Food Safety Audit: Types, Frameworks, Process, Tool, Template

Food safety audits are systematic evaluations designed to ensure that food businesses comply with hygiene, safety, and regulatory standards throughout the supply chain. Food safety audits are of several types, including internal audits (conducted by the business itself), supplier audits (to assess ingredient sources), regulatory audits (by government agencies), and third-party audits (by independent organizations for certifications such as GFSI or ISO 22000). Each type serves a unique purpose, from ensuring day-to-day compliance to achieving industry-recognized certifications.

With the World Health Organization estimating that unsafe food causes 600 million cases of foodborne diseases and 420,000 deaths globally each year, robust food safety auditing is vital for public health and consumer trust. Food safety audits not only help businesses meet legal obligations but also drive operational improvements, reduce risks, and enhance brand reputation.

For example, a large food manufacturer seeking Safe Quality Food (SQF) certification would undergo a third-party audit. The process would include a review of their HACCP plan, inspection of production lines for sanitation, verification of employee hygiene practices, and checks on supplier documentation. Any non-conformities, such as incomplete cleaning logs or improper temperature control, would be documented in the audit report, and the company would need to implement corrective actions before certification is granted.

Food safety audits, supported by proven frameworks and digital tools, are essential in today’s food industry to minimize risks, protect consumers, and maintain compliance in a landscape where foodborne illness remains a significant global challenge.

What Is a Food Safety Audit?

A food safety audit is a systematic, independent, and documented evaluation of a food business’s operations, processes, and management systems to determine compliance with established food safety standards, regulations, and best practices. These food safety audits, conducted by qualified auditors, involve collecting objective evidence, such as reviewing records, inspecting facilities, and interviewing staff, to assess whether the organization’s food safety protocols are effective and being properly implemented.

The primary purpose of a food safety audit is to protect public health by ensuring that food products are safe, free from contamination, and meet regulatory requirements throughout the supply chain.

• Verifying compliance with food safety laws, such as the FDA’s Food Safety Modernization Act (FSMA) or international standards like HACCP.
• Identifying potential hazards and risks in food production, handling, storage, and distribution, allowing for corrective actions before issues escalate.
• Supporting continuous improvement by highlighting areas for enhancement in food safety management systems.
• Building consumer trust and safeguarding brand reputation by demonstrating a commitment to food safety and quality.
• Facilitating market access, as many retailers and international buyers require proof of regular food safety audits and certifications.

Food safety audits are essential checkpoints in the food supply chain, ensuring that each link, from sourcing ingredients to final distribution, adheres to strict safety protocols, thereby minimizing the risk of foodborne illnesses and protecting both consumers and businesses.

What are the types of Food Safety Audits?

The types of food safety audits are classified based on who conducts the audit and the specific focus within the food supply chain. 

1. First-party audits

These are internal audits conducted by the food business’s own staff or internal auditors. These aim to self-assess and continuously improve food safety systems, identify risks, and ensure compliance with internal policies and industry standards, and help businesses proactively address issues before external inspections.

2. Second-party audits

These are supplier audits performed by a company/client on its suppliers or vendors. These evaluate the supplier’s compliance with food safety requirements, quality control, and contractual obligations, and strengthen the supply chain by ensuring that all inputs meet safety standards.

3. Third-party audits

These certification audits are conducted by independent external organizations or certification bodies. These assess compliance with recognized standards such as ISO 22000, HACCP, SQF, or GFSI. Successful audits can result in certifications, enhancing credibility and market access.

Why Food Safety Audits Are Important?

The food safety audits are important as they keep your restaurant business compliant with rules, regulations, and industry standards. 

Legal Compliance (FDA, USDA)

Food safety audits are essential for ensuring that food businesses comply with stringent regulations set by authorities such as the U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA). These agencies mandate regular inspections and audits to verify adherence to laws like the Food Safety Modernization Act (FSMA) and Hazard Analysis and Critical Control Points (HACCP) standards, which are designed to prevent contamination and protect public health. Failure to comply can result in penalties, recalls, or even business closure.

Protecting Consumer Health

Audits play a vital role in identifying and mitigating risks that could lead to foodborne illnesses. According to the CDC, foodborne diseases affect 48 million Americans annually, about one in six people, highlighting the critical need for robust food safety practices. By systematically evaluating hygiene, sanitation, and handling procedures, audits help prevent outbreaks and ensure that food reaching consumers is safe.

