THE INTERNATIONAL FOOD SAFETY SYSTEMS AUDIT AIDING COMPLIANCE WITH EC LEGISLATION - The European Community Directives on food hygiene, health and safety, consumer protection and environmental law introduce tough new standards for European hospitality, catering, food manufacturing and distribution operations. It is essential that all food business managers are fully aware of these requirements and the implications they may have on the business.

Using their expertise and experience as leaders in the field of food hygiene and safety auditing, ISI can provide invaluable information and guidance on the compliance status of a business by carrying out a HYGIENECHEK© food safety systems audit.

HOW DOES THE HYGIENECHEK AUDIT WORK?
The HYGIENECHEK© audit consists of a general review of the food operation and its systems and procedures by an ISI inspector, who will examine the areas outlined below. The review is followed by a detailed onsite management debriefing. Within a few days of the audit a confidential and comprehensive typewritten report is forwarded, detailing all observations together with cost effective and practical recommendations for remedial action.

A certificate of inspection is awarded to businesses that achieve an approved ISI standard. It is recommended that at least two HYGIENECHEK© audits are carried out each year in order to develop a program of continuous maintenance and improvement, as well as an understanding of the requirement for ongoing vigilance and attention to food safety standards.

WHAT DOES THE HYGIENECHEK AUDIT COVER?

• A visual inspection of the key areas of the business, e.g. kitchens, storerooms, customer areas and plant room. An assessment of the standard of the premises, in respect of the suitability and adequacy of the structure, ventilation, lighting, drainage, refuse facilities etc., general facilities and equipment. The audit can involve random food sampling and swabbing for analysis.
• A review of the practices, safety systems, services and staff personal hygiene standards to include: food handling (delivery / storage / date coding / temperature control etc.), food preparation, cleaning standards and procedures, pest control, dangerous machinery, accident reporting, chemical storage and handling, and protective clothing, staff appearance, and cleanliness and adequacy of staff facilities.
• A check of 'due diligence' records and procedures to include training records and advice on legal compliance.

HYGIENECHEK KEY BENEFITS

• The report provides a checklist for actioning non-compliances.
• Provides a measurable benchmark of compliance status and a target to achieve improved standards.
• Helps to keep key management up to date with current legislation and industry best practice.
• Contributes to the business's 'due diligence' and consumer protection requirements.
• Improves relationships with local authority EHO's and minimises the risk of prosecution and litigation.
• Raises both management and staff awareness and can act as a motivational tool.