Food additive, any of various chemical substances added to foods to produce specific desirable

effects. Additives such as salt, spices, and sulfites have been used since ancient times to preserve
foods and make them more palatable. With the increased processing of foods in the 20th century,
there came a need for both the greater use of and new types of food additives. Many modern
products, such as low-calorie, snack, and ready-to-eat convenience foods, would not be possible
without food additives.

There are four general categories of food additives: nutritional additives, processing agents,
preservatives, and sensory agents. These are not strict classifications, as many additives fall into
more than one category. For more information on additives, see emulsifier; food
colouring; nutritional supplement; and preservative.
Nutritional additives

Nutritional additives are used for the purpose of restoring nutrients lost or degraded during
production, fortifying or enriching certain foods in order to correct dietary deficiencies, or
adding nutrients to food substitutes. The fortification of foods began in 1924 when iodine was
added to table salt for the prevention of goitre. Vitamins are commonly added to many foods in
order to enrich their nutritional value. For example, vitamins A and D are added
to dairy and cereal products, several of the B vitamins are added to flour, cereals, baked goods,
and pasta, and vitamin C is added to fruit beverages, cereals, dairy products, and confectioneries.
Other nutritional additives include the essential fatty acid linoleic acid, minerals such
as calcium and iron, and dietary fibre.
Processing agents

A number of agents are added to foods in order to aid in processing or to maintain the desired
consistency of the product.

Processing additives and their uses

function typical chemical agent typical product

anticaking sodium aluminosilicate salt

bleaching benzoyl peroxide flour

ethylenediaminetetraacetic acid dressings, mayonnaise, sauces,

chelating
(EDTA) dried bananas

clarifying bentonite, proteins fruit juices, wines

conditioning potassium bromate flour

ice cream, mayonnaise, bakery

emulsifying lecithin
products

leavening yeast, baking powder, baking soda bakery products

 Processing additives and their uses

function typical chemical agent typical product

moisture control marshmallows, soft candies,

glycerol
(humectants) chewing gum

certain cheeses, confections, jams

pH control citric acid, lactic acid
and jellies

dressings, frozen desserts,

stabilizing and pectin, gelatin, carrageenan, gums
confections, pudding mixes, jams
thickening (arabic, guar, locust bean)
and jellies
Emulsifiers are used to maintain a uniform dispersion of one liquid in another, such
as oil in water. The basic structure of an emulsifying agent includes a hydrophobic portion,
usually a long-chain fatty acid, and a hydrophilic portion that may be either charged or
uncharged. The hydrophobic portion of the emulsifier dissolves in the oil phase, and the
hydrophilic portion dissolves in the aqueous phase, forming a dispersion of small oil droplets.
Emulsifiers thus form and stabilize oil-in-water emulsions (e.g., mayonnaise), uniformly disperse
oil-soluble flavour compounds throughout a product, prevent large ice crystal formation in
frozen products (e.g., ice cream), and improve the volume, uniformity, and fineness of baked
products.

Stabilizers and thickeners have many functions in foods. Most stabilizing and thickening agents
are polysaccharides, such as starches or gums, or proteins, such as gelatin. The primary function
of these compounds is to act as thickening or gelling agents that increase the viscosity of the
final product. These agents stabilize emulsions, either by adsorbing to the outer surface of oil
droplets or by increasing the viscosity of the water phase. Thus, they prevent the coalescence of
the oil droplets, promoting the separation of the oil phase from the aqueous phase (i.e.,
creaming). The formation and stabilization of foam in a food product occurs by a similar
mechanism, except that the oil phase is replaced by a gas phase. The compounds also act
to inhibit the formation of ice or sugar crystals in foods and can be used to encapsulate flavour
compounds.

Chelating, or sequestering, agents protect food products from many enzymatic reactions that
promote deterioration during processing and storage. These agents bind to many of the minerals
that are present in food (e.g., calcium and magnesium) and are required as cofactors for the
activity of certain enzymes.

Preservatives

Food preservatives are classified into two main groups: antioxidants and antimicrobials.
Antioxidants are compounds that delay or prevent the deterioration of foods by oxidative
mechanisms. Antimicrobial agents inhibit the growth of spoilage and pathogenic microorganisms
in food.
Food preservatives

chemical agent mechanism of action

Antioxidants

ascorbic acid oxygen scavenger

butylated hydroxyanisole
free radical scavenger
(BHA)

butylated hydroxytoluene
free radical scavenger
(BHT)

citric acid enzyme inhibitor/metal chelator

Sulfites enzyme inhibitor/oxygen scavenger

tertiary butylhydroquinone
free radical scavenger
(TBHQ)

Tocopherols free radical scavenger

Antimicrobials

acetic acid disrupts cell membrane function (bacteria, yeasts, some molds)

disrupts cell membrane function/inhibits enzymes (molds, yeasts,

benzoic acid
some bacteria)

Natamycin binds sterol groups in fungal cell membrane (molds, yeasts)

disrupts cell membrane function (gram-positive bacteria, lactic

Nisin
acid-producing bacteria)

inhibits enzymes/disrupts cell membrane function (bacteria,

nitrates, nitrites
primarily Clostridium botulinum)

propionic acid disrupts cell membrane function (molds, some bacteria)

disrupts cell membrane function/inhibits enzymes/inhibits

sorbic acid
bacterial spore germination (yeasts, molds, some bacteria)

inhibits enzymes/forms addition compounds (bacteria, yeasts,

sulfites and sulfur dioxide
molds)
Antioxidants
The oxidation of food products involves the addition of an oxygen atom to or the removal of
a hydrogen atom from the different chemical molecules found in food. Two principal types of
oxidation that contribute to food deterioration are autoxidation of unsaturated fatty acids (i.e.,
those containing one or more double bonds between the carbon atoms of the hydrocarbon chain)
and enzyme-catalyzed oxidation.

