We have gotten very good and very bad at audits. The science of food has come a long way in the past century, and so have audits, but with this comes the need for better, more comprehensive audits that truly work on prevention. Here, I share some of my thoughts on how to ace the next food safety audit, keeping in mind that the ultimate customer is the consumer, as well as answering the question, "What does prevention really look like?"
Food safety audits are relatively new to the world. Humans have been trading with each other for millennia, and over that time, we have learned that trade requires a certain verification that what is being purchased will meet the expectations of the buyer. Characteristics for what is being purchased then become important to convey to the supplier and at some point, an agreement must be met. One of the earliest examples of lot rejection can be seen on a tablet that was discovered in the Sumerian city of Ur and which is currently on display at the British Museum. The author, Nanni, writes to Ea-nasir of receiving substandard copper that was delivered in Mesopotamia and poor treatment of his servant, which were causes for complaint and rejection of the delivery, despite money having already exchanged hands. The incident dates back to around 1750 B.C., which makes it approximately 3800 years ago when traders had come to value quality and agreements going beyond the stereotypical "handshake."