Food Safety Audits: How to Pass for Each Certification

Key Takeaways

• Food safety audits are the cornerstone of compliance, certification, and continuous improvement in the food industry.
• Global standards like SQF, BRCGS, and ISO 22000 each have distinct audit structures, scopes, and documentation requirements.
• Proper preparation — from document control to supplier compliance — determines audit success.
• Modern tools like Allera simplify readiness through automated document tracking, supplier onboarding, and version-controlled SOPs.

Why Food Safety Audits Matter

Every FSQA manager knows the week before an audit can make or break your peace of mind. Between last-minute document requests, outdated SOPs, and supplier certificate gaps, the process can feel like chaos — unless your systems are built for it.

This guide breaks down every element of a food safety audit, from understanding its purpose to mastering preparation across every major standard. You’ll walk away with a clear roadmap for both external certification audits and internal audit programs — and practical ways to use technology to stay audit-ready year-round.

What Is a Food Safety Audit?

Definition

A food safety audit is a systematic, evidence-based evaluation of a company’s food safety management system (FSMS). Its goal is to confirm that the organization’s practices, documentation, and operations comply with established regulatory, certification, and customer requirements. Audits validate that all preventive controls are effectively implemented and continuously maintained to protect public health.

Food safety audits examine every layer of an organization’s operation — from supplier approval and raw material control to sanitation procedures, training records, traceability systems, and management review. They are designed to provide objective proof that your FSMS is functioning as intended and capable of producing safe, high-quality food products.

Auditors review documentation, observe practices, and interview staff to ensure that written policies match real-world execution. A robust audit program not only demonstrates compliance but also acts as an early warning system to identify risks before they lead to food safety incidents.

Types of Food Safety Audits

1. First-Party (Internal) Audits

Performed internally by trained personnel or corporate quality teams. These audits assess the site’s own compliance against internal standards or external frameworks such as GFSI schemes. They help identify gaps early, prepare for external certification, and foster a culture of accountability.

2. Second-Party (Supplier) Audits

Conducted by customers or purchasing companies to ensure suppliers meet contractual and safety requirements. These audits often focus on supplier approval, HACCP implementation, and traceability systems. Effective supplier audits are vital for mitigating food supply chain risks.

3. Third-Party (Certification) Audits

Performed by independent, accredited certification bodies to verify conformance with recognized standards such as SQF, BRCGS, FSSC 22000, or ISO 22000. Passing these audits demonstrates that a facility operates under a certified FSMS, boosting customer confidence and market access.

4. Regulatory Audits and Inspections

Government agencies such as the FDA, USDA, or CFIA conduct these audits to ensure compliance with legal requirements including GMPs, preventive controls, and allergen labeling. Regulatory audits may be routine or triggered by incidents such as recalls or complaints.

Scope of a Food Safety Audit

A comprehensive audit will assess:

• Management Commitment: Evidence of leadership involvement and resource allocation.
• Hazard Analysis and Risk Controls: Verification of HACCP or preventive control plans.
• Prerequisite Programs (PRPs): Sanitation, pest control, and equipment maintenance.
• Supplier Management: Approval processes, certificates, and performance monitoring.
• Training and Competence: Records of employee qualifications and ongoing education.
• Traceability and Recall Systems: Ability to track products forward and backward.
• Continuous Improvement: Corrective actions, root cause analysis, and management review.

A well-executed audit is not a one-time compliance check—it’s an ongoing verification cycle that strengthens food safety culture, validates process reliability, and builds trust across the supply chain.

Global Food Safety Audit Standards (Overview)

SQF (Safe Quality Food)

SQF (Safe Quality Food) is a globally recognized, GFSI-benchmarked food safety and quality certification program designed to demonstrate compliance with international safety and regulatory standards. It ensures that food manufacturers, processors, and suppliers produce safe products that meet both customer and legal requirements.

Overview

The SQF Program is administered by the Safe Quality Food Institute (SQFI), a division of FMI—The Food Industry Association, and provides certification for all sectors of the food supply chain—from primary production and manufacturing to storage, distribution, and retail. SQF certification is built around three key components: food safety, quality assurance, and management responsibility.

Key Elements of SQF Certification

1. Management Commitment: Top-level management must demonstrate responsibility through policy setting, resource allocation, and oversight of the food safety system.
2. Hazard Analysis and Risk-Based Controls (HACCP): Each facility must maintain a validated HACCP plan tailored to its products and processes.
3. Supplier and Raw Material Control: Suppliers must be approved through risk-based assessments, and incoming materials verified through COAs, specifications, and audits.
4. Documentation and Record Control: Comprehensive documentation — including SOPs, CCP records, and verification logs — must be current and easily accessible during audits.
5. Verification and Validation: Ongoing activities to confirm that preventive controls, calibration programs, and cleaning procedures are functioning effectively.

