This whitepaper from NSF highlights how the principles of HACCP can make you a better auditor. Originally from the food industry, HACCP (Hazard Analysis and Critical Control Points) is a form of risk assessment, used to identify potential hazards and control measures during an audit.

The simple seven-step approach allows auditors focus on the most important activities during the auditing process, to assure product quality and safety. In doing so they are able to provide a structured, objective means of challenging the effectiveness of control measures – and communicate this to others.