This document discusses food safety and food quality auditing. It begins with definitions of key terms like food safety, food quality, and auditing. It then describes the purpose, types (process, product, system), and classification (first, second, third party) of audits. The document outlines the key elements of an audit including self-evaluation, documentation, records, and procedures. It discusses the benefits of audits and lists several global food safety auditing organizations.

1. FOOD SAFETY & FOOD QUALITY AUDITING
Prepared by:-
Sourabh Bhartia
B.Sc. & M.Sc.
(Food Processing & Technology)
UTD, AVVV, BSP (C.G.)
LinkedIn Info
sourabhbhartia@gmail.com

2. Made by:- Sourabh Bhartia
CONTENTS
• INTRODUCTION 1
• DEFINITIONS 3
• PURPOSE 4
• TYPES 5
• CLASSIFICATION 8
• ELEMENTS 10
• PROCEDURE 13
• BENEFITS 14
• GLOBAL FOOD SAFETY ORGANISATIONS 15
• BIBLIOGRAPHY 16

3. Made by:- Sourabh Bhartia
1
• A food safety audit usually is based on the defined requirements set out in food safety standards, legislation and
internal standards of operation. It focuses specifically on those requirements, criteria, procedures, activities and
data relating to the safe production and supply of food products.
• Section 44 of the Food Safety and Standards Act, 2006 provides the power to Food Authority to
recognize an organization or an agency for carrying out food safety audit and checking compliance
with the Food Safety Management Systems.
• Section 16(2)(c) of the Food Safety and Standards Act, 2006, provides for a mechanism and
guidelines for accreditation of certification bodies for Food Safety Management System.
INTRODUCTION

4. Made by:- Sourabh Bhartia
2
The basic indicators of a properly controlled document or record should be:-
1. Legible or readable
4. Kept at a secure
location
2. Authorized and is
relevant to the
procedures or
functions
3. Updated & as
required

5. Made by:- Sourabh Bhartia
3
DEFINITIONS
•Food Safety:-
It is used as a scientific discipline describing handle, preparation, and storage of food in ways that
prevent food-borne illness.
•Food Quality:-
It is the quality characteristics of food that is acceptable to consumers which includes external factors as
appearance (size, shape, color, gloss, and consistency), texture, and flavor; factors such as certified
under several food standards (for e.g. ISI, BIS, FSSAI, etc.) and internal quality (chemical, physical,
microbial).
•Auditing:-
It is defined as the on-site verification activity, such as inspection or examination, of
a process or quality system, to ensure compliance to requirements. An audit can apply to an entire
organization or might be specific to a function, process, or production step.

6. Made by:- Sourabh Bhartia
4
OBJECTIVES
• To strengthen the food safety surveillance system
• To encourage self compliances
• To develop a self sustaining ecosystem for ensuring
compliances of Food Business Operators
• To reduce the gap between regulator led enforcements &
field level non-compliances

7. Made by:- Sourabh Bhartia
5
•Process Audit
•Product Audit
•System Audit
TYPES
There are 3 types of audit:-

8. Made by:- Sourabh Bhartia
6
Process Audit:-
A process audit verifies that processes are working within established limits. It evaluates an operation
or method against predetermined instructions or standards to measure conformance to these standards
and the effectiveness of the instructions. A process audit may:-
i. Check conformance to defined requirements such as time, accuracy, temperature, pressure,
composition, responsiveness, amperage, and component mixture.
ii. Examine the resources (equipment, materials, people) applied to transform the inputs into
outputs, the environment, the methods (procedures, instructions) followed, and the measures
collected to determine process performance.
iii. Check the adequacy and effectiveness of the process controls established by procedures, work
instructions, flowcharts, and training and process specifications.
Product Audit:-
This type of audit is an examination of a particular product or service, such as food
consistency/texture, raw material, to evaluate whether it conforms to requirements (i.e., nutritional
benefits, product evaluation, and customer satisfaction).