SQF Audit Frequency and Process

SQF audits are typically conducted annually, with unannounced audits becoming increasingly common for high-performing sites. The process includes:

1. Desk Audit: Review of documentation, policies, and food safety manuals.
2. On-Site Audit: Evaluation of operational practices, facility conditions, and employee behavior.
3. Non-Conformance Review: Findings are classified as minor, major, or critical, with corrective actions required within a specific timeframe.
4. Certification Decision: Based on audit results, facilities are assigned a score and awarded certification.

SQF Audit Scoring and Grading

SQF uses a 100-point scoring system with the following ratings:

• 96–100 points is Excellent (E).
• 86–95 points is Good (G).
• 70–85 points is Complies (C), requiring a surveillance audit in six months.
• Below 70 points is Fails to Comply (F) and results in non-certification.

Grades directly impact supplier ratings and audit intervals, making consistent performance essential for brand trust and customer retention.

Common Non-Conformances in SQF Audits

• Supplier approval documentation not maintained or incomplete.
• Inadequate validation of HACCP or CCP monitoring procedures.
• Training programs lacking verification or competency assessment.
• Poor record control or expired SOPs.
• Lack of documented corrective action follow-up.

Benefits of SQF Certification

• Enhances market access by meeting GFSI-recognized standards.
• Reduces audit fatigue by combining multiple customer requirements into one global standard.
• Strengthens supplier relationships through uniform compliance criteria.
• Improves food safety culture by aligning leadership and staff under one system.

Preparing for an SQF Audit

1. Perform Internal Audits: Mirror external audit criteria to identify gaps.
2. Maintain Document Control: Use centralized platforms for version tracking and approval.
3. Train Employees: Ensure understanding of HACCP principles and job-specific food safety requirements.
4. Verify Supplier Compliance: Maintain up-to-date supplier certificates and specifications.
5. Review Corrective Actions: Ensure past audit issues are closed with documented evidence.

SQF Edition 10: Emerging Changes and Trends

The upcoming SQF Edition 10 is in development, focusing on strengthening digital recordkeeping, risk-based verification, food defense, food fraud prevention, and food safety culture requirements.

• Digital Recordkeeping: Electronic traceability and secure document control will be emphasized.
• Food Defense & Fraud Prevention: Enhanced requirements for vulnerability assessments and mitigation programs.
• Risk-Based Verification: Greater reliance on data-driven risk scoring and supplier performance tracking.
• Food Safety Culture: Quantifiable metrics and training records to demonstrate culture engagement.
• Real-Time Audit Readiness: Continuous improvement and ongoing verification between annual audits.

BRCGS (Brand Reputation Compliance Global Standard)

BRCGS (Brand Reputation through Compliance Global Standards) is one of the most widely adopted and respected food safety certification programs globally, recognized by the Global Food Safety Initiative (GFSI). It provides a comprehensive framework for managing food safety, quality, legality, and operational control. Established originally by the British Retail Consortium, BRCGS has become a global benchmark for consistency, transparency, and consumer protection.

Overview

The BRCGS Food Safety Standard is designed to ensure that manufacturers produce safe, legal, and high-quality food products. It covers a broad range of areas, including management commitment, hazard analysis, risk-based preventive controls, supplier approval, and site maintenance. The standard is regularly updated to reflect evolving scientific knowledge, consumer expectations, and global regulatory requirements.

Key Focus Areas of BRCGS

1. Site Standards: BRCGS places significant emphasis on the design, construction, and maintenance of facilities to prevent contamination and ensure product integrity. This includes hygiene zoning, water quality control, pest management, and equipment maintenance.
2. Process Control: Focuses on the consistent application of HACCP principles, including monitoring critical limits, validating processes, and managing deviations.
3. Product Safety and Quality: Requires robust traceability systems, product testing, and allergen control measures.
4. Management Commitment: Top management must demonstrate active leadership in maintaining and improving the food safety culture.
5. Personnel Competence: Training, hygiene practices, and behavioral expectations must be clearly documented and enforced.

BRCGS Audit Structure and Frequency

BRCGS audits are conducted annually by accredited certification bodies. Facilities may choose between announced and unannounced audits. Unannounced audits are gaining traction as they provide greater credibility and demonstrate a mature, compliant culture.

BRCGS uses a grading system ranging from AA+ (highest) to D (lowest) based on the number and severity of non-conformances found. Sites receiving a grade of C or lower typically require follow-up or surveillance audits.

Environmental Monitoring and Traceability

BRCGS standards require companies to maintain robust environmental monitoring programs (EMPs). These programs assess the effectiveness of sanitation and hygiene controls, especially in ready-to-eat environments. Manufacturers must also implement traceability systems capable of tracking materials from suppliers through production to the final product — a critical requirement for rapid recall response.

Benefits of BRCGS Certification

• Provides global market access by meeting retailer and regulatory requirements.
• Strengthens brand reputation by demonstrating consistent food safety practices.
• Enhances supply chain transparency through standardized processes and traceability.
• Reduces recall risk through preventive management systems and robust verification protocols.
• Promotes a culture of accountability and continual improvement.

