How to Pass a Food Safety Audit: A Practical Guide for Small Food and Drink Producers
- Paddy O'Connor
- May 5
- 39 min read
Passing a food safety audit can feel daunting, especially for small UK food and drink manufacturers. But with the right preparation and mindset, even the smallest producers can ace their audits and turn them into opportunities. In this friendly, practical guide, we’ll demystify food safety audits and share tips tailored for small producers. We’ll explain what audits like EHO inspections and SALSA certification involve (and why they matter), what auditors look for, how to prepare for audit day, and how to avoid common pitfalls. We’ve even included a handy food safety audit checklist (available as a free PDF download) so you can feel confident and audit-ready. Let’s get started!
What Is a Food Safety Audit (and Why It Matters)?
A food safety audit is a thorough review of your food business by an inspector or auditor to verify that you’re producing safe and legal food. It’s essentially a quality control check on your food safety practices, documentation, and premises. For small food and drink producers in the UK, the main audits you’ll encounter are local authority Environmental Health Officer (EHO) inspections (for legal compliance) and optional certification audits like SALSA (Safe and Local Supplier Approval). Passing these audits is crucial – it ensures you’re protecting customers and complying with the law, and it can open doors to new markets.
EHO inspections are the routine food hygiene inspections conducted by your local council’s environmental health officers. Their job is to make sure your business meets the legal requirements for food safety and hygiene. EHOs often arrive unannounced (except in certain home-based businesses) and use the Food Standards Agency’s Food Law Code of Practice to assess your operations highspeedtraining.co.uk. A successful EHO inspection typically results in a good Food Hygiene Rating (0 to 5 stars), which signals to customers that you run a safe, reputable business. A poor inspection, on the other hand, can lead to low ratings, enforcement notices, or even closure in severe cases. In short, EHO audits matter because they keep you compliant with the law and protect your business’s reputation.
SALSA audits are a bit different – they are voluntary certification audits tailored for small producers who want to demonstrate high food safety standards to buyers. SALSA stands for Safe and Local Supplier Approval, a UK-based food safety certification scheme for small and micro businesses cfscompliance.co.uk. Gaining SALSA accreditation proves to potential buyers (like farm shops, local retailers, or even regional branches of supermarkets) that your products are produced safely and meet both legal requirements and industry best practices cfscompliance.co.uk. Think of SALSA as a stepping stone for small businesses to access bigger market opportunities:
major buyers like supermarkets and food service companies often require a certification if they’re going to stock your product.
SALSA provides a “robust and effective food safety certification which is more appropriate for smaller producers” than the big industry standards.
Why not just go for the big ones? Because schemes like BRCGS (Brand Reputation Compliance Global Standards, formerly BRC) are designed for larger operations supplying national/international markets, with more rigorous requirements and higher costs, whereas SALSA is scaled for local/regional suppliers with more flexibility and lower cost cfscompliance.co.uk. In other words, SALSA lets a small jam maker or microbrewery show they run a tight ship, without the overwhelming complexity of a full BRCGS audit.
Why does passing these audits matter? Beyond avoiding legal trouble, passing audits builds trust. A great food hygiene rating from an EHO gives customers confidence to eat at your café or buy your cheese at the market. Similarly, a SALSA certificate signals to farm shops or local Waitrose branches that you have your food safety under control, making them more likely to stock your product.
In fact, SALSA approval is recognized by big buyers like ASDA, Sainsbury’s, and others as a mark of a “safe and legal” food business.
Bottom line: audits (whether mandatory or voluntary) are your chance to prove your commitment to food safety – which, in turn, protects the public, your reputation, and your growth opportunities.
Types of Audits Small Producers Face
Let’s break down the typical audits small food/drink businesses deal with, and how they differ:
Environmental Health Officer (EHO) Inspections
An EHO inspection is the routine check by a local authority inspector to ensure you’re complying with food safety laws (like the Food Safety Act and Hygiene Regulations). These inspections are part of the Food Hygiene Rating Scheme and can happen at any reasonable time, often without prior warning. EHOs have the right to enter your premises, ask questions, take samples, and review your records on the spot. They’ll evaluate three main areas during an inspection:
Food Handling & Hygiene: Are foods handled hygienically at all stages? This covers how you prepare, cook, cool, reheat, and store food. The officer will observe practices in your kitchen/production area for cross-contamination risks, temperature control, personal hygiene, etc.
Premises & Cleaning: Is your facility clean and in good condition? They inspect the structural aspects – cleanliness of surfaces and equipment, layout and workflow, ventilation, lighting, pest control measures, and general maintenance. Even things like having adequate handwashing stations and no build-up of grease or dirt are noted.
Management & Documentation: Are you managing food safety properly? The EHO will check that you have a food safety management system in place (in practice, a documented HACCP plan specific to your business) and that you keep up with required records. They’ll assess your “confidence in management” by looking at things like staff training, record-keeping, and overall food safety culture. For example, by law every food business must have a written HACCP-based plan, so the officer will ask to see yours and any monitoring records (fridge temperature logs, cleaning schedules, etc.).
At the end, you’ll be given a Food Hygiene Rating (5 is top, 0 is bottom) and told of any issues to fix. If serious problems are found (e.g. imminent risk to health), EHOs can serve notices or even shut down operations on the spot. But in most cases for conscientious small businesses, it’s about making improvements and maintaining a high standard.
Remember: an EHO isn’t there to trip you up – “a visiting EHO is not your enemy. Their job is to keep the public safe and they want to see your business succeed safely”. If you’re open and proactive with them, you’ll find they’re usually quite helpful and full of advice.
One key aspect of EHOs: frequency and surprise. High-risk businesses (say a large caterer or a producer with a history of issues) might get inspected every 6 months, whereas a low-risk operation (like a simple drinks producer with solid compliance) might only see an EHO every couple of years.
You typically won’t know the exact day – so it pays to be audit-ready at all times. You can’t just frantically deep-clean and update logs the night before (you won’t get a heads-up!) – instead, aim to run your business every day as if an EHO could walk in tomorrow.
We’ll talk more about maintaining that readiness in the preparation tips later.
SALSA Certification Audits (and a Note on BRCGS)
A SALSA audit is a scheduled assessment for the SALSA certification, usually arranged once you feel your documentation and systems are ready. Unlike EHOs, SALSA auditors don’t show up unannounced – you’ll typically coordinate an audit date in advance, and it’s often an annual audit to maintain your certification. The audit is comrehensive, often taking around 5-6 hours for a small producer, because the auditor will systematically go through all aspects of the SALSA standard with you. Usually you’ll designate a representative (often the owner or quality manager) to accompany the auditor throughout the inspection, answering questions and providing documentation as needed.
