Food Safety: Auditing

Front 1

What is auditing?

Back 1

official systematic independent examination of a food business to determine whether food safety activities and related results comply with stated and legal requirements

Front 2

What is an inspection?

Back 2

to look closely or carefully, to examine

Front 3

According to legislation, what must a food business operator do?

Back 3

ensure any step in activities of food business critical to ensuring food safety are identified, know where problems can occur

Front 4

What is new legislation based on?

Back 4

science, risk assessment, prevention, management

Front 5

Who is responsible for risk management?

Back 5

business operator, more self regulation

Front 6

What is required for new legislation?

Back 6

new inspection and verification methods

Front 7

What are the 4 types of audit?

Back 7

customer audits, internal audit, accreditation audit, regulatory

Front 8

What is the first party audit?

Back 8

internal audit

Front 9

What is the second party audit?

Back 9

customer audits

Front 10

What is the third party audit?

Back 10

accreditation audit

Front 11

What are the 2 requirements for auditing?

Back 11

skills and knowledge

Front 12

What are the 7 skills needed for auditing?

Back 12

time management, fact finding, reporting, communication, consistency, impartiality, objectivity

Front 13

What 3 pieces of knowledge are needed for auditing?

Back 13

legislation, VPH/ food safety, audit procedures

Front 14

What 4 people are responsible for a HACCP system?

Back 14

food business draft HACCP system, outside or internal expert, Dept. Ag appraise/advise before implementation, VIs periodic audit

Front 15

Why does a HACCP system need to be audited?

Back 15

to verify system, identify weaknesses, due diligence by food business, certification to accreditation body, legal compliance by regulatory agency

Front 16

What 6 ways are processes controlled?

Back 16

food additives, supplier control, HACCP/Hygiene prerequisites, management procedures, labeling, traceability

Front 17

What must HACCP records be?

Back 17

legible, easily identifiable, signed and dated

Front 18

How long must HACCP records be kept?

Back 18

3 years

Front 19

How is a HACCP system checked?

Back 19

Review CCP monitoring records (process control), verify monitoring (spot checks), review corrective action records, review chemical and microbiological monitoring

Front 20

What does frequency of auditing dependent on?

Back 20

risk

Front 21

How often is high risk food businesses?

Back 21

3 per year, 1 full audit, 2 surveillance audits

Front 22

What is included in the Audit Standards ISO 19011:2011?

Back 22

Guidelines for planning and preforming audits, for selecting quality auditors and for managing quality auditor programmes

Front 23

What is included in Audit Standards ISO 19011:2011 about auditors?

Back 23

they should be evaluated (auditor and lead auditor status), training courses for auditors

Front 24

What are the 9 audit components?

Back 24

planning, opening meeting, collect evidence, investigate clues, document observations, list non-compliance, draw conclusions, prepare and submit report, take remedial action

Front 25

What are the 6 auditing tasks of the official veterinarian?

Back 25

hygiene practices, chain info, ante-mortem inspection, post-mortem inspection, specified risk material, laboratory testing

Front 26

What hygiene practices does the official veterinarian inspect?

Back 26

design and maintenance of plant, plant hygiene, personnel hygiene, hygiene and procedures training, pest control, water supply, temp, incoming/outgoing product, waste disposal

Front 27

What chain info is investigated by the official veterinarian?

Back 27

animal health status, disease records, medication/treatment records, herd/flock histories, name and contact details of vet

Front 28

What is checked in the ante-mortem inspection?

Back 28

animal identification, welfare, hide/skin condition, clinical inspection

Front 29

What is inspected in the post-mortem inspection?

Back 29

carcase and organs

Front 30

What is laboratory tested?

Back 30

zoonoses, residues, TSEs

Front 31

How is specified risk material managed?

Back 31

removal and separation, staining, disposal

Front 32

What is an official veterinarian?

Back 32

training requirement listed, pass test from authority, 200 hours practical training in slaughterhouses, cutting plants etc, continuing professional development

Front 33

What is auxiliary?

Back 33

under supervision of official vet, open to non-vets, pass test from authority, 600 hours theory, lab work and 300 hours practical training under official vet suppervision