The autoxidation of unsaturated fatty acids involves a reaction between the carbon-carbon double
bonds and molecular oxygen (O2). The products of autoxidation, called free radicals, are highly
reactive, producing compounds that cause the off-flavours and off-odours characteristic of
oxidative rancidity. Antioxidants that react with the free radicals (called free radical scavengers)
can slow the rate of autoxidation. These antioxidants include the naturally occurring tocopherols
(vitamin E derivatives) and the synthetic compounds butylated hydroxyanisole (BHA), butylated
hydroxytoluene (BHT), and tertiary butylhydroquinone (TBHQ).

Specific enzymes may also carry out the oxidation of many food molecules. The products of
these oxidation reactions may lead to quality changes in the food. For example, enzymes
called phenolases catalyze the oxidation of certain molecules (e.g., the amino acid tyrosine)
when fruits and vegetables, such as apples, bananas, and potatoes, are cut or bruised. The product
of these oxidation reactions, collectively known as enzymatic browning, is a dark pigment
called melanin. Antioxidants that inhibit enzyme-catalyzed oxidation include agents that bind
free oxygen (i.e., reducing agents), such as ascorbic acid (vitamin C), and agents that inactivate
the enzymes, such as citric acid and sulfites.

Antimicrobials

Antimicrobials are most often used with other preservation techniques, such as refrigeration, in
order to inhibit the growth of spoilage and pathogenic microorganisms. Sodium chloride (NaCl),
or common salt, is probably the oldest known antimicrobial agent. Organic acids,
including acetic, benzoic, propionic, and sorbic acids, are used against microorganisms in
products with a low pH. Nitrates and nitrites are used to inhibit the bacterium Clostridium
botulinum in cured meat products (e.g., ham and bacon). Sulfur dioxide and sulfites are used to
control the growth of spoilage microorganisms in dried fruits, fruit juices, and wines. Nisin
and natamycin are preservatives produced by microorganisms. Nisin inhibits the growth of
some bacteria, while natamycin is active against molds and yeasts.

Sensory agents

Colorants
soft drink

Colour is an extremely important sensory characteristic of foods; it directly influences the

perception of both the flavour and quality of a product. The processing of food can
cause degradation or loss of natural pigments in the raw materials. In addition, some formulated
products, such as soft drinks, confections, ice cream, and snack foods, require the addition of
colouring agents. Colorants are often necessary to produce a uniform product from raw materials
that vary in colour intensity. Colorants used as food additives are classified as natural or
synthetic. Natural colorants are derived from plant, animal, and mineral sources, while synthetic
colorants are primarily petroleum-based chemical compounds.

Natural colorants

Most natural colorants are extracts derived from plant tissues. The use of these extracts in
the food industry has certain problems associated with it, including the lack of consistent colour
intensities, instability upon exposure to light and heat, variability of supply, reactivity with other
food components, and addition of secondary flavours and odours. In addition, many are insoluble
in water and therefore must be added with an emulsifier in order to achieve an even distribution
throughout the food product.

Natural food colorants

chemical
Colour plant source pigment products
class

*Plus other similar compounds.

**Many carotenoids used as food colorants are chemically synthesized.

anthocyanins red strawberry pelargonidin 3- beverages,

(Fragaria species) glucoside* confections,
preserves, fruit
 Natural food colorants

chemical
Colour plant source pigment products
class

products

grape (Vitis malvidin 3-

Blue beverages
species) glucoside*

beetroot (Beta dairy products,

betacyanins Red betanin
vulgaris) desserts, icings

carotenoids** annatto (Bixa dairy products,

yellow/orange bixin
orellana) margarine

saffron (Crocus rice dishes, bakery

Yellow crocin
sativus) products

paprika (Capsicum
red/orange capsanthin soups, sauces
annuum)

carrot (Daucus bakery products,

Orange beta-carotene
carota) confections

mushroom
sauces, soups,
Red (Cantharellus canthaxanthin
dressings
cinnabarinus)

turmeric (Cuycuma dairy products,

phenolics orange/yellow curcumin
longa) confections
Synthetic colorants

Synthetic colorants are water-soluble and are available commercially as powders, pastes,
granules, or solutions. Special preparations called lakes are formulated by treating the colorants
with aluminum hydroxide. They contain approximately 10 to 40 percent of the synthetic dye and
are insoluble in water and organic solvents. Lakes are ideal for use in dry and oil-based products.
The stability of synthetic colorants is affected by light, heat, pH, and reducing agents. A number
of dyes have been chemically synthesized and approved for usage in various countries. These
colorants are designated according to special numbering systems specific to individual countries.
For example, the United States uses FD&C numbers (chemicals approved for use in foods,
drugs, and cosmetics), and the European Union (EU) uses E numbers.
 Synthetic food colorants

designation

European
common name United States products
Union

FD&C red no. gelatin, puddings, dairy products,

allura red AC …
40 confections, beverages

brilliant blue FD&C blue no. beverages, confections, icings, syrups,

E133
FCF 1 dairy products

FD&C red no.

erythrosine E127 maraschino cherries
3

FD&C green beverages, puddings, ice cream, sherbet,

fast green FCF …
no. 3 confections

FD&C blue no.

indigo carmine E132 confections, ice cream, bakery products
2

sunset yellow FD&C yellow bakery products, ice cream, sauces,

E110
FCF no. 6 cereals, beverages

FD&C yellow beverages, cereals, bakery products, ice

tartrazine E102
no. 5 cream, sauces
All synthetic colorants have undergone extensive toxicological analysis. Brilliant Blue FCF,
Indigo Carmine, Fast Green FCF, and Erythrosine are poorly absorbed and show little toxicity.
Extremely high concentrations (greater than 10 percent) of Allura Red AC cause psychotoxicity,
and Tartrazine induces hypersensitive reactions in some persons. Synthetic colorants are not
universally approved in all countries.