What does a SALSA auditor look at?
In short, everything related to food safety in your operation. SALSA’s requirements cover a wide range of areas, including:
training and supervision of staff
personal hygiene practices
cleaning schedules
allergen management
process controls and equipment maintenance
supplier approval and raw material checks
stock and waste management
pest control measures
transport/distribution hygiene.
They will also do an in-depth review of your HACCP-based food safety plan, checking that you’ve done a proper hazard analysis with identified critical control points (CCPs), have set critical limits, monitoring procedures, corrective actions for when things go wrong, and verification activities to keep the system working.
Expect the auditor to scrutinise your traceability system too –
you should be able to trace ingredients one step back to your suppliers and products one step forward to your customers, and have records to prove it. *Traceability is so vital that UK law explicitly requires “each segment of the supply chain” to keep trace records for one step back and one step forwardfood.gov.uk.
Additionally, SALSA audits will examine document control (are all your policies and procedures up to date and version-controlled?) and things like labeling accuracy, allergen controls, product testing, and how you manage any incidents or recalls. It’s a mouthful –
but essentially, SALSA wants to confirm that your entire operation, from training your team to cleaning the floors to recalling a product, meets a high standard of safety and quality.
The outcome of a SALSA audit isn’t a pass/fail on the spot like an EHO rating. Instead, the auditor will identify any non-conformances (issues) against the SALSA standard. You usually get a chance to correct minor issues and submit evidence of correction in order to achieve certification. Once you pass, you receive your SALSA certificate and can be listed in the SALSA directory that buyers check when seeking local suppliers. This certificate is typically valid for a year, with annual re-audits to ensure you’re still on track.
It’s worth noting that BRCGS audits (a more globally recognised standard) are another type of certification audit, but most micro businesses won’t jump straight into BRCGS unless aiming for large supermarkets or export markets. BRCGS audits are far more intensive and costly – often only feasible as you scale up. As mentioned earlier, BRCGS is designed for larger operations and has stricter requirements, whereas SALSA was literally built with small producers in mind. So, for a small bakery or brewery, starting with SALSA is usually the practical choice. You can always pursue BRCGS later as your business grows. We’ll stick to focusing on EHO and SALSA for this guide, since those are the audits most small UK producers will face.
What Auditors Look For (Key Focus Areas)
Whether it’s an EHO popping in or a SALSA auditor scheduling a visit, there are common focus areas that every auditor will examine. Understanding these can help you prepare thoroughly. Here are the main things food safety auditors look for and how you can meet their expectations:
Cleanliness & Hygiene: First impressions matter. Auditors will observe how clean your facility is and how well your team follows hygiene practices. This includes personal hygiene (clean uniforms, hairnets, hand washing) and cleaning schedules for equipment and surfaces. They’ll expect to see that you have effective cleaning procedures and that you’re preventing cross-contamination (e.g. keeping raw and ready-to-eat areas separate). For example, an EHO will check “how hygienically food is handled and prepared, cooked, cooled and stored”. To satisfy auditors, maintain a regular cleaning routine (with records), sanitize food-contact surfaces, and ensure all staff follow good hygiene rules every day – not just on audit day.
Tip: If you use cleaning record sheets, review them for any gaps. In FoodSafe’s Record Sheets module, for instance, you can quickly see if any daily cleaning check was missed and address it before it becomes an issue.
Food Safety Management & Documentation: Every auditor will want to see that you have a documented food safety management system, based on HACCP (Hazard Analysis and Critical Control Points). In practice, this means you should have a written HACCP plan covering your processes, and you should be keeping up with daily/weekly records to prove that you are doing what your plan says. Expect to show things like temperature logs (for fridges, freezers, cooking or cooling), cleaning checklists, calibration records for equipment, and any check records for critical control points. An auditor might say “Show me last Tuesday’s cook temperature log” or “How do you know your fridge stayed below 5°C last night?”. You’ll want to be able to pull out those records quickly. In fact, an EHO has the power to review any food safety documentation and records you have, so it’s important to keep them clear, well-organised, and up to date. If your records are messy or missing, it raises red flags. A key reason some businesses fail audits is lack of proper documentation or organisation – relying on scattered papers or memory can trip you up. To impress auditors, keep a tidy system for documentation. This could be a dedicated binder or, even better, a digital solution. For example, FoodSafe’s centralized documents module lets you store all your policies, procedures, and certificates in one place (no more hunting through file cabinets), and its digital record sheets ensure you never lose a log sheet. Auditors love when you can produce any record they ask for in seconds!
Traceability & Allergen Control: Traceability and allergen management are hot-button issues in food safety. Auditors will test your traceability – they may perform a “mock recall” exercise, asking you to trace a particular batch of product back to the ingredients and supplier it came from, and forward to which customers received it. You should have one-step-back, one-step-forward traceability as required by lawfood.gov.uk. This means maintaining records of all your incoming ingredients (with batch numbers, supplier details, dates) and linking them to your outgoing product batches or orders. Small producers often keep this in spreadsheets or paper, but that can get messy as you grow. If you can’t quickly trace a product, you’ll struggle in an audit. Tools like FoodSafe’s Traceability module can automate this: you record each batch of raw materials and finished goods in the system, allowing you can trace batches in seconds, which is a lifesaver in audits or real recalls.
Allergen management is equally critical. With allergen-related recalls being among the top recall causes worldwide (undeclared allergens were the single largest cause of food recalls in 2023), auditors will scrutinise how you handle allergens. They will check if you properly identify allergens in recipes and on labels, and how you prevent cross-contact in your facility. For instance, if you make both an almond-containing product and a nut-free product, do you segregate production or thoroughly clean in between? Do you have clear allergen labels on your packaging? A common audit pitfall is a mismatch between what’s in the product and what the label says (e.g. a cookie contains egg but the label forgets to mention it) – such labelling mistakes or cross-contamination issues typically cause undeclared allergen recalls. To satisfy auditors, maintain an allergen matrix for your products, keep ingredient specs on hand, ensure labels are up to date with any recipe changes, and train your staff on allergen avoidance. You might even do allergen swab tests or have separate utensils – whatever is appropriate for your setup. The goal is to convince the auditor that you have full control over allergenic ingredients from storage to final product. Don’t forget to keep records here too (e.g. label checks, allergen cleaning validations if applicable).
