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auditing process
FOOD SAFETY AUDITS

Due to the vast workload facing managers
today, an extra pair of eyes is one way of ensuring that critical deficiencies, the type that could lead to foodborne illness or injury, are not overlooked in the daily running of an operation.

The goal of third party audits is to provide a way to monitor safety practices on a regular basis, giving an objective insight into current practices and procedures.

HACCP-based food safety audits
are provided for clients at both the retail and processing level, including restaurants, hotels, supermarkets, seafood and food processing operations and warehouses.

These audits can be customized for particular companies based on your individual needs.

Our auditing process is designed to focus on reducing risk factors (practices and procedures known to lead to foodborne illness). Reducing risk factors is the first step in protecting the safety of your customers, keeping your reputation intact and proving that you have taken “reasonable care” in the event of an incident.

In addition, reducing the occurrence of these foodborne illness risk factors embodies a preventive rather than reactive approach to food safety through a continuous system of monitoring and verification.

HACCP-based audits offer two additional benefits over conventional inspection techniques.

First, they clearly identify the food establishment as the final party responsible for ensuring the safety of the food it produces.

Second, they require that we analyze preparation methods in a rational, scientific manner to identify critical control points and to establish critical limits and monitoring procedures.

HACCP-based inspections are becoming increasingly acknowledged by the regulatory community because they delineate formal procedures. Each audit independently measures the adequacy of the written programs, implementation, and records to assure the system has been effectively designed, implemented and verified.

Clients often use results from these audits during training classes to discuss vulnerable areas, repeated deficiencies, and steps that could lead to exceeding minimum standards, even in the face of staff shortages and other obstacles.

 

 

 

38 Montvale Ave., Suite 350, Stoneham, MA 02180 phone: 617-523-5450 info@safefoodmanagement.com