| Step | Person in charge | Food safety supervisor | Accountable manager | Verifier | Programme owner | Supplier |
|---|---|---|---|---|---|---|
| 1. Know what you buy and what it can do | ||||||
| 2. Say what you require | ||||||
| 3. Gather evidence that fits the risk | ||||||
| 4. Decide, and say what the approval covers | ||||||
| 5. Keep one live list, and buy only from it | ||||||
| 6. Plan for the day supply fails | ||||||
| 7. Keep watching what they do | ||||||
| 8. Stop a supplier that no longer qualifies |
One person often holds several roles in a small business. Verifying is best done by someone who didn't do the work.