Before running a pre-audit, it helps to understand how SQF scoring works. AILS classifies every finding it surfaces using the same scoring system your auditor will use — so you know what's urgent and what isn't.
Exc
Excellent
Exceeds requirement. Proactive evidence of continuous improvement.
Good
Good
Meets requirement with consistent evidence of compliance.
Min
Minor
Partial compliance. Will not cause automatic fail but requires corrective action.
Maj
Major / Critical
Significant non-compliance or immediate food safety risk. Automatic fail.
A documented, implemented, and reviewed food safety management system is required. Auditors look for a master document list, scope statement, and evidence of regular review against SQF Code 9.0 requirements.
AILS checks
The agent verifies your SOP library is current, your management review record is within the required cycle, and your system scope is documented. Missing or overdue items are flagged by element number.
The HACCP plan is the core of every SQF audit. Auditors verify that hazard analyses are complete, CCPs are identified with validated critical limits, monitoring procedures are documented, and corrective actions are defined for each CCP deviation.
AILS checks
The HACCP Review agent cross-references your CCP monitoring records against your documented critical limits and flags any monitoring gaps, out-of-limit events without corrective action, or CCPs with missing verification records.
Internal audits, management reviews, and corrective action reviews must verify that the SQF system is working as intended. Auditors look for evidence that internal audits actually find and resolve issues — not just check boxes.
AILS checks
Internal audit records are cross-referenced against your CAPA log. The agent flags audits that found issues but have no linked CAPA, and management reviews with no documented output actions.
Auditors will conduct a traceability exercise — asking you to trace a product from raw material through to distribution in two hours or less. Recall procedures must be documented and tested annually.
AILS checks
The COC/COA chain provides end-to-end sample traceability. The agent checks whether recall procedure documentation is current and whether an annual mock recall exercise has been completed and recorded.
Allergen risk assessments, cleaning validation, and labeling controls are commonly cited in food safety audits. Auditors check whether your allergen program covers all 14 major allergens relevant to your operation and whether cross-contact risks are mitigated.
AILS checks
Allergen management records, cleaning validation logs, and labeling review records are checked for currency and completeness. The agent flags any allergen in your scope without a documented risk assessment.
All food safety training must be documented, role-specific, and current. Auditors look for records showing that staff understand the food safety risks relevant to their role — not just that they attended a general session.
AILS checks
Training records are reviewed per employee and role. The agent identifies any staff member whose food safety training is overdue and checks that training content is linked to the specific hazards relevant to their job function.
Approved supplier lists must be current, with documented criteria for approval and evidence that supplier performance is monitored. Auditors check whether high-risk suppliers have more rigorous oversight than low-risk ones.
AILS checks
Supplier records, approval dates, and performance review cycles are tracked. The agent flags suppliers past their review date and checks whether high-risk supplier categorizations have corresponding enhanced monitoring records.