Food safety is fast becoming a crucial function of every sector of the food industry. The reason is simple: It is estimated that over 600 million people suffer from foodborne illness every year. This statistic translates to roughly one in ten individuals being affected by foodborne illness, and almost 420,000 deaths attributed to the same. It is estimated that over $110 billion USD are lost through medical expenses and productivity costs due to unchecked foodborne illnesses. The only way to prevent these illnesses, deaths, and their associated financial burdens is by implementing systems to ensure that all food that is produced is certifiably safe. This is where food safety inspections have come into the forefront.

Food safety inspections have been conducted by third-party inspectors, internal auditors, and government regulators for decades, but it is prudent to understand the different kinds of inspections that are performed. In recent years, food safety inspections have been associated with the analysis of a food sample; this ranges from microbiological testing and chemical testing to heavy metal detection. This kind of food sampling and testing can be used for adhering to specific import and export regulations.¹ Traditionally, however, a food safety inspection is generally described as a systematic monitoring of food safety processes throughout the supply chain to identify any deviations and/or non-conforming products in a timely manner. Food safety inspections are affected by an array of different factors, such as the skill of auditors and inspectors, the standard of criteria used in inspections, risk assessment, and even employee training, in some cases.