> FOOD SAFETY AUDITS
Value of our Food Safety Audit is Clear
The main goal of our food safety audit program is to identify food safety
and sanitation issues and provide methods to improve procedures or employee
behavior to minimize risk and liability. You benefit because we work to
meet your unique needs, provide applicable solutions and develop a partnership
that maintains the highest level of food safety and sanitation. Protecting
your customers from foodborne illness protects your operation’s
reputation and business.
program is a proactive approach to health code compliance before the health
inspector arrives. As well, the auditing process is based on the 2017
Food Code and industry-wide best practices.
The audit helps foodservice
operators transfer knowledge into practical, hands-on solutions to critical
food safety issues. As well, it can be seen as the next step after ServSafe®
training, delivering a tangible return on your training investment.
The food safety audit is conducted in an easily understandable approach
that follows the flow of food from receiving to service. We encourage
management and staff to accompany us throughout the audit, as the process
also serves as a valuable training opportunity and “hands on”
experience. The audit is conducted at the time of production in order
to see a variety of preparation and service components. It is suggested
that the audit be unannounced in order to see true-to-life situations
and performance in your operation…this way you and your staff will
be ready for other unannounced visitors.
At the conclusion
of the audit, a written report is provided that details all areas of compliance
and serves as an important tool for review and improvement. The audit
report identifies priority issues requiring immediate attention and non-critical
issues aimed at improving food safety and foodservice quality.
Scores for each compliance
item are based on level of importance, with more weight given to those
items that are immediate risks to food safety. The final scoring provides
a guideline for your overall level of compliance. The goal is to score
90% or better. It is important to note that some owners choose to tie
the audit scores in with management and/or staff reviews and bonus structures.
The frequency of the
food safety audit is, of course, your choice. Generally, audits are conducted
on a quarterly basis. This allows staff enough time to make significant
improvements but not too much time to allow for loss of information. We
will work with you to create an audit schedule that works best for you.
Time and temperature control not only affects food safety, but also greatly
affects food quality. Cooking food to a temperature that is too hot can
greatly reduce food quality, leading to overcooked and unappetizing food
items. Not cooking the food to high enough temperatures can result in
foodborne illness. As well, food that is out of temperature is also displeasing
to your customers.
Storing food and food supplies in a manner that allows for effective rotation
is an effective method of reducing waste. CNS/FoodSafe™ provides
essential guidelines for dry and cold storage in order to make sure your
investment in food is not wasted.
We provide assistance
with these issues
and many more.