A friend of mine recently referred to the phrase “preparing for a third-party audit” as oxymoronic, and I agree with him, in part. Food processors should be ready for an audit at all times, whether the audit is announced or unannounced. Once a processor’s food safety management system has been developed, documented and implemented—including verification activities, worker education and training, and programs to ensure continuous improvement—the company should not need any preparation. Why? The audits developed by organizations such as AIB, Silliker Labs and others are basically GMP and food safety audits, and processors should be operating under these food safety protocols day in and day out.

However, if a processor is undergoing a first-time Global Food Safety Initiative (GFSI) audit or is committed to becoming ISO 22000 certified, preparing for an audit is necessary. But preparing for an audit means different things to different companies. Some conduct a complete review of procedures and work instructions, and sometimes rewrite many of them. Others may prepare for an audit by shutting down the plant. Shutdowns allow processors to conduct heavy cleaning, maintenance and other activities. A sure sign that a facility has shut down in preparation for the audit is the smell of fresh paint.