Why Internal Audit Teams Matter in Food Safety

In today’s digital era, a single slip in food safety can snowball into a viral scandal. From blurry customer complaints on Instagram to full-blown exposés on TikTok, food businesses are constantly under the microscope—and often, just one incident is enough to cause public outrage. In such a high-stakes environment, having a certified product isn’t enough.

Businesses must also prove that their food safety system is being monitored, tested, and improved continuously. This is exactly where the role of internal audit teams, guided by standards such as BRCGS Issue 9, becomes indispensable.

Internal audits are the quiet backbone of food safety management. They’re not always visible to customers, but their impact can be seen in every sanitized workstation, every traceable raw material, and every trained employee on the production floor. When performed effectively, internal audits ensure that compliance isn’t just a certification event—it’s a daily practice embedded in company culture.

BRCGS Issue 9-the latest revision of the globally recognized standard—places even greater emphasis on internal auditing. This includes not just frequency and coverage, but also auditor competence and independence. The standard recognizes that the strength of an audit system often determines the strength of the entire food safety management framework.

In Indonesia, where the food industry is booming—from street food startups to export-oriented factories—the need for internal audit teams is particularly urgent. As new food businesses emerge and competition intensifies, the margin for error becomes razor thin. A contaminated product, a mislabeled allergen, or a hygiene violation can quickly go from a private issue to a public crisis.

And in many cases, it’s not about the absence of a food safety system—but the failure to check if it’s actually being followed.

Well-trained internal auditors are the internal watchdogs of an organization. They understand the standards, know how to identify gaps, and are equipped to trigger timely corrective actions. More importantly, they provide leadership with insight into where the system might break down before external auditors—or worse, the public—find out.

The most resilient food businesses are not the ones that never make mistakes, but the ones that catch and correct them early.

Why your food business needs an internal audit team:

• Early detection of non-conformities before external audits or public complaints
• Continuous improvement through structured feedback and process checks
• Risk mitigation by identifying trends and systemic weaknesses
• Compliance assurance with evolving standards like BRCGS Issue 9
• Reputation protection in a fast-moving, highly visible digital marketplace

Effective internal auditing doesn’t happen by chance—it requires knowledge, skill, and an understanding of both standards and real-world operations. That’s why many food businesses are now investing in internal audit training programs. These programs help professionals interpret BRCGS Issue 9 requirements, conduct audits objectively, and drive practical improvements within their teams. 

Training your internal audit team isn’t just about passing an inspection—it’s about protecting your brand, your customers, and your future.