Quality and safety organizations have completely altered their practices throughout the COVID-19 pandemic. As traditional, in-person auditing was largely halted due to the pandemic, new auditing methods have emerged, and brands across all areas of the supply chain—including food manufacturers, distributors, packagers, food service providers, and restaurants/food retailers—have had to find new ways to manage food safety.
As we enter our next normal, I believe some COVID-driven practices will remain. Here are three long-term insights that I’ve gleaned:
When traditional audits aren’t safe, practical, or cost-effective, remote auditing is a necessary tool for maintaining quality and safety.
If done the right way, engagement with location employees is greater when non-traditional auditing practices, such as virtual auditing, are used.
The next normal will include individual self-assessments and location assessments conducted by the person in charge (PIC) PLUS traditional audits.