Keeping food safe is a complex process that starts on the farm and ends with the consumer. Audit evaluate the level of food safety management system of a food business in the pursuit of protecting public health.

1. AUDIT AND INSPECTION
Submitted by,
DEVIKA. K. K
M. TECH FOOD TECHNOLOGY

2. FOOD SAFETY AUDIT
AIM:
To evaluate the level of food safety management system of
a food business in the pursuit of protecting public health.
KEY AREAS OF FOCUS:
Food safety management system
Food storage
Food preparation
Sanitation
Facility design
Employee hygiene

3. OTHER OBJECTIVES:
 Certification audit for certain food safety
standards
 Assessment of premises condition and food
business performance
 Ensure legal compliance
 Inspection in response to a complaint
 Regulatory requirement
 Supplier request
 Promote business objectives

4. TYPES OF AUDIT:
Internal audits: conducted by experienced food
safety professionals or managers employed with
in the food business.
External audits: Performed by second or third
party organizations.
 First-party audit
 Second party audit (proprietary audit)
 Third party audit

5. FIRST PARTY AUDIT:
 Conducted by employees.
 Evaluate food safety system and
identify points for improvement.
 Ensure food safety compliance and
readiness for any external audit
SECOND PARTY AUDIT:
 Conducted by the primary
organization.
 Evaluate suitability of a new or
existing supplier through the
effectiveness of their food safety
management systems.
THIRD PARTY AUDIT:
 Conducted by independent auditors
and food safety auditing firms to
perform a complete assessment of
food safety management system and
operation status.
 To acquire a certification or satisfy
new food safety requirements.

7. PLANNING
• In this step, an auditor or an audit team must identify the clear objective of the food
safety audit process.
• This step narrows down the key areas that are needed to be evaluated in the auditing
process.
• A predetermined scope will be used to guide the whole food safety audit.
• The planning stage will help audit teams to focus on their specific observations and
therefore offer more critical suggestions and assessments.

8. • It is also the stage when the auditor will require food business to submit a copy of food
safety management plan to review before the actual audit.
• Based on the evaluation of documented food safety management system, an auditor may
decide to push through with an onsite verification or not.

9. EXECUTION
• If an auditor sees fit that an onsite inspection is needed, then one will follow soon after
the evaluation of food safety documents.
• An onsite verification would involve the review of process operations, sanitation
conditions, food safety practices, food safety management system, and documentation.

10. CORRECTIVE AND PREVENTIVE ACTIONS
• In this stage of an audit process, the auditor evaluates preparedness to address breaches
in standards through properly established preventive and corrective actions.

11. VERIFICATION
• The process would assess whether the preventive and corrective actions are
appropriate as well as effective.
• Verification procedures are commonly conducted by reviewing documents where any
corrective action has been recorded and the results after applying them.

12. AUDIT EVALUATION
• Along the process of the actual audit, auditors need to evaluate their progress.
• Evaluating the audit process ensures that it is still on track and that the objectives are
being met.
• This process is even more useful for internal food safety audits as it can improve their
evaluation process to the point of being very critical.
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13. INSPECTION
AND
MONITORING

14. INSPECTION AND MONITORING PROGRAMS
 Heart of the enforcement system
 While inspection primarily focuses at ensuring
compliance of food business operators with
regulatory elements, monitoring programs are
aiming at a systematic gathering information on
food safety in a specific context, thus providing a
“picture” of a given situation.
 A tool for increased credibility of food control
system on international markets.

15. OBJECTIVES:
 To find out if food is safe to eat and to
identify factors which have the potential
to cause food poisoning or injury.
 Evaluating quality of food products as
well as the methods, equipment and
environment where food is stored and
prepared for public consumption.
 Minimize the opportunities for
contamination.

16. IMPORTANT ELEMENTS IN FOOD SAFETY
INSPECTION

17. 1. Cleanliness and Hygiene
• Cleaning is the first step to perform in all food preparations.
• Important steps to take include:
1. Washing hands and utensils before and after food preparation
2. Washing hands after using the toilet or handling trash and raw meat
3. Sanitizing all surfaces used for working and cooking
4. Protecting the cooking area from sand, dust, animals, and pests

18. 2. Separation between Raw and Cooked Ingredients
• Important steps to take include:
1. Separating raw ingredients from other products when shopping
2. Using separate utensils and working surfaces when handling raw ingredients
3. Storing foods within airtight containers and lids

19. 3. Thorough Cooking
• Thorough cooking, especially with a minimum temperature of 70 degrees Celsius, can
eliminate most of the dangerous microorganisms.
• Important steps to take include:
1. Bringing water and broth to boiling point and letting the heat on for an additional
one minute
2. Using a thermometer to check the temperature of meat or poultry
3. Reheating food thoroughly and evenly

20. 4. Keeping Food at Safe Temperatures
• Proper food storage is also a key part of food safety inspection.
• Important steps to take include:
1. Refrigerating perishable foods at the recommended low temperature
2. Serving food at hot temperature
3. Not storing leftovers for more than three days in the fridge
4. Letting the hot food cool down before storing it in the fridge

21. 5. Using Raw Ingredients and Water Safely
• Important steps to take include:
1. Only using treated/safe water for cooking
2. Bringing water to boil before making beverages or ice cubes
3. Washing fruits and vegetables before consuming
4. Using clean, filtered water to wash utensils and clean cooking station

22. INSPECTION
 Looks at present-the physical state
 Less formal activity
 Generally unannounced
 Stand alone activity
 Less formal report provided
 Limited time allocated
INSPECTION V/S AUDIT
AUDIT
 Looks at the past
 More formal planning involved including audit plans
 Generally unannounced
 Has not include an inspection component
 Formal report writing with documented outcomes
 The time allocated is more extensive

23. THANK YOU