What is the first step in conducting a food safety audit?

The first step in conducting a food safety audit is identifying and assessing potential hazards. This foundational step is critical because it allows the auditor to recognize any food safety risks that may exist within the operation. By identifying hazards, such as biological, chemical, or physical threats, the audit can then focus on areas that pose the highest risk to food safety.

This proactive approach is essential for developing effective control measures and ensuring compliance with food safety regulations. It sets the stage for subsequent steps in the audit process, including evaluating how well hazards are being managed and implemented throughout the food handling procedures. A thorough assessment of potential hazards directly influences other aspects of food safety management, making it the starting point for any audit.

Other options, while important in their own right, come after this initial assessment. For example, training employees is vital for maintaining food safety practices but relies on the identification of hazards first. Similarly, checking food storage temperatures and reviewing menu items are actions that help in understanding the context of hazards, but without first identifying those hazards, such checks may lack direction.