FSSAI Audits and Inspections form a crucial point in the Food Safety Management System (FSMS), which displays the level of compliance observed by the Food Business Operator (FBO) with FSSAI.
FSSAI Audits and Inspection form a crucial point in the Food Safety Management System (FSMS), which displays the level of compliance observed by the Food Business Operator (FBO) with FSSAI.
1. Gap Audits: Identification of loopholes existing in the premises in terms of food handling, preservation, infrastructure, training, etc.
2. Hygiene Audits: Highlighting the hygiene of the premises, machines, and utensils used, personal hygiene, as well as maintaining the overall cleanliness of the site
3. Operational Audits: Detailed analysis of the restaurant and kitchen audit; its planning, process and outcome
1. Self Inspections: Inspecting the site and identifying the non-compliances, with an evaluation score. This is done by checklists provided by the FSSAI.
2. Third-Party Inspections: Either a registered government body (FSSAI) or private Food Safety Consultancy conducts Inspections at your site.
3. Follow-up Inspection: These inspection occur when a facility has been marked under non-compliance from a previous inspection. They take place not more than 2 weeks from the initial inspection.
Understanding the Hygiene and the Compliance score of their premise.
Identification of the loopholes and their solutions.
Enhanced safety and quality standards that can be followed.
Production of the safe product for the consumers.
Protection of Product’s brand.
Credibility and Quality assurance.
Competitive edge in the Food Industry.
Growth in Business and Consumers.
Awareness of the Compliance standards and the requisites.
Analysis of drawbacks in food quality auditing and implementing effective solutions.
Facilitates improvement in existing flaws by adhering to FSSAI standards and regulations.
Ensures food safety and hygiene practices by staff at the premises.
1. Catering and Hotel audits are the only required business for inspection
2. These do not affect the business certification and their food license
1. Audits and Inspections need to be documented as per the Food Safety Management System.
2. Recurrent non-compliances can affect the brand equity and cancellation of business license.
1. Conduct regular food audits and inspections of the premise, irrespective of its nature
2. Maintain the documentation and work towards eliminating the non-compliances
Single Point of Contact for all Queries, Testing Requirements and FSSAI Compliance-related solutions
250+ Domain Experts specialize in providing
support for compliance, solutions to improve quality
Implementation of Latest technology and Real-Time Food Auditing on Tabs for quicker result
600+ Auditors across 100+ Cities