Common Non-Conformances in BRCGS Audits

• Inadequate facility maintenance or poor hygiene zoning.
• Gaps in traceability or supplier documentation.
• Incomplete allergen control and labeling verification.
• Lack of documented training or poor employee understanding of food safety policies.
• Ineffective environmental monitoring programs.

Preparing for a BRCGS Audit

1. Conduct Internal Gap Analysis: Identify non-conformances before the certification audit.
2. Review and Update HACCP Plans: Ensure all process steps are validated and verified.
3. Strengthen Documentation Systems: Implement electronic systems for version control and accessibility.
4. Train Staff: Regularly train employees on their roles and responsibilities related to the BRCGS standard.
5. Perform Mock Audits: Simulate external audits to identify and correct potential weaknesses.

FSSC 22000 (Food Safety System Certification)

FSSC 22000 (Food Safety System Certification) is a globally recognized, GFSI-benchmarked certification scheme that provides a robust framework for managing food safety responsibilities across all stages of the supply chain. It builds upon ISO 22000 by integrating additional Prerequisite Program (PRP) requirements and sector-specific technical standards to meet the expectations of regulators, retailers, and multinational customers.

Overview

FSSC 22000 combines the management system approach of ISO 22000 with detailed industry-specific prerequisite standards such as ISO/TS 22002-1 for food manufacturing, ISO/TS 22002-4 for packaging, and related standards for transport, storage, and catering. This structure ensures a unified and scalable system that can be implemented across multiple sites and product categories.

Key Components of FSSC 22000

1. ISO 22000 Core Requirements: Framework for risk management, communication, and system control.
2. Prerequisite Programs (PRPs): Define the baseline environmental and operational conditions necessary for food safety.
3. Additional FSSC Requirements: Address topics like food defense, food fraud prevention, and allergen management.
4. Continuous Improvement: Regular internal audits and management reviews drive ongoing enhancement.
5. Integration with GFSI Benchmarks: Provides assurance that certified facilities meet globally recognized safety standards.

Industries and Applicability

FSSC 22000 certification applies to a broad range of sectors, including:

• Food manufacturing (processing, packaging, and labeling)
• Animal feed production
• Food ingredient and additive manufacturing
• Packaging material production
• Transportation, storage, and distribution
• Catering and retail food service operations

Its flexibility and global recognition make FSSC 22000 ideal for high-risk environments and companies that supply multiple markets with varying regulatory requirements.

Benefits of FSSC 22000 Certification

• Global Acceptance: Recognized by major food retailers, manufacturers, and government authorities.
• Regulatory Alignment: Complies with key food safety laws like the FDA’s FSMA, EU Food Law, and Codex Alimentarius.
• Risk-Based Approach: Focuses on identifying, evaluating, and controlling food safety hazards through preventive controls.
• Supply Chain Integration: Promotes transparency and alignment across suppliers and subcontractors.
• Enhanced Brand Protection: Demonstrates a commitment to safety and quality, reducing the likelihood of recalls.

Audit Process for FSSC 22000

1. Stage 1 – Document Review: Evaluation of FSMS documentation and compliance with ISO 22000 and PRP requirements.
2. Stage 2 – On-Site Assessment: Comprehensive site inspection and staff interviews to verify implementation.
3. Certification Decision: Certification body reviews findings and issues an FSSC 22000 certificate upon successful compliance.
4. Surveillance Audits: Conducted annually to confirm continued effectiveness and identify areas for improvement.
5. Recertification Audit: Performed every three years for renewal.

Common Non-Conformances in FSSC 22000 Audits

• Insufficient hazard analysis documentation.
• Gaps in supplier approval and monitoring programs.
• Incomplete allergen management plans.
• Poor validation or verification of sanitation and preventive controls.
• Lack of documented food fraud and food defense risk assessments.

Implementation Challenges

While FSSC 22000 offers a powerful framework, implementation can be complex. Common challenges include:

• Resource limitations for documentation and training.
• Integrating PRPs with existing quality systems.
• Ensuring supplier compliance across global networks.
• Maintaining consistency across multiple production sites.

ISO 22000

ISO 22000 is an internationally recognized standard developed by the International Organization for Standardization (ISO) that defines the requirements for a comprehensive Food Safety Management System (FSMS). It integrates the core principles of Hazard Analysis and Critical Control Points (HACCP) with ISO’s management system approach, ensuring that food safety is systematically embedded in every level of production and distribution.

Core Objectives of ISO 22000

• Establish a structured, proactive system for managing food safety risks.
• Ensure compliance with regulatory requirements and customer specifications.
• Promote continuous improvement in food safety processes through data-driven management reviews.
• Facilitate communication and transparency across all supply chain levels.

