Perform SALSA Audit using eAuditor
SALSA Audit refers to the inspection and assessment process carried out under the SALSA (Safe and Local Supplier Approval) scheme, a UK food safety certification standard tailored specifically for small and micro food and drink producers. The SALSA Audit evaluates a business’s ability to produce safe and legal food consistently and is designed to meet both regulatory requirements and buyer expectations.
Performing a SALSA Audit using eAuditor enables small and micro food producers to efficiently evaluate their compliance with the SALSA standard, focusing on food safety, legal obligations, and operational reliability. eAuditor simplifies the auditing process by providing customizable checklists, automated workflows, photo evidence capture, and real-time reporting—all designed to meet the practical needs of businesses preparing for or maintaining SALSA certification.
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Purpose of SALSA Audit in eAuditor
The SALSA (Safe and Local Supplier Approval) audit using eAuditor helps organizations:
- Ensure compliance with the SALSA standard, tailored to small producers
- Strengthen food safety systems through structured internal checks
- Demonstrate consistency in legal, hygienic, and quality operations
- Streamline documentation to prepare for third-party certification audits
- Address non-conformities quickly through assigned corrective actions
Using eAuditor allows teams to carry out regular audits that are both efficient and thorough, while maintaining full traceability of actions taken.
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Preparation for the SALSA Audit with eAuditor
Effective auditing begins with adequate preparation:
- Ensure your SALSA audit checklist in eAuditor aligns with current SALSA requirements
- Train internal staff on how to use eAuditor for self-assessment and documentation
- Gather supporting documents such as HACCP plans, training logs, and cleaning schedules
- Review findings from previous audits to monitor recurring issues and improvements
This preparation helps internal teams treat the audit as an opportunity for continuous improvement rather than a compliance burden.
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Step-by-Step SALSA Audit Using eAuditor
3.1 Food Safety Management Systems
- Confirm the HACCP-based system is in place, regularly reviewed, and fully documented.
- Identify, monitor, and validate all critical control points.
- Verify that staff understand the food safety plan and apply it consistently.
- Review any recent changes to the system and assess whether the team documented the updates.
A strong food safety plan is foundational to meeting SALSA certification standards.
3.2 Premises and Facility Standards
- Inspect walls, floors, ceilings, and lighting for cleanliness and maintenance
- Evaluate the layout of the facility to ensure the separation of raw and ready-to-eat zones
- Check if ventilation, drainage, and pest control measures are functioning correctly
- Assess hygiene stations for handwashing accessibility and supplies
Facility conditions are crucial in preventing contamination and ensuring safe production.
3.3 Good Manufacturing Practices (GMP)
- Observe staff hygiene practices, including handwashing, protective clothing, and jewelry restrictions
- Check cleaning routines for production equipment and food-contact surfaces
- Verify that waste management procedures are followed and records are maintained
- Confirm cleaning schedules are up-to-date and logged in eAuditor
Good practices drive consistency and quality in day-to-day food production.
3.4 Supplier and Ingredient Controls
- Review supplier approval processes, ensuring all vendors are approved and monitored
- Check if ingredient traceability is documented and records are retained
- Ensure batch numbers, delivery records, and origin details are verified at intake
- Evaluate allergen management protocols during supplier selection
Proper control over ingredients ensures product integrity and safety.
3.5 Process and Product Controls
- Verify that temperature controls are in place during storage, cooking, and chilling
- Review product sampling, testing, and shelf-life validation processes
- Check that product labelling is accurate, including allergens and expiry dates
- Ensure calibration of equipment such as thermometers and scales is documented
These controls directly impact food safety and consumer protection.
3.6 Staff Training and Competency
- Review training records for all staff involved in food production and handling
- Ensure refresher training is provided regularly and is aligned with job responsibilities
- Observe whether team members understand food safety principles during task execution
- Evaluate supervisor competency in enforcing safety practices
Well-trained staff are a critical line of defence in food safety.
3.7 Documentation and Records
- Use eAuditor to verify that documents such as SOPs, logs, and corrective actions are complete and accessible
- Check for consistent and accurate data entries across cleaning, production, and monitoring logs
- Confirm digital records are backed up and protected
- Ensure document review dates and approval signatures are present
Good documentation supports traceability, audit readiness, and accountability.
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Post-Audit Actions with eAuditor
After the audit:
- Use eAuditor’s action assignment feature to delegate tasks to resolve non-conformities
- Attach photos, comments, and due dates for clarity and follow-up
- Generate a comprehensive audit report for management review or external auditors
- Schedule reminders for the next internal audit and create recurring tasks
- Use analytics to identify patterns in failures or areas needing continuous improvement
Digital tools help ensure no finding is overlooked or repeated.
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Customizing SALSA Audit Checklists in eAuditor
To meet specific business needs, consider:
- Tailoring checklists to reflect different areas of the facility (e.g., bakery vs. packaging)
- Adding conditional logic for different product types (chilled, ambient, frozen)
- Including digital sign-offs to verify staff compliance during walk-throughs
- Embedding reference guides or images to help non-technical users navigate complex items
- Setting up version control to track improvements across audits
A customized checklist supports both compliance and operational efficiency.
Summary
Performing a SALSA Audit using eAuditor empowers small food businesses to manage their food safety standards proactively. Through structured checklists, real-time data collection, and automated workflows, eAuditor simplifies the audit process while ensuring compliance with the SALSA scheme. From facility inspections to staff training records, every component of the audit becomes more accessible, traceable, and actionable, laying the foundation for both certification and long-term excellence.