Minimizing Product Recalls

Regular food safety audits help businesses detect potential hazards and non-compliance issues before products reach the market. This proactive approach minimizes the risk of costly and reputation-damaging product recalls by ensuring that corrective actions are taken promptly when deficiencies are found. Maintaining detailed documentation and traceability plans, as required in many audit frameworks, further supports swift and effective recall management if needed.

Strengthening Brand Trust and Global Market Access

Passing food safety audits and achieving certifications demonstrate a company’s commitment to quality and safety, which strengthens consumer trust and brand reputation. In today’s global marketplace, many retailers and international buyers require proof of regular audits and compliance with recognized standards as a prerequisite for doing business. Certification and audit reports often serve as tickets to enter or expand in lucrative markets, giving compliant businesses a significant competitive edge.

Food safety audits are strategic tools that protect consumers, reduce business risks, and open doors to new markets by building trust and credibility.

What are the Key Standards and Frameworks in Food Safety Audit?

The key standards and frameworks in food safety audit include HACCP, GFSI, ISO, FDA, and USDA guidelines to name a few.

HACCP (Hazard Analysis Critical Control Points)

Hazard Analysis and Critical Control Points (HACCP) is a science-based system designed to identify, evaluate, and control food safety hazards throughout the food production process. The system is structured around seven core principles.

1. Conduct a Hazard Analysis: Identify and evaluate potential biological, chemical, and physical hazards that could affect food safety at each stage of the process, from raw material receipt to final product distribution.
2. Determine Critical Control Points (CCPs): Pinpoint the specific steps in the process where control can be applied to prevent, eliminate, or reduce hazards to acceptable levels. These are the “critical control points”.
3. Establish Critical Limits: Set maximum or minimum values (such as temperature, time, pH) for each CCP to distinguish between safe and unsafe conditions. These limits are often based on scientific research and regulatory standards.
4. Establish Monitoring Procedures: Develop procedures to consistently monitor CCPs, ensuring that critical limits are being met. Monitoring may involve measurements, observations, or other checks, such as temperature recording or visual inspection.
5. Establish Corrective Actions: Define specific actions to be taken when monitoring indicates a deviation from established critical limits. Corrective actions ensure that any potentially unsafe product is controlled and that the cause of the deviation is addressed.
6. Establish Record-Keeping and Documentation Procedures: Maintain detailed records of hazard analyses, CCP monitoring, critical limits, corrective actions, and verification activities. Documentation provides evidence of compliance and supports traceability.
7. Establish Verification Procedures: Implement activities to confirm that the HACCP system is working effectively. Verification may include reviewing records, conducting internal audits, and validating that the control measures are scientifically sound.

The seven HACCP principles provide a robust framework for managing food safety risks.

GFSI (Global Food Safety Initiative)

The Global Food Safety Initiative (GFSI) is a business-driven initiative that sets a universal benchmark for food safety management systems, aiming to ensure that food facilities worldwide process and deliver safe food to consumers. Rather than creating its own standards, GFSI benchmarks and recognizes existing food safety certification programs that meet its rigorous criteria, fostering a “once certified, accepted everywhere” approach within the global food industry.

ISO 22000

ISO 22000 is an international standard developed by the International Organization for Standardization (ISO) that specifies requirements for a food safety management system (FSMS) applicable to any organization in the food chain. Its primary goal is to ensure the consistent production of safe food by systematically identifying, evaluating, and controlling food safety hazards from farm to fork.

ISO 22000 uses the ISO High Level Structure (HLS), making it compatible and easily integrable with other management system standards like ISO 9001 (Quality Management). This allows organizations to manage food safety and quality within a single, unified framework, streamlining processes and documentation.

SQF, BRCGS, FSSC 22000

These are GFSI-benchmarked schemes that have undergone GFSI’s robust benchmarking process and have been recognized as meeting GFSI’s gold-standard requirements.

SQF (Safe Quality Food)

It focuses on both food safety and quality management, with two certification levels: Level 2 for food safety and Level 3 for food safety plus quality, and is known for being rigorous and resource-intensive, requiring strong documentation and a robust food safety culture.

