A structured check of a food business against its food safety program or a standard, carried out by a food safety auditor.
A structured check of a food business against its food safety program or a standard, carried out by a food safety auditor. A food safety audit is a systematic assessment of whether a food business is following its documented food safety program and meeting the applicable requirements of the Food Standards Code. It is carried out by a qualified food safety auditor and is more formal and documentation-focused than a routine inspection. Audits are typically required for higher-risk businesses, such as those serving vulnerable persons under Standard 3.2.2A, or where a state law or a customer contract requires a certified food safety program. The auditor reviews records, observes practices and verifies that controls such as monitoring and corrective action are working as documented. In practice an audit involves the auditor examining the food safety program, checking temperature and cleaning records, tracing how the business handles receipt, storage, cooking and cooling, and confirming staff know their responsibilities. The auditor reports findings and any non-conformances that must be corrected. Audit frequency depends on the business's risk and past performance, with businesses that perform well sometimes audited less often. Audits differ from council inspections in that they check the business against its own program and are usually arranged and paid for by the business, though the two work together within the overall regulatory system. A Sydney catering company that supplies meals to a hospital engages an approved food safety auditor to audit its food safety program each year, checking cooking and cooling records and confirming corrective actions are documented and effective.
Frequently asked questions
How is an audit different from an inspection?
An inspection is a regulator's on-site compliance check, while an audit is a structured assessment against the business's own food safety program, usually done by a food safety auditor.
Who has to be audited?
Typically higher-risk businesses, such as those serving vulnerable persons, or businesses required to have a certified food safety program by law or contract.
Who carries out audits?
A qualified food safety auditor, who may be approved by the relevant state authority to audit against the applicable standard or program.
How often are audits done?
Frequency depends on risk and past performance; businesses with strong records may be audited less often than those with a history of problems.
What happens if the audit finds problems?
The auditor records non-conformances that must be corrected within set timeframes, and serious issues may be referred to the enforcement agency.
