Perform a SALSA Beer Audit using eAuditor
SALSA Beer Audit is a specialized inspection aligned with the SALSA (Safe and Local Supplier Approval) scheme, focused on ensuring that small and local beer producers comply with food safety, quality, and legal requirements. This audit assesses the brewery’s production processes, hygiene practices, equipment maintenance, and product safety controls to meet industry standards suitable for smaller-scale brewing operations.
Performing a SALSA Beer Audit using eAuditor ensures that small-scale breweries meet the Safe and Local Supplier Approval (SALSA) standards for food safety, quality, and regulatory compliance. Using eAuditor allows breweries to systematically inspect processes, equipment, and documentation, supporting continuous improvement and readiness for certification.
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Purpose of SALSA Beer Audit in eAuditor
This audit aims to:
- Verify compliance with SALSA food safety and quality standards specific to beer production
- Confirm that brewery processes minimize contamination risks and ensure product consistency
- Monitor hygiene practices and equipment sanitation specific to brewing
- Document findings digitally for transparency and traceability
- Support corrective actions and ongoing compliance through automated follow-ups
By using eAuditor, breweries can efficiently manage audit data and improve operational controls.
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Preparation for the SALSA Beer Audit
- Customize the SALSA Beer Audit checklist in eAuditor to include brewery-specific items
- Ensure that the staff responsible for brewing and cleaning are trained to assist in the audit
- Gather relevant documentation such as brewing logs, cleaning schedules, and training records
- Review previous audit reports to identify recurring issues or improvements
Proper preparation enhances the accuracy and efficiency of the audit.
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Step-by-Step SALSA Beer Audit Using eAuditor
3.1 Brewery Hygiene and Facility Inspection
- Check the cleanliness of brewing areas, including fermentation rooms and storage zones
- Inspect walls, floors, ceilings, and lighting for damage or contamination risks
- Verify pest control measures are active and documented
- Confirm availability of handwashing stations with soap and sanitizer
Clean facilities prevent contamination and ensure safe beer production.
3.2 Equipment Cleaning and Maintenance
- Review cleaning logs for brewing tanks, fermenters, filters, and piping
- Inspect the condition and sanitation of packaging equipment, like bottling and kegging lines
- Verify the calibration of measuring devices such as hydrometers and thermometers
- Ensure maintenance schedules are followed and documented
Well-maintained equipment supports consistent product quality.
3.3 Ingredient and Supplier Controls
- Assess traceability of key raw materials: malt, hops, yeast, and water
- Verify supplier approval and delivery inspection records
- Check storage conditions for ingredients to prevent spoilage or contamination
- Review allergen management practices if applicable
Controlling ingredient quality is essential for safe brewing.
3.4 Brewing Process and Quality Controls
- Confirm that critical control points in mashing, boiling, fermentation, and conditioning are monitored
- Review temperature controls during fermentation and storage
- Check batch testing for alcohol content, microbial contamination, and taste consistency
- Verify labelling accuracy, including batch codes, allergens, and expiry dates
Process controls ensure product safety and consumer trust.
3.5 Packaging and Storage Inspection
- Inspect packaging materials for cleanliness and integrity
- Verify storage conditions prevent temperature abuse and contamination
- Confirm that traceability systems are in place for finished products
- Check that finished goods areas are clean and organized
Proper packaging and storage maintain beer quality until consumption.
3.6 Staff Training and Competency
- Review training records related to food safety and brewing operations
- Observe staff adherence to hygiene protocols and operational procedures
- Verify refresher training frequency and documentation
- Ensure supervisors are competent in enforcing safety standards
Trained staff reduce the risk of contamination and improve product quality.
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Post-Audit Actions with eAuditor
- Assign corrective actions for any non-compliance detected with deadlines and responsible persons
- Attach photographic evidence and notes for clarity and an audit trail
- Generate detailed audit reports for internal review or submission to SALSA certification bodies
- Schedule follow-up audits or daily checks to monitor improvements
- Use eAuditor analytics to identify trends and focus training or process changes
Post-audit actions ensure continuous compliance and process enhancement.
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Customizing SALSA Beer Audit Checklists
- Adapt the checklist to fit brewery size, production methods, and product range
- Include sections for specific beer styles or unique production steps
- Add photo prompts and comment fields to enhance documentation
- Implement conditional logic to streamline the audit process
- Update checklist versions as standards or brewery practices evolve
Customization makes the audit relevant and user-friendly for the brewery team.
Summary
Performing a SALSA Beer Audit using eAuditor empowers small breweries to maintain high food safety and quality standards with ease. The digital audit approach streamlines inspections, documentation, and corrective actions, helping breweries secure and retain SALSA certification. From hygiene checks to process control and staff training, eAuditor supports a thorough, transparent, and continuous improvement-driven audit process.