Hygiene Audits

Hygiene Audits
The Hygiene Audits not only offers reassurance to your customers but also ensures your operations maintain good food  sanitation and safety standards. An organization going through Hygiene Audits programmes shows commitment to food safety.

The audit is geared to providing an independent 2nd party examination of your system and facilities and areas of  inadequacy being pointed out using microbiological analysis of food, water samples and swabs.
Areas to be assessed include and not limited to;
• Personnel Hygiene
• Cleaning and Disinfections Procedures
• Butchery Shop
• Pest and Vermin Control
• Food production facilities and Departments
• Staff Kitchen
• Food and Beverage Preservation and Storage
• Sanitary Services
• Receiving Area
• Refuse and Waste Area
• Water/Steam/Ice quality and supply – water and Ice.

Microbial Analysis
Food samples will be taken from the unit during the time of audit and analyzed for microbiological contaminants. This screening test will provide indication of problems like temperature abuse on products and or presence of absence of food pathogens normally associated with food poisoning. Water and food samples can be taken during the audit and submitted to our Labs for microbiological analysis. On hand swabs of food handlers, product contact surfaces will be carried out for detection of microbiological contamination. Swabs are used to indicate whether or not staffs are  cleaning while working and whether the chemicals being used are effective. It is Bureau Veritas` policy to swab items that are visually clean, items that are stored as clean or items that should be cleaned after use. These samples are tested for Yeasts and Moulds, Coli forms, Aerobic Plate Count, E-Coli, Staphylococcus aureus, Salmonella spp Recall Procedures Bureau Veritas will check the implementation and maintenance of health and recall programmes which include tracking, analysis, action taken and records of products complaints. Consideration shall be given to the degree of detail regarding traceability in food production and after delivery.
Scoring System; - Each facility area is allocated a score and this will give the audit performance for your organization. A final Detailed Report with summaries of main problems as well as microbiological test results, summaries are forwarded to the unit’s management.
• 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 andindustry best practice.
• Contributes to the business's 'due diligence' and consumer protection requirements. Increased consumer confidence.
• Improves relationships with local authority and minimizes the risk of prosecution and litigation. Conformity to  regulatory and market requirement.
• Raises both management and staff awareness and can act as a motivational tool.
• It is a preventive system for controlling safety of food and provides a qualified and higher assurance on food safety. It also eliminates the need for end product testing. Shows commitment to food safety.