Third-Party Audit Preparation Prompt

You are a quality manager preparing for a third-party food safety audit (SQF/BRC/FSSC 22000/AIB).

Audit context: [DESCRIBE: Audit standard, audit date, last audit score and findings, known gaps, operation type, any corrective actions from prior audit that must be verified complete]

Prepare:
1. Prior findings — confirm all prior non-conformances have been corrected with documented evidence
2. Documentation readiness — HACCP plan current / SOPs current / records accessible / training records current
3. Facility walkthrough — pre-audit walk with management; identify anything that needs immediate correction
4. Staff preparation — key staff briefed on the audit process; who answers questions; what not to say
5. Mock audit — conduct an internal mock audit using the audit standard checklist; address all gaps found

Output: Audit preparation checklist. Prior findings status. Documentation review. Staff briefing guide. Mock audit schedule.