What Is a Food Safety Audit in New Zealand?
A food safety audit is an independent check of your food business to confirm that you are following good food safety practices, keeping required records and managing food safety risks in day-to-day operations.
In New Zealand, food safety audits and verifications are required under the Food Act 2014 for businesses operating under a Food Control Plan or National Programme, under the Animal Products Act 1999 for RMP operators, and under the Wine Act 2003 for wine businesses.
Many businesses also face customer-driven audits for BRCGS, SQF, ISO 22000 or retailer supplier approval.
The most important thing to understand is that an audit is not just about whether your kitchen looks clean. The primary focus is on evidence — can your business demonstrate through records and observed practices that food safety is being managed consistently every day?
Types of Food Safety Audits in New Zealand
Understanding which type of audit you are preparing for is the first step, because the scope and focus can vary:
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Food Control Plan Verification — for cafés, restaurants, food manufacturers and food service businesses under the Food Act 2014
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National Programme Verification — for early childhood centres, bakeries, distributors and retailers under the Food Act 2014
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RMP Verification — for meat, seafood, dairy and animal product processors under the Animal Products Act 1999
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WSMP Verification — for wine businesses under the Wine Act 2003
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Customer or Supplier Audit — for businesses supplying supermarkets, retailers or food service groups
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BRCGS / SQF / ISO Certification Audit — for manufacturers and exporters seeking third-party certification
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Internal Audit — a planned self-check to identify gaps before an external auditor arrives
What Do Auditors and Verifiers Check?
Regardless of the audit type, most food safety auditors and verifiers will review the following areas:
1. Food Safety Procedures and Plans
The auditor will check whether your written food safety procedures accurately reflect how your business actually operates. Common issues include procedures that describe an old process, missing procedures for new activities, or procedures that staff are not aware of.
2. Temperature Control Records
Temperature control is one of the most scrutinised areas. Auditors look for consistent daily temperature monitoring records for fridges and freezers, cooking and hot-holding temperature records, cooling and reheating records, and calibration records for thermometers and probes.
3. Cleaning and Sanitising Records
Your cleaning records need to show that cleaning is being completed at the correct frequency, using the right products, and by the right people. Auditors look for consistency — not just records from the week before the audit.
4. Allergen Management
Allergen management is increasingly important in New Zealand food safety audits. The auditor may check how allergen information is communicated to staff and customers, controls to prevent allergen cross-contamination, product labelling accuracy for allergens, and how special dietary requests are managed.
5. Staff Practices and Hygiene
Auditors may observe staff directly or ask questions to check whether your team understands and follows food safety requirements. This includes handwashing practices, illness and injury reporting, uniform and hygiene standards, and general awareness of food safety responsibilities.
6. Supplier Records and Incoming Goods
Your business needs to show that suppliers are approved and that incoming food and ingredients are checked on receipt. Records of receiving checks, approved supplier lists, and any rejected deliveries are all relevant.
7. Traceability and Recall Readiness
Can your business trace a product from the supplier through to the customer if a recall is needed? Auditors may ask you to demonstrate your traceability system using a real product example. Many businesses struggle with this because their system has never been tested.
8. Previous Audit Findings
If you have had a previous verification or audit, the auditor will almost certainly check whether previous corrective actions have been properly closed. Unresolved findings from a previous audit significantly affect your audit outcome.
Records to Prepare Before Your Food Safety Audit
Start gathering and reviewing these records at least two to three weeks before your audit date. Do not wait until the day before — gaps take time to address properly.
Here is a practical checklist of records to have ready:
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✅ Registration certificate
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✅ Current Food Control Plan, National Programme or RMP documentation
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✅ Temperature monitoring records (last three to six months)
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✅ Cleaning and sanitising records
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✅ Supplier approval records and approved supplier list
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✅ Receiving and incoming goods records
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✅ Allergen management information and menu allergen records
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✅ Staff training records
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✅ Calibration records for thermometers and measuring equipment
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✅ Pest control records and reports
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✅ Maintenance records
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✅ Traceability and recall records with evidence of a recall test
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✅ Corrective action records
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✅ Customer complaint records
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✅ Previous audit or verification report
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✅ Close-out evidence for all previous corrective actions
How to Prepare Your Staff for a Food Safety Audit
Staff preparation is one of the most overlooked parts of getting ready for a food safety audit. Even if your records are excellent, a staff member who cannot explain what they do — or who is observed using poor food handling practices — can result in additional corrective actions.
Before the audit, make sure your team understands:
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What a food safety audit involves — many staff feel anxious about audits. Reassure them it is a normal business requirement and not a personal test.
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Their specific food safety responsibilities — handwashing, temperature checks, cleaning duties, allergen handling and corrective action reporting
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Where the records are kept — staff should be able to locate and explain the records relevant to their role
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What to do if they do not know the answer — it is always better to say "I am not sure, I will check" than to guess
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Common auditor questions — for example, "What do you do if the fridge temperature is too high?" or "How do you handle a customer with a food allergy?"
How to Close Previous Corrective Actions
If your previous audit raised corrective actions that have not been properly closed, this is the single most important thing to address before your next audit. Unresolved previous findings are taken very seriously by auditors and verifiers.
Closing a corrective action properly means:
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Identifying the root cause of the issue — not just fixing the immediate symptom
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Taking action that actually addresses the root cause
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Documenting what was done
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Providing evidence that the corrective action is working
A written statement saying "we will do this in future" is not sufficient evidence of close-out. The auditor wants to see that the action has actually been taken and is having the intended effect — for example, an updated procedure, completed training records, or improved monitoring records since the issue was raised.
The 10 Most Common Corrective Actions in NZ Food Safety Audits
Based on common patterns across New Zealand food business verifications and audits, these are the issues most frequently raised:
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Incomplete or missing temperature monitoring records
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Cleaning records not completed consistently
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Allergen controls not clearly documented or communicated to staff
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Previous corrective actions not properly closed
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Traceability system not tested or unable to demonstrate a product trace
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Calibration records for thermometers overdue or missing
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Staff training records incomplete or out of date
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Food Control Plan or procedures not reflecting current business activities
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Supplier records incomplete or approved supplier list not maintained
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Corrective action records missing for known issues
Going through this list honestly against your own records is one of the most effective things you can do in the weeks before an audit.
How Far in Advance Should You Prepare?
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Six to eight weeks before — Review all records for completeness. Identify gaps. Address systemic issues with staff practices or documentation.
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Three to four weeks before — Close outstanding corrective actions from previous audits. Update any procedures that no longer reflect actual practices.
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One to two weeks before — Brief staff. Compile your records. Test your traceability system with a real product example.
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Day before — Final check that records are organised and accessible. Confirm the audit time and details with the auditor or verifier.
Need Help Preparing for Your Food Safety Audit?
Access Food Verification and Auditing Limited provides practical food safety audit preparation support for New Zealand food businesses. We can review your records, identify gaps, help prepare your staff and support corrective action close-out before the auditor arrives.
Contact us today for free initial guidance. We can help you understand what to prepare and the best next step for your business.
Related Services
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Food Safety Audit Preparation
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Food Control Plan Verification
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National Programme Verification
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HACCP Consulting and Food Safety Plan Support
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Food Safety and Quality Consulting
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Internal Audits and Supplier Audits
This article provides general information only and is not a substitute for professional advice specific to your food business. Food safety audit requirements vary depending on your registration type, food activities, plan or programme and the applicable regulatory framework. Contact us for guidance tailored to your situation.