Jeff Hary
Guest
Aug 19, 2026
5:56 AM
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Hi everyone,
For businesses preparing for a food safety audit, what areas do you normally review beforehand?
I imagine things such as HACCP documentation, temperature records, cleaning schedules, allergen information, staff training records and corrective actions can all be important.
Do you normally carry out an internal food safety audit before an external audit or inspection?
I’d also be interested to know whether businesses find it useful to have a food safety consultant independently review their procedures before an audit.
What would you consider the most commonly overlooked area during audit preparation?
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