Annual unannounced audits are mandatory for all certification levels, making it highly demanding for ongoing compliance. These are especially popular in North America and are often preferred by large retailers and multinational manufacturers and help businesses prepare for regulatory changes, such as the U.S. Food Safety Modernization Act (FSMA).

BRCGS (Brand Reputation Compliance Global Standards)

It emphasizes product safety, quality, and legality, with a focus on clear, prescriptive requirements that are easy to follow and offers flexibility and scalability, making it accessible for small businesses and adaptable to various sectors, including food, packaging, and storage. Unannounced audits are required only at higher certification levels, which can be less disruptive for some businesses.

These audits are widely recognized in the UK and Europe, and accepted by major global retailers, and provides extensive guidance, training, and support resources to facilitate implementation.

FSSC 22000 (Food Safety System Certification)

It is based on ISO standards, particularly ISO 22000, and integrates seamlessly with other ISO management systems (e.g., ISO 9001), focuses on food safety and legal compliance, using the Plan-Do-Check-Act (PDCA) cycle for continuous improvement. The certification involves both stage 1 and stage 2 onsite audits, with the certificate valid for three years, reducing administrative burden compared to annual renewals.

It is highly flexible, suitable for large, complex organizations or those already operating ISO-based systems, and is managed by an independent foundation and recognized globally, making it a strong choice for international market access.

While SQF has a strong emphasis on food safety culture, detailed management system, and rigorous ongoing compliance, favored in North America, BRCGS is prescriptive, user-friendly, and scalable; ideal for businesses seeking clarity and support, especially in the UK/EU. On the contrary, FSSC 22000 is an ISO-based, highly integrative and flexible system, with a longer certificate validity, well-suited for international and ISO-oriented organizations.

FDA & USDA Guidelines

FDA (Food and Drug Administration) Guidelines

The FDA enforces the Food Safety Modernization Act (FSMA), which sets comprehensive, science-based standards for the entire food supply chain to prevent contamination rather than just respond to it.

The key inspection criteria include:

• Implementation of preventive controls (such as Hazard Analysis and Risk-Based Preventive Controls, HARPC).
• Compliance with the Food Traceability Final Rule, requiring manufacturers, processors, packers, and holders of certain foods to maintain detailed records of Critical Tracking Events (CTEs) and Key Data Elements (KDEs) for rapid identification and removal of contaminated foods.
• Adherence to labeling requirements, including nutrition and allergen information, helps consumers make informed choices and ensure product safety.
• Monitoring and control of food additives, color additives, and chemicals in foods, with ongoing post-market assessments and the revocation of unsafe substances.

Legal obligations include mandatory recordkeeping, prompt reporting of food safety issues, and compliance with FDA recall procedures if products are found to be unsafe or mislabeled.

USDA (United States Department of Agriculture) Guidelines

The USDA, through its Food Safety and Inspection Service (FSIS), regulates meat, poultry, and egg products, focusing on preventing foodborne illness and protecting public health.

• Inspection criteria encompass:
  • Mandatory Hazard Analysis and Critical Control Points (HACCP) systems, including sanitation, facility, and operational standards to control pathogen contamination.
  • Verification of control measures for specific hazards, such as Salmonella in poultry, with new rules requiring establishments to meet updated adulteration standards and undergo regular sampling and inspection tasks.
  • Compliance with facility and operational requirements, including employee hygiene, equipment sanitation, and pest control.

Legal obligations include meeting all HACCP requirements, maintaining comprehensive records, and cooperating with FSIS inspectors during routine and unannounced inspections. Non-compliance can result in regulatory actions, including product recalls or suspension of operations.

What is Process of Food Safety Audit?

The process of food safety audit is segmented into five stages, namely, pre-audit preparation, on-site assessment, documentation review, interviewing staff, and post-audit report and CAPA.

Pre-audit preparation 

It is a critical phase that begins with a thorough risk assessment, where potential hazards, biological, chemical, or physical, are systematically identified and evaluated across all stages of food production and handling. This process involves ranking risks based on their severity and likelihood, ensuring that high-priority issues such as contamination or equipment failures are addressed first through targeted mitigation measures. 

Equally important is the review of previous audit findings and Corrective and Preventive Actions (CAPAs), which helps organizations understand recurring non-conformities, assess the effectiveness of past interventions, and refine their food safety protocols accordingly. 