Flavourings

The flavour of food results from the stimulation of the chemical senses of taste and smell by
specific food molecules. Taste reception is carried out in specialized cells located in the taste
buds. The five basic taste sensations—sweet, salty, bitter, sour, and umami—are detected in
regions of the tongue, mouth, and throat. Taste cells are specific for certain flavour molecules
(e.g., sweeteners).

Britannica Quiz
Baking and Baked Goods Quiz

In addition to the basic tastes, the flavouring molecules in food stimulate specific olfactory
(smell) cells in the nasal cavity. These cells can detect more than 10,000 different stimuli, thus
fine-tuning the flavour sensation of a food.

A flavour additive is a single chemical or blend of chemicals of natural or synthetic origin that
provides all or part of the flavour impact of a particular food. These chemicals are added in order
to replace flavour lost in processing and to develop new products. Flavourings are the largest
group of food additives, with more than 1,200 compounds available for commercial use. Natural
flavourings are derived or extracted from plants, spices, herbs, animals, or microbial
fermentations. Artificial flavourings are mixtures of synthetic compounds that may be
chemically identical to natural flavourings. Artificial flavourings are often used in food products
because of the high cost, lack of availability, or insufficient potency of natural flavourings.

Flavour enhancers are compounds that are added to a food in order to supplement or enhance its
own natural flavour. The concept of flavour enhancement originated in Asia, where cooks
added seaweed to soup stocks in order to provide a richer flavour to certain foods. The flavour-
enhancing component of seaweed was identified as the amino acid L-glutamate,
and monosodium glutamate (MSG) became the first flavour enhancer to be used commercially.
The rich flavour associated with L-glutamate was called umami.

Other compounds that are used as flavour enhancers include the 5′-ribonucleotides, inosine
monophosphate (IMP), guanosine monophosphate (GMP), yeast extract, and
hydrolyzed vegetable protein. Flavour enhancers may be used in soups, broths, sauces, gravies,
flavouring and spice blends, canned and frozen vegetables, and meats.

Sweeteners
Discover how high-fructose corn syrup and sugar are chemically different from each other

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Sucrose, or table sugar, is the standard on which the relative sweetness of all other sweeteners is
based. Because sucrose provides energy in the form of carbohydrates, it is considered a nutritive
sweetener. Other nutritive sweeteners include glucose, fructose, corn syrup, high-fructose corn
syrup, and sugar alcohols (e.g., sorbitol, mannitol, and xylitol).
Learn about aspartame as a sugar substitute and its safety

See all videos for this article

Efforts to chemically synthesize sweeteners began in the late 1800s with the discovery
of saccharin. Since then, a number of synthetic compounds have been developed that provide
few or no calories or nutrients in the diet and are called nonnutritive sweeteners. These
sweeteners have significantly greater sweetening power than sucrose, and therefore a relatively
low concentration may be used in food products. In addition to saccharin, the most commonly
used nonnutritive sweeteners are cyclamates, aspartame, and acesulfame K.

The sensation of sweetness is transmitted through specific protein molecules, called receptors,
located on the surface of specialized taste cells. All sweeteners function by binding to these
receptors on the outside of the cells. The increased sweetness of the nonnutritive sweeteners
relative to sucrose may be due to either tighter or longer binding of these synthetic compounds to
the receptors.

Nonnutritive sweeteners are primarily used for the production of low-calorie products including
baked goods, confectioneries, dairy products, desserts, preserves, soft drinks, and tabletop
sweeteners. They are also used as a carbohydrate replacement for persons with diabetes
mellitus and in chewing gum and candies to minimize the risk of dental caries (i.e., tooth decay).
Unlike nutritive sweeteners, nonnutritive sweeteners do not provide viscosity or texture to
products, so bulking agents such as polydextrose are often required for manufacture.

Toxicological testing and health concerns

Food additives and their metabolites are subjected to rigorous toxicological analysis prior to their
approval for use in the industry. Feeding studies are carried out using animal species (e.g., rats,
mice, dogs) in order to determine the possible acute, short-term, and long-term toxic effects of
these chemicals. These studies monitor the effects of the compounds on the behaviour, growth,
mortality, blood chemistry, organs, reproduction, offspring, and tumour development in the test
animals over a 90-day to two-year period. The lowest level of additive producing no
toxicological effects is called the no-effect level (NOEL). The NOEL is generally divided by 100
to determine a maximum acceptable daily intake (ADI).

Toxicological analysis of the nonnutritive sweeteners has produced variable results. High
concentrations of saccharin and cyclamates in the diets of rats have been shown to induce the
development of bladder tumours in the animals. Because of these results, the use of cyclamates
has been banned in several countries, including the United States, and the use of saccharin must
include a qualifying statement regarding its potential health risks. However, no evidence of
human bladder cancer has been reported with the consumption of these sweeteners. Both
aspartame and acesulfame K have been deemed to be relatively safe, with no evidence of
carcinogenic potential in animal studies.

How to Prepare for a Food Safety Audit in 4 Steps

Food safety audits are inevitable, but they don’t have to be feared. If you’re prepared, they can
go smoothly and be nothing more than a brief interruption. Your company culture should support
your food safety efforts so that you’re always ready. When you’re caught off guard, audits can be
time-consuming and end poorly. Take the time to train now. Here are four key steps to preparing
for a food safety audit:

1. Review your current food safety program and plan the audit.

2. Prepare your team.

3. Perform an internal audit prior to the external audit to verify your food safety program is
working.

4. Evaluate the internal audit results and take the necessary corrective actions.

1. Review your current food safety program and plan the audit
First, review your current food safety program and documentation. You should already do this at
least once a year, but it’s a good idea to take another look before an audit. Ask yourself:

 Are you using the right logs and assessments?

