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HEALTH & SAFETY When choosing an external consultant,


look for professionals who are experienced and familiar with the latest regulations in your food sector, such as meat or dairy. It is also advisable to request customer references, notes Brown. “Other qualities to look for are good problem solvers. Food safety audit consultants should feel comfortable working unsupervised and monitoring everything from documentation processes to daily practices. And they should be able to do all of this without placing undue burden on your production and quality control teams and processes.”


BE PREPARED An audit checklist should cover all aspects of production that affect food safety practices and HACCP compliance. Most auditors will expect to examine documentation, records, premises, practices, equipment, and processes. Signs of pest infestation, hygiene protocols, temperature control, and food handler and machine operative training and competence will all be scrutinised. To assist food manufacturers, Fortress published a typical audit-conformance checklist in its latest Food Equipment Audits Whitepaper. Download a free copy from https://fortresstechnology.co.uk/food- equipment-audits/. Post-audit, the successes and non-


compliances flagged by the investigation should be examined by the relevant staff and auditing personnel. Once a course of action to address and prevent future non- conformances is established, food processors can implement these changes. For inspection equipment, specific


GFSI standards should be followed. Particularly the testing of industrial food metal detectors.


MOVING GOALPOSTS Food safety audits play an essential role in supporting safe food consumption, brand integrity, regulatory compliance, supply chain management, risk assessment and prevention, and promoting operational excellence. Given the numerous critical control points in a processing plant, Fortress advises routinely and systematically revisiting potential hygiene and contamination hazards as part of a regular risk assessment and food safety programme. As more good practice is adopted, the


food safety goalposts will inevitably move. “Food safety is reliant on continuous improvement. Once any changes are reviewed and implemented, HACCP plans should be modified. This ongoing effort drives advances in processes and efficiency, as well as enhancing product quality,” emphasises Phil Brown.


Fortress Technology www.fortresstechnology.co.uk


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