Safety audits are an important part of keeping your workplace safe, compliant, and running smoothly. Staying prepared and on top of potential hazards helps meet legal requirements and builds a strong culture of safety throughout your organization. Whether you’re getting ready for an internal review or an external inspection, a little preparation goes a long way toward making the audit process smooth and successful. Here’s a few tips to get you on the right track.

1. Understand the purpose and scope of the audit

Consider the codes for your area. Consider what they will be checking  internal, external, compliance, or system audit. which departments, processes, or systems are being reviewed. what standards or regulations (e.g., ISO 45001, OSHA, local laws) the audit will use.

2. Conduct an internal pre-audit

Start by understanding why the audit is being conducted and what it will cover. Identify whether it’s an internal review, an external inspection, a compliance check, or a full system audit. Determine which departments, processes, or systems will be assessed, and review the standards or regulations that apply, such as ISO 45001, OSHA, or local food safety laws. Knowing the audit’s purpose and scope helps you focus your preparation and ensures that everyone involved understands what to expect.

3. Educate and upskill your employees

Brief all staff about the audit’s purpose and schedule. Train them on how to respond to auditor questions confidently and truthfully. Reinforce key safety practices and emergency procedures – In essence it’s important to encourage openness, auditors value honest communication over perfection

4. Make sure your processes and paperwork are up-to-date

Before the audit, review all your food safety processes, procedures, and documentation to ensure they are current, accurate, and compliant with the latest standards. This includes cleaning logs, temperature records, maintenance reports, and staff training files. Keeping your paperwork organized not only helps the audit run smoothly but also demonstrates consistency and accountability.

5.  Address previous audit findings

Take time to review the results of previous assessment.. Confirm that all corrective measures have been properly implemented, documented, and communicated to relevant staff. Check whether any additional improvements are needed. 

6. Consider traceability and trackability

Implementing robust traceability and trackability systems is key to both food safety and reducing waste. Trackability complements this by providing real-time monitoring of critical conditions such as temperature and humidity, with alerts triggered if anything goes wrong. Overall digital systems can allow businesses to respond quickly to potential issues, optimize inventory rotation, and minimize unnecessary food waste while maintaining high safety standards.

7. Optimize your cold chain management

When preparing for a food safety audit, it’s important to ensure that your cold chain management processes are reliable and well-documented. Smart sensor-driven monitoring systems can continuously track temperature, humidity, and other critical conditions during storage and transport, providing real-time alerts if anything goes outside safe limits. Demonstrating that you actively monitor and manage these conditions shows auditors that your organization prevents spoilage, maintains product quality, and reduces the risk of unsafe shipments. Clear records and responsive corrective actions strengthen your audit readiness and highlight a proactive approach to food safety.

8. Prepare, prepare, prepare

In the days leading up to the audit, ensure that everything in the kitchen is clean, organized, and audit-ready. All work surfaces should be thoroughly sanitized, equipment properly maintained, and tools stored in their designated areas. Check that calibration records for critical instruments are up to date, safety signage is clearly visible, and all labels are accurate and legible. Documentation such as cleaning logs, temperature records, and maintenance reports should be readily accessible to the auditor. 

9. Follow up after the audit

Once the audit is complete, take time to review the auditor’s feedback carefully and share the results with your team. Address any issues promptly by developing a corrective action plan that assigns responsibilities and sets clear timelines. It’s also helpful to communicate positive outcomes across departments to reinforce good practices and motivate staff. Using data from sensors or monitoring systems can support these efforts by tracking progress over time, identifying recurring issues, and helping ensure that corrective measures are effective and sustainable.

10. Learn and improve

A food safety audit should not mark the end of your efforts but rather the beginning of an ongoing process of improvement. Use the insights gained from the audit, along with any data you have to analyze trends in temperature control, spoilage rates, and logistics performance. This information can help identify inefficiencies, refine standard operating procedures, and strengthen overall food safety systems. By continually reviewing performance data and implementing targeted improvements, your business can ensure long-term food safety and operational excellence.

There’s no question that the restaurant industry fuels a huge percentage of the US economy, so it might feel like you know all there is to know about the food service world. But are you and your employees fully clued-up on all the facts? From the complex make-up of a hamburger through to the staggering amount of people that are getting sick from foodborne illness each year, here are some sobering and somewhat surprising facts about the industry which we all know and love.