Key Components

1. Interactive Communication: ISO 22000 emphasizes effective communication both internally (between departments) and externally (with suppliers and customers) to prevent food safety hazards.
2. System Management: Integration with other ISO standards such as ISO 9001 (Quality Management) and ISO 14001 (Environmental Management) creates a unified, efficient system.
3. Prerequisite Programs (PRPs): Foundational activities like sanitation, maintenance, and pest control that support HACCP implementation.
4. HACCP Principles: Structured hazard analysis, critical control point identification, and monitoring.
5. Continual Improvement: Regular internal audits, corrective actions, and management reviews drive sustainable performance.

Benefits of ISO 22000 Certification

• Provides global recognition and facilitates international trade.
• Strengthens confidence among regulators, retailers, and consumers.
• Reduces operational risk by standardizing procedures and responsibilities.
• Streamlines compliance with other GFSI-benchmarked schemes such as FSSC 22000 and SQF.

Relationship with FSSC 22000

ISO 22000 serves as the foundation of the FSSC 22000 scheme, which combines ISO’s structure with industry-specific requirements from ISO/TS 22002 standards. FSSC 22000 certification demonstrates conformity not only to ISO 22000 but also to additional technical and regulatory expectations, making it suitable for high-risk or multinational operations.

Common Challenges in Implementing ISO 22000

• Lack of alignment between existing quality systems and food safety requirements.
• Insufficient documentation or traceability controls.
• Limited understanding of risk-based thinking and continual improvement.
• Resource constraints in training and system maintenance.

Implementation and Audit Process

1. Gap Analysis: Identify differences between current operations and ISO 22000 requirements.
2. System Development: Establish FSMS documentation, procedures, and records.
3. Training: Build awareness across departments and train internal auditors.
4. Internal Audits and Management Review: Validate effectiveness before certification.
5. Third-Party Certification Audit: Conducted by an accredited body to verify conformance.

Global Relevance and Emerging Trends

As food supply chains become increasingly global, ISO 22000’s adaptability makes it a vital framework for harmonizing safety standards. In 2025 and beyond, ISO 22000:2018 continues to evolve toward digital traceability, sustainability integration, and enhanced stakeholder engagement. Many organizations are implementing AI-driven risk analysis tools and cloud-based FSMS platforms to manage documentation and corrective actions more efficiently.

In summary, ISO 22000 provides a globally standardized approach for developing and maintaining a robust FSMS, ensuring organizations of any size or type can manage food safety risks effectively, communicate across supply chains, and maintain continuous improvement within their management systems.

Regulatory Audits

Regulatory audits are government-led inspections carried out by authorities such as the FDA (Food and Drug Administration) in the United States, the USDA (United States Department of Agriculture) for meat and poultry establishments, and the CFIA (Canadian Food Inspection Agency) in Canada. These audits verify compliance with national and international food safety legislation, focusing on both preventive controls and reactive systems that manage risk when an incident occurs.

Primary Objectives of Regulatory Audits

• To ensure compliance with Good Manufacturing Practices (GMPs), sanitation, and hygiene standards.
• To verify that Hazard Analysis and Risk-Based Preventive Controls (HARPC) or HACCP systems are effectively implemented.
• To confirm accurate labeling, including allergen declarations, nutritional facts, and claims.
• To evaluate recall readiness and the accuracy of traceability systems.
• To monitor adherence to import/export and foreign supplier verification program requirements.

Frequency and Triggers

Regulatory audits can be scheduled, routine, or unannounced. Routine audits occur based on facility risk profiles, product types, or previous inspection results. Triggered audits often follow consumer complaints, foodborne illness outbreaks, or enforcement actions such as recalls or warning letters.

Regulatory Audit Focus Areas

1. Good Manufacturing Practices (GMPs): Inspectors assess sanitation, pest control, facility design, and personnel hygiene.
2. Preventive Controls for Human Food (21 CFR Part 117): Ensuring written food safety plans include hazard analysis, monitoring, corrective actions, and verification procedures.
3. Allergen Control: Validation of cleaning procedures, segregation, and labeling accuracy.
4. Traceability and Recall Procedures: Facilities must demonstrate the ability to trace ingredients and finished goods both backward and forward within hours.
5. Documentation and Recordkeeping: Regulators require evidence of monitoring, verification, and corrective actions. Records must be legible, accessible, and retained for the required period.

International Considerations

Beyond North America, regulatory audits vary by jurisdiction but align increasingly with Codex Alimentarius principles and GFSI expectations. In the EU, regulatory inspections are carried out by national competent authorities, while the European Food Safety Authority (EFSA) provides scientific risk assessments that inform food policy. Global trade relies on the equivalency of these systems, making regulatory audit readiness essential for exporters.

Common Non-Conformances Observed in Regulatory Audits

• Incomplete or outdated HACCP or food safety plans.
• Missing supplier documentation or verification of foreign suppliers.
• Cross-contact issues related to undeclared allergens.
• Poor recordkeeping or falsified logs.
• Inadequate corrective action documentation.