By analyzing historical data and CAPA outcomes, companies can proactively strengthen weak points, update training, and ensure that all corrective actions have been fully implemented before the audit, thereby increasing the likelihood of a successful outcome.

On-Site Assessment

During an on-site assessment, auditors conduct a comprehensive physical inspection of the facility, examining areas such as food storage, preparation surfaces, equipment, cleanliness, maintenance, and sanitation procedures to ensure compliance with food safety standards. This inspection often includes checks for proper temperature control, pest management, waste disposal, and the condition of packaging materials, using detailed checklists to maintain thoroughness and consistency. 

In addition to facility inspection, auditors observe staff as they perform their duties, evaluating hygiene practices like handwashing, glove use, and allergen control, as well as adherence to documented procedures and protocols. By directly engaging with employees and watching real-time operations, auditors assess both the knowledge and practical implementation of food safety practices, helping to identify gaps between written policies and actual behavior on the floor.

Documentation Review

During the documentation review phase of a food safety audit, auditors meticulously examine a range of critical records to verify that the facility’s food safety management system is both comprehensive and consistently implemented. This includes reviewing Standard Operating Procedures (SOPs), which outline step-by-step instructions for key processes such as cleaning, equipment maintenance, and allergen control, ensuring that all staff follow standardized methods. 

Training logs are also scrutinized to confirm that employees have received up-to-date instruction on food safety protocols, personal hygiene, and emergency procedures, demonstrating the company’s commitment to ongoing staff competency. Temperature logs are checked for accurate and regular monitoring of refrigeration, cooking, and storage conditions, as improper temperatures are a leading cause of foodborne illness. 

Finally, sanitation records are reviewed to ensure routine cleaning and disinfection schedules are maintained and documented, reducing the risk of contamination. These documents provide auditors with evidence of compliance, traceability, and a proactive approach to food safety management.

Interviewing Staff

During the staff interview phase of a food safety audit, auditors engage directly with employees at various levels to evaluate their awareness of food safety protocols and their adherence to established procedures. By asking targeted questions about daily routines, critical control points, hygiene practices, and emergency responses, auditors assess whether staff not only understand the written policies but can also apply them effectively in real-world situations. 

These interviews help reveal gaps in training, misunderstandings of procedures, or areas where additional support may be needed. Ultimately, staff interviews provide valuable insight into the company’s food safety culture and ensure that every team member is equipped to maintain high standards of safety and compliance on the job.

Post-Audit Report and CAPA

After a food safety audit, the auditor compiles a post-audit report detailing all findings, including any non-conformities or deviations from food safety standards. For each identified issue, a Corrective and Preventive Action (CAPA) plan must be developed, specifying the root cause, the corrective actions required, the responsible personnel, and clear timelines for implementation. Corrective actions can be immediate, such as discarding spoiled food or repairing faulty equipment, or preventive, like updating procedures or providing additional staff training to prevent recurrence.

Timelines for corrective actions are typically set based on the severity and risk associated with each non-conformity, with urgent issues requiring swift resolution and lower-risk items allotted more time. The CAPA process is closely monitored, with documentation maintained to track progress and verify completion. Once corrective actions are implemented, a re-audit or follow-up inspection may be scheduled to confirm that the issues have been effectively resolved and that the food safety management system is functioning as intended. 

This cycle of reporting, corrective action, and verification is crucial for continuous improvement and ongoing compliance with food safety regulations.

How to Prepare for a Food Safety Audit?

To prepare for a food safety audit, a proactive approach centered on staff training, documentation, and awareness of common pitfalls is required. 

Staff Training & Readiness

All employees must undergo comprehensive food safety training tailored to their roles, covering topics such as safe food handling, hygiene, sanitation, allergen management, and emergency procedures. Training should be ongoing, with regular refreshers and updates to ensure staff remain informed about current regulations and best practices.

Staff should be able to demonstrate their knowledge and practical application of food safety protocols during interviews and observations by auditors. Designate responsible personnel for overseeing food safety practices and encourage a culture of accountability and open communication about food safety concerns.

