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There is no food industry without a quality approach!
The audit of food safety management systems (FSMS) is a structured and documented assessment that verifies the compliance and effectiveness of a food hazard control system—whether based on the ISO 22000 standard, the HACCP plan, the FSSC 22000, IFS Food, or BRC Food standards. Conducted in accordance with the principles of ISO 19011, it enables any operator in the food supply chain to ensure that its processes truly guarantee food safety.
AFNOR offers ISO 9001, ISO 22000, training, and associated certification marks to companies of all sizes across all sectors, as well as to their subcontractors.
Your needs
Do you work in the food industry in roles that deal with food quality and safety issues? We provide you with access to standards, market intelligence solutions, training, and audit-based certifications.
Obtaining ISO 9001 certification
The key to proving your quality approach to your clients.
Apply for FSSC 22000 certification
Security requirements for distributors and manufacturers: a two-in-one solution
Apply for IFS Food certification
The prerequisite for entering the retail sector, with BRCGS Food across the Channel.
Training in quality management in the agricultural sector
All our ISO 22000, HACCP, and other training courses
Why implement a quality management system?
In the food industry, quality is of the utmost importance. It goes hand in hand with food safety. Your products, services, and management systems must be subject to continuous improvement and demonstrate this commitment through a meaningful symbol of recognition. We have exactly what you need.
67 %Industrial companies measure the costs of non-quality.
90 %ISO 9001 and 14001 certified companies measure the costs of waste
40 %companies define an action plan against poor quality
80%Some companies estimate that non-quality costs account for up to 5% of revenue
Cut down on non-quality costs
In industry, including the food and beverage sector, quality defects have a significant impact on structural competitiveness, as they reveal processes that lead to waste: loss of material resources, human resources, energy, and time. According to an AFNOR study from December 2023, four out of five companies estimate their costs of non-quality (CNQ) to be between 0 and 5% of revenue!
How to conduct an audit of food safety management systems?
An audit of a food safety management system (FSMS) is a structured process designed to verify the compliance and effectiveness of food hazard control measures, in accordance with the requirements of ISO 22000 and the guidelines of ISO 19011 (management system audits).
Step 1: Define the audit plan
Prior to any audit, the organization must establish a documented audit program specifying: the frequency of audits, the scope (sites, production lines, processes), the applicable standards (ISO 22000, FSSC 22000, IFS Food, BRC Food, HACCP plan, Hygiene Package), and the designated auditors—who must be independent of the audited operations.
Step 2: Prepare for the audit (document review)
The auditor begins by reviewing key documents: food safety policy, HACCP study (hazard analysis, CCPs, PRPs, critical limits), prerequisite programs (PRPs: cleaning, personal hygiene, pest control), traceability procedures, and recent records (CCP checks, temperatures, test results, previous audits).
Step 3: Conduct the on-site audit
The on-site audit includes an opening meeting, a tour of the premises following the product flow (from receiving to shipping), verification of HACCP practices on the ground (CCPs/PRPs, records, corrective actions in case of deviations), interviews with staff (risk awareness, procedural proficiency), a traceability test, and a targeted review of records. The audit concludes with a closing meeting highlighting strengths, non-conformities, and observations.
Step 4: Prepare the audit report
The audit report documents all findings in a factual manner. Each nonconformity is classified (critical, major, minor, or observation) based on its potential impact on food safety. The report serves as the basis for the corrective action plan.
Step 5: Implement and monitor corrective actions
For each nonconformity identified, the organization determines the root cause, defines a corrective action and a deadline for implementation, and verifies the effectiveness of the action during a follow-up audit. The audit results are incorporated into the management review, in accordance with the requirements of ISO 22000, as part of a process of continuous improvement of the FSMS.
What are the four types of food safety audits?
Internal Audit (Part 1)
conducted by the organization itself, planned according to a schedule that covers all critical processes.
Supplier Audit (Part 2)
conducted with suppliers and subcontractors to verify their food safety requirements.
Certification Audit (Part 3)
conducted by an accredited certification body (such as AFNOR Certification) to issue or renew ISO 22000, FSSC 22000, or IFS Food certification.
Regulatory audit
inspection conducted by official authorities (DDPP, DGAL) under the Hygiene Package and European regulations.
ISO 22000, FSSC 22000, or IFS Food: Which standard should you use for your audit?
Not all players in the food supply chain are subject to the same requirements. The following are the main internationally recognized food safety certification standards, which serve as the basis for food safety audits:
| Reference Framework | Scope | Recognized by | Special feature |
| ISO 22000 | The entire food chain | International (ISO) | Generic management standard, compatible with ISO 9001 |
| FSSC 22000 | Food and packaging manufacturers | GFSI (Global Food Safety Initiative) | ISO 22000 + specific prerequisite programs (ISO/TS 22002) |
| IFS Food | Suppliers to the retail sector | European distributors | Requirements for access to the French and German retail markets |
| BRC Food | Food manufacturers | UK distributors | Requirements for accessing the UK market |
