| Step | Food handler | Person in charge | Food safety supervisor | Accountable manager | Verifier | Supplier | Specialist contractor |
|---|---|---|---|---|---|---|---|
| 1. Choose equipment fit for the place | |||||||
| 2. Check it in before you use it | |||||||
| 3. Install it, and name every unit | |||||||
| 4. Prove that the alarm reaches a person | |||||||
| 5. Watch for silence | |||||||
| 6. Work out what has gone wrong | |||||||
| 7. Tell the site, and read by hand | |||||||
| 8. Check accuracy on a schedule | |||||||
| 9. Replace it, and keep its history | |||||||
| 10. Review failures, and act on faulty batches |
One person often holds several roles in a small business. Verifying is best done by someone who didn't do the work.