| Step | Food handler | Person in charge | Food safety supervisor | Accountable manager | Verifier | Programme owner |
|---|---|---|---|---|---|---|
| 1. Decide which food needs a label | ||||||
| 2. List what the label must say | ||||||
| 3. Declare allergens by the required name | ||||||
| 4. Use the date mark the law allows | ||||||
| 5. Set the shelf life for this food | ||||||
| 6. Validate it, then keep checking | ||||||
| 7. Date food once it's opened or prepared | ||||||
| 8. Never change a date |
One person often holds several roles in a small business. Verifying is best done by someone who didn't do the work.