Food Safety Testing List for SQF Certification

One unspoken aspect of the SQF journey is food safety testing. Understanding what needs to be tested, why it matters, and how to approach these requirements is essential for compliance and, more importantly, for ensuring the safety of your products. In this post, we’ll break down some of the core food safety testing areas required for SQF certification to ensure food safety—including water, products, ingredients, environmental and allergen swabs, air, and chemical contaminants—so you can approach your certification process with confidence.

Why Food Safety Testing?

Food safety testing is the backbone of a robust food safety management system. The SQF certification program requires documented evidence that your facility is actively monitoring and controlling hazards to ensure products are safe for consumption. Testing provides objective data to verify that your food safety controls are effective, that your environment is sanitary, and that your products meet regulatory and customer expectations. For small businesses, this not only reduces the risk of recalls and legal issues but also builds credibility with buyers and consumers.

Who decide what to test?

You decide what you need to test based on your risk assessment.

Water Testing

Water is a critical input in food processing—used for cleaning, processing, ingredient mixing, and sometimes directly in products. SQF requires that water used in your facility be safe and potable. Consider regular microbiological testing for pathogens (like E. coli and coliforms) and chemical contaminants (such as heavy metals or nitrates) is essential. Documentation of water testing, including frequency and corrective actions for any out-of-spec results, is a key part of your SQF certification requirements. For facilities using municipal water, obtain and retain supplier reports; for those with private wells, develop a routine testing schedule.

Product and Ingredient Testing

Testing your finished products and ingredients is crucial for identifying potential hazards before they reach your customers. Depending on your product type, this may include microbiological testing for pathogens (such as Salmonella, Listeria, or E. coli), chemical testing for pesticide residues, antibiotics, or mycotoxins, and allergen verification. Ingredient testing helps verify supplier claims and ensures your raw materials don’t introduce risks. Establish a risk-based testing plan—high-risk ingredients (like raw nuts or leafy greens) may require more frequent or comprehensive testing.

Environmental Swabbing

Environmental monitoring is a proactive approach to identifying potential contamination sources within your facility. SQF requires assessment if you need to conduct environmental monitoring testing and monitoring. Example of environmental monitoring include environmental swabbing. Swabs are typically tested for pathogens (such as Listeria spp. or Salmonella) and indicator organisms (like total coliforms or Enterobacteriaceae). A robust environmental monitoring program includes both routine and random swabbing, clear corrective action protocols, and thorough documentation.

You must remember the goal of environmental monitoring is to “Seek and Destroy Pathogen” before they get to your food.

Allergen Swabs – Preventing Cross-Contamination

Allergens are one of the leading causes of food recalls.  Allergen swabbing typically is performed to verify that cleaning procedures are effective in removing allergenic residues from equipment and surfaces. Allergen specific swabs can detect common allergens such as peanuts, tree nuts, milk, eggs, soy, wheat, fish, and shellfish. Regular allergen testing is especially important if your facility handles multiple allergenic ingredients or runs different products on shared lines. Documenting your allergen control program, including swab results and corrective actions, is essential for demonstrating compliance. Don’t forget to perform allergen validation testing and document your allergen validation studies.

Air Quality Testing – An Overlooked but Important Step

Airborne contaminants can pose significant risks, especially in facilities producing ready-to-eat foods. Air testing can identify the presence of mold spores, bacteria, and even allergens that could settle on products or surfaces. You must consider your air-borne contaminant risk.

While not always mandated, air quality testing is a best practice for facilities with open product exposure. Incorporating air sampling into your environmental monitoring program helps you identify issues like inadequate filtration or ventilation, and supports a safer processing environment.

Chemical Testing – Detecting Hidden Hazards

Chemical contaminants—including pesticides, mycotoxins, herbicides, and antibiotics—can enter your products through raw materials, water, or environmental exposure. Make sure you assess the risk of chemical hazards and test accordingly. Mycotoxin testing is especially important for grains, nuts, and spices, while pesticide and herbicide residue testing is critical for produce and imported ingredients. Antibiotic screening is necessary for animal-derived products.

Work with accredited laboratories with ISO 17025 to perform the testing and ensure your products meet regulatory limits.

Key Tips for Determining What You Need to be Testing

Developing a comprehensive food safety testing program involves risk assessment, supplier verification, regular sampling, and thorough documentation. Start by mapping out your process flow and identifying critical control points where testing is necessary. Establish clear protocols for sampling, testing frequency, and corrective actions. Partner with accredited labs and ensure your team is trained in sample collection and recordkeeping.

SFPM Consulting Inc. offers tailored HACCP and SQF consulting, training, and coaching to help small food businesses design and implement effective food safety testing programs that meet SQF requirements and protect your brand.

Find a Time with Felicia Loo to get assistance with your food safety program and let us help you set up your program (where you need help the most)