1. There are around 13 million restaurant staff in the US.
We may think that general employee numbers in the restaurant industry are on the wane. That’s definitely not the case. Despite the pandemic and the troubled economy, recent data shows that there are approximately 13 million restaurant staff in the US alone. 

2. The National Restaurant Association represents more than 380,000 restaurants
The National Restaurant Association (NRA) is the largest and most influential umbrella organization for food and beverage servers in the U.S., founded in 1919 and now representing more than 380,000 restaurants. Are you a member?

3. 48 million people get sick from foodborne illness
Did you know that every year, an estimated 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die from foodborne diseases? Pretty staggering, especially when, with the right processes and technology it could easily be avoided.

4. Olive Garden is the leading casual dining restaurant in the US
With sales of approximately 4.8 billion dollars in 2021 alone, this Italian chain is the biggest dining chain in the US. This eye-watering sales record is documented in the Statisita report

5. Fast food restaurants are unhealthier than they were 30 years ago.
According to recent research, and despite the growing demand for healthy options, fast-food restaurants are unhealthier than ever. From increases in portion size, through to additional sodium, most fast food restaurants are unhealthier now than they were 30 years ago.

6. Most Americans order their meat well done
Despite chefs favoring meat cooked on the rarer side, most Americans order their meat well done or medium well. In general they rarely order meat rare or medium rare.

7. There are more than 50 new food regulations which impact our industry
From adding sesame to the allergen list, to updates to the Food Safety Modernization Act, more than 50 new food regulations have been enacted or introduced in just the past five years.

8. A huge 10% of the nation’s workforce work in a restaurant
According to the National Restaurant Association 10% of the nation’s workforce is employed in a restaurant. Again, it could seem surprising given how many restaurants have closed during the pandemic, but it gives you a sense of the sheer scale of the industry.

9. A burger can be made from hundreds of different cows.
From minced beef to ground meats, they can be taken from lots of different animals. The meat is all processed together in huge batches, then chopped down to smaller amounts before being packaged.

10. Mother’s Day is the busiest day of the yearWhen it comes to bookings and footfall, Mother’s Day is officially the craziest day of the year for restaurants in the US

The impact of COVID-19 on the food service industry has been profound. Disruptions affected farms, processors, distributors, retailers, restaurants, and consumers. At the beginning, the stay-at-home orders put in place by local governments meant food service establishments had to stop operating. Many farms were initially forced to dump large portions of the food they produced and food processors experienced large losses of manufactured products. In addition, food service workers were initially exposed to the infection, then faced further economic problems when the restaurant industry closed. Despite the huge impact the pandemic had on the global economy and supply chains, there are some positive changes that have happened as a result of the pandemic. Here’s 10 facts we have learned about food safety from the pandemic. 

1. It all started with a bat

Scientists understand that the virus started with a bat in China. Exactly how the bat passed on the infection is still unclear, yet with more than 95 million people being infected across the world, it’s been the source of much scrutiny. The original hypothesis was that the virus originated in the Wuhan Fish Market, however scientists have rebuffed that theory.  

2. The virus particles are infectious in the air

Experts originally thought that the virus was transmitted through large drops of mucus and saliva, emitted when people sneeze or cough. However we now know that the virus is emitted in droplet sizes with some particles small enough to persist in the air.  Professor Wendy Barclay said: “The way the virus gets out of one person and into another is through droplets. We emit them all the time. If you think about just walking down the road on a cold day you can see this mist just walking along. That’s the respiratory droplets that you’re emitting all the time.”  

3. Masks helped us continue

Early on we were alerted to the importance of wearing masks as they could avoid infectious droplets being passed from person to person. However, a significant shortage of PPE equipment meant that a number of workplaces still weren’t providing masks to their employees. A survey by the Restaurant Opportunities Center (ROC) showed that when the pandemic hit thirty-four percent of respondents reported that they did not receive PPE (e.g, masks, gloves, face shields) at their workplace.  