Preparing for a Regulatory Audit

To succeed in regulatory inspections, food facilities should:

1. Maintain a current and validated food safety plan.
2. Conduct internal audits mirroring regulatory requirements.
3. Train employees on audit protocols and compliance expectations.
4. Keep records organized and accessible for quick retrieval.
5. Regularly review FDA, USDA, or CFIA enforcement trends to anticipate evolving focus areas.

Key Takeaway

Regulatory audits are more than compliance checkpoints—they reflect an organization’s overall food safety culture. Proactive preparation, strong documentation, and continuous verification not only reduce regulatory risk but also strengthen consumer trust and global market readiness.

Internal Food Safety Audits: Building Readiness from Within

What’s The Purpose of Internal Food Safety Audits?

Internal food safety audits are the foundation of continuous improvement and proactive compliance. They provide an opportunity for FSQA teams to evaluate the effectiveness of their Food Safety Management System (FSMS) before a regulatory or third-party audit ever occurs. Unlike external audits, internal audits are driven by the organization itself and act as a diagnostic tool to identify weaknesses, reinforce strengths, and ensure alignment with certification standards such as SQF, BRCGS, FSSC 22000, and ISO 22000.

The ultimate goal of internal audits is to foster a culture of accountability where compliance is maintained year-round, not just during inspection periods. They also help organizations validate corrective and preventive actions (CAPAs), verify training effectiveness, and confirm that documented policies are being executed correctly on the floor.

The Process of Internal Food Safety Audits

Conducting a successful internal food safety audit involves a structured and evidence-based approach:

1. Define Audit Scope and Objectives: Determine the focus of the audit—whether it’s HACCP verification, sanitation controls, supplier compliance, or preparation for certification renewal.
2. Select Qualified Internal Auditors: Auditors should be impartial, trained in audit techniques, and familiar with applicable food safety standards.
3. Develop an Internal Audit Plan: Schedule audits throughout the year to cover all departments, shifts, and programs within the FSMS. Include timelines and responsible personnel.
4. Create an Internal Audit Checklist: Base your checklist on current standards and site-specific programs. Tailor it to match SQF, BRCGS, or regulatory expectations.
5. Collect Objective Evidence: Observe practices, review documentation, and interview personnel. Ensure evidence is fact-based and recorded clearly.
6. Classify Findings: Categorize findings as major, minor, or observations. Assign corrective actions with clear deadlines.
7. Management Review: Present audit results to leadership and ensure CAPAs are tracked to completion.

Internal Audit Checklist

A comprehensive internal audit checklist should address every critical component of your food safety management system, including:

• HACCP and Preventive Controls: Verification that hazard analysis, CCPs, and monitoring logs are complete and validated.
• Good Manufacturing Practices (GMPs): Inspection of facility hygiene, pest control, maintenance, and personal hygiene compliance.
• Sanitation Controls: Review of SSOPs, sanitation schedules, and chemical usage logs.
• Supplier Management: Validation of supplier approval processes, COAs, and risk assessments.
• Training and Competency: Confirmation that training records are current and employees demonstrate understanding.
• Document and Record Control: Verification that all SOPs are current, approved, and accessible.
• Corrective and Preventive Actions (CAPA): Assessment of how issues are documented, resolved, and verified for effectiveness.
• Traceability and Recall: In accordance with FDA requirements under FSMA 204, businesses must be able to provide the agency with traceability information for certain foods within 24 hours of a request during an outbreak or recall.
• Allergen Management: Confirm labeling, segregation, and cleaning validation procedures are properly executed.

Best Practices for Conducting Internal Audits

• Rotate Auditors: Change internal auditors periodically to bring fresh perspectives and avoid bias.
• Use Data Analytics: Analyze past non-conformances to identify recurring patterns and high-risk areas.
• Integrate Technology: Use audit management software to schedule audits, capture findings, and track corrective actions.
• Communicate Transparently: Share audit outcomes across departments to encourage accountability and collaboration.
• Benchmark Against Certification Standards: Continuously align your internal audit process with GFSI-recognized frameworks to stay globally competitive.

How to Prepare for Your Next Food Safety Audit

Preparing for a food safety audit is about creating a culture of readiness—where documentation, training, and verification are so ingrained that audit day feels like any other day of operations. It’s not just about passing; it’s about proving your facility operates safely and consistently, day in and day out.

1. Centralize Documentation

Every successful food safety audit starts with documentation. Auditors will evaluate the paper trail—or digital trail—that proves your food safety programs are active and maintained. All Standard Operating Procedures (SOPs), training logs, supplier records, HACCP plans, and verification logs should be stored in a centralized, easily accessible system. Many facilities now rely on digital document management tools that ensure every file is version-controlled, searchable, and traceable.

Create a logical file structure that mirrors your FSMS components—such as management review, HACCP, sanitation, and supplier programs—so any document can be retrieved in seconds. During an audit, being able to produce the correct record immediately conveys control and competence.

2. Maintain Updated SOPs

Outdated or inconsistent SOPs are one of the most common non-conformances in food safety audits. Each SOP should clearly define roles, steps, and verification requirements, and be reviewed at least annually or whenever processes change. Implement a document control process that includes version numbering, approval workflows, and staff acknowledgment of new or revised procedures.