 Are you completing them on the daily, hourly, or even more frequent schedule that will
be required by regulatory authorities?

Understand what will be required of you during an audit, and make sure you’re collecting the
right data at the right frequency. Confirm you have documentation for all of your standard
operating procedures.

An auditor will likely examine microbial test data, equipment sanitation test data, environmental
test data, and product test data. Pre-plant, pre-harvest, and daily harvest tests are important for
field operations. Audit data might also include verification records, farm or ranch maps, and
standard operating procedures (SOPs).

This is a good opportunity to evaluate your current data storage system and see if it’s working or
if there are areas for improvement. During the audit, you will need to quickly access the data and
show it to the auditor. This can be time-consuming with paper records that aren’t properly
organized. If you have a technology solution, it should be easy to use and provide comprehensive
analytics. Data security is another issue to consider. Password protect your records so you can
share them with the auditor in a secure manner.

2. Prepare your team

Next, prepare all team members who will participate in the audit. They need to feel comfortable
with their roles and expectations, familiarize themselves with procedures and key terms, and be
ready to answer questions from auditors. Retrain employees if necessary.

It’s also important to have open communication between your food safety, quality, and
operations teams. Organize an internal meeting with all of the teams that will be participating in
the audit so that everyone is on the same page.

While it’s critical to test employees’ audit readiness, they should be conscious of food safety
every day. If you build a food safety culture in your organization, your team will correctly follow
procedures all the time, not just during an audit. Consider incentivizing data capture and
monitoring food safety throughout every step of the operation.

3. Perform an internal audit prior to the external audit to verify your food safety program is
working

After you review your current food safety program and prepare your employees, you should
perform an internal audit. Also called a mock audit, this serves as a “test run” before an external
audit. It verifies that your food safety program is executed correctly and is accomplishing your
goals.

Run through the full audit process with your team. This includes asking questions that might
come up during the external audit, performing a physical inspection of your facility or field, and
reviewing all of your food safety data.

Internal audits should be completed every six months or even every quarter, depending on the
size of your operation.

4. Evaluate the internal audit results and take necessary corrective actions

Finally, evaluate your internal audit results and fix any issues that came up. Record corrections
or updates to your procedures and training records. If things are not addressed promptly, they
will still be a problem when the external audit occurs.

Ask yourself if the internal audit validated your food safety program. Make sure you have
documentation for everything you say you are doing, because an external auditor will want to see
that. Develop response plans and times.

While external audits are stressful, you can minimize the pressure by preparing ahead of time.
These four steps will help set you up for a successful food safety audit. Ideally, your company
culture will facilitate audit prep and ensure you are always following correct procedures.
Building a food safety culture now will keep you compliant in the long term.

Food safety

What is a food safety audit and how is food auditing done?

Food safety audits help regulate all operations in the food industry by ensuring compliance and
integrity among food ...

Eva Maria Hanson - Digital Food Safety Specialist

Dec 30, 2021

Food Safety System in 15 min

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All food businesses are committed to maintaining food safety throughout their operations. It
almost goes without saying that any type of food business must follow food safety laws and
regulations to protect public health. In the pursuit of highlighting the importance of food
safety and its maintenance and as part of the role of government agencies in protecting public
health, food safety audits are conducted.

Food safety audits are an essential part of the food industry but are sometimes considered a
dreaded experience by food business owners.

In this article, we walk you through the key information for a food safety audit:

Key points covered:

1. Food safety audits are organized activities that aim to evaluate the level of the food
safety management system of a food business in the pursuit of protecting public health.

2. Food safety audits focus on key areas of your operations, such as your food safety
management system, food storage, food preparation, sanitation, facility design, and
employee hygiene.

3. Proper planning, extensive knowledge about food safety, and comprehensive digital
management tools are the primary keys to acing food safety audits.

4. Food safety audits can be categorized as first, second, or third-party audits which
are based on the auditing firm.

5. A food safety auditor is a trained food safety specialist who is tasked to evaluate the
performance of a food business based on established factors.

6. Food businesses can use FoodDocs' smart Food Safety Management System to create
and conduct Food Safety Audits and keep the company consistently compliant.

Learn all the basic yet essential information regarding a food safety audit and ace your next one
through the following topics.

What is a food safety audit?

A food safety audit is described as a highly structured activity that aims to document
evaluations of a food business's food safety system. It helps determine if all practices are
according to appropriate food laws and regulations.
A food safety audit creates a transparent report about the situation and level of food safety
systems in a food business and highlights its strengths and weaknesses. These food inspection
reports can then be used to improve your food safety management strategy.

As consumers become increasingly aware of food safety laws and regulations and the risk of
food contamination, food safety audits are becoming more essential than ever. Food safety
agencies have heavily emphasized hazard analysis and prevention to protect public health. All
the more reason for you to focus on strengthening your food control systems!

In addition to verifying the level of food safety management systems of food businesses, food
safety audits include other objectives, such as the following:

 Certification audit for certain food safety standards

 Assessment of premises condition and food business performance

 Ensure legal compliance

 Inspection in response to a complaint

 Regulatory requirement

 Food supplier request

 Promote business objectives

These food safety audits can be conducted by internal or external auditors and regulatory
agencies, depending on their objectives.

Are you still stuck with using paper audit forms? Switch to our digital solution at FoodDocs.
Food business owners can conduct food safety audits through their mobile devices
anytime using our Food Safety Management System software. Create your own detailed food
safety audit checklist, perform inspections regularly, and collect information in one place to
ensure constant compliance.
Food safety audit to help maintain compliance using FoodDocs software

What are the types of food safety audits?

