Map the actual operation
Start with a process flow describing the food, people, equipment and steps in the operation. Identify hazards at the steps where they can arise. Check the flow against what happens in practice, including deliveries, rework and unusual events.
Make controls observable
A control plan should explain the control, responsibility, monitoring method, action when something goes wrong and the evidence retained. A completed form is useful only when it reflects the actual operation.
Audit evidence, not assumptions
An internal audit compares practice and records with defined criteria. Plan the scope, gather relevant evidence, interview staff, record nonconformities clearly and follow corrective actions through to verification.
Practice with workbooks
FS011 and FS012 include downloadable templates, case studies and completed-workbook submission. These are certified non-accredited programs with internal certificates; they do not confer external auditor accreditation.
Official sources
- FSANZ: evidence tool (opens official site)
- FSANZ: food safety for businesses (opens official site)
This page summarises the sources above as at 27 October 2026. It is not legal advice and is not endorsed by any regulator. Where your situation differs, the official source and your local authority prevail.
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