Regular audits and inspections of food businesses are a necessity to identify potential risks and hazards and take steps to mitigate against them.

This book has been written to provide the foundation of knowledge that is essential for good inspections and audits and supports the most important on-the-job training delivered by experienced auditors and inspectors.

The topics covered in this book include:

• Overview to effective auditing and inspection
• Auditing and inspection skills/knowledge, including equipment and checklists
• Planning/preparation, the audit process, opening/closing meetings and corrective actions
• responding to customers' problems or complaints

This is an ideal text as a reference book for auditors/inspectors and to support the Highfield Level 3 Award in Effective Auditing and Inspection Skills (RQF). It may also be useful for persons involved in the auditing of non-food premises, such as hospitals and pharmaceutical manufacturers.