Auditors often check whether employees can accurately describe their procedures; therefore, ensure training aligns with the latest SOP revisions. A version-controlled SOP system not only supports compliance but also strengthens operational consistency.

3. Automate Supplier Compliance

Supplier management is a critical audit focus area. Certification bodies and regulators want to see evidence that your suppliers are vetted, approved, and continuously monitored. Automating supplier compliance through digital portals or supplier management systems helps ensure all documentation—Certificates of Analysis (COAs), GFSI certificates, specifications, and allergen statements—remains valid.

Establish automated reminders for expiring certificates, and require suppliers to update their information before deadlines. Consistent supplier verification not only satisfies audit criteria but also prevents costly disruptions and quality issues.

4. Conduct Mock Audits

Regular mock audits are an effective way to assess audit readiness. Simulate both announced and unannounced audit scenarios using your actual audit checklists. Mock audits should evaluate documentation, facility conditions, and employee awareness. They allow you to identify gaps early, prioritize corrective actions, and reduce anxiety on the day of the real audit.

Include cross-functional participation—QA, production, maintenance, and sanitation teams—to ensure the entire organization is aligned and prepared. Conducting internal walkthroughs also reinforces good housekeeping and compliance habits across shifts.

5. Train Employees

Every employee plays a role in audit success. Auditors frequently interview operators, line workers, and sanitation staff to confirm understanding of food safety responsibilities. Training should go beyond compliance basics; it should foster ownership and confidence. Provide refresher training sessions regularly and ensure that employees understand why specific procedures matter to product safety.

Keep training logs signed and dated, and ensure records are easily retrievable. Strong employee engagement demonstrates a positive food safety culture and builds trust with auditors.

6. Review Past Non-Conformances and CAPAs

Before any audit, review previous findings, corrective actions, and preventive measures. Auditors will often follow up on past issues to confirm closure and long-term effectiveness. Maintain detailed records showing what actions were taken, who was responsible, and how the outcomes were verified.

This proactive review process demonstrates accountability and continuous improvement—both critical elements of GFSI and ISO-aligned audits.

7. Verify Traceability and Recall Programs

A robust food traceability and recall program is non-negotiable. Test your system regularly through traceability exercises to ensure materials can be tracked forward and backward within hours. Maintain clear documentation of mock recalls, including lessons learned and corrective actions implemented.

8. Validate Cleaning and Sanitation Programs

Ensure that all Sanitation Standard Operating Procedures (SSOPs) are validated and verified. Keep chemical usage logs, pre-operational checklists, and environmental monitoring results on hand. Demonstrate that cleaning programs effectively control pathogens, allergens, and residues.

9. Conduct Pre-Audit Facility Inspections

In the weeks leading up to an audit, perform comprehensive facility inspections. Walk through all processing areas to check for maintenance issues, product protection measures, and GMP compliance. Verify that pest control devices are properly maintained and that production areas meet cleanliness standards.

10. Maintain Continuous Readiness

The best audit preparation strategy is to stay perpetually audit-ready. Embed audit readiness into daily operations by tracking key performance indicators (KPIs), holding regular FSQA meetings, and fostering open communication between departments. Continuous readiness not only reduces stress but also reflects a strong food safety culture.

Effective audit preparation isn’t just about meeting certification requirements—it’s about ensuring your entire operation runs with precision, consistency, and confidence. A well-prepared facility demonstrates professionalism, commitment, and integrity—qualities that build trust with auditors, customers, and consumers alike.

Which Third-Party Certifier Should You Choose for Food Safety Audits?

Selecting the right third-party certification body is critical to achieving and maintaining compliance with globally recognized food safety standards. These organizations not only conduct impartial audits but also ensure that certified facilities consistently meet or exceed GFSI and regulatory expectations. Below is an overview of some of the most reputable food safety audit companies trusted worldwide by food manufacturers, processors, and distributors.

AIB International

AIB International (American Institute of Baking) is one of the most well-known names in food safety auditing and training. Established over a century ago, AIB specializes in helping manufacturers improve food safety, sanitation, and quality management systems. Their Consolidated Standards for Inspection are widely used benchmarks covering operational methods, maintenance, cleaning practices, and personnel hygiene.

Key Strengths:

• Deep industry experience in bakery, snack, and grain-based products.
• Offers a blend of inspection, certification, and education services.
• Focuses on risk-based auditing to drive continuous improvement.
• Recognized globally for practical and actionable audit programs.

AIB International also provides on-site training and customized assessments that help facilities transition from compliance-driven to culture-driven food safety systems.

Bureau Veritas

Bureau Veritas is a global leader in testing, inspection, and certification services with more than 190 years of experience. They operate across 140 countries and provide certification for SQF, BRCGS, FSSC 22000, ISO 22000, and other GFSI-benchmarked schemes.

