| Step | Food handler | Person in charge | Food safety supervisor | Accountable manager | Programme owner | Regulator or certifier |
|---|---|---|---|---|---|---|
| 1. Work out what each person owes | ||||||
| 2. Clear them before they start | ||||||
| 3. File it correctly, then watch the date | ||||||
| 4. Teach this kitchen | ||||||
| 5. Is a certified supervisor in place? | ||||||
| 6. Retrain when a fault shows the need | ||||||
| 7. Compare the roster with the file | ||||||
| 8. Produce it on request |
One person often holds several roles in a small business. Verifying is best done by someone who didn't do the work.