| Step | Food safety supervisor | Accountable manager | Programme owner | Specialist contractor | Regulator or certifier |
|---|---|---|---|---|---|
| 1. Check the site and its past | |||||
| 2. Draw the food's path first | |||||
| 3. Show the plans before you build | |||||
| 4. Put hand basins where hands get dirty | |||||
| 5. Choose surfaces that clean easily | |||||
| 6. Plan the air, light, water and drains | |||||
| 7. Check the build before food goes in | |||||
| 8. Treat any change as a new design |
One person often holds several roles in a small business. Verifying is best done by someone who didn't do the work.