Internal audits are required by most GFSI standards as well as many customers. But self-auditing just to the standard leaves a lot on the table for a food business. With a bit of extra effort, that internal audit can become a tool for risk analysis, corrective action, and continuous improvement. This session explains the elements of an industry-leading internal audit, including the interpretation of findings, and action prioritization; details how the internal audit can be used to better understand near misses and other variables to help prevent recalls, 483s, and warning letters; and discusses how to get comprehensive results with limited resources. Internal audits are often conducted with as little time and effort as possible to “get the certificate.” But expending a bit of extra effort can gain the food business extensive extra benefits. Learn the how, what, and why of the successful, beneficial internal audit.