Topic covers details around the Food Safety Audit's . Food safety audits are organized activities that aim to evaluate the level of the food safety management system of a food business in the pursuit of protecting public health. Audits focus on key areas of your operations, such as your food safety management system, food storage, food preparation, sanitation, facility design, and employee hygiene. Proper planning, extensive knowledge about food safety, and comprehensive digital management tools are the primary keys to acing food safety audits Type Food Safety Audits Why are food safety audits important? Consumer Safety ,Regulatory Compliance , Supplier control , Improvement of Operations , Cost reductions Types of food safety audits based on their focus Compliance audit Program audit Management system audit Key areas of a food safety audit Food safety management system , Food storage , Food preparation , Sanitation and cleaning ,Facility design , ) Waste management , Employee hygiene Guide for food safety audit checklist Food preparation Food safety management system :- Availability and accuracy of required food safety documentation, such as Standard Operating Procedures (SOPs), HACCP plans, and training records Adequate record-keeping for temperature logs, cleaning schedules, supplier approvals, and product traceability. Documentation of corrective actions taken to address identified non-compliance or deviations Food storage Proper temperature control on refrigeration units Correct labeling and dating of food items, ensuring proper rotation and removal of expired or spoiled products. Prevention of pests, including measures for pest control, regular inspections, and proper waste management Food preparation Personal hygiene of employees, including handwashing, wearing appropriate attire (e.g., hair restraints), and maintaining proper grooming. Adequate provision of handwashing facilities and availability of hygienic supplies, such as soap and towels. Prevention of cross-contamination, including separation of raw and ready-to-eat foods, proper cleaning and sanitization of equipment, and use of separate cutting boards and utensils. Sanitation and cleaning Adequate sanitation practices, including regular cleaning and disinfection of food contact surfaces, equipment, utensils, and food preparation areas. Verification of cleaning procedures, such as frequency, methods, and use of appropriate cleaning agents. Adequate provision and maintenance of a 3-compartment sink for tools and utensils. Facility and equipment Adequacy and cleanliness of facilities, including storage areas, food preparation areas, and washrooms. Condition and cleanliness of equipment, utensils, and food contact surfaces. Maintenance and calibration of equipment, such as thermometers or temperature monitoring devices. Hazard Analysis and Critical Control Points (HACCP), Good Manufacturing Practices (GMPs), Allergen Control Programs, or other risk of foodborne illnesse

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Food Safety

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Food Safety Audits
Introduction :-
Food safety auditing is a massive subject area. Unlike other compliance audit programs such as those covering financial,
governance or management; food safety requires knowledge of a number of very different fields which need to be
combined to effectively audit or assess the risk and status of a food production, processing or distribution operation. For
example a typical food safety audit, depending on the defined scope of the program, requires a detailed and working
knowledge of management processes, hygiene, risk assessment, monitoring, human resources, health and safety,
microbiology, chemistry, toxicology, engineering
Food safety audits are organized activities that aim to evaluate the level of the food safety management system of a food
business in the pursuit of protecting public health.
Audits focus on key areas of your operations, such as your food safety management system, food storage, food
preparation, sanitation, facility design, and employee hygiene.
Proper planning, extensive knowledge about food safety, and comprehensive digital management tools are the primary
keys to acing food safety audits

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Food Safety Audits
P e r s o n a l & F a c i l i t y
Train staff on hygiene and cross contamination prevention
Sanitize surface and equipment regularly
Establish illness reporting protocols
Company Announcement
H o l d i n g & S e r v i n g
Serving food above appropriate temperature
Keeping cold food below defined temperature
Limit time at room temperature
Using clean utensils to store and serve
D e l i v e r y & S t o r a g e
Inspect food deliveries before signing off
Use FIFIO inventory method
Store food in proper containers off of floors
Inspects storage for signs of pests or contamination
P r e p a r a t i o n & C o o k i n g
Wash produce before use
Use separate cutting board/tools for food types
Use food thermometers to ensure proper internal
temperature
Sanitize work station regularly

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Type Food Safety Audits
First Party Audit
Second Party Audit
Third Party Audit
Accredited Third Party Audit
Internal Audit –Performed by employees or
people representing organization
External Audit –Performed by customer (i.e.
retailers to supplier )
External Audit – Performed by independent
organization
External Audit – Performed by accredited
certification body

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A food safety audit is described as a highly structured activity that aims to document evaluations of a food business's food
safety system. It helps determine if all practices are according to appropriate food laws and regulations.
Creating transparent report about the situation and level of food safety systems in a food business and highlights its
strengths and weaknesses.
• 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
• Food supplier request
• Promote business objectives
Why are food safety audits important?

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Why are food safety audits important?
They promote accountability among food business operators and protect customers from potential public health threats.
1) Consumer Safety :- Food safety audits are vital for safeguarding consumer health and well-being. By assessing and
verifying adherence to food safety standards, audits help identify potential hazards, control points, and areas of
improvement. They help reduce the risk of foodborne illnesses and help improve consumer confidence in businesses.
2) Regulatory Compliance :- Food safety audits ensure that food businesses comply with relevant regulations and standards
set by food safety authorities. Compliance with these requirements is not only a legal obligation but also serves to
maintain public trust and confidence in the food industry.
3) Supplier control :- Food safety audits, particularly second-party, enable businesses to evaluate the safety of their
suppliers' operations and products. By conducting audits on suppliers, food businesses can ensure that their upstream
partners maintain appropriate food safety practices, thereby reducing the risk of receiving contaminated or substandard
ingredients
4) Improvement of Operations :- Food safety audits provide valuable insights into the strengths and weaknesses of a food
business's operations. They identify areas for improvement, allowing organizations to enhance their food safety
management systems, processes, and procedures.
5) Cost reductions :- Food safety audits can sometimes help improve the efficiency of operations, thereby optimizing
workforces and resources. Effective food safety measures can lead to cost reductions in the long run.