4. The food supply chain was deeply impacted

The pandemic highlighted how fragile our food supply chain is. Crops lay rotting in the fields as a shortage of staff to work on the farms. Where produce did get harvested, border controls and air freight restrictions made international transport of fresh goods extremely difficult – and expensive. In Canada, for example, poultry farmers collectively acted to reduce their output by 12.6%3. Farmers in Africa have struggled to get hold of seeds, while in the US huge numbers of livestock were culled because of difficulty getting to abattoirs, and milk was poured down the drain. All this put extra pressure on the food service industry to source fresh produce and to ensure food was kept safe for as long as possible. 

5. More people ate (safely) at home after the pandemic

As people were locked in their homes, cooking became far more popular, with companies such as Amazon Fresh able to capitalize on demands for last minute grocery shopping. A study commissioned by the Food Standards Agency in the UK found that many households experienced changes to their patterns of food behavior, including a rise in home-cooking, food sharing and increased attention on diet and safe food preparation.

6. It is estimated that around 159,000 restaurants closed directly after the pandemic 

According to the Washington Post (which uses data from the Business Employment Dynamics), the total number of closures in 2020 was 159,000. In the second quarter of 2020 alone, as government restrictions kicked into high gear, BED statistics indicate that more than 72,500 food and drink establishments closed, more than three times the quarterly average of about 20,300. Whilst this may not have impacted food safety specifically, it’s impact on the food service industry has been felt for years afterwards.

7. Restaurant workers were profoundly impacted by the pandemic

Nearly 60 percent of workers surveyed by the Restaurant Opportunities Center (ROC) reported being concerned about themselves or their loved ones contracting COVID-19 due to their exposure at work. They were also concerned about general measures of safeness that were put in place. Nearly a third of all workers shared that they had experienced the death of family or friends due to COVID-19 or suspected COVID-19. This number was even more alarming when looking at the responses of Black restaurant workers—over half experienced a death among their family or friends.

8. Technology made a real difference

Technology solutions were embraced in restaurants like never before. From digital ordering through to robot servers, the industry was quick to take up a range of tech solutions to continue operating. Hans Mogeson from Boathouse Asian Eatery explained the use of robots  “We have been using Pudu robots. We have four in total and they have been great. They can bring food to the customer,” this made the whole experience safe as there is less chance of contamination. 

9. Consumers are more concerned about food safety

Now, more than ever, consumers have an understanding of food safety. They expect their food to be prepared safely and in safe environments. In response, the industry has embraced food safety solutions, such as Phenium’s AI system, which can help eliminate food safety incidents and outbreaks in the future. In the past food safety procedures have been tracked using antiquated pen and paper systems, but with the implementation of tech solutions, this can all be eliminated. An automated food safety system can checks all your food storage, handling and cleaning procedures.

10. Food safety is moving faster than ever before

From tech-enabled traceability and smarter tools to retail modernization and food safety culture, there are many updates in the world of food safety that can help bring more knowledge and understanding to consumers. Research from the Food Value Equation Survey by Deloitte Consulting LLP suggests that consumers want toxin-free food as well as more transparency from food producers and retailers about those and other food safety issues. As food service providers we can adopt many of these new technologies to bring a better experience to the consumer.

Wondering why running a successful business is so stressful? From paperwork and staffing matters to customers and regulations, there are so many things to consider. According to the American Institute of Stress, as many as 83% of us experience stress in the workplace, which can have a profound effect on our health and wellbeing. In this article we look at some of the best ways to make your business run more efficiently, bringing you peace of mind and more time to spend focusing on the things that matter.

Automate procedures and processes

There are many ways to reduce paperwork when running a restaurant. The obvious start would be to ensure you are using a highly effective POS and ordering system. You can integrate these with online reservation systems and delivery apps, making the whole process streamlined and efficient. When it comes to the kitchen, try an automated food safety system that checks all your food storage, handling and cleaning procedures.

Embrace change

From smart sensors that measure your cold storage and cooking temps, to social media booking options, there are many ways to embrace change via new technology. Whether new policies, procedures or services, there will always be ways to improve your restaurant. Much of embracing change is communication — making sure everyone’s ideas are heard, people are onboard with any changes and you’re all working together towards a common goal.

Empower staff

Employee satisfaction is not something that should be overlooked. Happy, motivated and empowered staff will help you run your business more effectively. Think about four key areas: capability, knowledge, awareness and motivation.

