5 Things That Can Cause a Food Safety Audit Failure
Audit is a word that can drive fear in the heart of many. Audits don’t need to be stressful or scary if you are ready with adequate preparation and documentation.
Here are 5 reasons why a food service business may fail their audit and how to avoid them.
- Staff Errors
Your staff are only human and may make mistakes. This is why adequate training and clear guidelines are very important. Errors are less likely to occur if your staff are well trained and clear on what their roles and responsibilities are when it comes to food safety. This may include things such as making the shift supervisor in charge of ensuring that food safety record sheets are filled out accurately. You may even consider training certain staff members as Food Safety Supervisors.
- Not Identifying Your Hazards
The primary focus in developing a food safety program is to identify the hazards that may be expected to occur in the general course of business. The Hazard Analysis Critical Control Point (HACCP) system is a formal way to oversee the safety of food as it is being made rather than just evaluating the end product.
Fun fact: HACCP was actually developed by NASA for use when preparing food for astronauts! Food poisoning is even more dangerous in space!
The legal requirements of food safety programs were based on HACCP principles – so, it makes sense to be aware and comfortable with HACCP principles in order to pass your audit.
Jaymak is the only ISO accredited equipment hygiene service provider in Australia and we are very proud of this status. ISO 22000:2005 and ISO 9001:2008 is a risk management system based on the principles of HACCP. This puts us in the best position to advise you on hazard identification and control relevant to your business.
- Not Keeping Sufficient Records
Record keeping may be tedious, but it is very important. Even if you have correctly identified and monitored your hazards, you need to be able to support this with proof. Part of the Australia New Zealand Food Standards Code outlines that records need to be kept pertaining to the monitoring actions and corrective actions of hazards.
Jaymak provides a certificate of assurance with ISO 22000 compliance at the completion of a service to form part of your process documentation and put your mind at ease.
- Neglecting Regular Review of Your Food Safety Program
As part of the standards, food safety programs need to be reviewed at least within the first 12 months of implementation and then every 12 months after that. This is necessary because your business will change over time. Perhaps you will purchase a new dishwasher that you didn’t have previously. This means that your food safety program will need to be reviewed as the current program may no longer control all of the hazards or there may be new hazards.
- Not Using Trusted Professionals
Giving your equipment and premises a wipe over has its purpose – nobody likes a dirty looking kitchen – but it isn’t the same as sterilisation. Sterilisation can help to bring bacteria down to safe levels and Jaymak can provide swab test analysis to ensure that your equipment, staff and customers are safe. Jaymak has the right products, expert technicians, appropriate equipment and years of experience to provide you with a clean environment to help you pass your audit.
Don’t take our word for it – see why our clients trust us to help them pass their food safety audits.
“Jaymak has taken the guess work out of the equation. There is no second guessing with our cleaning standards meeting what’s required. Not to mention the time we save along the way. Peace of mind for food safety audits.” – Dawn Cerminara – Lutheran Aged Care.
Book in for a free consultation with one of our experts who will come and inspect your venue, identify the efficiency of your equipment and help you to establish your hygiene requirements and provide you with a full report and quote. Book in now or use our technician locator to find the technicians in your local area.
References:
https://www.foodstandards.gov.au/code/userguide/Documents/Guide%20321%20FINAL.pdf – A guide to Standard 3.2.1 Food Safety Programs
Chapter 3 of the Australia New Zealand Food Standards Code
A Guide to Standard 3.3.1 Food Safety Programs for Food Service to Vulnerable Persons.
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