| Step | Food handler | Person in charge | Food safety supervisor | Verifier | Programme owner | Specialist contractor |
|---|---|---|---|---|---|---|
| 1. List what you measure in and with | ||||||
| 2. Say what each one owes | ||||||
| 3. Keep limits with dates | ||||||
| 4. Calibrate on a schedule | ||||||
| 5. Name the unit and instrument on every reading | ||||||
| 6. Act when an instrument is out | ||||||
| 7. Mark manual and workaround readings | ||||||
| 8. Retire it, but keep its history |
One person often holds several roles in a small business. Verifying is best done by someone who didn't do the work.