SQF vs BRC: Which Food Safety Certification Is Right for You?

SQF (Safe Quality Food) and BRC (British Retail Consortium) are both Global Food Safety Initiative (GFSI) recognised certification schemes. The core difference lies in their audit philosophy: SQF focuses on a food safety culture and continuous improvement, while BRC emphasises a compliance-based, checklist-driven approach.

SQF is owned by the Food Marketing Institute (FMI) and is more common in North America, Australia, and the Asia-Pacific region. BRC is owned by the British Retail Consortium and is widely adopted in Europe, the UK, and by many global retailers. Both cover similar elements—HACCP, prerequisite programmes, traceability, supplier management—but the audit style and documentation expectations differ.

For an Indian food business, the choice often depends on your export destination. If you supply to UK or European retailers, BRC is frequently mandatory. If you supply to US-based retailers or food service operators, SQF is more commonly requested. Some buyers accept either, but many specify one.

For a small or medium enterprise (SME), SQF is generally considered more flexible and easier to implement. SQF offers a tiered system: Level 1 (basic food safety), Level 2 (certified HACCP-based), and Level 3 (comprehensive food safety and quality). This allows a business to start at a lower level and progress.

BRC, on the other hand, has a single standard with strict requirements. The audit is more prescriptive, and the documentation burden is higher. BRC audits are unannounced (or with short notice), which can be challenging for smaller units that lack dedicated quality teams.

However, ease also depends on your existing systems. If you already have a robust HACCP plan and good manufacturing practices (GMP), BRC may be achievable. If you are starting from scratch, SQF's tiered approach gives you room to grow. Many Indian food processors find SQF less intimidating for their first GFSI certification.

Both certifications require a third-party audit by an accredited certification body. The audit covers document review, facility inspection, and employee interviews. The key differences are in audit frequency and announcement.

• SQF: Audits are announced (you know the date). Annual surveillance audits are required. The audit is typically 1-2 days depending on facility size and scope.
• BRC: Audits are unannounced (or with 2-4 weeks' notice for some options). Annual audits are required. The audit is typically 1-2 days but can be longer for complex operations.

Costs vary by certification body, facility size, and scope. In India, you can expect:

• SQF: ₹1.5–3 lakhs for initial certification (excluding consultancy). Annual surveillance: ₹1–2 lakhs.
• BRC: ₹2–4 lakhs for initial certification. Annual surveillance: ₹1.5–3 lakhs.

These are rough estimates. Additional costs include consultancy fees (₹50,000–2 lakhs), training, and any facility upgrades. Both certifications require recertification every 12 months.

Your export destination largely determines the certification required.

• UK and European Union: BRC is the most widely accepted. Many UK retailers (Tesco, Sainsbury's, Asda) require BRC certification from their suppliers. Some EU buyers also accept IFS or FSSC 22000, but BRC is the gold standard for the UK market.
• United States: SQF is more common. US retailers like Walmart, Costco, and Kroger often require SQF. However, some US buyers accept BRC or FSSC 22000.
• Middle East and Asia: Both are accepted, but BRC has stronger recognition in the Middle East. SQF is growing in Southeast Asia and Australia.
• India domestic market: Neither is mandatory under FSSAI regulations. However, large Indian retailers and food service chains (e.g., McDonald's, Domino's) may require GFSI certification from their suppliers.

If you export to multiple markets, consider which certification gives you the broadest acceptance. Some businesses hold both, but that is expensive and resource-intensive.

The timeline depends on your current food safety system and readiness.

• SQF: Typically 4–8 months from start to certification. This includes gap analysis, HACCP plan development, implementation, internal audit, and pre-assessment. The tiered system can shorten this if you start at Level 1.
• BRC: Typically 6–12 months. The stricter requirements and unannounced audit mean you need a fully mature system before the audit. Many businesses spend 3–6 months on preparation alone.

Factors that affect timeline:

• Existing HACCP and GMP systems
• Availability of trained staff
• Facility infrastructure (e.g., pest control, drainage, segregation)
• Certification body availability in your region

For a well-prepared facility with a dedicated quality team, SQF can be achieved in 4 months. BRC usually takes longer due to the unannounced audit requirement—you cannot schedule the audit after you feel ready.

Review your buyer contracts and export destinations to identify which certification is required. If you are unsure, start with a gap analysis against both standards. For detailed guidance on implementation, audit preparation, and certification body selection, consult a food safety consultant or a GFSI-approved certification body operating in India.

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This page provides preliminary information. It is not legal advice. For your matter, consult a qualified professional.