Food safety audits can be categorized as either internal or external audits. If an audit is
conducted by experienced food safety professionals or managers employed within the food
business, then it is considered an internal audit.

On the other hand, external audits are performed by second or third-party organizations. They
can then be further subdivided into three categories based on the relationship between the
auditor and the food business being audited.

To further understand these classifications, here is a list of the classification of the different types
of audits for food safety:

 First-party audit. Employees of your own food business conduct this type of
audit to evaluate your food safety systems and identify points for improvement. First-
party audits can be conducted routinely to ensure food safety compliance and readiness
for any external audit.

 Second-party audit. Also called a proprietary audit, this type of audit is conducted by
your food business, the primary organization, to other businesses directly related to you,
such as in the case of supplier verification. They are conducted to evaluate the suitability
of a new or existing supplier through the effectiveness of their food safety management
systems.

 Third-party audit. Conducted by independent auditors and food auditing firms to

perform a complete assessment of your food safety management system and operation
status. This type of audit is commonly conducted to acquire a certification or satisfy
new food safety requirements.

Regardless of the type of food audit, all of them are directed toward the food safety management
system of a food business. As such, this is the main area you must focus on. Ensure your food
safety management system is comprehensive enough to address all potential risks
and hazards and continuously monitor their critical control.

Establish a system that does not need much micromanagement and can be easily understood by
everyone on your team.

Why are food safety audits important?

Food safety audits play a critical role in ensuring the safety and quality of food products.

They promote accountability among food business operators and protect customers from
potential public health threats.
Here's a breakdown of why food safety audits are important:

1. Consumer Safety. Food safety audits are vital for safeguarding consumer health and
well-being. By assessing and verifying adherence to food safety standards, audits help
identify potential hazards, control points, and areas of improvement. They help reduce
the risk of foodborne illnesses and help improve consumer confidence in businesses.

2. Regulatory Compliance. Food safety audits ensure that food businesses comply with
relevant regulations and standards set by food safety authorities. Compliance with these
requirements is not only a legal obligation but also serves to maintain public trust and
confidence in the food industry.

3. Supplier control. Food safety audits, particularly second-party, enable businesses

to evaluate the safety of their suppliers' operations and products. By conducting audits
on suppliers, food businesses can ensure that their upstream partners maintain appropriate
food safety practices, thereby reducing the risk of receiving contaminated or substandard
ingredients.

4. Improvement of Operations. Food safety audits provide valuable insights into

the strengths and weaknesses of a food business's operations. They identify areas for
improvement, allowing organizations to enhance their food safety management systems,
processes, and procedures.

5. Cost reductions. Food safety audits can sometimes help improve the efficiency of
operations, thereby optimizing workforces and resources. Effective food safety measures
can lead to cost reductions in the long run.

Conducting regular food safety audits helps control and prevent the risk of food safety issues.
They can also help food businesses improve their operations for better performance. They
contribute to the overall integrity of the food supply chain and support the delivery of safe and
high-quality food products to consumers.

What are the types of food safety audits based on their focus?

Food safety audits can also be categorized based on the focus of the evaluation. Auditing
bodies may schedule inspections that will mainly focus on one aspect of the business. This
categorization is more straightforward and narrows down the areas that must be prepared.

Food safety audits can be categorized into three main types based on their focus:

 Compliance audit. These audits primarily focus on assessing whether a food business
meets the food regulatory requirements and standards of food safety authorities. They
 involve a review of the organization's practices, procedures, and records to ensure they
are in line with applicable food safety regulations. Compliance audits aim to identify any
non-compliance issues and ensure that corrective actions are taken to address them.

 Program audit. Program audits evaluate the effectiveness and implementation of

specific food safety programs within an organization. These programs may
include Hazard Analysis and Critical Control Points (HACCP), Good Manufacturing
Practices (GMPs), Allergen Control Programs, or other industry-specific programs.

 Management system audit. These audits take a broader perspective by examining the
overall food safety management system of an organization. These audits assess how
the organization plans, organizes, controls, and continually improves its food safety
processes. They evaluate the effectiveness of the organization's policies, procedures,
training, risk management, and performance measurement systems to ensure a
comprehensive approach to food safety.

In some cases, these types of audits can overlap. Food businesses may undergo different audits
based on their specific needs, regulatory requirements, and customer expectations. It is important
for a food business team to understand the type of audit to prepare for it better.

What are the key areas of a food safety audit?

Generally, a food safety audit will observe and evaluate your operations and then identify
areas for improvement. These key areas have been well-established over the years and are
recognized to be very important in keeping food operations safe.

Food laws and regulations are set for these key areas for inspection.

Any food safety audit will cover the following food safety areas:

 Food safety management system. This area involves how you conduct and monitor your
operations and ensure that everything follows food safety standards. It also includes
proper documentation of your resolutions in case of dispute, breach of standards, and
other non-conformities in your food safety plans.

 Food storage. Storage of raw and finished goods has varying standards that equally need
to be monitored. Proper storage conditions ensure that you are using safe raw materials
and that the integrity of the shelf-life of your finished products is maintained. Potential
problems during a food safety audit may come from broken or uncalibrated thermostats,
food lying on the freezer floor, damaged packaging, and cross-contamination of raw and
finished products.
  Food preparation. This key area of food safety audits is quite broad. It includes food
handling practices such as proper segregation of raw materials during preparation, proper
cooking to the correct internal temperatures, correct thawing of frozen foods, and even
gloves or handwashing during preparation. Depending on the nature and extensiveness of
your operations, this section may become very long and have many subsections.

 Sanitation and cleaning. Improper cleaning and sanitation practices usually cause
foodborne illnesses. As such, this area is considered a key section of a food safety audit.
It would include having properly installed handwashing facilities, proper sanitation
equipment, and a supply of hot water for cleaning.

