Interns and temporary staff can add real value to a quality or food safety team — when they are used appropriately. However, one of the most common risks seen during audits and incident investigations is misaligned responsibility.

Interns and temporary staff are often brought into food safety and quality teams during busy production periods, audits, projects, or resource shortages. While they can add real value, they are also commonly under-utilised or poorly integrated — which can create risk instead of support. 

Top 5 Reasons Audits Fail (and How to Prevent It) Most audit failures are predictable — […]