A Day in the Life of a Food Safety Auditor

In the world of food safety, precision and integrity are paramount. For auditors working under the IFS Food standard , every week (and sometimes day) brings a new challenge, a new production line, and a new opportunity to safeguard consumer trust. We joined auditor Susan van Meeteren - Bel on an unannounced three-day IFS Food recertification audit to gain firsthand insight into the precision and pace of her daily work.
Precision from the first minute
The day starts early. Susan arrives at the production site with a clear agenda: assess compliance across a wide scope of processes, from mixing and roasting to pasteurization and packaging. The facility produces ambient-stable sauces and spreads, packaged in various formats including glass jars and stainless steel containers.
“Unannounced audits are essential,” Susan explains. “They give us a real-time view of operations, without the polish that sometimes comes with preparation. It’s about seeing the truth of the process.”
Within 30 minutes of arrival, Susan must be on the production floor. This strict timeframe ensures the audit captures the facility in its natural state—without giving staff time to adjust or conceal non-compliances.
“If we wait too long, the unannounced character of the audit is compromised,” Susan notes. “It’s not about catching people off guard, but it’s about observing the system as it truly operates.”
Seeing the system in action
IFS Food audits often take several days, depending on the size and complexity of the site. The first phase is primarily observational. Susan takes time to understand how the site operates in practice: how people move, how materials flow, and how procedures are followed. It’s not yet about the fine details, but the initial walkthrough already reveals a lot about the company’s food safety culture.
“You can tell a lot from how a site presents itself when no one’s expecting you,” she adds. “It’s in the small things; the cleanliness of a corner, the way staff respond to questions, the consistency of routines.” |
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Beyond first impressions
After the initial tour through the production and packaging areas, the audit shifts from observation to deeper analysis. Susan begins reviewing the facility’s food safety and quality management system, starting with the management review. This document offers insight into recent changes, strategic goals, and the company’s approach to continuous improvement.
“It’s not about finding faults,” Susan explains. “It’s about identifying critical situations and assessing whether the system holds up under pressure.”
The focus then moves to verifying the implementation of HACCP (Hazard Analysis and Critical Control Points) and hygiene protocols. Susan checks cleaning records, pest control measures, allergen management, and training documentation. Each process must be supported by clear control measures, including defined CCPs ( Critical Control Points), target values, and critical limits.
This phase of the audit lays the groundwork for the vertical audit trail and document deep dives that follow on subsequent days. It’s a transition from surface-level observation to system-level examination, where the robustness of the company’s food safety culture is being assessed.
Critical findings and their impact
Although Susan van Meeteren - Bel conducts most audits independently, she doesn’t work in isolation. When a major or KO (knock-out) non-conformity is identified, she consults a fellow auditor to apply the “four-eyes principle.” This ensures that critical findings are validated before any certification decisions are made.
“The consequences for companies can be significant,” Susan explains. “If a certificate is withdrawn, they must wait at least six weeks before reapplying. That’s to ensure issues are genuinely resolved—not just handled as a quick fix.”
This collaborative step adds a layer of integrity to the process, reinforcing the seriousness of food safety compliance and the responsibility auditors carry.
Sustaining food safety
Once the on-site audit concludes after a few days, the reporting phase begins. The client receives the audit report within two weeks and has four weeks to submit their improvement plan.
Susan emphasizes the importance of this phase. “The audit doesn’t end when we leave the site,” Susan emphasizes. “It continues through the corrective actions and follow-up. That’s where real improvement happens.”
“What we do as auditors affects the entire supply chain,” she reflects. “Some products have a shelf life of two years. If something goes wrong and food safety is in jeopardy, the impact can be huge. That’s why we take our role so seriously.”
Food safety auditing is a profession built on precision, independence, and responsibility. As Susan van Meeteren - Bel demonstrates, every step—from the first unannounced entry to the final report—serves a clear purpose: to ensure that systems are not only compliant but resilient. The work may look quiet and methodical, but its impact is far-reaching. In a sector where trust is everything, the role of the auditor is a critical link in the food safety supply chain.
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