| Step | Food safety supervisor | Accountable manager | Verifier | Programme owner | Regulator or certifier |
|---|---|---|---|---|---|
| 1. Set the team and the scope | |||||
| 2. Gather the facts | |||||
| 3. Analyse the hazards | |||||
| 4. Find the critical control points | |||||
| 5. Set and validate limits | |||||
| 6. Write monitoring and corrective action | |||||
| 7. Review and sign off | |||||
| 8. Accept and issue | |||||
| 9. Lodge where required | |||||
| 10. Prepare for audit | |||||
| 11. Keep it current |
One person often holds several roles in a small business. Verifying is best done by someone who didn't do the work.