Building an Internal Food Safety Audit Process
I can’t speak for you all, but one of the moments I always hated in the day-in-the-life of a foodservice manager was when the inspector walked in and let me know he was there to conduct an inspection. Our inspector ate in our operation quite frequently, but it was when he had his clipboard in hand (yes, he came with a clipboard back then) that I knew he was there for business. At that moment, the “what ifs” always played havoc on my mind.
It was also at that moment that I hoped our staff in the back of the house would notice that our inspector was there and that he was starting his inspection. Hoping that they would make sure things are in line before he really got to the “meat” of the inspection.
Now, our inspections generally went well. We had a great relationship with our inspector and very few, if any, bad inspections. But looking back, I can see we were managing to the inspection, not to the standards we had established.
So how can you manage to the standards versus managing to the inspection? Well, first, make sure you have strong standards in place. Then, conduct self-inspections. Sure, you can hire companies that will come in and do food safety audits, or even consultants who will do it. But you can have your own staff conduct a self-audit of the facility.
Every health department conducts inspections using a standardized form, and most are modeled on or adapted from the FDA model inspection form. The form is organized around the same risk categories that the food code prioritizes: employee health and hygiene, time and temperature controls, cross-contamination prevention, chemical handling, and facility maintenance.
…The temptation with any self-assessment is to grade generously. Resist it. The value of this process lives entirely in its honesty…
You probably haven’t looked at this form outside of an actual inspection, but you should. Your first step is to get a copy and use it as the basis for your self-audit. Most jurisdictions post their inspection forms online. If yours doesn’t, call your local health department and ask; they will provide one. This is the document your inspector walks through item by item during every visit.
The form only works as a tool if you use it consistently. For most operations, a monthly self-audit is a reasonable starting point. Some high-volume or high-risk operations may benefit from weekly or even daily spot checks on the highest-priority items, such as temperature logs, handwashing compliance, and sanitizer concentrations.
Assign the audit to your designated person in charge (PIC) for that shift. This serves a dual purpose: it reinforces the PIC’s ownership of food safety compliance and builds the operational awareness that makes the PIC effective during an actual inspection. A PIC who regularly audits the operation knows where the vulnerabilities are, understands the follow-up questions an inspector might ask, and can confidently speak to corrective actions.
The temptation with any self-assessment is to grade generously. Resist it. The value of this process lives entirely in its honesty. If the walk-in cooler is running at 43°F instead of 41°F, mark it. If the three-compartment sink sanitizer concentration is low, mark it. If an employee can’t tell you when they’re required to wash their hands, mark it.
Document what you find the same way an inspector would. Write down the specific observation and the corrective action taken.
If you happen to notice trends in the data from self-audit to self-audit, that’s not a fluke. That’s a systems problem that needs a systems-level fix. Every finding needs a corrective action, a responsible person, and a timeline.
This is also where internal audits can help with training. If your audits consistently reveal employees are struggling with a particular requirement, use it as a signal that your training program needs attention in that area.
Health inspections aren’t pass-fail exams you cram for the night before. They’re snapshots of how your operation runs on any given day. The operators who consistently perform well are the ones who have made the inspection standard their everyday standard. Building a self-audit process is the most direct way to close that gap. It’s free, it’s practical, and it turns your PIC from someone who reacts to inspections into someone who’s already done the work before the inspector arrives. Risk Nothing.
READ MORE POSTS
The Route to Safer Fresh Fruits and Vegetables
Although fruits and vegetables are one of the healthiest foods sources in our diet, we continue to have foodborne disease outbreaks of significance from produce, sometimes affecting large groups of people in multiple states because of their wide distribution. The CDC estimates that fresh produce now causes a huge number of foodborne illness outbreaks in the United States. Produce needs our continued food safety efforts at the restaurant level as well as at the stages in agricultural production. Occasionally, fresh fruits and vegetables can become contaminated with harmful bacteria or viruses, such as Salmonella, E. coli 0157:H7, Norovirus, and Hepatitis A. This contamination can occur at any point from the field to our table. If eaten, contaminated fruits and vegetables can cause foodborne illness.
Be Cool, Chill Out, Refrigerate Promptly!
The Cold Chain -- Keeping perishable foods at proper cold holding temperatures (between 28°F and 41°F maximum or 0°F for frozen food) from your food producers / manufacturers to your customers has to be one of our strongest links to safe food and high quality. Sometimes that is referred to in the food industry as “maintaining the COLD CHAIN”. Any slip ups in the cold chain, and we have a weak link. Most all of our state food regulations require 41°F as a cold maximum, but colder is a “best practice” policy to maintain.
Cutting Board Safety
Everyone knows to prepare food only on a clean and sanitized surface. Everyone also knows not to prepare food on a surface previously used to prepare any type of uncooked meat—cross-contamination. But does everyone know what this clean, sanitized, uncontaminated surface should be made out of? Or how cutting boards should be cared for?
A Date with Safe Food Labels
When it comes to food, calendar dates relating to time and temperature are important and sometimes confusing. Terms we use are: 1) food product or code dating used for commercial food manufacturing and 2) date marking used for food prepared onsite in a restaurant. In a restaurant at the receiving step or the retail food store as a consumer, "Sell by July 14" is a type of information you might find on a meat or poultry product. Are dates required on food products? Does it mean the product will be unsafe to use after that date? Here is some background information, which answers these and other questions about food product dating.
