Preparing for your first SALSA audit: What do you wish you’d known?

[Jack]

Achieving SALSA certification is a massive milestone for any small producer, but that first audit day can be incredibly daunting. Whether you’re a microbrewery or a boutique bakery, the jump to formal documentation is a steep learning curve.

For those who have already passed:

What was the one 'rookie mistake' you made in your first audit?

Was there a specific part of the Self-Assessment Checklist that you found trickier than expected (e.g., Traceability or HACCP)?

I’d love to gather some 'top tips' for the new startups in our community who are currently staring at their first audit window!