Audits are a regular occurrence across food factories of all types. You could almost call them a way of life for many technical, production and hygiene managers.
But when Covid-19 forced a shift away from ‘in-person’ visits, the usual factory walk-around became a challenge. How do you inspect production lines, equipment condition, food safety culture and process control from a remote home office?
The key to true food safety compliance is being audit-ready - always. Yet with improvement budgets knocked by Covid and far fewer external personnel on site, lockdown has led to changes in focus areas for both management and factory staff alike.
So, as many sites re-open their doors to both announced and unannounced audits, here are 9 key points to help you get audit-ready.