About this course
This course prepares employees for what actually happens during a regulatory inspection or third-party audit, and how to stay ready for one at any time rather than scrambling before a scheduled visit. It covers the typical inspection flow, what documentation gets requested, and the behaviors and conditions that inspectors are specifically trained to notice.
During an FDA inspection, investigators typically walk the facility from receiving through distribution, observing processes, employee practices, and sanitary conditions, and then request records — commonly covering the preceding several months — to verify that written food safety plans, GMPs, and HACCP or preventive control programs are actually being followed day to day, not just on paper. Facilities are generally required to retain relevant food safety records for a minimum of two years. Common inspection findings include gaps in monitoring records, inadequate corrective action documentation, sanitation and pest control deficiencies, and GMP violations related to hygiene or facility maintenance — most of which trace back to everyday employee practices rather than one-time failures.
This course is intended for all employees, since inspectors may observe or question anyone on the floor, and audit readiness depends on consistent practices across every shift and role, not just what supervisors do when a visit is scheduled.
After completing this course, learners will understand the general structure of an inspection or audit, know what kinds of records and conditions are typically reviewed, understand how to interact professionally and honestly with an inspector or auditor, and understand why "always inspection-ready" is a daily practice rather than a pre-visit scramble.
Topics covered
- What FDA and USDA inspectors typically review
- Common GMP, HACCP, and sanitation findings
- Records inspectors request and retention expectations
- How to professionally interact with an inspector or auditor
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