Frequently Asked Questions

An invoice will be sent via email after the technical review and billing process is complete. This process typically takes between 3-5 business days.

Please call ASI at 800-477-0778 or email info@asifood.com to schedule your audit.

Please send all formal appeals, complaints or disputes to info@asifood.com.

 

The audit duration is determined by a number of factors, such as, facility size, number of employees, number of products, risk-level, audit standard, etc.

• cGMP audits are typically 1 day for small to medium size operations. For more complex operations it can extend to 2 days.
• GFSI Global Market audits are almost always 1 day.
• SQF and CSQ audits are typically 2-2.5 days, but can range from 1.5-3.5 days depending on the complexity of the operations.

Generally, we ask that clients have a minimum of 60 days of records before we audit. However, there are exceptions to this requirement (i.e., if an audit is needed per a state requirement before processing can begin).

Generally, we ask that clients schedule their audit a minimum of 3 months ahead of their audit window to get their desired dates. However, ASI can still accommodate clients who need to schedule closer to their audit window, but the client will not have as much flexibility with the audit dates. Additionally, clients can schedule their audit before the 3 months.

Certificates are issued after the technical review process is complete and the invoice is paid.

ASI has been in the industry since the 1930’s, which means the ASI name is very well-known and accepted by most large retailers and manufacturers. If you want to know if ASI’s audits are accepted by a specific retailer or manufacturer, contact us.

You can cancel or change your audit date at any time by contacting the ASI Scheduling Department. Canceling or moving your audit close to the audit date will result in a cancelation fee plus any non-refundable travel expenses. If the audit is aborted the day of the audit, you will be charged full price plus travel expenses.

 

Hazard Analysis and Critical Control Points (HACCP) is a preventive food safety strategy that is a systematic approach to the identification and assessment of the risk of hazards from a particular food or food production process or practice and the control of those hazards that are reasonably likely to occur. HACCP systems have been mandated by U.S. Federal regulations issued by the Food and Drug Administration (FDA) for seafood and juice and by the Food Safety and Inspection Service (FSIS) for meat and poultry.

The preventive controls approach to controlling hazards used in a Food Safety Plan incorporates the use of risk-based HACCP principles in its development. Although a Food Safety Plan and a HACCP plan are similar, they are not identical. 

Verification – The application of methods, procedures, tests and other evaluations, in addition to monitoring, to determine whether a control measure or combination of control measures is or has been operating as intended and to establish the validity of the food safety plan.

Are we doing what we say we’re doing?

Validation – Obtaining and evaluating scientific and technical evidence that a control measure, combination of control measures, or the food safety plan as a whole, when properly implemented is capable of effectively controlling the identified hazards.

Is what we are doing going to work?

Yes. We can customize our existing trainings for your specific industry or need, or work with your organization to create a custom training to meet your organization’s needs.

Yes. HACCP and PCQI training, although similar, are not the same. PCQI is required to meet FDA food regulations whereas HACCP training meets the requirements of several standards and industries.