Meat + Poultry - June 2004 - 36

Auditing

The second difference is the depth of the audit is
far more detailed than most food safety and quality audits. The N.F.P.A.-SAFE audit checklist covers a variety of topics within five major categories
of management responsibility, fundamentals, food
safety and HACCP systems, manufacturing quality systems, and regulatory considerations (The
checklist can be viewed at www.nfpa-safe.org).
The auditor is required to make a judgment between "Fully Meets," "Substantially Meets," "Does
Not Meet," "Critical Failure," or "Not Applicable/
Auditable" for each component of each category.

Table 1

Auditing
standards
Written food safety and quality
programs should include:
Quality statement
Organization chart
Product list
Product specifications
Visitor policy
Good manufacturing practices
Master sanitation schedule
Sanitation standard operating procedures
Microbiological monitoring program
Sanitizing policy
Listeria Control Program
Training policy
Returned product policy
Retained product policy
Calibration procedures
Building and facility S.O.P.
Plant improvement program
Preventive maintenance policy
Maintenance G.M.P.
Receiving procedures
Vehicle approval policy
Letters of guarantee policy
Net weight control policy
Customer complaint policy
Finished product review policy
Label accuracy and control policy
Emergency management program
Change management program
Policy compliance and effectiveness review
Document control policy
Laboratory policy
Allergen control program
Pest control program
Crisis management program
Product recall program
Mock recall results
36

MEAT&POULTRY

The benefit of the SAFE audit is to reduce the number of audits being performed at a
facility each year. Many suppliers have to go through multiple audits due to different customer requests. Theoretically, the SAFE audit is so in depth that it covers the requirements
of all other types of audits. Therefore, a single SAFE audit should replace other audits required at the facility.
This process has reduced the number of audits at many facilities. However, some
major customers such as Sysco and Wal-Mart have not yet agreed to adopt the SAFE
process. N.F.P.A.-SAFE managers are meeting with these and other large customers
to gain further acceptance of the SAFE audit process.
The benefit for the customer is the ability to receive a more detailed audit report that measures all aspects of the food safety and quality system. The customer reviews the narrative
report to determine if the supplier meets their particular requirements. The SAFE audit does
include an optional scoring system that can be weighted by the customer if desired.
SAFE auditors must be certified by N.F.P.A. Certification, which requires completion
of a weeklong training program and passing a challenging examination. SAFE auditors
have to take continuing training to maintain certified status.
The SAFE audit is different than typical food safety and quality audits. Auditors are not
allowed to include opinions or recommendations in the written report. The role of the auditor is to define the food safety and quality system in place in a narrative format.
SAFE audits often take up to four days to complete at a facility plus another full day to
write the report. Auditors involved in the program generally have a significant amount of
industry experience.
N.F.P.A. charges a $1,000 administration fee for each audit. Suppliers choose certified auditors from the N.F.P.A. Web site to bid on the audit. Auditors submit bids based on
the anticipated number of days, daily rate, and anticipated travel expense. The supplier
chooses the auditor and schedules the audit through N.F.P.A.
N.F.P.A. personnel ensure quality audits by reading every audit report before releasing it to the supplier. Suppliers have an opportunity to respond to categories with lower
ratings. The supplier gets the password for the audit and can share the information with
the customers it desires.
Many companies have found it necessary to complete an audit preparation service or
mock audit prior to the official SAFE audit. This may be required if the food safety and
quality system is not fully documented or the plant conditions are not up to standard.
I have gone into facilities to conduct a SAFE audit, and have had to change the
scope of the audit to a mock audit instead. In one particular case, significant deficiencies were identified during pre-operation. There was a major conveyor with stainless
steel sides.
When asked to remove two of the sides, there was substantial build-up of food residue
that had accumulated over a long period of time. The company has been audited for six
straight years by a major auditing company and had always received a high rating. The
company stated the other auditor had never once asked for the sides of the conveyor to
be removed. It is wise to be fully prepared before the SAFE audit is conducted to save
time, money and resources.
It is time for customers, suppliers and auditing firms to reevaluate this process in order
to assure the integrity and effectiveness of the audit. Expectations should be set high and
clearly stated. Conflicts of interest and compromised audit reports must be eliminated.
These are critical elements to protect consumers and limit regulatory and legal liabilities that result from ineffective audits. Audits need to be completed properly so integrity
and the purpose of the audit prevails.
M&P
The author is president of Chilton Consulting Group, Rocky Face, Ga.
(www.chiltonconsulting.com).

We would like to hear from you-
your comments and questions about this article are welcome.
E-mail the author at: meat&poultry@sosland.com
www.MEATPOULTRY.com

JUNE 2004


http://www.nfpa-safe.org http://www.chiltonconsulting.com http://www.MEATPOULTRY.com

Meat + Poultry - June 2004

Table of Contents for the Digital Edition of Meat + Poultry - June 2004

Contents
Meat + Poultry - June 2004 - 1
Meat + Poultry - June 2004 - 2
Meat + Poultry - June 2004 - 3
Meat + Poultry - June 2004 - Contents
Meat + Poultry - June 2004 - 5
Meat + Poultry - June 2004 - 6
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2024
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2024
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2023
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-july-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2023
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2023
https://digital.meatpoultry.com/sosland/mp/meatpoultry-december-2022
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2022
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternative-trends-and-technology-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2022
https://digital.meatpoultry.com/sosland/mp/special-supplement-bacon-trends-technology-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-february-2022
https://digital.meatpoultry.com/sosland/mp/meatpoultry-january-2022
https://digital.meatpoultry.com/sosland/mp/-meatpoultry-december-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-november-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-october-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-ground-meat-trends-technology-october-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-september-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-july-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-june-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-may-2021
https://digital.meatpoultry.com/sosland/mp/special-supplement-meat-alternatives-may-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-april-2021
https://digital.meatpoultry.com/sosland/mp/meatpoultry-march-2021
https://digital.meatpoultry.com/sosland/mp/2021_02_01
https://digital.meatpoultry.com/sosland/mp/2021_01_01
https://digital.meatpoultry.com/sosland/mp/2020_12_01
https://digital.meatpoultry.com/sosland/mp/2020_11_01
https://digital.meatpoultry.com/sosland/mp/2020_10_01
https://digital.meatpoultry.com/sosland/mp/2020_09_01
https://digital.meatpoultry.com/sosland/mp/2020_08_01
https://digital.meatpoultry.com/sosland/mp/2020_07_01
https://digital.meatpoultry.com/sosland/mp/2020_06_01
https://digital.meatpoultry.com/sosland/mp/2020_05_01
https://digital.meatpoultry.com/sosland/mp/2020_04_01
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https://digital.meatpoultry.com/sosland/mp/2020_01_01
https://digital.meatpoultry.com/sosland/mp/2019_12_01
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https://digital.meatpoultry.com/sosland/mp/2019_07_11
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https://www.nxtbook.com/sosland/mp/2018_02_01
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https://www.nxtbook.com/sosland/mp/2015_01_01_mp
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