External Audit

An external audit is an independent assessment of an organization’s systems, records, practices or performance conducted by an outside party. In foodservice, an external audit may be performed by a regulatory authority, an accredited certification body, a customer or a third-party auditing company.

Common types of external audit

• Regulatory inspection: an authorized health or safety officer assesses compliance with applicable legislation.
• Food-safety certification audit: an independent auditor evaluates a food-safety management system against a recognized standard or scheme.
• Customer or supplier audit: a buyer evaluates a supplier’s practices, records and ability to meet contractual requirements.
• Brand or operational audit: a third party assesses compliance with a company’s standards and procedures.

What an external auditor may review

Depending on the audit scope, the review may include food-safety plans, sanitation records, staff training, supplier approval, temperature monitoring, corrective actions, traceability, equipment maintenance and direct observation of food handling.

Preparing for an audit

Maintain accurate records as part of normal operations, assign responsibility for corrective actions and ensure staff understand the procedures they follow. An audit should reflect how the operation actually works, not a temporary preparation created only for the visit.

Chef’s tip: Treat findings as opportunities to strengthen systems. Document the root cause, corrective action, responsible person and verification that the issue has been resolved.

Key distinction: An external audit is conducted by an independent outside party; an internal audit is carried out by the organization or someone acting on its behalf.