 Facility design. Often neglected, the design of your facility contributes to the safety of
your operations. Auditors often check the presence of drainages, handwashing areas,
chipped paint, and even the layout of your operations area.

 Waste management. Including a secured and working waste management system

ensures food safety auditors and customers alike that your food business is operating
cleanly and is contributing to the protection of the environment.

 Employee hygiene. One of the major sections of a food safety audit is how your
employees conduct themselves during your operations to minimize the risk of food
contamination. Employee hygiene pertains to the cleanliness of your employees, their
proper attire, and hygiene practices such as hand-washing.

During an audit, your food safety auditor will make remarks about these key areas. Should
any points need improvement, you are required to address them and comply with a reinspection.
These points for improvement may either be urgent that need immediate action or points which
can be done without haste.

During your actual audit, take important notes that the auditor emphasizes, as you can use these
for further improving your operations and maintaining a competitive position in the whole
supply chain.

What are the essential food safety audit steps?

Whether a food safety audit is conducted by your in-house committee or a third-party

organization, a food safety audit follows a specific structure and a set of key areas to evaluate.

As a part of your preparation for a food safety audit, you need to learn what happens when an
audit is conducted. Below are some steps that describe how a food safety audit is planned and
executed.

Use this structure for internal audits:

 1. Planning. In this step, an internal auditor or an audit team must identify the clear
objective of the food safety audit process. This step narrows down the key areas that
are needed to be evaluated in the auditing process.

A predetermined scope will be used to guide the whole process. The planning stage will
help audit teams to focus on their specific observations and therefore offer more critical
suggestions and assessments.

It is also the stage when the auditor will require your food business to submit a copy of
your food safety management plan to review before the actual audit. Based on the
evaluation of your documented food safety management system, an auditor may decide
whether to push through with an onsite verification or not.

2. Execution. If an auditor sees fit that an onsite inspection is needed, then one will follow
soon after the evaluation of your food safety documents. An onsite verification
would involve reviewing your process operations, sanitation conditions, food safety
practices, food safety management system, and documentation.

3. Corrective and preventative actions. In this stage of the audit process, the auditor
evaluates your preparedness to address breaches in standards through properly
established preventive and corrective actions.

4. Verification. The process would assess whether the preventive and corrective actions are
appropriate and effective. Verification procedures are commonly conducted by reviewing
documents where any corrective action has been recorded and the results after
applying them.

5. Audit evaluation. During the actual audit, auditors need to evaluate their progress.
Evaluating the audit process ensures that it is still on track and the objectives are
being met. This process is even more useful for internal food safety audits as it can
improve their evaluation process to the point of being critical.

Food safety audits mostly comprise standard key areas and involve routine inspections. Your
team can easily identify and address any concerns if you regularly conduct inspections.

To help you with routine evaluations, use a health inspection checklist covering most food safety
areas to improve your focus on achieving a great score.

What should a food safety audit checklist include?

A food safety audit checklist should include various items that cover different aspects of food
safety practices and compliance. Auditors may customize the checklist to suit the particular
needs of the audited organization while ensuring comprehensive coverage of food safety aspects.

Here are some key operations that a food safety audit checklist should cover:

1. Food safety management system

 Availability and accuracy of required food safety documentation, such as Standard

Operating Procedures (SOPs), HACCP plans, and training records.

 Adequate record-keeping for temperature logs, cleaning schedules, supplier

approvals, and product traceability.

 Documentation of corrective actions taken to address identified non-compliance or

deviations.

2. Food storage

 Proper temperature control on refrigeration units

 Correct labeling and dating of food items, ensuring proper rotation and removal of
expired or spoiled products.

 Prevention of pests, including measures for pest control, regular inspections, and
proper waste management.

3. Food preparation

 Personal hygiene of employees, including handwashing, wearing appropriate attire

(e.g., hair restraints), and maintaining proper grooming.

 Adequate provision of handwashing facilities and availability of hygienic supplies,

such as soap and towels.

 Prevention of cross-contamination, including separation of raw and ready-to-eat

foods, proper cleaning and sanitization of equipment, and use of separate cutting boards
and utensils.

4. Sanitation and cleaning

  Adequate sanitation practices, including regular cleaning and disinfection of food
contact surfaces, equipment, utensils, and food preparation areas.

 Verification of cleaning procedures, such as frequency, methods, and use of

appropriate cleaning agents.

 Adequate provision and maintenance of a 3-compartment sink for tools and utensils.

5. Facility and equipment

Adequacy and cleanliness of facilities, including storage areas, food preparation

areas, and washrooms.
Condition and cleanliness of equipment, utensils, and food contact surfaces.
Maintenance and calibration of equipment, such as thermometers or temperature
monitoring devices.

8 steps to prepare for a food safety audit?

Food safety audits are never easy. Because some food safety auditors, especially those from your
local authority, have the discretion to make unannounced inspections, you must always be
prepared.

While we mention that this is a way of becoming prepared, being compliant with food safety
regulations and food industry standards is a necessity to keep operating. Preparing for a food
safety audit is a win-win activity for your food business.

So, how exactly do you prepare for a food safety audit? Food safety audits are not blind
examinations. What we mean by this is that all areas that a food safety audit passes through are
well established in food safety guidelines.

This fact gives you the advantage to review them and make sure that you cover all possible
areas.

1. Review your basic food safety knowledge

A food safety audit is not only about the state of your food safety management system standards.

Understanding basic food safety shows expertise and confidence in your food practices.
You must be able to answer and justify any question posed by the auditor, whether they may be
basic or technical food safety questions.

Not knowing how to answer simple questions such as "What are the food safety hazards of your
day-to-day business operations?" shows your lack of preparedness and can be the basis for
questioning the integrity of your system.

