Introduction- Audits play a key role in verifying proper food safety practices at food and beverage processing facilities in Corporate Cafeterias. Audit report data is used to help select suppliers, food vendors, demonstrate due diligence for customers or validate internal policies and procedures.
Both inspections and audits are activities that are carried out in the food industry for many different reasons. These reasons are varied but can include:
A Corporate Company may require third-party certification which will allow them to trade with particular customers.
A Corporate Company may use the inspection or audit process as a mechanism to manage risk within the business.
A Corporate Company may use inspection and audits to confirm the level of compliance with a particular law, company policy or industry code of practice.
Difference between Inspection and Audits
1. Looks at the present – the physical state
2. Less formal activity
3. Generally unannounced.
4. You don’t tend to get any warning that the inspection is about to take place until it is actually happening.
5. Stand-alone activity. You can perform an inspection without having to do an audit
1. Looks at the past – through records
2. More formal planning involved including audit plans
3. Generally announced (but not always)
4. Has to include an inspection component
5. Formal report writing with documented outcomes
6. The time allocated is more extensive
7. Regardless of the differences, both are an assessment of the level of conformance or compliance against a set of rules, laws or criteria.
Importance of Food Audits
Food crises are one of the reasons why food quality and food safety should be given importance. Very often the terms food quality and food safety are not clearly differentiated. There are significant differences though, in particular, when consumer perceptions are considered. They play an essential role in an exchange because food safety and quality attributes may not be directly observable.
Timely Food Safety Audits in the Corporate Companies can lead to employee satisfaction and good hygiene maintenance. Higher productivity is achieved within the organisation as the drawbacks of the food safety are improved with help of audits.
Orange Book to your rescue
Orange book is invented to join hands with the initiative of Safe and Nutritious Food at workplace campaign to help people eat right at work.
The Orange Book is organized into three parts. The first part is meant for HR/Administration. It includes specific measures the team can take in order to maintain a sustainable environment.
The second part is for the canteen or cafeteria establishment. It includes best practices and guidelines recommended for cafeteria personnel to ensure that the food served in the workplace, whether prepared in-house or catered from outside, is safe and wholesome. The ways to get through Audits and Inspection is involved in the second part itself. All the good food practices are mentioned which all the Companies should comply to.
The third part of the book is for employees. It mentions the various dos and dont’s, useful tips and suggestions to empower employees to eat and stay healthy at the workplace by making informed choices about the food they consume.
Download your free copy here.
How HACCP is useful in Food Safety
Hazard Analysis and Critical Control Points (HACCP) assessment is a valuable tool that can be used for verifying whether a food manufacturer or distributor can produce or distribute safe products. This can be “translated” to specific and complementary roles for the food industry and the public authorities.
Food manufacturers conduct in‐house HACCP assessments using internal resources and, if necessary, external expertise. It should be noted that the effective implementation of HACCP requires that the food manufacturers implement procedures in order to verify whether the HACCP system works properly.
Audits and Inspection are an integral part of the food industry and every corporate company should follow the standards required so as to achieve higher audit scores.
To reach out to your audits sessions by India’s leading NABL Accredited Lab,
To pace up your regular updates on food safety and related articles, click on the below links.
For Mobile Users: Click Here
For Desktop Users: Click Here
Citing the rise in employee health concerns in regards to Indoor Air Quality, this September, Equinox brings to you Two Webinars on Indoor Air Quality( Part I & II).
The details are as follows:
Part I – Indoor Air Quality and Ventilation [Ventilation Requirements as per ASHRAE Standard 62 – 2001]
Date: Thursday, 27-Sept-18
Duration: 11:00 A.M. – 1:00 P.M.
Part II – Indoor Air Quality [Best Practices for Design, Construction, and Commissioning]
Date: Friday, 28-Sept-18
Duration: 11:00 A.M. – 1:00 P.M.
Cost of Registration for both the Webinars: Rs. 999/-