Food Safety Audit overview

Audits food safety compliance across production facilities -- verifying HACCP (Hazard Analysis Critical Control Points) plans are current and properly implemented, reviewing CCP monitoring logs for temperature, pH, and water activity deviations, inspecting sanitation standard operating procedures against FSMA requirements, validating allergen control and labeling accuracy, and assessing supplier food safety certifications (SQF, BRC, FSSC 22000). Produces audit findings with severity classifications, corrective action tracking, and regulatory readiness scores. Excludes menu development.