How to Pass a Food Safety Audit + Free Checklist
A food safety audit is a systematic evaluation of a food operation's safety management systems, practices, and compliance with regulatory requirements and industry standards. Audits may be internal (self-assessment), second-party (customer audits), third-party (certification bodies), or regulatory (government inspections).
Types of Food Safety Audits
- Internal Audits: Self-assessment conducted by facility staff
- Customer/Second-Party: Conducted by buyers/customers
- Third-Party Certification: Independent audits against GFSI standards
- Regulatory Inspections: Government health department audits
GFSI-Benchmarked Standards
- SQF (Safe Quality Food)
- BRC Global Standard for Food Safety
- FSSC 22000
- IFS (International Featured Standards)
Audit Preparation Best Practices
- Document Review: Ensure all records are current and organized
- Pre-Audit Walk: Identify and correct issues before audit
- Staff Training: Prepare employees for auditor questions
- Calibration: Verify all measuring equipment is calibrated
- Sanitation: Deep clean facility before audit
Common Audit Non-Conformances
- Incomplete or missing documentation
- Temperature monitoring gaps
- Allergen control deficiencies
- Sanitation issues
- Training records not current
Related Resources
Free Checklist Templates
- HACCP Plan Audit Checklist - FREE Download
- Supplier Food Safety Audit - FREE Download
- Food Handler Hygiene Audit - FREE Download