Comprehensive audit report
Regulatory compliance evaluation
Recommendations for improvement
Scheduled or unscheduled audits
Environmental monitoring / surface swabs
What is a Food Hygiene Audit?
A food hygiene audit, also commonly referred to as a hygiene audit, in food-handling establishments is a comprehensive evaluation of a workplace or facility to assess its level of cleanliness, sanitation, and hygiene practices. It typically involves a thorough inspection of the premises and a review of the organisation’s policies and procedures related to hygiene.
What is the Purpose of a Food Hygiene Audit?
The purpose of a food hygiene audit is to identify areas that need improvement, ensure compliance with regulatory standards, and prevent the spread of illness and disease. The audit may cover a range of topics, such as food safety, water quality, air quality, waste management, and personal hygiene practices. Overall, a food hygiene audit is an important tool for maintaining a safe and healthy work environment and ensuring compliance with applicable regulations and standards.
Who Will Benefit the Most From Our Food Hygiene Audits?
Food hygiene audits are crucial to maintaining food safety and the public’s health, making them relevant to a wide range of industries.
Food & Beverage Manufacturing & Processing
Food Storage, Distribution & Transportation
Food Packaging Manufacturers
Food Importers and Exporters
Fast Food Facilities
Guesthouses Serving Food
Retailers / Supermarkets
Food Services for Events & Catering Services
Home Food Delivery Services
Healthcare Kitchens and Cafeterias
Food Donations & Community Feeding Projects
Food Hygiene Audit Tools and Methods
During a hygiene audit, our auditors may use various tools and methods to collect information, such as visual inspections, microbiological testing, and interviews with staff.
The audit report usually includes a summary of findings, recommendations for improvement, and a plan of action to address any deficiencies identified.
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What Do We Check During Our Food Hygiene Audits?
Hygiene policies and procedures
Handwashing facilites and if staff is following handwasing protocols
Cleaning and sanitation practices
Food storage and handling practices, including temperature control, date labelling, and storage locations.
Ventilation and air quality controls, including proper exhaust fans and filters.
Pest control measures
Comprehensive visual inspection identifying problem areas, including hard to reach areas
Personal protective equipment
Record-keeping practices, including logs for cleaning, maintenance, pest control, and food safety inspections.
Waste management practices, including food waste and hazardous materials
Environmental sampling (where required)