How often should I audit my food safety procedures?
Internal food safety audits are a critical component of any robust Food Safety Program. While the Food Standards Code does not specify a mandatory frequency for internal audits, best practice — and most well-written FSPs — require at least quarterly internal audits for food businesses handling high-risk foods.
Recommended audit frequency by business type
- Cafes and restaurants (low-medium risk): Quarterly internal audit + annual comprehensive review
- Caterers and event kitchens: Before each major event plus quarterly
- Aged care and institutional kitchens: Monthly internal audit, quarterly third-party audit
- Food manufacturers: Monthly internal audit, annual third-party or second-party audit
- Food trucks and mobile vendors: Quarterly, plus after any menu or equipment changes
What does a food safety audit cover?
- Temperature monitoring records (cool rooms, cooking, holding)
- Cleaning and sanitising schedules and records
- Staff training records and FSS certificate currency
- Allergen management procedures
- Pest control logs and contractor reports
- Supplier verification and incoming goods checks
- Corrective action records
- Labelling and date-marking of stored food
Why internal audits matter
Council inspections are unannounced. Regular internal audits ensure your team maintains habits consistently — not just in the days before a known visit. They also identify gaps in your Food Safety Program before a regulator does, allowing you to correct them proactively.
AMES Food Advisory provides independent internal audit services and post-audit action plans to help your business stay continuously compliant.