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How does your organisation respond to external audits?

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Poll: How does your organisation respond to external audits? (1 member(s) have cast votes)

How does your organisation respond to external audit scores? (Multiple responses allowed.)

  1. My site is judged by the score against other sites and so am I (0 votes [0.00%])

    Percentage of vote: 0.00%

  2. My appraisal (in technical) depends on good score results and nobody elses (1 votes [50.00%])

    Percentage of vote: 50.00%

  3. It's seen as a site wide audit and it's on everyone's objectives (1 votes [50.00%])

    Percentage of vote: 50.00%

  4. It's seen as an opportunity to improve (0 votes [0.00%])

    Percentage of vote: 0.00%

  5. My boss doesn't care how we get there, s/he just cares about the result (0 votes [0.00%])

    Percentage of vote: 0.00%

  6. It's seen as a tick in the box even if the auditor missed loads (0 votes [0.00%])

    Percentage of vote: 0.00%

  7. We stage manage it to hell so the score is meaningless (0 votes [0.00%])

    Percentage of vote: 0.00%

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GMO

    Grade - FIFSQN

  • IFSQN Fellow
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  • United Kingdom
    United Kingdom

Posted Today, 06:00 AM

I've probably missed loads of options so add comments!
 

The reason I ask this is I recently went into a site which was very used to audits and being audited but I felt like I was being misled at every turn.  It was horrible.  They were the most argumentative group as well and this is I think how they achieve the good audit results they've had, stage management and bullying.

 

But then when you think about it, why is that not the case?  What are people incentivised on?  Normally it's an audit result not how you got there.

 

Thoughts?


  • 0

************************************************

25 years in food.  And it never gets easier.


GMO

    Grade - FIFSQN

  • IFSQN Fellow
  • 3,382 posts
  • 817 thanks
343
Excellent

  • United Kingdom
    United Kingdom

Posted Today, 06:02 AM

Apologies, I changed and resubmitted, so this is a duplication.


  • 0

************************************************

25 years in food.  And it never gets easier.




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