| Role | Manufacturing | Hospitality | Small business |
|---|---|---|---|
| Operator, line worker | Cook, kitchen hand, team member | Everyone in the kitchen | |
| Shift or line supervisor | Chef on duty, sous chef, duty manager | The owner, or whoever is running the shift | |
| QA officer, hygiene manager | Head chef or a nominated supervisor | The owner or a trained team member | |
| Site or general manager | General manager, venue manager | The owner | |
| QA, or a supervisor who didn't do the work | Head chef or manager reviewing the records | A second person where possible, or the owner on a later day | |
| Technical manager, head of food safety | Group food safety manager, or an outside consultant | The owner, often with an adviser | |
| Raw material and packaging suppliers | Food suppliers and distributors | Local suppliers | |
| Accredited laboratory, pest and calibration contractors | Refrigeration, pest and cleaning contractors | Pest controller, refrigeration mechanic | |
| Food regulator, certification body auditor | Local authority officer, auditor | Local authority officer | |
| The customer and end consumer | Guest or diner | Customer |
Job titles vary. These are common examples, and one person may hold several roles.