Staff Training & Knowledge: The best food safety procedures mean little if your team isn’t actually following them. Auditors often assess staff knowledge and culture as part of that “confidence in management” element. An EHO, for example, “can talk to any member of staff, not just the business owner or manager” during an inspection. They might ask your staff on the spot, “What temperature should this fridge be?” or “Show me how you clean this machine and why.”
This means every team member needs basic food safety awareness and training appropriate to their role.
Auditors will likely review your training records to see if staff have been trained (and refreshers done). For small producers, it’s common to have informal on-the-job training, but you should document it—e.g. keep a log of training dates, topics covered, and who attended. If you have any certified training (like Level 2 Food Hygiene certificates), keep those on file too. More importantly, foster a food safety culture where employees understand why things are done a certain way, not just ticking boxes. A lack of proper training is “one of the most common reasons manufacturers fail food safety audits”, as untrained staff can unknowingly make mistakes that lead to non-compliance business-money.com. Avoid this by training new hires promptly, doing regular toolbox talks or briefings on hygiene, and making sure everyone knows the key points of your HACCP plan (especially any critical control points they’re responsible for). When auditors see engaged, knowledgeable staff, it gives them confidence that food safety isn’t just paperwork—it’s ingrained in your daily operations. (On a side note, digital systems like FoodSafe can help here too: store certificates or even deliver training content, ensuring no one falls through the cracks.)
Consistency and Management Commitment: Auditors love to see that you’re not just preparing for an audit, but actually living food safety day-to-day. They will look for consistency: are your records maintained consistently (not pristine for last week and blank before that)? Is cleaning and maintenance done regularly, not just a one-off? They may review your internal audits or manager’s verification checks if you have them. For example, SALSA expects that you conduct periodic internal reviews of your system. They’ll also check how you handle issues: do you record non-conformances and take corrective actions when something goes wrong (like a missed temperature or a customer complaint)? Being able to show a log of problems and fixes demonstrates you are proactive. Inconsistent practices – such as having a written procedure that isn’t actually followed by staff – are a common pitfall that auditors watch for. If your SOP says “sanitize knives every 4 hours” but in reality nobody has done it, an auditor will catch that inconsistency during interviews or observation. Make sure your actual practices match your documented procedures, and if you update one, update the other. This is where centralised document control helps: using a tool (like the FoodSafe documents module) to manage your procedures ensures everyone is referring to the current version and old, outdated procedures aren’t floating around causing confusion. Show the auditor that top management (even if that’s just you, the owner) is committed – e.g. you might have a brief food safety policy signed by you, you’re present during the audit and engaged, and you invest in training and proper equipment. These soft signals go a long way in an audit.
Premises, Equipment & Utilities: Finally, auditors will inspect the physical aspects of your operation. Equipment should be food-safe and well-maintained (no rusty surfaces or broken parts that could contaminate food). Maintenance records or schedules are good to have, especially for critical equipment. Calibration of measuring devices (like thermometers, pH meters, scales) is something many small producers overlook – be prepared to show you calibrate or check accuracy regularly (keep a log or certificates). Pest control is another big one: auditors will look for any signs of pest activity and ask about your pest control program. Even if you’re too small to have a contract with a pest company, you should at least do your own checks and have baits/traps where needed, with logs of inspections. Infrastructure issues like cracked tiles, flaking paint, poor lighting, or inadequate ventilation can count against you if they pose a hygiene risk, so stay on top of repairs. An EHO’s “structural requirements” assessment covers these physical conditions of the premises. For audit day, ensure all your facilities (toilets, handwash stations with soap and paper, changing areas if any) are clean and stocked. Little details like a missing soap or burned-out lightbulb in a storage room can leave a bad impression. Walk through your site with a fresh eye beforehand.
In summary, auditors are looking at both your paperwork and your practical operations. One without the other isn’t enough. You need to “say what you do” (have plans and records) and “do what you say” (implement them consistently). If you cover the areas above – keep things clean, document everything, control your ingredients/allergens, train your people, and maintain your equipment – you’ll have checked off the key points any EHO or SALSA auditor will focus on.
(Notice how using a modern food safety management software can simplify many of these tasks: for instance, FoodSafe automatically time-stamps your records, compiles data into an Audit Report on demand, and can even send you alerts for things like expiring certificates. These features take a lot of stress out of being “audit-ready” because the system keeps you on track.)
Routine Inspections vs Certification Audits: What’s the Difference?
It’s worth highlighting the differences between a routine EHO inspection and a certification audit like SALSA (or BRCGS), because they’re not exactly the same experience:
Frequency & Scheduling: EHO inspections are routine and risk-based – the timing is determined by your local authority’s schedule and your risk rating. You won’t know the exact date; they can drop in anytime during working hours. In contrast, SALSA audits are pre-arranged. You typically apply or request an audit when you feel ready, and you’ll agree on a date with the auditor. SALSA (and other certifications) are usually annual – you have to be audited yearly to renew the certificate.
Purpose: An EHO inspection’s purpose is legal compliance and public health protection. The officer is ensuring you meet the minimum legal standards and aren’t putting anyone at risk. A SALSA audit’s purpose is certification against a higher standard – it goes beyond the minimum legal requirements, checking industry best practices too, to give buyers confidence. You might think of it this way: passing an EHO inspection means you’re legally compliant; passing SALSA means you meet legal requirements plus additional quality criteria that big buyers expect cfscompliance.co.uk.
Scope & Depth: Both cover similar broad areas (hygiene, structure, management), but a certification audit tends to be more in-depth. For example, an EHO will certainly examine your HACCP plan and records, but a SALSA auditor might spend an hour just reviewing your HACCP documentation and asking you detailed questions about why you decided on certain control measures. Certification audits often require you to have more formalized systems (e.g. documented policies for things like supplier approval, allergen management, food defence, etc.), whereas an EHO is mostly concerned that whatever system you use works to keep food safe. Also, SALSA has defined sections and checklists that the auditor must cover, so it can feel more rigorous and procedural. An EHO inspection can sometimes be quicker and a bit more observational (depending on the officer’s style and what they see).
Outcome: After an EHO inspection, you get a Food Hygiene Rating (and sometimes a report or checklist of improvements needed). There’s no formal “pass/fail” in terms of certificate – you just want a good score (3, 4, 5 are considered acceptable to great). If you score poorly, you can request a re-inspection after improvements, but that’s at the council’s discretion and can take time. With a SALSA (or BRCGS) audit, the outcome is a certificate if you meet the standard. If the auditor finds non-conformances, you often have a window to fix them. Major non-conformances might trigger a re-audit. But generally, you either achieve certification (maybe after submitting some corrective action evidence) or you don’t. Buyers may require proof of that certificate. An EHO rating, on the other hand, is public (in the UK, scores are often posted online or on your door) and primarily affects consumer perception rather than B2B relationships.
