The client and I decided to "interview" a food auditor recently who had wanted to pitch for an audit/certification job.
We realised he was quick to volunteer information and made some serious suggestions along the way which we thought were somewhat overkill. Basically, we were asked to do "air monitoring and air-particle tests" and the facility is NOT even a clean-room or an aseptic-pack environment.
Wooden pallets were a HUGE NO and in replacement plastic type. Reason, pest harbourages is a problem, as if, the pest shys off plastic pallets.
This to me is a very raw food auditor and has no idea that a HACCP Program would take years to build over time. An inexperienced auditor can be very dangerous. Not only will there be massive "Corrective Action Requests" along with MAJORS, certification will be hell for the client. Shouldn't all food auditors have the same qualifications? Afraid, they are but they all work in mysterious ways.
Questions:
1. Should you as a client be entitled to have the resume of the food auditor whom you are going to have to deal with for the better or worse before engagement.
2. If you think you had a bad auditor last year, would you remain silent if you are allocated the same auditor this year.
CharlesChew
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