As you know Food Audits and inspections plays very important Role in the food Business
Conducting a risk-based inspection requires you to focus on
evaluating the degree of active managerial control that an operator
has over risk factors. In order for you to properly assess active
managerial control, you will need to spend the majority of your time
observing the practices and procedures that are likely to lead to outof-
control risk factors and asking food workers questions to assess
the operation.
Retail and food service operators implement “control measures” to ensure food safety.
Control measures are actions or activities that are used to prevent, eliminate, or reduce
food safety hazards. You will need to determine the control measures that should be
implemented to prevent the occurrence of risk factors in each food preparation process.
In order to determine the risk factors common to each operation, it is important for you
to understand that the food preparation processes and all the associated control
measures initiated by a retail or food service operator represent a food safety
management system. It will be necessary for you to ask questions in order to gain
information about the system already in place. Once you have done this, you will be
able to determine the degree of active managerial control present in the facility and will
be able to assist the operator in strengthening the system.
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