Key Strengths:

• Extensive global auditor network with industry-specific expertise.
• Robust focus on sustainability and environmental compliance.
• Digital audit solutions that integrate with remote and hybrid verification models.
• Known for their ability to certify large, multinational operations with complex supply chains.

Bureau Veritas stands out for its innovative approach to combining traditional audits with data analytics and performance insights, helping companies measure continuous improvement beyond basic compliance.

NSF International

NSF International is a trusted third-party certifier and public health organization that provides comprehensive food safety and quality certifications. Their scope covers SQF, BRCGS, FSSC 22000, ISO 22000, and regulatory compliance audits under FDA and USDA frameworks.

Key Strengths:

• Global presence in more than 175 countries.
• Strong focus on public health and scientific integrity.
• Offers a range of programs beyond food safety, including water quality, packaging safety, and sustainability.
• Highly respected for training programs and technical guidance.

NSF International is also a major partner in GFSI and Codex Alimentarius initiatives, helping shape international standards and offering support for continuous FSQA improvement.

FSNS Certification & Audit Services

FSNS Certification & Audit Services (Food Safety Net Services) provides GFSI-recognized certification audits and specializes in food manufacturing, packaging, and distribution sectors. Their certification services include SQF, BRCGS, and FSSC 22000 schemes, along with custom audits tailored to client or regulatory needs.

Key Strengths:

• U.S.-based expertise with strong alignment to FDA and USDA regulations.
• Offers comprehensive laboratory testing, verification, and training services in conjunction with audits.
• Provides responsive audit scheduling and rapid certification turnaround times.
• Known for hands-on, customer-focused support during the audit preparation and corrective action process.

FSNS auditors often bring a practical, science-based perspective, helping companies understand not just compliance requirements but the “why” behind them.

Eurofins Food Assurance

Eurofins Food Assurance, part of the Eurofins Scientific network, is a leading provider of certification and assurance services with a strong global footprint. Eurofins offers auditing for SQF, BRCGS, FSSC 22000, ISO 22000, and other schemes across manufacturing, retail, and packaging industries.

Key Strengths:

• Combines certification auditing with laboratory testing, analytical services, and food authenticity testing.
• Supports clients through a complete quality ecosystem — from raw material verification to finished product certification.
• Extensive expertise in microbiological testing, labeling validation, and environmental monitoring.
• Recognized for their data-driven audit programs that leverage laboratory insights to enhance food safety outcomes.

Eurofins Food Assurance provides an end-to-end compliance solution by integrating scientific data with certification audits, helping facilities reduce risk and improve product integrity across the supply chain.

Choosing the Right Certification Partner

When selecting a certification body, consider factors such as auditor experience in your product category, global reach, reputation for impartiality, and value-added services such as training or data analysis. The best certification partner not only evaluates compliance but also helps foster a stronger, more resilient food safety management system (FSMS).

Each of these leading organizations—AIB International, Bureau Veritas, NSF International, FSNS, and Eurofins Food Assurance—plays a vital role in ensuring food manufacturers meet the highest standards of safety, quality, and regulatory compliance worldwide.

Common Food Safety Audit Challenges and Actual Fixes

Food safety audits can be stressful, even for the most organized operations. The same issues tend to come up again and again—not because teams don’t care, but because daily production pressure, turnover, and documentation sprawl make consistency hard. Below are the five most common challenges and the most practical ways to prevent them.

Disorganized documentation

Why it happens: Over time, records end up spread across paper binders, local drives, and email threads. Different people update forms in different versions, and no one’s sure which copy is the latest. During an audit, this means frantic searching and missing signatures.

How to fix it:

• Assign a single document owner for each SOP, policy, and record type.
• Establish a clear version naming convention and archive old versions instead of deleting them.
• Keep a centralized repository—whether digital or physical—so everyone accesses the same “controlled” copies.
• Set review schedules (e.g., annually or after any process change) and document the review date.

Pro tip: Make sure any printed copies match the current digital version, and remove outdated ones from the floor.

Supplier gaps and expired certifications

Why it happens: Supplier approvals are easy to overlook. Certificates lapse quietly, supplier lists grow outdated, and new suppliers sometimes bypass full onboarding in the rush to keep production moving.

How to fix it:

• Maintain a single, living supplier list that includes certification expiration dates and document requirements.
• Schedule monthly reviews of supplier certifications and request renewals at least 30 days before expiry.
• Use a standardized supplier approval checklist to ensure every vendor is evaluated consistently.
• Keep email or written records of communication with suppliers about certification renewals or corrective actions.

Pro tip: Build calendar reminders or alerts for certificate expirations—you’ll never get caught off guard during an audit again.

Inconsistent training records

Why it happens: People get trained but forget to sign off, or new hires miss initial sessions due to shift overlap. When procedures change, retraining doesn’t always get documented.

How to fix it:

• Tie every training record to a specific SOP or procedure.
• Keep sign‑in sheets or digital acknowledgements that include the date, trainer, and trainee signature.
• Require refresher training after major procedural changes or deviations.
• Audit your training files quarterly to confirm all active employees have current records.