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Types of food safety audits based on their focus
Food safety audits can also be categorized based on the focus of the evaluation . This categorization is more
straightforward and narrows down the areas that must be prepared.
1) Compliance audit :- These audits primarily focus on assessing whether a food business meets the food regulatory
requirements and standards of food safety authorities. They involve a review of the organization's practices,
procedures, and records to ensure they are in line with applicable food safety regulations. Compliance audits aim to
identify any non-compliance issues and ensure that corrective actions are taken to address them.
2) Program audit :- Program audits evaluate the effectiveness and implementation of specific food safety
programs within an organization. These programs may include Hazard Analysis and Critical Control Points
(HACCP), Good Manufacturing Practices (GMPs), Allergen Control Programs, or other industry-specific programs.
3) Management system audit :- These audits assess how the organization plans, organizes, controls, and continually
improves its food safety processes. They evaluate the effectiveness of the organization's policies, procedures,
training, risk management, and performance measurement systems to ensure a comprehensive approach to food
safety.
Note :- In some cases, these types of audits can overlap. Food businesses may undergo different audits based on their
specific needs, regulatory requirements, and customer expectations.

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Key areas of a food safety audit
Any food safety audit will cover the following food safety areas:
1) Food safety management system :- This area involves how you conduct and monitor your operations and ensure that
everything follows food safety standards. It also includes proper documentation of your resolutions in case of dispute,
breach of standards, and other non-conformities in your food safety plans.
2) Food storage :- Storage of raw and finished goods has varying standards that equally need to be monitored. Proper
storage conditions ensure that you are using safe raw materials and that the integrity of the shelf-life of your finished
products is maintained. Potential problems during a food safety audit may come from broken or uncalibrated
thermostats, food lying on the freezer floor, damaged packaging, and cross-contamination of raw and finished
products.
3) Food preparation :- This key area of food safety audits is quite broad. It includes food handling practices such as
proper segregation of raw materials during preparation, proper cooking to the correct internal temperatures, correct
thawing of frozen foods, and even gloves or handwashing during preparation. Depending on the nature and
extensiveness of your operations, this section may become very long and have many subsections
4) Sanitation and cleaning :- proper cleaning and sanitation practices usually cause foodborne illnesses. As such, this
area is considered a key section of a food safety audit. It would include having properly installed handwashing
facilities, proper sanitation equipment, and a supply of hot water for cleaning.

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5) Facility design :- Often neglected, the design of your facility contributes to the safety of your operations. Auditors often
check the presence of drainages, handwashing areas, chipped paint, and even the layout of your operations area.
6) Waste management :- Including a secured and working waste management system ensures food safety auditors and
customers alike that your food business is operating cleanly and is contributing to the protection of the environment.
7) Employee hygiene :- One of the major sections of a food safety audit is how your employees conduct themselves during
your operations to minimize the risk of food contamination. Employee hygiene pertains to the cleanliness of your
employees, their proper attire, and hygiene practices such as hand-washing.
Key areas of a food safety audit

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A food safety audit checklist should include various items that cover different aspects of food safety practices and
compliance. Auditors may customize the checklist to suit the particular needs of the audited organization while
ensuring comprehensive coverage of food safety aspects.
Here are some key operations that a food safety audit checklist should cover:
Food safety management system :-
• Availability and accuracy of required food safety documentation, such as Standard Operating Procedures (SOPs),
HACCP plans, and training records
• Adequate record-keeping for temperature logs, cleaning schedules, supplier approvals, and product traceability.
• Documentation of corrective actions taken to address identified non-compliance or deviations.
Food storage
• Proper temperature control on refrigeration units
• Correct labeling and dating of food items, ensuring proper rotation and removal of expired or spoiled products.
• Prevention of pests, including measures for pest control, regular inspections, and proper waste management.
Key areas of a food safety audit

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Guide for food safety audit checklist
Food preparation
• Personal hygiene of employees, including handwashing, wearing appropriate attire (e.g., hair restraints), and
maintaining proper grooming.
• Adequate provision of handwashing facilities and availability of hygienic supplies, such as soap and towels.
• Prevention of cross-contamination, including separation of raw and ready-to-eat foods, proper cleaning and
sanitization of equipment, and use of separate cutting boards and utensils.
Sanitation and cleaning
• Adequate sanitation practices, including regular cleaning and disinfection of food contact surfaces, equipment,
utensils, and food preparation areas.
• Verification of cleaning procedures, such as frequency, methods, and use of appropriate cleaning agents.
• Adequate provision and maintenance of a 3-compartment sink for tools and utensils.
Facility and equipment
• Adequacy and cleanliness of facilities, including storage areas, food preparation areas, and washrooms.
• Condition and cleanliness of equipment, utensils, and food contact surfaces.
• Maintenance and calibration of equipment, such as thermometers or temperature monitoring devices.

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