First and foremost, make sure you have hired employees who are competent and capable. Secondly, employees must be armed with good information and be receptive to learning it. Ask questions and encourage their ideas on handling different situations. When sharing knowledge, anything that disrupts the typical learning model has a higher chance of sticking. Make sure your staff are aware of ways of working and they understand the implications of health, safety and other issues if they don’t follow certain guidelines. However, being sure to include positive reinforcement for good actions helps staff feel noticed, confident and primed to do good work, which in turn inspires others. This can be as simple as frequent praise, employee recognition awards, or even pay rises. Ultimately by empowering your workforce, they’re much more likely to invest in the job, helping you run an effective and successful business.

Refine your menu

The first step in shortening your menu is to understand which items are the most popular. Look through historical data to see which dishes are consistently ordered over a period of time. Calculate how much each of those dishes costs in terms of inventory and time to prepare. Also look at cross-use of inventory which can help drive the costs down further. Remember that a smaller menu means less food waste and efficiency overall, so it’s a great option to consider.

Be organized

It goes without saying that organization is key to making your business run more efficiently. If you are able to digitize all your POS and ordering system, along with reservations and deliveries, that should help when analyzing data for inventory. However, don’t forget bookkeeping. Make sure your payroll and accountancy system is working effectively for you too. Shop around and have a look at new software and new features that are on offer. Once you have something that covers all your needs, it should run like clockwork and again, improve your business’ efficiencies.

Recently a wave of TV shows and films, such as Boiling Point and The Bear have highlighted the hectic and fast-paced environment of working in a commercial kitchen. Stephen Graham’s character in Boiling Point is faced head-on with a health inspection and it couldn’t come at a more unwelcome time, the busiest night of the year. But do health inspections come served with a plate of worries and a side of stress? It definitely doesn’t have to be the case. As long as you know what health inspectors are looking for, stay calm during the visit and run a tight ship, you’ll be fine. And, there are a few technical things that can help ease the stress too. Read on to find out more.

When does a health inspection take place?

A health inspection can happen at any time and without prior notice. Usually health inspections take place around every six months. If a customer has complained that will trigger a health inspection visit.

What are health inspectors looking for?

Ultimately health inspectors for knowledge from your managers and staff. Restaurant owners are required to know all of the local health codes. Management is required to have all up-to-date training on food safety and all restaurant employees must demonstrate knowledge of safe food handling and preparation.

When the inspector arrives they will observe and ask questions to test the staff’s knowledge. They will want to see temperature readings, food safety logs, checklists and understand how the kitchen is managed.

How to make health inspections easy

The first thing to do is ensure your staff are well trained. With the Phenium app you can upload all your Standard Operating Procedures so that everyone in your team has access to them, anytime.

It’s vital that you and your team stay up to date with knowledge, new technologies and anything that can help mitigate risk in the kitchen.

It goes without saying that you need to ensure checklists, cleaning, and temperature reading are up to date and being regularly monitored. Again, Phenium can do this for you. Our smart sensors will read the temperature of your cooling or holding equipment. In fact, we can record up to 1500 temperature checks every day. We can also create automated food safety temperature logs so you don’t need to keep a paper record of every check you make.

Another great idea is to conduct your own health inspections on a regular basis, that way everyone knows what to be aware of when a real visit takes place and how to make them as stress-free as possible.

Case studies: What happens when something goes wrong?

Here at Phenium we are always working to ensure high food safety standards are kept. We know our customers rely on our technology to ace their health inspections.

A source from one of our long-serving customers described an incident where an employee placed warm soup in a fridge during a health inspector’s visit.

‘The soup was too hot, but because all records and temps were recorded, it was clear it was just human error and one mistake, not a wider problem, so no further action was taken from the health inspector,’ he said.

Another customer of ours, who managed operations across multiple locations, heard the health inspector had arrived, so he rushed over to the restaurant.

‘The health inspector had checked all our records and was so satisfied he left before I even arrived,’ he confirmed.

There is a reason why food waste is such a global concern. It is where the environment, the hunger crisis and business profitability all conjoin to cause serious issues for our people and our planet. Understanding how we can make a difference is a vital factor in moving forward.

From a restaurant owner’s perspective, it can mean thousands of dollars worth of wasted food. In this article we look at how businesses are tackling waste using smart solutions and clever technology.