Pro tip: Cross‑check your employee roster against training logs—if someone isn’t listed, that’s a gap.

Missing verification evidence for corrective actions

Why it happens: Corrective actions often stop at “fixed” without recording how or when the fix was verified. The root cause might be identified, but follow‑up is forgotten once production resumes.

How to fix it:

• Use a structured corrective action form with sections for root cause, corrective measure, verification, and effectiveness check.
• Assign a responsible person and due date for verification.
• Document proof—photos, updated records, or sign‑offs—that the corrective action was implemented and remains effective.
• Review closed corrective actions periodically to identify repeat issues.

Pro tip: Treat verification like a second layer of defense—it proves that the correction truly solved the problem.

Traceability breakdowns

Why it happens: Lot codes are handwritten, incomplete, or inconsistent across receiving, production, and shipping. In the middle of a recall simulation, missing or mismatched codes derail the process.

How to fix it:

• Standardize your lot code format and train staff on how to record it at every handoff.
• Capture lot information at receiving, batching, packing, and shipping—each step must link forward and backward.
• Regularly test your system with mock recalls to measure how quickly and accurately you can trace ingredients and finished goods.
• Keep all traceability records in one accessible location for immediate retrieval.

Pro tip: During a mock recall, time yourself from start to finish. A strong program should identify affected lots and destinations within a few hours, not days.

Why Audit Readiness Tools Are Essential for Food Companies

In the food industry, audits aren’t occasional check-ins — they’re predictable demands. Between shifting regulations, buyer-driven standards, and heightened consumer scrutiny, food companies must maintain readiness all the time. Relying on spreadsheets, binders, or fragmented systems is increasingly risky. Below is a breakdown of the drivers behind the need, what good tools do, and how a solution like Allera can help.

The Rising Pressure From Customers, Governments, and Regulatory Bodies

• Regulatory and standards complexity: Audits under FSMA, GFSI-benchmarked schemes (like SQF or BRCGS), and government inspections all require different evidence sets. As requirements evolve, staying compliant across multiple frameworks becomes a heavy lift.
• Unannounced audits and surprise checks: Being unprepared is no longer acceptable. An audit-ready facility is one where documentation, traceability, and control systems are always current and accessible.
• Risk of non-conformances and recalls: Gaps in documentation, missing supplier certificates, or inconsistent SOP use often lead directly to audit findings or, worse, recalls and reputational damage.
• Buyer and retailer expectations: Many large customers now expect more than just a certification — they want proof of continuous compliance and traceability.
• Operational efficiency and cost pressures: Spending days before an audit scrambling for records is an expensive use of time. Manual systems also create a higher risk of human error and lost data.

These realities mean that food companies need systems that support not just “passing audits” but living compliance — building confidence through consistency, transparency, and accountability every single day.

What Audit Readiness Tools Actually Do

To move from reactive to proactive, modern audit readiness tools centralize and automate the critical aspects of compliance management. They:

• Keep all documentation, records, and SOPs in one secure, version-controlled location.
• Track supplier certifications and expiration dates automatically, sending alerts when something is missing or due for renewal.
• Replace paper logs with digital forms that are timestamped, validated, and easy to search.
• Link SOP updates to employee training so auditors can see who was trained on which version.
• Provide traceability data that connects raw materials to finished goods, enabling quick recall drills and supporting FSMA 204 readiness.
• Offer dashboards and analytics that help teams detect issues early — long before an audit exposes them.

When these systems work together, audit prep stops being a panic-driven project and becomes a natural byproduct of how the organization operates every day.

How Allera Aligns with These Needs

While there are many tools on the market, Allera is one example of a digital compliance system designed specifically for food and beverage manufacturers. It’s built around the same principles outlined above — but with an emphasis on simplicity and speed.

Allera helps teams:

• Maintain controlled documents with automatic versioning, approvals, and digital audit trails.
• Manage supplier compliance by tracking documentation and certificate expirations.
• Use digital forms and analytics to capture process data, reduce paper, and visualize trends.
• Connect training records to SOP revisions, ensuring that employees are always aligned with current procedures.
• Strengthen traceability and recall readiness through digital lot tracking and audit-ready reporting.

The goal isn’t to “tech-ify” compliance — it’s to make everyday food safety work visible, structured, and effortless to verify.

The Case for Moving to Software

You don’t have to overhaul your operation overnight, but it’s worth recognizing that the cost of doing nothing keeps rising.

• Regulatory changes like FSMA 204 are adding more documentation and traceability requirements each year.
• Retailers and certification bodies are raising expectations for real-time visibility.
• Manual systems simply can’t keep up with the pace of audits and recordkeeping required today.

Implementing a digital compliance tool — even starting small — can dramatically reduce stress, improve accuracy, and build confidence across the organization. Whether it’s Allera or another system, the companies that digitize their compliance early are the ones that stay audit-ready, every day, without the scramble.