2. Ensure compliance with all prerequisite programs

Almost all food safety management systems stem from prerequisite programs. They are
the foundation of the majority of food safety practices. Once you ensure that you have all
prerequisite programs in the bag, then you have quite a big chance of impressing your food
safety auditor.

These prerequisite programs include current Good Manufacturing Practices, Sanitation Standard
Operating Procedures, and an allergen control system.

3. Prepare your HACCP/ HARPC plan

As part of the mandate of most food safety agencies, every food business is required to have a
risk-based food safety management system that is proactive. Your HACCP food safety plan
must be comprehensive, well-documented, and follow all stated principles.

4. Review your food safety management plan regularly

Set up periodic or quarterly meetings where you and your team would assess how efficient and
effective your food safety management system is.

Through such meetings, you can address key areas that are creating problems in your operations.
The key to having a good evaluation system is for all of your operations to be monitored and
documented in an organized manner.

5. Review documentation files

One of the first steps to a food safety audit is to present your documentation to the food safety
auditor before an on-site inspection.
Your monitoring forms, checklists, verification documents, and other progress reports prove
that your food control system works. Make sure that all documents are complete and accurate.

6. Use checklists to finish tasks

Preparing for a food safety audit involves several tasks concerned with almost all the various
fields of your food operations. To stay on track and to be sure to remember all food safety
tasks, use checklists. These tools allow you to identify urgent matters and focus on their
completion.

7. Perform an internal audit

Unannounced audits can make anyone nervous because there is a lot at stake. Despite this, you
can prevent human error by adopting a strict auditing routine within your food business.

Regular internal audits will allow your employees to imprint in their everyday routine the
necessary, proper food safety practices and will eventually do them even without supervision.
This task will also serve as a practical experience and food safety training and promote continual
improvement in your employees' performance.

8. Orient and train your team

During one of your regular in-house meetings or when new employees come on board your food
business, make sure to orient everyone about food safety audits and what would be the course of
action to satisfy their legal requirements.

A critical step to becoming well-prepared is to know what is about to happen. Properly

orienting your team creates a strong food safety culture and improves their sense of ownership
and accountability for tasks that are assigned to them.

When your team is prepared, there is no need to worry about surprise inspections. Being
confident that your team is well-equipped with the proper knowledge and food safety skills
ensures a great evaluation report of your food safety audit.

Stay prepared for any food safety audit by conducting in-house inspections using our smart
Food Safety Management System. Store all food safety information in one place and remain
prepared and compliant using smart tools, such as a smart notification system and real-time
overview dashboard.

Third-party food safety auditing companies

The entire process of third-party audits is conducted by independent firms that specialize in
food safety regulations about evaluating food business operations.

This type of audit is usually conducted for certification purposes or in preparation for a mandated
food safety audit by government agencies. They help identify the key areas of your operations
that need continuous improvement and the strengths of your team.

Audit reports can serve as your golden ticket to many different types of food safety
certifications. Several audit processes are recognized by international organizations, such as the
Global Food Safety Initiative (GFSI). This makes any report by an accredited food processor
recognizable in different locations.

Here is a list of some of the third-party food safety audit companies that are known in the food
manufacturing industry:

 Comprehensive Food Safety (CFS)

 Food Safety System Certification 22000

 IFS world

 TUV SUD America Inc.

 Safe Food Alliance

Contrary to food audits mandated by government regulatory agencies, a third-party certification

body does not have the jurisdiction to order temporary closure of your food business if ever
it unravels any severe violations. At most, failing a third-party audit will merit you an
unsatisfactory mark, and you will not be awarded the target certificate.

Ensure that you get that food safety certificate by using our smart Food Safety Management
System. Use our software's smart tools that will help the team consistently ensure food safety
compliance while all information is collected in a single storage space. Perform a quick general
overview of your food safety progress using our real-time dashboard.

What is a food safety auditor?

A food safety audit process will not be complete without a food safety and quality auditor.

Food safety auditors, otherwise known as food safety inspectors, are experienced food safety
professionals who inspect and evaluate food businesses based on their compliance with any food
safety law.
Food safety auditors conduct objective assessments of food safety programs and regulations to
ensure that food businesses offer safer food to consumers and protect public health from
foodborne illnesses.

Food safety auditors have a deep and wide range of understanding of basic and advanced food
safety rules. They must also undergo certification processes to obtain proof of their
qualification.

Some auditors have already spent several years in the food industry and are very familiar with
common mistakes. This makes them very hard to please at times.

What are the roles and responsibilities of a food safety auditor?

The role of a food safety auditor is crucial in ensuring that food businesses adhere to proper food
safety procedures and comply with relevant regulations and standards.

A food safety auditor is required to achieve the following objectives when conducting an audit:

 Ensure compliance of food business with current food safety laws and regulations

 Ensure efficiency and effectiveness of food safety management systems

 Review documents of food businesses related to the monitoring of food safety

 Conduct a thorough and objective onsite inspection of food safety controls

 Review food safety laws for food business owners

 Provide recommendations based on findings.

 Compile a comprehensive report regarding the business's food safety

performance while highlighting areas for improvement and strong areas of operation.

Food safety auditors are trained to become impartial in all their decisions. You will never have
to worry if one is playing favorites. They are also mandated to exercise extreme professionalism
when disclosing sensitive information about your food business and the results of your food
safety audit.

What are useful food safety auditing tools?

Complying with food safety regulations means tons and tons of documents. Reports and
documentation of your food production operations must be properly archived in an organized
and clean manner. These documents must be complete and always be accessible for review and
audit.

Food safety auditing tools can be applications, programs, or managing routines that can help you
achieve a working food safety management system.

