An audit is a proactive, systematic, and documented approach to gathering evidence to verify standards for food safety and legal compliance are being achieved. Audits are not a legal requirement, but they are important for the well-being of clients and customers as they identify potential food safety hazards, demonstrate a management commitment to food safety and support a positive food safety culture.
1. What is a Food Safety Audit?
FS-043 Ver 1.s (Aug 23)
A successful audit relies on a competent person (auditor) with appropriate skills and knowledge of Food Services. The auditor will need to demonstrate competency in behavioural, interpersonal, communication, organisational, thinking, and evidence-collecting skills. Essential knowledge will include HACCP (ServSafe), food safety management approaches, current food safety legislation, and industry best practice as well as current and emerging threats to food safety.
Typically a Food Auditor may be an outside contractor or where possible an internal representative of the company whom possesses the necessary skills.
2. What skills and knowledge are required to conduct an audit?
The opening meeting is an opportunity for the auditor to introduce himself or herself and explain the audit process and its objectives. The auditor will request documentation and records are made available for inspection. This meeting is also an opportunity for the auditee to ask any questions, communicate any immediate food safety issues and/or inaccessible areas.
The auditor will look at documentation, records, premises, practices, equipment, and materials. An audit will also look for signs of pest infestation, cleanliness, temperature control in practice, and food handler training and competence. Evidence collated will include written notes on visual inspections and observations, and supporting photographic evidence.
The auditor will at look the premises to review:
- External and internal design, construction, size, layout, and maintenance
- Ventilation
- Facilities e.g. toilets, changing room and lockers
- Areas used for washing food, hands, and equipment
- Areas used for food storage
- Environmental controls to ensure pests are denied access and harborage to the food premises
- The condition and traceability of food products and packaging materials
- Evidence of any Cross Contamination
- Adherence to food Temperature requirements both heated and chilled
3. Conducting the Audit
In general Audit frequency will be determine by:
- The classification and type of business being run ( Fast Food, Cafeteria, or Coffee)
- The size and scope of products being served, and
- The inherent risk of potential contamination to the consumer
Frequency ranges should be as follows (in Months);
4. Frequency of planned Audits
Low Risk
Risk Classification
Starting Point
Maximum
Minimum
every 12 months
every 15 months
every 18 months
every 15 months
every 9 months
Med Risk
every 12 months
every 12 months
every 6 months
High Risk
every 9 months
Guiding Reference: Food Safety
- an Audit System (ANZFA)