Every organization’s needs may be slightly different, but the goal of
food audits
remains the same: keep customers safe
To accomplish this, leadership should implement a food safety management system consisting of programs, procedures and measures that actively control risks and hazards through the flow of food
An example of a
food safety management system
is active managerial control
A proactive approach to food audits, this system includes having certified food protection managers on staff, defining standard operating procedures for critical steps and monitoring effectiveness along the way