Authority: An EHO is a government enforcement officer – they have legal powers. They can issue Hygiene Improvement Notices or in extreme cases shut you down on the spot if they find an imminent danger (say, a severe pest infestation or unsafe food). A SALSA auditor is not an enforcer; they are more of a consultant/inspector for the certification body. If you do poorly in a SALSA audit, you won’t get certified (or you lose certification), but you won’t be legally punished – though failing could mean losing a contract or having to refund the audit fee for a retry. In essence, EHO = law enforcer, SALSA auditor = standard verifier.
Cost: EHO inspections are funded by your taxes – you don’t pay for them (unless you request a revisit for re-rating in some cases). SALSA audits you pay for – there’s a membership fee and an audit fee. It’s not exorbitant (designed to be affordable for small businesses), but it’s a cost to budget for, usually several hundred pounds. BRCGS audits are even more expensive (often done by certification bodies and can cost thousands, plus require multiple auditors for multiple days if you’re a bigger operation). So one motivator to pass a SALSA audit the first time is to avoid paying for a second one!
Pressure and tone: Many small business owners find EHO visits more stressful in the moment because of the surprise element and the fear of enforcement. But EHOs are generally collaborative if you show willing. SALSA audits can feel nerve-wracking too, but you have the advantage of knowing the date and being as prepared as possible. Also, since you invited them (in a sense), you’re in a mindset to showcase your best. Some SALSA auditors adopt a coaching tone (especially if they offer an optional pre-audit mentoring day), whereas EHOs focus on assessing and scoring. Either way, auditors and inspectors are usually happy to explain their findings and suggest improvements – they’re not out to “get” you; they want you to succeed in making safe food.
Understanding these differences can help you approach each with the right mindset. For an EHO inspection, the strategy is “always be prepared” (since it could be anytime). For a SALSA audit, the strategy is “get thoroughly prepared by audit day” (since you know when it’s coming and exactly what the standard expects). In both cases, preparation and good practices are key, but how and when you prepare might differ slightly.
Now that you know what to expect and what auditors are after, let’s talk about how to prepare for audit day and set yourself up for success.
Preparing for Audit Day: Tips for Success
Whether you’re anticipating an upcoming SALSA audit or just want to be ready when the EHO drops by, a bit of preparation can go a long way. Here are some practical tips to help your audit day (or inspection day) go smoothly:
1. Do a “pre-audit” walkthrough. A week or a few days before a scheduled audit (or periodically, in case of EHO), walk through your facility as if you were the auditor. Look at everything with a critical eye: Is that hard-to-reach vent gathering dust? Are all ingredients properly labelled and within date? Is the handwash sink accessible and stocked with soap and paper towels? Use a checklist (you can use our audit checklist below) to systematically review all areas: storage, processing, packaging, staff facilities, paperwork, etc. Identify any fixes needed and tackle them before the actual audit. This could mean doing a deep clean in corners that might be overlooked in daily cleaning, or quickly repairing that chipped tile in the kitchen floor. Pro tip: Involve a colleague or friend from outside the business if you can – a fresh pair of eyes might spot issues you’ve gone “blind” to. Some businesses even do a “mock EHO inspection” by inviting a consultant or doing it internally with a strict mindset.
2. Organize your documentation. Auditors often say, the more quickly you can fetch any given document or record, the more in control you look. In the days leading to an audit, ensure all your food safety documents are organized and easily accessible. If you maintain paper records, put them in labelled folders or binders (e.g. have a binder for “HACCP Plan & Policies”, another for “Daily Records 2025”, another for “Training & Certificates”, etc.). Use dividers or tabs so you can flip right to the pest control section or the cleaning logs for last month. If you use digital records or a software like FoodSafe, make sure your laptop or tablet is charged and you know how to quickly navigate the system to show records. A huge time-waster during audits is shuffling through piles of paper trying to find that one certificate or the last calibration report. Avoid that by doing a quick file audit: is everything filed in the right place, and are the latest versions there? Throw out (or archive separately) old documents that might confuse things – you don’t want to accidentally show an outdated procedure. Also, double-check for completeness: if you discover that a week of temperature logs is missing or a cleaning schedule wasn’t filled out for a few days, be ready to explain why and show what you did about it. (Perhaps you have an explanation note, or you fixed the process to prevent recurrence.) It’s better to notice a gap yourself and be upfront, rather than an auditor surprising you with it. Using a digital tool like FoodSafe’s Audit Report feature can be a big help here: it can compile all recent records (e.g. the last 3 months of checks) into one report, so the auditor can easily review them without sifting through endless log sheets.
3. Brief your team. Even if you’re a very small business, make sure everyone on your team knows about the upcoming audit (for SALSA) and their role in it. Have a team meeting to go over key practices: remind them to extra-vigilantly follow handwashing, cleaning, and other procedures especially during audit week (actually, all the time, but now’s the time to reinforce it). Let them know the auditor might ask them questions – and that it’s not an interrogation, just answer honestly based on their training. Sometimes staff clam up out of nervousness; encourage them to speak confidently about what they do. For example, if you have a packing assistant who checks labels, make sure they know to proudly show how they do it and what they look for. If any staff are unsure about something, now is the time to review (e.g. walk through the CCPs or allergen controls with them again). Pro tip: For a SALSA or other planned audit, do a mock interview with key staff. Ask them questions like “What do you do if the chiller temperature is too high?” or “How do we segregate allergens here?”. This will help them feel prepared for the real thing. If it’s an EHO inspection, you won’t have a date to brief the team for, so it’s wise to incorporate food safety into regular staff meetings or daily huddles, so everyone is always audit-ready. A strong food safety culture means any staff member, when approached by an inspector, can answer or demonstrate things correctly even without warning.
Also, consider assigning specific responsibilities for audit day: Who will accompany the auditor (usually the manager or owner)? Who will be on hand to fetch documents or records if needed? If you have multiple areas, maybe assign someone from each area to be the point person to explain their domain. Having clear roles prevents chaos or silence when the auditor arrives. In a micro-business it might all be you – but if you have 2-3 people, coordinate your efforts.
