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What Food Handlers and Managers Need to Know About Audits

Written by Staff Writer

A female food safety auditor inspects macaroni for quality control and assurance while taking notes on a tablet.

Auditing plays a critical role in protecting public health, maintaining consumer trust and keeping businesses compliant with regulations. For food handlers and managers alike, understanding how these kinds of inspections work — and how to prepare for them — can make the difference between smooth operations and costly setbacks.

Audits are essential to the modern food system, whether you work in a restaurant, manufacturing facility or distribution operation. This guide explains what they are, why they matter, what inspectors look for and how food professionals can prepare effectively.

What Is a Food Safety Audit?

An audit is a systematic, structured evaluation of a business’s procedures, processes and records to verify compliance with applicable food safety laws and standards. They assess how well a facility identifies hazards, controls risks and maintains safe conditions throughout the supply chain, including handling, preparation, storage and distribution steps.

Unlike routine inspections that may focus on visible conditions, audits take a deeper look at systems, documentation and long-term practices. They confirm whether a business is consistently operating in a way that protects customers from foodborne illnesses, fraudulent practices and contamination.

Procedures may be conducted internally or by outside organizations. Test structure may follow recognized frameworks such as HACCP-based systems or international schemes aligned with the Global Food Safety Initiative.

Why They Matter

Foodborne illness remains a serious public health concern. The Centers for Disease Control and Prevention (CDC) estimates that 48 million people become sick from contaminated meals each year, with thousands of deaths reported annually. Auditing helps reduce these risks by identifying gaps before they lead to outbreaks, recalls or regulatory action.

Strong audit programs offer several benefits:

  • Fewer failed inspections
  • Reduced recall risk
  • Lower operational costs
  • Stronger brand reputation
  • Increased customer confidence

Facilities with robust food safety programs consistently experience better long-term performance and fewer disruptions.

The Role Auditors Play

Food safety auditors are experienced professionals trained to evaluate food businesses objectively and impartially. Their role is not to catch mistakes, but to assess whether systems are working as intended and to identify areas for improvement.

They review:

Because auditors often handle sensitive business information, they are trained to exercise professionalism and discretion when communicating findings. Their work directly supports public health by helping businesses prevent contamination, control hazards and ensure goods are safe by the time they reach the end consumer.

Types of Auditing Procedures

There are generally two main audit categories: internal and external.

Internal

Internal audits are conducted by trained staff within the organization and are often called first-party audits. These reviews help management assess compliance, identify weaknesses and prepare for external evaluations. Regular internal checks allow facilities to catch small issues before they escalate into violations.

External

External audits are performed by outside parties and can be further divided into two types:

  • Second-party audits: Performed by a business partner, such as a supplier or customer, to verify compliance.
  • Third-party audits: Conducted by independent auditing firms or certification bodies to provide an objective evaluation or support certification efforts. They are required for certain markets or establishment licenses and provide an extra layer of credibility.

External evaluations provide additional credibility by creating an objective, arms-length relationship free of bias.

What Auditors Look for During an Evaluation

Inspections determine whether a facility’s systems are effective and followed consistently. Auditors perform a comprehensive evaluation that includes observations, interviews and record reviews.

Key areas of interest include:

Auditors also verify proof of staff training. Many states require handlers and managers to pass a food education program and maintain copies of certificates on site. Certifications must be current. Working with an expired permit can lead to costly fines, job loss or even facility closure.

Documentation: The Foundation of Success

Proper documentation is one of the most important elements of any audit. Even when food safety practices are strong, missing or disorganized records can lead to exceptions.

Auditors expect documentation to be:

  • Organized and accessible
  • Accurate and up to date
  • Consistently maintained

Records usually reviewed include:

  • Temperature monitoring logs
  • Sanitation Standard Operating Procedures (SSOPs)
  • Employee training certificates
  • Internal audit reports
  • Corrective and Preventive Action (CAPA) plans

Well-maintained documentation demonstrates accountability and shows that food safety systems are actively managed, not just written on paper.

Preparing for a Safety Check

Preparation is key to a successful audit. Food managers should focus on building strong, consistent systems rather than scrambling to catch up just before the actual inspection.

Effective preparation strategies include:

  • Conducting regular internal audits
  • Holding mock audits to identify weaknesses
  • Training employees on food safety responsibilities
  • Reviewing and updating documentation
  • Reinforcing procedures during staff meetings

Creating accountability by assigning safety tasks to specific team members helps reduce errors and ensure ongoing compliance. Employee training is especially critical in this regard. Training records prove that staff understand proper handling techniques, hygiene practices and safety procedures.

Corrective Actions and Continuous Improvement

When inspectors identify issues within a facility or dining establishment, managers and/or business owners are typically required to develop and implement stricter protocols.

CAPA plans:

  • Address the root cause of issues
  • Outline corrective steps taken
  • Prevent recurrence of the problem

The final audit report documents findings and required actions. Successful implementation of corrective measures demonstrates a commitment to continuous improvement and strengthens long-term food safety performance.

How to Become a Food Safety Auditor

For those interested in pursuing a career in auditing, industry experience, formal training and professional certification are usually required. Many auditors begin as other food safety professionals, like quality managers or inspectors, before advancing into auditing roles.

Specialized credentials in sanitation, quality control or food processing can further strengthen qualifications. These may include obtaining a Certified Food Safety and Quality Auditor (CFSQA) license or HACCP certification. Additionally, this career requires strong technical knowledge, communication skills and the ability to remain impartial in all evaluations.

Prepare, Protect and Stay Compliant

Audits are more than a regulatory requirement — they are vital tools for protecting customers, strengthening operations and building trust. For food handlers and managers, understanding the evaluation process and passing criteria helps create safer workplaces and more resilient businesses.

When quality control systems are well-designed, properly documented and consistently followed, audits become opportunities for growth rather than sources of stress. Through preparation, training and continuous improvement, food businesses can ensure compliance, protect public health and deliver safe, high-quality services every day.