Before we delve into the solutions, let’s just remember that according to the UNEP Food Waste Index, an estimated 8–10 percent of global greenhouse gas emissions are associated with unconsumed food. The United Nations Food and Agriculture Organization (FAO) has stated publicly that it aims to halve global food waste by 2030.

Reducing unconsumed food

Another way of managing the food waste in your business is to understand exactly what is being thrown away so you can take action.

US-based app Winnow uses technology to help commercial kitchens understand how food is being wasted. By using smart sensors attached to waste bins, the app proposes strategies to prevent waste while saving money. It has proven to cut food purchasing costs by up to 8%.

A spokesperson for the company said: “Winnow develops Artificial Intelligence tools to help chefs in large businesses like hotels, contracting caterers, casinos and cruise ships to run more profitable and sustainable kitchens by cutting food waste in half.”

“Our analytics platform and reporting suite helps teams pinpoint waste quickly, allowing enterprises to drive significant waste reductions at scale. Our hardware options range from simple digital measurement tools to our AI-enabled Winnow Vision which ‘learns to see’ food being thrown in the bin.”

“On my fourth day my dad landed a helicopter at the hospital where I was being treated for a blood condition — he had a complete army medical team with him,” explains Troy Hooper when discussing how his father, a former military man, exposed him to experiences most of us cannot even imagine. From business meetings to frequenting private members night clubs, Troy’s father showed him how ambition and nonconformism can, in many ways, help you move forward in life. “My dad and grandfather both owned construction companies and I think their entrepreneurial spirits impacted me,” he beams.

Troy’s story is rich and varied, and his positivity always shines through, even when describing his unusual relationship with his mother, who he didn’t know for most of his life.

“I finally met my mother when I was 42, after connecting with my half sister,” he says. “My mother and father didn’t have a proper relationship, they were married and divorced all within a year and my father was granted custody of me.”

As a child living in Miami, Troy grew up with a passion for the water and maritime life. After completing culinary school, and inspired by his father’s business prowess, Troy went on to study at Florida International University.

He landed a job at P&G and ended up as Assistant Vice President of Training. “I had my own Influencer Marketing department so I had to wine and dine the most influential people in my field.”

He smiles as he describes a particular client outing to a fine dining restaurant in West Palm Beach. “There were 18 people and in total they drank 30 bottles of wine. By the time the check came it was $35,000 and I had to call the credit card company to verify it.” he laughs. “That’s what corporate entertaining was like 30 years ago — no one batted an eye”.

By the time he reached his late twenties he was ready for a change of scene, so he left P&G and headed up to the Georgia mountains where his Dad had a cabin.

“I bought my own cabin, decided to start consulting and before long I was working on all sorts of sales strategies, co-signing for people, using my influence to get business meetings for companies and it was great.”

During this time Tory experienced some personal difficulties; his grandmother and father passed away within a year of each other.

“I really needed a change, so after a stint living and working in Charlotte, North Carolina, I moved to Saba in the Caribbean,” he says.

“After working on dive boats, I eventually became the business builder and Executive Director at Bimini Undersea Adventures, planning activities, working on tours, and planning marketing initiatives.”

Around this time Troy settled down with his wife.

“We got married on the beach in Santa Barbara and loved it so much we went back home, packed our bags, and came to live in California.”

Troy’s previous role had been with Hilton Hotels so by the time he got to the US he was ready to relaunch his consultancy practice. Very quickly he landed a big contract at the ultra exclusive, Pacific Club in Newport Beach, transforming the front of house food and beverage service.

Through Troy’s effervescent spirit and boundless energy his consultancy business, Kiwi Hospitality Partners, has expanded. He now works in multiple different fields, from franchise advice and real estate support, through to business transformation and rebranding. His clients are all within the food and restaurant industry.

Food safety is something Troy considers with his consultancy work. “I think in the industry there are lots of things we can change”, he says. “Phenium’s system is ideal as it takes the stress out of food safety and makes the whole process seamless.”

Aside from his work with others restaurants, Troy has also launched Nurish, an environmentally conscious concept which looks at launching multi brand micro food halls starting in universities.