4. Tidy up and execute any last-minute tasks. In the 24-48 hours before an audit, do a final pass on physical cleanliness. Ensure the whole premises is clean and tidy – no clutter of old boxes in the corner, no spills or waste bins overflowing. Pay special attention to “neglected” spots like vents, drains, behind equipment, etc., because auditors will peek there. Check that all sanitiser bottles are filled and correctly diluted, paper towels and soap are stocked, thermometers are calibrated, and first aid kit is stocked (they sometimes check that too!). If you have perishable stock, make sure everything is within date and properly rotated. Remove any non-compliant food (like something with a date expired yesterday – it’s not worth risking it being noticed). Basically, put your best foot forward. One trick is to have a cleaning checklist specifically for audit-eve: e.g. “night before audit, defrost ice from freezer, polish stainless steel surfaces, etc.” so you shine on the day. Just don’t do anything that appears unnatural – remember, SALSA auditors especially want to see your normal operation, so don’t, say, repaint the floor the night before (the strong paint smell might actually concern them!). It’s about being thoroughly clean but still realistic.
Also, gather any peripheral documents that you might not always keep on-site but might be needed: for example, if you send products for lab testing occasionally, have those lab reports ready to show. If you have supplier accreditation certificates or insurance certificates, make sure you have copies available. Auditors sometimes have a checklist of documents to verify (like your product specifications, supplier list, etc.), so better to have those in one place.
5. Prepare your facility for the auditor’s comfort. This is a minor thing but can set a positive tone. Ensure you have a clean space where the auditor can sit down to review paperwork and discuss findings – a small office or even a corner of a clean area with a chair and table. Offer them a cup of tea or water (auditing is thirsty work!). While this doesn’t directly influence your score, it creates a hospitable atmosphere. A happy auditor is more likely to perceive things positively (subconscious but true). Moreover, having a designated spot to talk and review documents keeps the audit organised – you don’t want to be shuffling around the facility more than necessary to find things.
6. Don’t hide problems – address them. If there’s an issue you know about (say, you’ve been meaning to fix a broken seal on a fridge or you had a recent minor allergen incident that was resolved), be upfront if asked. It’s better to show that you’re aware and have taken corrective action, than to hope the auditor doesn’t notice. Chances are they will notice, and if you pretend everything’s perfect, it looks worse. Auditors appreciate honesty and continuous improvement. For instance, if you had a batch recall last month due to a labelling error, you can explain what happened and (importantly) what you changed so it won’t happen again. This turns a potential negative into proof that your system works (you caught an issue and learned from it). Keep records of such incidents and corrective actions; SALSA actually requires documenting non-conformances and actions. It can be as simple as a diary note or an incident log form.
7. Stay calm and confident during the audit. On the day, nerves are normal, but try to approach it as a collaborative review, not an exam to “fail.” If you’ve prepared, trust that you know your business best. Greet the auditor/inspector warmly, and remember they are human too. Listen carefully to their questions and answer truthfully. If you don’t know an answer, it’s okay to say “I’m not sure, let me find out” rather than guessing. Avoid being defensive – if they point out an issue, acknowledge it and show willingness to improve. If you disagree, you can discuss it politely, but picking fights rarely helps; instead, ask for clarification if needed (“Can you help me understand what’s required here? I was under the impression we were doing it right.”). Most auditors will be happy to explain their expectations. Keep notes of any findings or advice they give – this shows you’re taking it seriously and also ensures you don’t forget later.
Throughout the audit, try to stay one step ahead: for example, if you’re walking the auditor through your kitchen and you see something amiss (maybe an employee forgot a hairnet), quietly fix it or mention it before the auditor has to. They’ll note that you’re proactive. Use the opportunity to learn as well – ask questions like, “How do we compare to other small producers you’ve seen?” or “Any tips for improving this record-keeping?” It turns the audit into a constructive consultation rather than a dreaded interrogation.
Finally, after the audit/inspection, make sure to thank the auditor/EHO for their time and feedback. If they give you an audit report or list of actions, tackle those promptly. For EHO, promptly addressing any issues (and letting them know you did) can sometimes prevent further action and will definitely help next time. For SALSA, you’ll likely need to submit evidence of corrections within a timeframe, so don’t procrastinate. Use the momentum of the audit to drive improvements while it’s fresh.
By following these prep steps, you’ll walk into any audit with far more confidence. Preparation not only helps you pass – it often leads to better operations overall, since you end up improving things that benefit your business (cleaner shop, better records, more trained staff, etc.). Now, let’s look at some common pitfalls small producers face in audits, so you can avoid them altogether.
Common Pitfalls (and How to Avoid Them)
Even well-intentioned small businesses can run into trouble during audits due to a few common mistakes. Here are some classic pitfalls that trip up producers, and tips on how to avoid each:
Incomplete Records: Missing or inadequately kept records are probably the number one audit issue. It’s easy to forget to record a freezer temperature on a busy market day, or skip logging a cleaning task when short-staffed, but auditors will spot gaps. Incomplete records suggest you might not be consistently in control. Avoid it: Simplify your record-keeping and make it a non-negotiable routine. Use reminders if you have to (alarms, checklists, or apps). Many folks are switching from paper to digital to help with this – for example, using FoodSafe’s Record Sheets on a tablet, you can set reminders to prompt staff to enter readings and won’t let them submit if fields are blank, ensuring nothing is overlooked. If you do find a gap, don’t fudge it; note why (e.g. “missed due to rush, thermometer battery died”) and show you addressed it (retrained staff, got new thermometer). It’s also wise to periodically audit your own records – flip through last month’s logs and see if anything is missing or looks off. Catch it yourself before an external auditor does.
Outdated Procedures or Documents: Small businesses evolve – you might have started making a new flavour of sauce or installed a new oven – but sometimes the documentation doesn’t keep up. Auditors often find HACCP plans or SOPs that are out of date (referring to old processes or missing new ones). Or perhaps regulations changed (like allergen labelling laws) and your paperwork didn’t reflect the new requirements. Avoid it: Schedule a regular (e.g. annual) review of your food safety plan and documents. Mark it in your calendar. Update any procedures after a change in ingredients, process, or equipment. SALSA actually requires an annual HACCP review – make that a useful exercise, not a tick-box. Also, subscribe to updates from FSA or local food authorities so you know if rules change. For instance, “Natasha’s Law” on allergen labeling for prepacked foods was a big change – if you missed that update and an auditor catches non-compliant labels, it’s a serious issue. Keep a master list of documents (policies, SOPs, forms) with their latest revision dates. This makes it easier to see if something hasn’t been updated in a long time. If you use FoodSafe’s document management, you can easily update outdated documents in the FoodSafe Editor, refreshing them ensuring your always up to date. The key is to ensure your documentation always reflects what you actually do and the current law. If it doesn’t, you’ll either confuse the auditor or yourself! As a bonus, up-to-date documents mean up-to-date training for staff, which further strengthens your system.
