Maintaining good standards of hygiene and food safety is dependent, in part, on regular and critical self-assessment of the food businesses operational standards and practices.
A regular, comprehensive, and formally documented self-auditing system covering food safety, hygiene standards and practices is recommended. Second or third party audits should be used to complement the internal audits and non-compliances should be rectified within an agreed timeframe, dependant on the nature of the non-compliance. After completion, these should be signed off and retained for reference.
At Kersia, our teams work with you to establish a pro-active support programme. One important aspect is the independent audit or inspection of your procedures and standards. Our audits are compiled taking into consideration legislation, BRC v9 and retailer standards and are carried out by experienced, audit trained teams in conjunction with site personnel. Kersia personnel have extensive experience in conducting a large range of audits, which can be pre-arranged or unannounced.
Our audits can cover all aspects of a hygiene operation, including open plant cleaning, clean in place, automated cleaning, chemical safety, fryer, equipment requirements and documentation. We can also undertake post clean inspections where we will inspect the visual standards after the cleaning process and identify any areas for improvement.
We use cookies to help improve our website, personalise your experience and for marketing purposes. You can agree to "Accept All" or click "Change Settings" to choose which data we collect. To find out more about the cookies we use, please see our cookie policy.