9. Made by:- Sourabh Bhartia
7
System Audit:-
An audit conducted on a management system. It can be described as a documented activity performed
to verify, by examination and evaluation of objective evidence, that applicable elements of the system
are appropriate and effective and have been developed, documented, and implemented in accordance
and in conjunction with specified documents.
•A quality management system audit evaluates an existing quality management program to
determine its conformance to company policies, contract commitments, and regulatory
requirements.
•Similarly, an environmental system audit examines an environmental management system,
a food safety system audit examines a food safety management system, and safety system
audits examine the safety management system.

10. Made by:- Sourabh Bhartia
8
CLASSIFICATION
Audits can be classified in 3 ways:
•First Party
•Second Party
•Third Party

11. Made by:- Sourabh Bhartia
9
First Party:
This type of audit is a self-assessment, to internally
verify that procedures and management strategies
reflect the requirements of a standard and reflect
business objectives.
Second Party:
Also known as proprietary audits, a primary
organization evaluates the performance of a supplier or
contractor.
Third Party:
Independent auditors from outside the organization
conduct audits, often for purposes of certification.

12. Made by:- Sourabh Bhartia
10
ELEMENTS of AUDIT
1. Self-evaluation & review:-
• It is an important tool to access one’s own performance, strength
& weakness.
• FBO (Food Business Operators) must do periodic valuation of
food safety system through internal or external audits at least
once a year.
• For complete improvement FBO should undertake a complete
review of the system, including self evaluation results, customer
feedback, complaints, new technologies & regulatory updates at
periodic intervals and at least once in a year.

13. Made by:- Sourabh Bhartia
11
2. Documents & Records:-
• Food Business Operators (FBO) must follow a systematic method of documentation & record
keeping.
• The records should be retained for a period of one year.
• Any changes to the records should be traceable; for e.g., errors are identified by a strikeout and
followed by initials.
• Each entry on a record should be signed and dated by the person responsible at the time specific
event occurred.
• Record keeping requirement and responsibilities should be communicated with the staff.
• As most of the documents and records are being maintains in an e-form, therefore it is important
to maintain a proper system based controls so as to ensure prevention of privacy, hacking &
alteration of material facts.
• It is important to have reliability of all the records (as this depends on the correctness of the
verification process)

14. Made by:- Sourabh Bhartia
12
FSSAI license
Incoming material checksFood & water testing reports
Calibration of food safety equipment
Operational controls
(such as temp., pressure & time)
Food recall & traceability
Storage
Cleaning & sanitation
Pest control
Medical examination
Health status of food handlers
Training
1
234
5
6
7
8
9
10 11
12
• An appropriate documentation & record keeping procedure should include;

15. Made by:- Sourabh Bhartia
13
PROCEDURE
•Planning
•Execution
•Corrective and Preventing Action
•Verification
•Audit Evaluation

16. Made by:- Sourabh Bhartia
14
BENEFITS
Audit helps to:-
• identify non-conformances (ex: inadequate or lack of control measures,
insufficient training, etc.);
• identify areas of opportunity of continual improvement;
• improve business performance;
• review and update of a food safety system;
• identify trends (inefficient processes, job performance variation by shift, etc.);
• identify underlying issues (ex: resistance to change, lack of management
commitment, etc.);
• provide feedback to management;
• promote a sense of ownership in employees;
• improve internal communication.

17. Made by:- Sourabh Bhartia
15
GLOBAL FOOD SAFETY AUDITING ORGANISATIONS
• Global Food Safety Initiative
• BRC (British Retail Consortium)
• NSF International
• Food Safety & Inspection Service
• SAI Global
• New South Wales Food Authority
• International Food Protection Training Institute
• Directorate General for Health & Food Safety

18. Made by:- Sourabh Bhartia
16
BIBLIOGRAPHY
https://fssai.gov.in/upload/uploadfiles/files/Chapter14.pdf
https://globalfoodsafetyresource.com/food-safety-audits/
https://youtu.be/3QuKCYfHHow
https://www.fssai.gov.in/

19. Made by:- Sourabh Bhartia
THANKYOU