TTS GLOBALTTS / SERVICE GUIDE
Food Safety Audit: HACCP, Hygiene & Supplier Controls
Review hygiene, cold-chain handling and food-safety controls.
Request a quote
01 / WHEN TO USE IT
How is food protected?
- A food supplier, retailer or handling site needs assessment.
- Temperature-controlled storage or transport is a concern.
- You need a review of HACCP controls and implementation records.
Understand the service in detail
Food safety depends on routine controls across handling, storage and distribution. TTS’s original service includes retail hygiene audits, cold-chain management reviews and HACCP system audits. These are different starting points: a retail operation may need hygiene and display checks, a logistics chain may need temperature and handover review, and a processor may need assessment of its hazard-control system. The brief identifies the product, activity and controls to be evaluated rather than treating every food operation as the same.
- 01Hygiene & handling→
- 02HACCP controls→
- 03Monitoring records→
- 04Traceability & response
A scope guide; the actual methods and criteria are agreed for the project.
02 / A CLOSER LOOK
Follow the food flow and the controls at each transition.
Open a checkpoint to see the evidence recorded and how it informs your decision.
01Receiving and storage
Review supplier approval, incoming checks, identification, segregation and temperature records relevant to the product.
A receiving record should connect the material, batch, condition and decision, including what happened when a limit was missed.
02Hygiene and cross-contamination
Observe cleaning arrangements, personnel practices, zoning, pest control and separation of raw/ready-to-eat materials or allergens where relevant.
A clean-looking surface alone does not establish control of an identified biological, chemical or allergen hazard.
03HACCP implementation
Compare the documented hazard analysis, selected control points and monitoring records with the observed process.
Check whether deviations lead to product control and corrective action, rather than simply a later signature on the monitoring form.
04Traceability and response
Follow selected batch references into processing and dispatch, and review the agreed withdrawal or recall arrangements.
The exercise should reveal whether affected materials and customers can be identified from usable records.
ILLUSTRATIVE EXAMPLE
A temperature deviation needs a product decision.
- !
The situation
A temperature deviation has no clear disposition record.
- ◎
What to record
Trace the affected goods, monitoring record and response.
- ↗
The next decision
Verify how the product was controlled after the deviation.
Read the full scenario
Illustrative example: a storage log records a temperature outside the site’s own limit, but contains no product disposition or corrective-action entry. Review the period, affected batches and response records. The key question is how the business controlled the product and corrected the cause; a normal temperature measured later does not explain the earlier exposure.
03 / STANDARDS & REQUIREMENTS
The rule.
The scope.
The evidence.
Applicability and editions are confirmed for your product, market and project date.
HACCP / Codex CXC 1-1969
Connect hazard analysis with the process and its control measures; use Good Hygiene Practices (GHP) as the underlying operational foundation.
Official source & scopeISO 22000
A food-safety management-system framework. A supplier hygiene or HACCP assessment does not by itself issue ISO 22000 certification.
Official source & scope04 / THE WORKING PROCESS
From your brief
to your next step.
01Prepare the brief
Choose the audit focus: hygiene, cold chain, HACCP or a defined combination.
02Start the work
Review the product flow and the available procedures, monitoring records and responsibilities.
03Examine & record
Observe relevant operations and compare actual handling with documented controls.
04Review & follow up
Record gaps and prioritise actions for the chosen food-safety process.
Content guide; the agreed service determines the final deliverable.
05 / YOUR DELIVERABLE
A basis for
your next decision.
Observed control gaps and priorities for improving the selected food-safety process.
How to use the result
Use the findings to strengthen handling and monitoring controls, allocate responsibilities and follow up corrective action. An audit of a system or site does not itself establish the microbiological or chemical condition of every product batch; sampling and laboratory work require their own scope.
06 / Discuss your project
What to send for a quotation
- Food categories, site activities and process-flow information.
- Requested criteria, HACCP documents or cold-chain procedures.
- Monitoring records, previous findings and the areas of concern.
Practical questions
Does a food-safety audit include microbiological testing?
Only when separately included in the agreed scope. Site observations, record review and laboratory analysis provide different types of evidence.
Can you audit only the cold chain?
Yes. Identify the storage, handover and transport stages you want included so the scope can follow that part of the product journey.