Inconsistent Practices: Consistency is crucial in food safety. A common pitfall is having great procedures on paper, but inconsistent implementation in practice. Maybe you do allergen cleaning properly when one supervisor is on duty, but not when they’re off. Or you fill out fridge logs diligently in summer, but forget in winter. Auditors can sense when things are only done sporadically or right before the audit. Avoid it: Work on building a food safety culture where safe practices are habit, not hassle. This often comes down to training, supervision, and making tasks as easy as possible to do right. If you notice variability (e.g. night shift isn’t cleaning as well as day shift), address it through training or simplifying the task. Internal audits or monthly hygiene walk-throughs can catch lapses early – basically, inspect what you expect, regularly. Also consider cross-training and rotating responsibilities so everyone values the tasks. Technology can help maintain consistency too: for example, with FoodSafe you can set automatic reminders to send to staff to complete checks, and management can see a dashboard of what’s done or not done. It’s a lot harder for inconsistencies to hide. Another tip: document any deviations and corrections. If one day you find a CCP out of control and correct it, write that down (date, issue, action). That shows auditors you remain in control even when something goes wrong. Inconsistent practice often boils down to human factors – so lead by example and reinforce the importance of doing things right every time.
Neglecting Allergen Controls: We mentioned allergen management in the audit focus, but it’s worth reiterating as a pitfall because the consequences can be severe. Small producers might think “I only use one allergen, it’s fine” or overlook that a new ingredient has an allergen. Common mistakes include not updating labels when recipes change, not cleaning equipment well enough between allergen and non-allergen runs, or forgetting that an ingredient (like a spice mix) contains, say, mustard or celery (which are allergens in the UK). Avoid it: Treat allergen control as a top priority. Keep an updated allergen matrix for all products – a simple table listing which of the 14 major allergens each product contains. Review it whenever you change a supplier or recipe. Verify label information against the matrix every time you print new labels. Physically, if you can dedicate equipment or utensils for allergen vs non-allergen, do it; if not, schedule production wisely (make allergen-free products first, allergen-containing last, with a full clean after), and validate your cleaning (some use allergen test kits on surfaces). Also, train staff: a moment of carelessness like using the wrong spoon or not reading a label on a seasoning can cause cross-contact. A real-world example of a costly mistake: A manufacturer once had a worker substitute an ingredient (ran out of oil, used butter without thinking) – as a result, a product that was supposed to be dairy-free got contaminated with milk, leading to a recall. Prevent such scenarios by fostering an environment where employees double-check ingredients and feel responsible for allergen safety. Show auditors you take allergens seriously: maybe you have allergen signage in storage areas, color-coded tools, and detailed cleaning logs post-allergen handling. This is one area with zero margin for error (for good reason), so give it extra attention.
Poor Traceability Preparedness: Traceability isn’t just about having records; it’s also about how quickly you can use them. A pitfall is having the information but not being able to retrieve it efficiently. If an auditor says “trace this batch of jam” and it takes you 3 hours to dig through invoices and production logs, it indicates your system is not robust. Avoid it: Periodically test yourself with a mock recall. Pick a random batch, and try to perform a full trace: which supplier lot numbers went into it, and who were the customers that received it? See how long it takes and what snags you hit. This exercise often reveals weaknesses like “oh, we never recorded the lot number of the sugar we used that day” or “we have customer sales records, but they’re not linked to batch codes.” Fix those weaknesses. The goal is to be able to provide a product trace within hours (ideally within 1-2 hours) of a request. Make sure you record batch codes for ingredients (even if not required by law for all, it’s best practice) and use batch codes on your finished products. Keep your supplier paperwork filed in an orderly way (or uploaded to a system). If you maintain digital sales records, include batch numbers if possible. With FoodSafe’s traceability tools, for example, you could generate a quick spreadsheet that shows all products made on a certain date and which ingredients were used – very handy. But even on paper, a clear batch log and ingredient log can do the job if kept meticulously. Another tip: maintain an up-to-date contact list of your suppliers and customers (especially any big ones) so if you ever did have to do a recall or inform others, you’re not scrambling. Auditors may ask about your withdrawal/recall procedure – be ready to show you have a plan for that scenario (including a draft notification letter, etc.).
Lack of Training/Refreshers: We touched on staff training already as a focus, but as a pitfall, it’s often about complacency over time. You might have trained your one employee when they joined two years ago, but have you refreshed that training? People forget, bad habits creep in. Some businesses also fail to train new hires quickly, resulting in periods where someone is working untrained. Avoid it: Set up a training schedule. It could be simple – e.g., every April you do a refresher session on food hygiene basics and any updates in your procedures. Keep training engaging; it doesn’t have to be a formal course every time (though sending staff to a Level 2 Food Safety course is great if they haven’t been). Even a 30-minute in-house session where you quiz them or watch a training video can help. Document all training! Also ensure any temporary or part-time staff get an induction covering critical points. If language or literacy is a barrier for any staff, use visual aids or demonstrations. Auditors will be impressed if they see a training log showing each employee, the training topics covered, and dates. It shows you treat food safety as an ongoing priority, not a one-and-done. And as the Business Money article highlighted, lack of proper staff training is almost always a factor in failed audits business-money.com – so invest in your team’s knowledge.
Overlooking Little Compliance Details: Sometimes it’s the little things that can snag you – like not having a visible No Smoking sign (required in food premises), or having household cleaning chemicals in the kitchen instead of food-safe ones, or missing a “may contain allergens” statement where needed. These small compliance details are easy to overlook but an eagle-eyed inspector might note them. Avoid it: Familiarise yourself with the general requirements for food businesses. The Food Standards Agency provides guidance or your local EHO might have a checklist. Make sure you tick those basic legal boxes: proper labelling on containers, pest control baits not placed near food, chemicals clearly labelled and stored away from food, up-to-date First Aid kit, etc. Also ensure any required certifications are current (like if you need a health mark or product-specific approval, you have it). If you’re SALSA certified, maintain your SALSA membership and annual review – letting a certification lapse accidentally can cause awkward moments if an auditor asks for proof. Basically, mind the small stuff as well as the big stuff. A lot of it is common sense and good housekeeping.
