC audit?
If you receive critical or major non-conformances, you'll typically be given a window (usually 28 days for BRC, or as determined by the certification body for SQF) to implement corrective actions and provide evidence. In severe cases, a re-audit may be required. Failing an audit can delay your certification by months and incur additional costs — which is why preparation and a gap analysis are so important.
How often do I need to recertify for SQF or BRC?
Both SQF and BRC require annual surveillance or recertification audits to maintain your certification. This means your food safety management system must be maintained and continuously improved year-round — not just prepared for a one-time event.
What is a gap analysis, and when should I do one?
A gap analysis is a systematic assessment that compares your current food safety practices against the requirements of your target standard (SQF or BRC). It identifies areas of non-compliance and produces a prioritized action plan. Ideally, you should conduct a gap analysis at the very beginning of your certification journey — before investing time and resources into building your system.
Can I hold both SQF and BRC certifications at the same time?
Yes, a company can hold both certifications simultaneously, though most choose one based on their primary market and customer requirements. Since both are GFSI-benchmarked, holding one is generally sufficient for most retailer and buyer requirements. A consultant can help you determine which standard best aligns with your business goals.