Hygienic practices are not just critical in the production of safe food, but they are also a primary requirement of regulatory and commercial compliance frameworks globally.
Operational audits are a way to demonstrate these practices are being conducted in order to ensure that fundamental and operational standards and practices required for safe and legal food production are in place and are being adhered to.
At its core, an operational audit is a means for a business to verify that processes are robust and effective.
These audits can take a variety of forms throughout the businesses such as, but are not limited to:
- GMP audits
- GHP audits
- PRP audits
- Hygiene audits
- Pre and post-production audits
- Positive release audits (such as inspection, tests, and checks)
When actions are repeated and there is a sufficient accumulation of quantifiable events for an assessment a quantifiable change can often be derived.
In application for many food businesses this present significant challenges as resources are required to analyze and interpret data, however, the processes are numerous and repeat at a high frequency so do not allow sufficient time for proper assessment.
As a result, this gap can be bridged through guidance documents, standards, criteria, and pre-existing knowledge of the food safety practitioner, as well as Operational and GMP audits which are conducted as a means to preventing the accumulation of these adverse factors before they are able to affect an undesired or suboptimum outcome.
This webinar held in collaboration with the IFSQN and now available to view on-demand explores why we conduct audits and how modern food businesses can implement a ‘Due Diligence’ defense to ensure they meet required hygienic conditions for their manufacturing facility and are able to do so while building and maintaining customer confidence.