Food Safety Inspection and Audit performed to evaluate and protect the general public (consumers) against the risks of food borne illness or contamination from biological, chemical or physical sources. This includes manufacturing, handling, processing, warehousing and transportation of foodstuffs and related materials, characterized as both edible and non-comestible (inedible), but all for use in and by the food industry. The inspection and audit process should not be looked at as a painful and adversarial process by management or the Quality department. Rather it is an opportunity to show off your firm's diligence of quality and commitment to food safety. In the event of a finding of deficiency, food safety violation or unsafe condition, it should be viewed as a huge benefit that the inspector found the problem internally before it became an external issue, giving you the opportunity to correct the condition, limit the harm and send the right message to all that you are committed to making and keeping your facilities and processes SAFE!