It depends on what the company thinks your job is....
I've worked at places who thought it was my responsibility to "pass an audit", which to them meant stretching the boundaries of the English language and the standards in order to justify their bad practices.
They did not want to correct things I had pressed in meetings, etc.
I didn't hide anything during that audit, instead I purposefully asked questions that made them dig deeper, including some things I thought were serious food safety issues (no cleaning after dichlorvous fogging, evidence of pests, etc) . They did not achieve certification and I was promptly fired (Ed note: It was mutual, I got sweet severance, and I got say "I've been fired from better jobs than this", so totally worth it. I get fired for my mouth a lot) . According to my amigos still working there, they have not improved. So if your goal is to make safer food, or "wake them up", it's gonna depend on the "them". But you didn't want to work for someone who allows food safety is to be in danger and doesn't respect you anyway, right?
I'm working at a place now that genuinely has a strong commitment to food safety, and when we do have minors, I'm more "pray the auditor doesn't see it". It's nothing major or dangerous to a consumer, but there's no reason the crew can't do it (Hellooooo, 18 in perimeter line.) I don't open more than I have to.
Edited by magenta_majors, 06 November 2014 - 04:13 PM.