Checklist of Documents to Have

• Standard Operating Procedures (SOPs) for all critical processes (cleaning, maintenance, allergen control, etc.).
• Training logs and certificates to verify that all staff have completed required food safety courses and refreshers.
• Temperature logs for refrigerators, freezers, and cooking equipment to demonstrate ongoing monitoring and control.
• Sanitation and cleaning records, including schedules and completed checklists for all facility areas.
• Pest control records and maintenance logs for equipment and facilities.
• Food safety policies, licenses, permits, and proof of compliance with regulatory requirements.
• Records of previous audits, corrective and preventive actions (CAPAs), and follow-up documentation.
• Allergen information, labeling documentation, and supplier certifications as required by local regulations.

Common Audit Red Flags

• Improper food storage, such as raw meat above ready-to-eat foods or unsealed containers, increases the risk of cross-contamination.
• Dirty, broken, or poorly maintained equipment, including rusty utensils or malfunctioning refrigerators and ovens.
• Inadequate handwashing facilities—missing soap, broken sinks, or lack of handwashing reminders.
• Poor hygiene practices among staff, such as dirty uniforms, untrimmed nails, or improper glove use.
• Pest infestation or evidence of pests (droppings, gnawed packaging, entry points)7.
• Lapses in temperature control, including missing or incomplete temperature logs, or storage at unsafe temperatures.
• Use of expired ingredients or failure to rotate stock properly.
• Inadequate staff training or lack of training documentation.
• Missing, incomplete, or inaccessible documentation, including SOPs, cleaning records, or CAPA reports.
• Non-compliance with local health department regulations or expired licenses and permits.

By focusing on thorough staff training, maintaining up-to-date documentation, and proactively addressing common audit red flags, food businesses can significantly improve their readiness for a food safety audit and reduce the risk of non-compliance.

What are the Common Non-Conformities Found in Food Safety Audits?

Common non-conformities found in food safety audits often center on hygiene and sanitation lapses, incomplete records, improper temperature control, and pest control issues. 

• Hygiene and sanitation lapses are among the most frequently cited audit failures, including inadequate cleaning schedules, dirty or poorly maintained equipment, and insufficient handwashing or personal hygiene practices by staff. Such lapses can lead to contamination risks and are a major focus during on-site inspections.
• Incomplete records are another widespread issue, with auditors frequently encountering missing, outdated, or improperly filled documentation such as cleaning logs, temperature records, and pest control reports. Accurate and complete records are essential for demonstrating ongoing compliance and traceability, and their absence can raise significant red flags during an audit.
• Improper temperature control is a critical non-conformity, as failing to maintain correct temperatures for storage, preparation, or display of food can lead to bacterial growth and foodborne illness. Auditors often find gaps in temperature logs or equipment operating outside safe ranges, both of which are serious violations.
• Pest control issues, including evidence of rodents, insects, or birds and inadequate pest management documentation, are also common non-conformities. Auditors look for signs of infestation, assess the effectiveness of pest control programs, and review records to ensure regular inspections and corrective actions are documented and implemented. Any sign of pests or poor pest control practices can result in immediate non-compliance due to the risk of contamination and regulatory breaches.

Addressing these areas proactively by maintaining rigorous hygiene standards, ensuring thorough and up-to-date documentation, closely monitoring temperature controls, and implementing robust pest management can significantly reduce the risk of non-conformities during food safety audits.

What is the Difference between Internal Audits vs. External Audits?

The key difference between internal and external food safety audits lies in who conducts the audit and the purpose it serves. 

Internal audits 

These are performed by the organization’s own staff or consultants and are designed as self-assessments to evaluate internal processes, compliance with food safety systems, and to identify areas for improvement before any external review takes place. These audits help organizations monitor their own effectiveness, prepare for certification audits, and drive continuous improvement by addressing potential issues proactively.

External audits

These are carried out by independent third-party auditors or external organizations, such as certification bodies, regulatory authorities, or customers, to provide an impartial assessment of the company’s compliance with regulatory standards, industry benchmarks, or customer requirements. External audits are often required for certification (e.g., GFSI schemes like SQF, BRCGS, FSSC 22000), regulatory compliance, or supplier approval, and their findings carry significant weight with stakeholders, customers, and regulators. 

While internal audits focus on self-improvement and operational efficiency, external audits offer objective verification, enhance credibility, and are essential for market access and maintaining consumer trust. Many organizations use both types of audits to ensure robust food safety management and ongoing compliance.

Which Tool Can I Use for Food Safety Audit?

