KEY QUESTIONS WHEN DEVELOPING AND AUDITING TECHNIQUE

Monitoring procedures must cover the needs of both internal and external audit.

Internal monitoring of food safety and quality

1. Have simple criteria for monitoring stages critical to food safety and quality been identified?
   
   
2. Are they being monitored?
   
   
3. Are records kept to demonstrate that monitoring is being carried out?
   
   
4. Do these records demonstrate to customers and third party auditors that the food safety and quality requirements are being followed?

External audit

1. Is there a system in place for a trained auditor to check?
   
   
2. Is this system up-to-date and is it working?
   
   
3. Is this system providing effective control, ensuring that all critical control points for safety and quality have been identified, are being monitored appropriately and that corrective action is in place?
   
   
4. Do smallholders understand their specific role in the system?