FOOD SAFETY - FOOD AUDITORS FOOD AUDITORS - FOOD SAFETY 11 12 SQF Institute’s official document on “Criteria for SQF, Food Safety Auditors, Quality Auditors and Technical Reviewers”. However, it’s important to mention again that becoming an auditor is not something that you can do coming right out of school. Years of experience is needed in a quality/food safety role prior to entry. Another type of auditor is an inspector for the Canadian Food Inspection Agency. These inspectors work at federally and provincially registered slaughterhouses, plants, or inspection laboratories. They inspect and certify products, focusing on key areas of specialization including fresh fruit and vegetable, dairy, grain, meat, plant protection, and fish. These inspectors do not require a post-secondary diploma with specialization in technical science like chemistry and biology. However, in some circumstances the agency will give preference to applicants with a university degree. 7. Food Auditors Have Integrity Even though an auditor may be highly regarded, there will be times that they get pushback. Even highly documented, fully supported audit reports will generate disagreements. Individuals can become angry and even deny their actions when they receive the results of the audit. Food auditors need to have a strong sense of integrity and know what they are doing is essential for safety. This strong integrity comes in the form of resilience so that they can work with people in a constructive manner. Auditors push through people’s resistance and put safety above all. 8. Food Auditors Communicate Well, are Objective, and Think Critically Being a food auditor requires a wide range of skills. However, there are a few which are more essential than others. These skills include: • Communication – Auditors communicate effectively with clients and companies to ensure that problems and solutions are understood. If food facilities don’t understand the problem, then corrective actions cannot be met. • Critical/Systematic Thinking – These professionals have the ability to think clearly and are sensible both in their structure and purpose. When they see a problem, they are able to systematically think about the reasoning and make conclusions. • Objective – Food auditors are independent andobjective. Theyhavea strongconstitution, know what is right and are unduly influenced by operating management. Finally, they put food safety above all because consumer health is their top priority. During audits, auditors understand that when they point out non-conformances, this isn’t meant to hurt someone’s feelings but simply to ensure food safety. sets that person apart, contributes to a good reputation and secures a long-term career. 4. Food Auditors are Record Keepers If you are not familiar with the auditing process, you should know that a lot of time is spent going through records. According to Nancy Scharlach, 60% of an auditors time goes to reviewing Standard Operating Procedures (SOPs) and day-to-day records. For example, a day-to-day record could be a standard document for the testing of pH on a milk product. An auditor will read through the document and ensure that every single test is signed off and that any test which has a non-compliance has an additional comment talking about the corrective action. When going through records, auditors are looking to see if there are any general negative trends. If one is observed they will seek corrective action and ensure that a new system is put in place to avoid this. 5. Food Auditors use a Four-Step Process During food audits, auditors follow a simple method. The steps that they follow are: 1. Observe - This step is the basis of everything. Auditors need to have a strong attention for detail and the ability to see things that others do not. They must pay attention to the premise and observe that it’s being properly maintained and cleaned. Auditors observe people to ensure they perform their jobs correctly and safely. 2.Question - Auditors need to be able to ask the right questions to ensure open communication. These questions can be open or close-ended and depend on what the auditor wants to know. They ask openended questions when they want to seek more information about a non-compliance to identify the root cause. Closed questions are used when auditors determine compliance without explanation or qualification. 3. Listen -When an auditor asks a question, they listen to the response of the communicator. They are receptive, make encouraging sounds and always check for understanding. When you talk to an auditor, you always know they are listening. 4. Record-Auditors areexposedtoa substantial amount of information during audits. That’s why they need to take clear, concise notes. They record any non-conformances with explicit details so they can follow up later. 6. Food Auditors Have Certifications There are many different certifications that an auditor is required to possess. These certifications are based on the company they are auditing, the company the auditor works for and the country they are auditing within. The most common certifications are SQF, HACCP and ISO. Safe Quality Food (SQF) is a safety program that is recognized by food service and retailers to ensure credible food safety management. SQF differs from other food safety programs because it is the only program recognized by the Global Food Safety Initiative (GFSI). A SQF auditor is one that is employed by SQF and audits food manufacturing facilities certified under SQF. In order to obtain this certification, potential SQF candidates must complete a HACCP training course and the SQF systems course. There are so many more requirements for these types of auditors, but it is difficult to cover them all in this book. If you are interested in learning more, please refer to the ISO Auditor as a Career https://www.youtube.com/watch?v=jD2Zz0SjO3E Jagmohan describes the importance of becoming an ISO Auditor as a career and provides guidance on how to achieve this goal. Centennial College is an Education Partner of ours, check them out on FoodGrads! Click their logo below! Available Programs: Food Science Technology, Nutrition and Food Service Management, Biotechnology Centennial College Why is it so important to pursue a career in Food Safety & Auditing? Your contributions to the industry can lower the following numbers (see below) and keep the population safe and healthy! • 1 in 8 people (4 million Canadians) get sick each year from contaminated food. • Over 11,500 hospitalizations and 240 deaths occur each year due to foodrelated illnesses. Can you imagine how scary these numbers could be if we didn’t have Food Safety & Auditing professionals? Statistics and data collected from the Government of Canada. Photo by dusanpetkovic/iStock/GettyImagesPlus
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