By being aware of these pitfalls, you can put systems in place to avoid them. Most boil down to organization, vigilance, and not letting things slide. Many small producers find that adopting a digital system like FoodSafe helps because it adds structure – it’s harder to have incomplete records or outdated docs when you can set the software to nudge you. But even with pen and paper, a disciplined approach and regular self-audits will keep you on track.
Remember, auditors don’t expect perfection, but they do expect competence and continuous improvement. If you can show you’re on top of these common trouble areas, you’ll greatly increase your chances of a smooth, successful audit.
Before we wrap up, let’s look at a couple of quick real-world examples of small businesses navigating audits, and then we’ll provide that promised food safety audit checklist you can use.
"Real-World" Examples: Small Producers in Action
Sometimes it helps to hear how others managed to pass their audits. Here are two short examples inspired by real small businesses – see if you can relate:
Example 1: The Small Brewery and the SALSA Audit Jamie runs a microbrewery in Yorkshire producing craft ales. His brewery decided to pursue SALSA plus Beer certification (SALSA has a special module for small breweries) so they could sell to local bottle shops and pubs that insist on accredited suppliers. Jamie knew brewing involved specific hazards (cleaning chemicals, keg sanitation, etc.) and that SALSA auditors would check everything from grain storage to fermentation records. In preparation, Jamie used a SALSA checklist to self-audit the brewery a month in advance. He discovered a few gaps: they had cleaning records for the brew kit but not for the small canning line, and while they tracked each batch of beer, they weren’t recording the batch numbers of ingredients like hops and yeast. Over the next weeks, Jamie implemented new record sheets for the canning line cleaning and started logging ingredient batch codes in FoodSafe’s traceability system. He also scheduled an external lab test of a finished beer (for shelf-life verification) to have that documentation ready. On audit day, the SALSA auditor arrived and Jamie walked her through the entire process. She was impressed with how quickly Jamie pulled up any record she asked for on his tablet – whether it was a specific brew’s fermentation temperature log or the calibration certificate for the digital thermometer used. When she climbed up to inspect the mash tun, she noted some residue in a hard-to-clean corner. But Jamie had anticipated this – he explained they had identified that spot as a cleaning challenge and recently purchased a special CIP nozzle to address it, showing her the receipt and the updated cleaning SOP. The audit wasn’t flawless – the auditor pointed out that their allergen awareness needed bolstering (they serve snacks in the taproom which weren’t fully documented in the allergen policy). But this was a minor issue; Jamie quickly provided an updated allergen risk assessment via email the next day. Result? The brewery passed the SALSA audit with flying colours. The auditor’s feedback specifically praised their record-keeping and traceability as “excellent for a business of this size,” which Jamie attributes to the digital logs he kept in FoodSafe. Now the brewery proudly displays the SALSA logo, and they’ve since landed deals with two regional pub chains thanks to that certification.
Example 2: EHO Inspection at a Small Ferments Producer Aria owns a small business making fermented foods like kimchi and sauerkraut, operating out of a commercial kitchen unit. One morning, an EHO inspection happened without warning. Aria was in the middle of a kimchi production run – the kitchen was busy, cabbage everywhere, and the inspector walked in. Thanks to good daily practices, Aria didn’t panic. She paused production to greet the officer and kept the team calmly on task. The EHO observed their process and started asking questions. He checked the temperature of their fermentation room (cool ambient storage) and reviewed how they knew the pH of each batch (they showed him the pH log and calibration of their pH meter). He wanted to see their cleaning schedule – Aria pulled out a binder where they had a checklist for cleaning and sanitizing equipment at the end of each day. A couple of items caught the EHO’s eye: some containers in the dry storage weren’t labelled, and there was a small patch of mould on the wall near a ventilation duct (likely due to the humid fermenting environment). Aria acknowledged these issues immediately. She had spare labels and quickly tagged the unlabelled containers (they contained salt and sugar – low risk, but still should’ve been labelled). Regarding the mould patch, she explained they had noticed it just recently and already contacted the landlord for maintenance; she showed the email as proof and said they plan to re-paint with mould-resistant paint. Satisfied with these responses, the EHO then sat down to review paperwork. Aria’s business, being small, used the SFBB (Safer Food Better Business) pack as their HACCP paperwork. Everything was filled in up to yesterday, which gave the officer confidence that they kept on top of daily checks. He particularly commented on how well the allergen information was managed: each kimchi jar had a clear label listing allergens (fish sauce contains fish, etc.), and Aria even kept a file of all ingredient spec sheets highlighting allergens. After about 2 hours, the inspection was done. The EHO gave a few verbal recommendations (like, “consider getting a professional deep clean on that ventilation duct”), but no formal enforcement needed. A week later, Aria received a report with a Food Hygiene Rating of 5 – top marks! She credits this to always running the business as if an EHO could walk in any day. By using a combination of a good food safety diary and FoodSafe to set reminders of her tasks, she maintained consistency. The surprise inspection ended up being a non-event because, as Aria says, “it was like any other day – we had nothing to hide and everything to show.”
These examples show that with preparation, even small operations can handle audits or inspections gracefully. In both cases, using checklists, maintaining records, and addressing issues proactively were the secrets to success.
Note: These examples are fictional but inspired by real situations we've seen across the industry. They’re designed to reflect the kinds of challenges and wins that small producers experience every day - and how smart preparation and systems (like FoodSafe) can help you succeed in the same way.
Now, to help you achieve the same, here’s a practical audit checklist you can use for your own business.
Your Food Safety Audit Checklist ✅
Prepare for your next food safety audit step-by-step with this handy checklist. You can also download it as a PDF to use as a reference (ideal to print and tick off as you go). This food safety audit checklist covers the essential items small food and drink producers should have ready:
Food Safety Plan & Documentation: Ensure you have an up-to-date HACCP plan or food safety management system document. Include a process flow diagram and hazard analysis. Keep it printed and/or digitally accessible. Have all your monitoring records for CCPs and hygiene practices filed and up to date (e.g. cooking/chilling records, fridge/freezer temperature logs, cleaning schedules, etc.). Auditors will want to see these. (Tip: Compile the last 3-6 months of records in one place for easy review.)
Training Records: Prepare a file of staff training certificates and records. This should list each employee and what food safety training they’ve received (formal courses or in-house training). Include copies of any Food Hygiene certificates, HACCP training, allergen training, etc. If staff are due for refreshers, schedule them now – auditors often ask how you keep staff knowledge up to date.