“Each kitchen will be housed in a shipping container, running on electricity, he says. ‘The idea is to make it at least 85% self-sufficient using solar power and serving regional, seasonal food.”

“Close by, we want to create vertical farms, which will house 3000 seed pods and grow food in a sustainable way,” he confirms.

This future-forward model is as exciting as it is innovative. Since Troy works with a host of seasoned restaurant professionals and food experts, we can’t wait to hear more about its imminent launch.

For Christian J Fischer, a well-known chef and industry consultant, cooking is all about ‘creating memories’. From his childhood working in hotels to his career in culinary development, he’s always considered it to be a medium that ‘brings people together’.

Indeed in Christian’s career he has applied this notion of connection and experience to his various culinary ventures. He was one of the first restaurateurs to adopt a salad bar, and whilst it had many business benefits, it was actually born out of necessity. “We simply didn’t have enough staff,’ he explains. His restaurants were busy, full of atmosphere and celebrated for their innovation.

“I’ve always been interested in dining as an experience,’’ he says. His connection to people and encounters is one that has served him well. As a child, he lived alongside his 10 brothers and sisters in his parents’ hotel. He spent his time helping in the family business, meeting people and working within the hotel team. Only during the low season, when he and his family took off to their holiday home on a lake, was he away from the hustle and bustle of hospitality.

Early career path

When Christian left school he enrolled in medical school. However his surgical career was cut short when he blacked out just as he was about to perform his first operation. “I woke up in the locker room, and realized I was about to be kicked out of medical school’, he recalls. “My father suggested I work in the hospitality sector, so I started studying for a masters in hotel and restaurant management.”

Christian was keen to explore the restaurant side of hospitality, from serving and hosting to baking and butchering. He had a strong desire to succeed, wanting to ‘prove’ to his parents that working in a restaurant was as valuable a career as being a hotelier.

“I decided I would open my own restaurant”, he says. “I quickly opened a second, then partnered with a friend and within 6 years, I had opened 6 restaurants in and around Feldbach.”

Feldbach is unique in its location, nestled on the banks of the river Raab with close proximity to the Hungarian and Slovenia border.

It was here, during the 1990s, where he perfected his salad bar format. Fresh vegetables were served alongside a host of delicious meats and fish. He also embraced a no-choice menu. “We never had a menu, we just used to get whatever was fresh from the market and serve that alongside the salad bar. It meant we could keep costs down and crucially, food waste was reduced”

Move to America

In 1991 Christian was approached by Stouffer Hotels, part of the Nestle company. “I sold my salad bar concept and ended up working for them”, he explains. So Christian left Europe and took up his new role in the US. “I worked for 18 years as an advisory chef, specializing in confectionery.”, he recalls. In 1998 Nestle’s R&D department moved to Connecticut, and Christian settled there. However, a few years later the department closed and he moved on to a new role as Chief Culinary Officer at the Compass Group.

The past few years have seen Christian’s ambition grow even further. He left the Compass Group to set up his own consultancy business, guiding new restaurants with online training, books and leadership courses. He part-owns several restaurants in Palm Beach, Florida and even hosts a hugely successful podcast called the Culinary Executive Mastermind.

“One of the things I am most proud of is my work with GPO on reforming campus dining. We look at the food that’s being served at top level universities such as Yale, Havard and Cornell. We look at how we can improve standards and processes.”

Home life

It’s perhaps unsurprising that Christian’s home life is busy too. He and his wife have four children, all of Chinese heritage. “My children have conditions which make them vulnerable and that’s why adopting them has been such an incredible experience”, he beams.

With Christian’s wife working as a psychologist and the children ranging in age from 25 to 10, there’s nothing better than congregating around the kitchen to cook together. “There’s something so special about making Chinese noodles. It connects my children to their heritage”, Christian explains.

Even moving into consultancy can’t stop Christian’s intense love of cooking and handling fresh produce and ingredients. “Food has always been front and center for me”, he explains. At home in Connecticut he and his family own 1.5 acres of land which he uses to keep chickens and grow vegetables.

Christian is also passionate about sustainability. “I’m concerned about logistics. I’d rather have a local orange, that is not organic but sourced from across the street.”

And with his tireless energy, we suspect it is just a matter of time before Christian finds himself innovating when it comes to food supply chains and sustainability. We’ll certainly be watching.