Auditing in the food industry: From safety and quality to by M Dillon, Mike Dillon

By M Dillon, Mike Dillon

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Extra info for Auditing in the food industry: From safety and quality to environmental and other audits: From Safety and Quality to Environmental and Other Audits

Sample text

The results of the audit are seen as opportunities to strengthen the quality system – a necessary step in the cycle of continuous improvement. The relationship between the company and the auditor does not extend outside the scope of the audit. The auditor’s only role is to measure the application of the quality system against the identified reference standard and assess the degree to which the quality system is respected in the day-to-day operations of the company. When comparing the relationship between a government food inspector and a food processing company with the relationship between an auditor and that same company, there are some significant differences.

The compliance audit focuses on the application of the quality system and verifies that the company follows the control procedures as described in their system. At the conclusion of either the quality systems audit or the compliance audit, the auditor and the audit team prepare a report which identifies the nonconformities that were observed during the audit. The auditee is then required to prepare a corrective action report describing the actions (what, when and who) that will be taken to rectify the non-conformities.

These principles are as follows: 1. 2. 3. 4. 5. 6. 7. Conduct a hazard analysis. Determine critical control points (CCPs). Establish critical limits. Establish monitoring procedures. Establish a corrective action system. Establish verification procedures. Establish documentation and a record keeping system. The principles of HACCP are similar to the elements of the quality system described in the previous section. In fact, HACCP is really only a system approach designed specifically for food safety with a formalized hazard analysis at the front.

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