Cleaning and Maintenance Logs: Have your cleaning schedule documented (what gets cleaned, how often, and by whom) and ensure cleaning logs are filled in. If you use cleaning checklists, make sure they’re complete. Similarly, gather any maintenance records: e.g. services for equipment, pest control visit reports, calibration certificates for thermometers or scales. These show that your facility and tools are kept in good condition.
Allergen Information: Put together your allergen management documentation. This includes an allergen matrix for all products (which of the 14 allergens each product contains), ingredient specifications or labels from suppliers highlighting allergens, and your product labels showing allergen declarations. If you have an allergen control procedure, include it. Auditors pay extra attention here due to recall risks.
Traceability Records: Be ready to demonstrate traceability. Prepare a list of all your suppliers (with contact info) and all your product batches (with customers or batch destinations). Have copies of recent purchase invoices/delivery notes for ingredients and packaging (to show sourcing info), and sales invoices or dispatch records for products (to show where products went). Essentially, you need “one step back, one step forward” trace records food.gov.uk. A neat way to present this is a couple of example batch records: choose a finished product batch and have all the paperwork linking the raw ingredients to that batch and that batch to the customer. Auditors might perform a trace test, so be organised to do it quickly.
Policies & Certificates File: Create a central file (physical or digital) for key documents such as: your Food Safety Policy (if you have a brief statement of commitment), copies of any certifications (SALSA certificate, Organic certification, etc.), your registration document with the local authority, any product test results or lab certificates, and insurance certificates (some audits ask for proof of liability/product recall insurance). Also include any supplier approvals – e.g. if you have letters of warranty or third-party certs from your ingredient suppliers, have those on hand.
Premises Condition Check: Do a final check of your premises. Are all areas clean and free of clutter? Ensure no peeling paint or accumulated debris. Equipment: Verify all equipment is clean and functioning. Facilities: Hot water, soap, sanitizers, etc., all available. Pest control: check traps and bait stations (replace any missing or full traps, and record this service). Have your pest control log or contract in your documents file. It might help to have a simple site map showing locations of pest devices and waste bins, etc., in case the auditor asks.
Product Samples & Labels: Have samples of your product packaging or labels available for the auditor to review. They will check that your labels comply with regulations (name, ingredients, allergens emphasized, durability date, batch code, etc.). Make sure you’ve recently reviewed your labels against legal requirements. If you’ve done any shelf-life testing or have a rationale for your product’s shelf life, have that info ready too.
Emergency Preparedness: Make sure you have a documented Recall/Withdrawal procedure (what you would do if you had to recall a product) and a list of emergency contacts. Some audits (especially SALSA/BRC) require a mock recall test – if you’ve done one, have the report of how it went. Also, have a Customer Complaints log. Even if you rarely get complaints, showing a log (with any minor complaints and how you resolved them) demonstrates you handle issues. For example, if someone complained about a foreign object in food and you investigated, note it down. Auditors may ask if you’ve had any complaints or incidents.
Audit Day Kit: On the day, have an “audit kit” ready. This includes: notepad and pen (to take notes of auditor’s comments), a camera (or phone) in case you need to take photos of anything pointed out, basic tools like a flashlight (auditor might bring but have one just in case for inspecting corners), and your own copy of the standard or inspection checklist to tick off. If using digital systems, have a laptop/tablet ready with everything logged in. Also, if applicable, prep some clean protective clothing for the auditor (hairnet, coat, etc.) so they can enter production areas – plus a visitor sign-in book if you use one.
Staff Awareness: Immediately before the audit, double-check that all on-duty staff know an audit is happening (for scheduled audits). Remind them to follow procedures diligently: wear hairnets, no jewellery, wash hands, etc., and to be courteous if approached by the auditor. If someone is not needed in production during the audit, you might assign them to help fetch documents or simply ask them to maintain routine work quietly. Essentially, set expectations so the audit doesn’t disrupt everything and everyone stays professional.
Using this checklist, you can systematically prepare and verify your readiness for an audit or inspection. Don’t be overwhelmed – take it step by step. Perhaps tackle one bullet point each day in the week leading up to an audit. And remember to download the PDF version of this checklist so you can easily print it and physically check items off. It feels great to see all those check marks, knowing you haven’t missed a thing!
Conclusion: Turning Audits into Opportunities
A food safety audit doesn’t have to be a nightmare scenario. With knowledge and preparation, it can be an empowering experience that validates all your hard work in running a safe food business. For small food and drink producers, audits from EHOs or SALSA auditors are really just comprehensive wellness check-ups for your business. By understanding what auditors look for and maintaining good practices year-round, you’ll find that you can face audits with confidence instead of fear. And when you do get that 5-star rating or SALSA certificate, it’s a badge of honour that can boost your business’s credibility.
In this guide, we’ve covered why audits matter, how EHO inspections differ from certification audits, what areas to focus on, how to prep your team and site, pitfalls to avoid, and provided a checklist to keep you on track. It might seem like a lot, but if you break it down and maybe leverage a bit of technology, it becomes part of your routine.
Many small producers are now using food safety management software like FoodSafe to stay organised – when all your records, schedules, and documents are managed in one place, being “audit-ready” becomes much easier. Imagine being able to generate an audit report with all your key data at the click of a button, or instantly pull up any record an inspector asks for – that’s the convenience FoodSafe offers with features like Record Sheets, Traceability module, and Audit Reports. It’s like having a digital assistant for compliance, which means less time worrying about paperwork and more time focusing on your delicious products.
Most importantly, passing an audit is not just about pleasing an auditor for a day – it’s about consistently producing safe food.
The real winners are your customers who can trust your product, and your business which thrives on that trust. Every improvement you make for an audit is also an improvement for your overall efficiency and product quality.
So, take a deep breath and pat yourself on the back for investing time in food safety – it’s one of the best investments you can make in your business. You’ve got this! With the knowledge and tips from this guide, you can approach your next food safety audit as a chance to shine and maybe even to learn something new.
Ready to ace your audits and simplify your food safety management? One great next step is to try out FoodSafe’s free trial. It’s a user-friendly software designed for small producers like you, and it includes all the features we mentioned (and more) to keep you audit-ready all year round. Imagine never having to scramble for a document or worry about a missing log again – FoodSafe can make that a reality. 😊 Sign up for a free trial today and see how it can support your journey to food safety excellence.
Good luck with your next audit, and remember: if you stay prepared, you won’t need to get prepared. Here’s to confidently passing audits and growing your food business safely!
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