Safe Quality Food (SQF) is an international standard for food safety that employs rigorous standards for controlling and monitoring the safety and quality of food products. To achieve Safe Quality Food (SQF) Level 2 Certification, a Hazardous Analysis and Critical Control Points (HACCP) food safety plan designed by the Global Food Safety Initiative (GFSI) must be implemented, and manufacturers must routinely pass scheduled and unscheduled audits while demonstrating improvement of strict food management safety protocols.

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Few industries are regulated as closely as the food and beverage industry. Food safety standards are particularly critical to public health, and there are many regulating bodies that audit and dictate the standards that food manufacturers must meet. Among these regulatory bodies are the FDA (Food and Drug Administration in the United States), and independent organizations such as the GFSI (Global Food Safety Initiative). Manufacturers of food products are often audited by these agencies for food safety, and as a result, recordkeeping for food manufacturers is vital to the process of food manufacturing and packaging.

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Goods prepared by the food and beverage industry must understandably go through a rigorous process of preparation that requires oversight to ensure that everything adheres to federal regulations in terms of safety and stability. This oversight ensures that the food and beverages we consume are safe, regulated, and prepared in a manner that will protect consumers from food borne bacteria. Because each product cannot be individually inspected in the United States by the FDA (Food and Drug Administration) and the USDA (United States Department of Agriculture), and the machines that are used in food preparation here, and in countries that must meet similar regulations, meet strict criteria for compliance with safety regulations.

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