Audit day can be stressful. We get it! It can feel like all your hard work is culminating in the results of this one moment in time and the opinion of a stranger with a clipboard (although you are more likely to see a tablet these days).
One thing us business owners can sometimes forget is that this process can also be stressful for our staff. We tend to get caught up in making sure our records are up to date, checking our equipment is in working order and everything has been cleaned within an inch of its life. Meanwhile we can easily overlook our most valuable asset – our staff.
Staff can make or break a business. This can also apply to audit day. There are a few common mistakes we see staff making when it comes to your food compliance audit. Taking the time to talk to your staff prior to the EHO visiting and letting them know what to expect will go a long way to making everyone feel more confident on the day. Don’t forget these 5 key areas.
1. Be well presented
Let the staff know when the visit is going to be and remind them to be well presented. Safety and reputation go hand in hand. The verifier will be checking your internal policies and staff not following your own uniform and presentation rules raises the question ‘how many other things are not being followed?’ This is a good opportunity to review that presentation policy.
Absolute no no’s include:
- Gum chewing. Spit it in the bin. It’s gross.
- Messy or uncovered hair. This applies to all staff, not just those doing the cooking. Tie it back if hair nets are not required.
- Body odour. Do I need to explain further?
2. Know the hand washing process
This seems like an obvious one, everyone knows the answer right?
The auditor will almost definitely ask a staff member to explain how they wash their hands and you would be surprised how many staff get this wrong when under pressure. There is only one correct answer here, no matter what you sell or who you sell it to. Make sure you revise with your staff the 20/20 rule when washing your hands.
Just because you cannot see it does not mean it is not dirty!
The verifier will always look beyond the obvious places. Get your staff to get underneath and behind everything! The most common areas forgotten (but not by the verifier);
- Inside ice machines.
- In the folds of the seal of your fridges.
- Under the lip of the bench.
- The part of the floor and wall that is hidden behind fridges and shelves.
4. Keep their opinions to themselves
The verifier is checking your business to ensure you are producing safe and suitable food. It is important that on audit day all staff show they are keen to engage with the food safety systems regardless of their personal opinions on it.
Everyone has ideas on how things should be done. However, this is not the time to share these opinions. Allowing your staff to share their thoughts and ideas in a more appropriate setting may help stop this from happening.
Don’t underestimate the power unity in the workplace has on someone’s impression of your business!
5. Answer any questions confidently
Well trained staff will represent your business confidently. A nervous team member may look like they don’t know what they are doing. Help your team help you by prepping them properly.
If you would like to discuss anything raised in this article I would be happy to discuss it! Flick me an email on anna@foodcontrolplans.co.nz.
Do you think you could benefit from a Compliance Audit Check? Click here for more information on how foodcontrolplans.co.nz can help.
.svg)