Some auditing tools which can be very helpful in conducting food safety audits include:

 checklists,

 protocols,

 manuals,

 risk-assessment tools,

 pre-audit questionnaires, and

 copies of any applicable food safety law.

How to conduct an effective food safety auditing?

Food safety audits are essential parts of the whole food supply chain. They promote a focus on
improving your food safety practices and protecting public health from foodborne illnesses and
related injuries. Being prepared is the best way to face food safety audits.

The key to a successful food safety audit is to do your food safety operations, monitoring, and
documentation correctly every day.

What Is Document Processing?

Converting manual data into electronic documents is an essential step in most companies’ digital
transformation.

To successfully accomplish this requires thoughtful planning and the right document-
processing solution.

Document processing converts manual forms and analog data into a digital format so that these
documents can be integrated into day-to-day business processes. By using a document-
processing system to extract data, a company can digitally replicate the document’s original
structure, layout, text and images.
Document processing is ideal for converting documents with identical formats. If the formats are
unrecognizable or inconsistent, the process may need to redirect to human operators to complete
the conversion.

What is intelligent document processing (IDP)?

Advances in artificial intelligence (AI) have enabled companies to automate document

processing even further. Intelligent document processing (IDP) uses AI-
powered automation and machine learning to classify documents, extract information and
validate data. It further automates and speeds up document processing through automation and
structuring unstructured data.

IDP may also incorporate robotic process automation (RPA) and natural language
processing (NLP) tools to make the transition from analog to digital faster and less error-
prone. RPA, in particular, can automate hands-on, point-and-click operations so there is less
required human interaction with the process.

How does document processing work?

Document processing can be done using computer vision algorithms, neural networks or even
manual labor. Typically, the process of digitizing analog data into digital data follows these
steps:

1. Categorize and extract the layout and structure: Document-

processing solutions are rules-driven. Programmers create these pre-defined extraction
rules before the work can begin. This includes defining the category and format of the
documents. Once that is defined, the team can extract the layout and structure.

2. Extract the document information: There are several methods teams can use
to automate text transcription. Optical character recognition (OCR) scans the document
for typed text from manual documents and transforms it into data. Intelligent character
recognition, a type of handwritten text recognition (HTR), can recognize standard text as
well as various fonts and styles of handwriting.

3. Detect and correct document errors: OCR technology can be error-prone, which
means extracted data may need manual review. When a document format cannot be
processed or errors are identified, it can be flagged for human review and fixed through
manual entry.

4. Store document and data: The final document is stored in a format that allows it to
integrate with current applications.

If you’re using intelligent document processing, it enhances traditional document processing by

doing the following:
  Processing data faster: The advanced automation is a faster and more accurate way of
extracting relevant information from unstructured and analog data. This
shortens workflows by eliminating manual processes and reducing errors.

 Processing unstructured documents: Unlike traditional document processing, IDP can

transform structured, unstructured and semi-structured information and apply the data to
business applications and workflows.

 Increasing data accuracy: Machine learning enhances document classification,

information extraction and data validation to improve processing quality and reliability.
Using low-code supervised training within the workflow aims to improve accuracy
overtime without having to reprogram extraction rules.

 Enhancing security: IDP stores documents and personal information in a secure (digital)
location. This is especially important in industries like healthcare and financial
services with strict security regulations and compliance policies.

 Reducing cost: The manual aspects of traditional document processing make it time
consuming, taking experts away from other work. Automation shortens processing time,
which decreases operational costs and better utilizes staff.

Best practices and challenges

Whether your organization is digitizing healthcare records or looking to streamline invoice

processing, it helps to do some prep work and follow best practices to avoid costly, time-
consuming problems once you begin. This includes the following:

 Document categorization: Author and organize documents according to function, which

clarifies relative information for concise data extraction.

 Data conversion: Convert unstructured and semi-structured data into structured data that
provides usable information for automation enhancement.

 Consider integration and APIs: Once the data is converted to a digital format, how will
it be used within the organization? Will it be compatible and easily accessible to all who
need it? Discuss the business needs with stakeholders to ensure it is properly integrated
within your organization.

 Consult the experts: Talk to the people who use the information you are digitizing to
better understand its value to the business how it the information should be interpreted.
This will ensure that whoever is addressing errors understands what the data should look
like and that the process is done right.

Traditional document processing does come with some challenges that should be considered
before a digital transformation project begins to avoid delays:
  Only uses one format for processing: Document processing uses pre-defined extraction
rules to transform the relevant information into digital form. This type of data
capture works great for structured data where the information is consistent. However, if
you have large volumes of unstructured data or complex documents where the
information provided is not consistent, the process can result in time-consuming errors.

 Relies on processing experts: When issues and errors arise, they are often flagged for
manual review by processing experts. This can be time consuming and require significant
human resources.

 Difficult to continuously improve: Document processing systems lack operational

visibility into how your document processing is functioning and what errors are
commonly slowing the process down.

Use cases for document processing

These are a few of the most common situations in which you could use document processing:

 Invoice/payroll: Digital transformations require manual invoicing and payroll systems

be digitized and automated. Using a tool like IBM’s Automation Document Processing,
you can configure and use a pre-defined deep learning model for data extraction for the
invoicing process.

 Insurance: Document processing allows you to extract data from forms and quickly
verify coverage and eligibility. It also keeps documents consistent with industry standards
and protocols and protects sensitive documentation and personal information.

 Human resources: Use document processing to convert employee and candidate data
into valuable insights that optimize staff management and hiring decisions.

 Fraud detection: Document processing has become a valuable tool to financial services,
authorizing signatures on checks and determining the authenticity of high-volume
transactions to eliminate banking discrepancies.

 Mortgage: Mortgage processing requires that lenders process millions of paper

documents each year. Document processing ensures quick and simple document retrieval
and increases the speed and scale of mortgage filing.