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