| Step | Food handler | Person in charge | Food safety supervisor | Accountable manager | Verifier | Regulator or certifier |
|---|---|---|---|---|---|---|
| 1. Decide what owes a sample | ||||||
| 2. Take it from what's served | ||||||
| 3. Contain it and label it | ||||||
| 4. Store it apart, at the set condition | ||||||
| 5. Record it and verify it | ||||||
| 6. Keep it, then dispose of it on record | ||||||
| 7. Hold when a question arrives | ||||||
| 8. Hand over with a clear chain |
One person often holds several roles in a small business. Verifying is best done by someone who didn't do the work.