Taqtics is the tool you can use for food safety audit. Taqtics offer a comprehensive solution to streamline and enhance the entire audit process. Taqtics allows organizations to create, schedule, assign, and conduct audits directly from a web or mobile app, making it easy for auditors to capture observations, upload photos and videos, and generate instant reports. The platform digitizes SOP checklists, automates corrective action assignments, and provides real-time dashboards for tracking compliance, making it easier to monitor performance and ensure timely resolution of issues.

These platforms provide real-time insights and centralized data management, allowing businesses to monitor multiple outlets or locations from a single dashboard and quickly identify areas for improvement. Automation reduces manual paperwork, minimizes human error, and speeds up report generation and submission. Features such as geo-fencing, mandatory photo uploads, and time-stamped evidence help ensure that audits are thorough and verifiable. 

Digital systems also make it simple to upload training modules, assign quizzes, and keep training records up to date, supporting ongoing staff readiness and compliance. Overall, digital food safety audit tools like Taqtics not only improve audit efficiency and accuracy but also enhance regulatory compliance, reduce operational risks, and provide peace of mind by ensuring that food safety standards are consistently met across all operations.

Is a food hygiene audit the same thing as a food safety audit?

No, a food hygiene audit is not the same thing as a food safety audit. A food hygiene audit and a food safety audit are related but not exactly the same. 

A food hygiene audit primarily focuses on cleanliness, sanitation practices, personal hygiene of staff, and facility maintenance to prevent contamination—essentially, it is a subset of the broader food safety audit. 

In contrast, a food safety audit is a comprehensive evaluation that covers not only hygiene and sanitation but also hazard analysis, critical control points (HACCP), process controls, traceability, recall procedures, documentation, employee training, pest control, and regulatory compliance.

While hygiene and sanitation are critical components of a food safety audit, the latter examines the entire food safety management system to ensure all potential risks, biological, chemical, and physical, are identified and controlled throughout the food supply chain. In summary, all food hygiene audits are part of food safety audits, but food safety audits encompass a much wider range of criteria and controls.

What is the difference between a food safety audit and an inspection?

A food safety audit and an inspection are distinct processes, though they both play important roles in ensuring food safety.

Food Safety Audit

A food safety audit is a comprehensive, systematic review of a facility’s food safety management systems, processes, and documentation. Audits are typically planned and may be conducted internally by the company’s own staff or externally by third-party auditors or certification bodies. 

The main goal is to assess the effectiveness of food safety programs, identify areas for improvement, and ensure compliance with specific standards or certification schemes (such as BRCGS, SQF, or FSSC 22000). Audits often involve in-depth evaluations of hazard controls, monitoring records, corrective actions, and overall system performance over a period of time. 

The results can lead to certification, recommendations for process improvement, or, in some cases, loss of certification or business opportunities.

Food Safety Inspection

A food safety inspection is usually conducted by regulatory authorities like the FDA or USDA. Inspections are generally unannounced and focus on verifying that a facility complies with applicable food safety laws and regulations at a specific point in time. Inspectors use checklists to systematically evaluate food handling, cleanliness, temperature control, pest management, and facility design. 

Inspections are more product- and compliance-focused, aiming to identify immediate risks or violations. Consequences of failing an inspection can include fines, loss of licensure, or even criminal penalties.

Audits are broader, process-oriented, and focused on continuous improvement and certification, while inspections are narrower, compliance-driven, and regulatory, typically addressing immediate food safety risks and legal obligations.

What is a food safety auditor?

A food safety auditor is a trained professional responsible for assessing and evaluating food production, processing, and handling operations to ensure they comply with established safety and quality standards, as well as regulatory and industry requirements. 

• Food safety auditors typically work for regulatory agencies, certification bodies, or private companies, and their primary duties include conducting systematic audits or inspections of facilities such as farms, manufacturing plants, warehouses, and retail outlets.
• During an audit, the food safety auditor reviews documentation, observes practices, inspects physical premises, and interviews staff to verify adherence to food safety programs and standards like HACCP, ISO 22000, and regulatory guidelines (e.g., FDA, USDA). 
• They identify potential risks, non-conformities, or lapses in food safety, and provide recommendations or corrective actions to address these issues. 

Auditors are also responsible for preparing detailed audit reports, maintaining confidentiality, and sometimes providing training or follow-up audits to ensure continuous improvement and compliance.