Do you understand your priorities during a facility self-inspection? Or what to look for in various trouble spots that are important to facility maintenance and sanitation? And how often you should be conducting a self-inspection? As part of a multidisciplinary self-inspection program, each of these questions should be addressed to help identify and correct issues before they become serious.

If you’re not feeling prepared for a self-inspection, then read "Strategies for food production infrastructure maintenance," from Snack Food & Wholesale Bakery, featuring insights from AIB International’s Stephen Ward, manager, quality assurance, EMEA GMPs.

You can also reference a few of our past blogs for direction on conducting a self-inspection:

• Excerpts from AIB International's Inspect Your Food Plant in 30 Minutes
• Inspect in 30 Minutes a Week Part 2: What to Look For During a Self-Inspection
• Self-Inspection 20/20: Combating Nearsighted Inspections to Unlock Your Team’s Full Potential

To further develop a well-trained self-inspection team that is empowered to take ownership of their food safety programs, take a look at our new VirtualInspector. This immersive training simulation prepares users to look for food safety issues throughout a plant setting and document their findings with corrective actions that provide resolution.

Then, do you want to see how your self-inspections measure up to a globally-recognized audit or inspection by one of our Food Safety Professionals? Contact us to schedule a thorough facility inspection and ensure that your food safety programs achieve their potential.