There are plenty of reasons for failing a food safety audit. Most are preventable. The keys to passing an audit are staying abreast of regulations, consistent enforcement of thorough food safety procedures and advance preparation.
Audit Preparation is the Key
The main culprit for failing an audit is human error. Are employees following proper sanitation procedures? Are food safety records being accurately and consistently maintained? Is personnel training ongoing? These are management issues that can be addressed and corrected.
Another oversite is inadequate CGMP or HACCP procedures. Is your quality management system in compliance with current FDA requirements? Are hazards, such as pest control and potential contamination being overlooked? Are your preventive remedies effective? Are your food safety records and practices current with FDA/USDA regulations and easily accessible for review?
And for companies with GFSI certifications, are you sure all requirements (procedures, recording keeping, training, etc.) are being implemented and up to date? Are required personnel (such as SQF Practitioners) in place, trained and fully supported?
Suggested Reading Before your Next Food Safety Audit
Fortunately, there is an abundance of current information accessible over the Internet to ensure that companies in the food industry are fully prepared for an audit. Here is some suggested reading:
- FDA Guidance & Regulation (Food and Dietary Supplements)
- USDA’s Food Safety and Inspection Service (FSIS)
- Your Gateway to Food Safety Information
- Reasons for Failed Health Inspections
- The Total Plant Food Safety Audit: Rating Your Overall System
- Top 5 Reasons Organizations Fail Audits and How to Not Be One of Them
- FDA’s data for 2020 shows top five violation categories at food facilities
How a Food Safety Consultant can Help You Prepare for an Audit
Our food safety consultants are seasoned experts. When faced with an upcoming audit, it is nice to have a pro on your team to ensure your company is ready. They understand and have hands-on experience with all the regulations, agencies, and accredited systems (such as HACCP, SQF, BRCGS, PrimusGFS, etc.).
A consultant can evaluate your food safety system and work with you to correct potential pitfalls before an agency audit. They will prepare your personnel through training, ensure your record-keeping is in compliance with the latest regulations, as well as being an expert resource during the audit.
And should an agency audit find a deviation, our experienced consultants can help you quickly address any issues. Compared to the ramifications of failing an audit, prior investment in an inhouse audit conducted by an experienced consultant pays for itself.