| Step | Food handler | Person in charge | Food safety supervisor | