What Is FSQA and Why It Matters for Your Brand
FSQA stands for Food Safety and Quality Assurance. Food safety keeps hazards like bacteria, allergens, or contaminants out of your products so consumers stay healthy. Quality assurance makes sure every batch tastes right, looks good, and lasts as long as promised on the label.
For CPG brands, especially those selling food or beverages, FSQA is everything. One slip can mean a recall, angry customers, lost shelf space at retailers, or even legal trouble from the FDA; perhaps most importantly is a mistake without processes to catch that mistake could impact the health and safety of customers. Brands carry the main responsibility under rules like the Food Safety Modernization Act. When you use a 3PL for storage, picking, packing, or shipping, their daily practices decide if your product arrives fresh and safe or damaged.
Many growing brands skip this detail early on, and this is not the wrong path to take. They focus on sales and marketing first, FSQA is something that is learned and something that evolves as your company matures. Then a temperature issue ruins inventory or a missing record slows down an audit. These problems cost real money and hurt reputation fast. The right 3PL partner with solid FSQA systems prevents those headaches. It lets you scale confidently while keeping customers safe and retailers happy.
Food Safety Certifications
Many companies will hold certifications from various private industry organizations, and while they can signal food safety and quality standards; this is not universally true. Our founder, Brad Guldemond, spent a decade as an ingredient importer and food distributor and he has personally been in countless food grade facilities. Brad puts it simply, “I’ve been in SQF certified facilities that were too dirty to store tar shingles for your roof, and I’ve been in facilities with just USDA participation that were cleaner than most commercial kitchens. Your mileage may vary.” You can find his description of the best way to determine if a facility is properly maintained and clean in our 3PL Red Flags page.
View our glossary on FSQA terms (bottom of this page).
A 3PL warehouse can operate without SQF, BRC, or other GFSI-benchmarked certifications while still being subject to USDA oversight or inspection for food handling. These GFSI-recognized schemes (e.g., SQF, BRCGS, FSSC 22000) are voluntary, industry-driven standards; not federal mandates. They often serve as "pay-to-play" requirements imposed by major retailers, brands, or supply chain partners to ensure consistent, auditable food safety beyond baseline regulations. While valuable for credibility, market access, insurance, and customer contracts, they exceed mandatory legal requirements and involve third-party audits with fees.
These certifications can certainly signal leaders in the 3PL industry who value safety and compliance, and they can also signal firms who are willing to pay, pass an audit once a year, and then forget about it until next year. Visual inspection of the facility is the best approach in our opinion.
Federal oversight splits primarily between two agencies:
FDA (Food and Drug Administration): Regulates most foods (e.g., produce, packaged goods, supplements, non-meat/poultry). Warehouses must register as food facilities under the Food Safety Modernization Act (FSMA), follow Current Good Manufacturing Practices (cGMPs), and implement preventive controls/hazard analysis. FDA does not issue "food-grade" certifications—registration is mandatory, but compliance is enforced via periodic inspections (often unannounced). Pure storage of unexposed packaged foods may have modified requirements. No GFSI certification is needed for FDA compliance.
USDA (U.S. Department of Agriculture): Oversees meat, poultry, egg products (via FSIS—Food Safety and Inspection Service) and certain agricultural commodities (via AMS—Agricultural Marketing Service). For FSIS-regulated products, warehouses/distribution centers face in-commerce surveillance, record-keeping, and potential inspections to prevent adulteration, ensure proper labeling, and maintain cold chains/food defense. Public warehouses may need to register as meat/poultry handlers. AMS offers voluntary audits (e.g., Plant Systems Audits, GMP audits, GAP for produce handling/storage, Food Defense surveys) on a fee-for-service basis, providing third-party verification without GFSI involvement. Facilities can comply via self-managed plans, internal controls, and periodic USDA inspections—aligning with your view of self-certification plus oversight sufficing for high-quality operations.
In short, baseline compliance relies on federal registration (FDA) and/or oversight/inspection (USDA FSIS/AMS), not paid GFSI certifications. SQF/BRC/etc. are often criticized as expensive box-checking for customer demands rather than stricter safety than regs require. A facility handling USDA-regulated items can maintain regulatory standing through direct agency interaction, without these add-ons—though lacking them may limit business with demanding clients.
We have a FSQA SOP guide for your manufacturing!
Demand Clear Lot Traceability
Traceability means knowing exactly where every lot came from and where it went. FDA rules require fast access to this info, particularly for foods on the traceability list.
Your 3PL should record lot codes accurately when goods arrive and ship out. They need digital systems to pull full traces quickly. Slow paperwork can delay responses during issues or audits.
Ask for a sample report showing how they track a lot. Check how long they keep records. Two years or more gives most brands the buffer they need.
Insist on Reliable Temperature Monitoring
Products like snacks, sauces, or drinks often need steady temperatures to stay good. Breaks in the cold chain cause spoilage, waste, and safety risks.
A good 3PL uses sensors for constant monitoring in refrigerated, frozen, or ambient areas. They send alerts on any problems and keep detailed logs with timestamps and fixes.
Request recent sample logs. Their process for handling temperature issues shows how proactive they are. Strong monitoring meets retailer specs and FSMA transportation rules without surprises.
Test Their Mock Recall Readiness
Recalls occur sometimes. A capable 3PL handles them smoothly instead of adding chaos.
They should practice mock recalls often and share the results. Look for quick lot location and isolation. Confirm they can support your efforts by holding stock and sending data fast.
Recent mock recall reports reveal true preparedness. Weak performance here increases your risk.
Other Essentials to Include in Your Agreement
Build in these basics for extra protection:
Written procedures for cleaning, handling allergens, pest control, and checking incoming loads.
Records showing staff get regular food safety training.
Permission for you to visit the facility and review their programs.
Contract terms that clearly outline who covers costs if compliance fails.
Get these in writing from the start. Clear agreements avoid disputes later.
Protect Your Brand Before Trouble Hits
FSQA keeps your products safe, your customers happy, and your business growing. A strong 3PL partner handles the details so you can concentrate on innovation and sales. Compare your current setup to these points. Fix any weak spots now to avoid bigger problems down the road.
FSQA Glossary: 30 Key Terms Every CPG Brand Should Know
Food safety and quality assurance involve specific language that appears in audits, contracts, retailer requirements, and FDA discussions. Understanding these terms helps emerging and mid-market CPG founders evaluate 3PL partners, review certifications, and avoid common pitfalls. This glossary covers the most relevant ones for brands handling food or perishable products.
Allergen Control Procedures to prevent cross-contact between allergens and non-allergen products; includes cleaning, segregation, and labeling to protect sensitive consumers.
Audit A systematic review of facilities, processes, and records to verify compliance with food safety and quality standards; can be internal, third-party, or regulatory.
BRCGS British Retail Consortium Global Standards; a GFSI-recognized certification focused on food safety, quality, and operational criteria for storage, distribution, and manufacturing.
CCP (Critical Control Point) A step in the process where control is essential to prevent, eliminate, or reduce a food safety hazard to acceptable levels.
CGMP (Current Good Manufacturing Practices) FDA regulations outlining basic practices for facilities, equipment, personnel, and processes to ensure safe, sanitary production.
Cold Chain The uninterrupted temperature-controlled supply chain from production to consumer; critical for perishable CPG items to prevent spoilage.
Contamination The presence of harmful substances (biological, chemical, physical) in food that can make it unsafe.
Cross-Contamination Transfer of contaminants from one surface, food, or person to another; a leading cause of foodborne issues.
FEFO (First Expired, First Out) Inventory rotation method prioritizing products closest to expiration dates for shipment to minimize waste.
FIFO (First In, First Out) Standard inventory practice where oldest stock ships first to maintain freshness and reduce spoilage risk.
Food Safety Plan A written document required under FSMA outlining hazard analysis, preventive controls, monitoring, and corrective actions.
FSMA (Food Safety Modernization Act) U.S. law shifting focus to preventive controls; requires brands to ensure safety throughout the supply chain.
FSMS (Food Safety Management System) Structured approach integrating policies, procedures, and controls to manage food safety risks effectively.
GFSI (Global Food Safety Initiative) Global benchmarking organization that recognizes certification programs like SQF and BRCGS for consistent high standards.
GMP (Good Manufacturing Practices) Guidelines for hygiene, facility maintenance, and processes to produce safe food; forms the foundation of many certifications.
GRAS (Generally Recognized As Safe) FDA status for substances considered safe for intended use based on scientific evidence or history of common use.
HACCP (Hazard Analysis and Critical Control Point) Preventive system identifying hazards, determining controls, and monitoring to ensure food safety.
HARPC (Hazard Analysis and Risk-Based Preventive Controls) FSMA requirement for most food facilities; broader than HACCP with emphasis on risk-based preventive measures.
Lot Traceability Ability to track a product batch forward (to customers) and backward (to suppliers) using lot or batch codes.
Mock Recall Simulated recall exercise to test traceability speed and effectiveness; measures how quickly affected lots can be identified.
PCQI (Preventive Controls Qualified Individual) Person trained to develop and oversee FSMA preventive controls; often required for compliance.
PRP (Prerequisite Program) Basic conditions and activities needed before implementing HACCP; includes sanitation, pest control, and training.
Recall Process to remove potentially unsafe products from the market; can be voluntary or mandated by regulators.
Sanitary Transportation FSMA rule requiring clean vehicles, temperature control, and records to prevent contamination during transit.
SQF (Safe Quality Food) GFSI-recognized certification program covering food safety and quality for various scopes, including storage and distribution.
SOP (Standard Operating Procedure) Detailed written instructions for routine tasks like cleaning, receiving, or handling to ensure consistency.
Temperature Logs Records of monitored temperatures in storage or transport; essential for proving cold chain integrity.
Traceability End-to-end tracking of food from origin to consumer; critical for quick response to issues like contamination.
Validation Scientific evidence confirming that controls (like processes or limits) effectively address hazards.
Verification Ongoing checks to confirm that preventive controls and systems work as intended; includes audits and testing.
These definitions draw from standard industry sources like FDA, GFSI, and common certification bodies. Use this as a quick reference when reviewing 3PL proposals or certifications. Clear understanding builds confidence in your supply chain choices.
FSQA and Compliance FAQs for CPG Brands Using a 3PL
These five questions come up most often when CPG founders evaluate 3PL partners. Short, direct answers help you spot strong partners quickly and protect your brand.
1. What does FSQA mean, and why care if I use a 3PL? FSQA is Food Safety and Quality Assurance. Safety stops hazards like bacteria or allergens; quality keeps taste, texture, and shelf life consistent. Your brand stays legally responsible under FDA and FSMA rules even when a 3PL handles storage and shipping. Weak FSQA there can cause spoilage, recalls, or lost retail space. A solid partner cuts those risks.
2. Do I need my 3PL to have SQF or BRCGS certification? Not always required yet, but most major retailers demand GFSI-recognized certifications like SQF or BRCGS for storage and distribution. Without one you may get blocked from bigger accounts. Ask for current certificates covering the exact facility. It shows they take compliance seriously.
3. How important is lot traceability? Very. FDA rules require fast forward and backward tracking of lots, especially for certain foods. Slow records during a recall or audit turn small issues into big problems. Ask for a sample report, how they record lot codes, and how quickly they can pull full traces. Digital beats paper; keep records at least two years.
4. What temperature monitoring should I expect? Continuous sensors with real-time alerts, detailed logs including fixes, and proof the cold chain stayed intact. This meets retailer specs and FSMA transportation rules. Request recent sample logs and their excursion response process. Reliable monitoring prevents spoilage and chargebacks.
5. How do I know my 3PL can handle a recall? Check their mock recall program. They should run them regularly and share results showing fast lot identification and isolation. Ask for recent summaries. Quick, complete performance means they can support you effectively if a real recall happens.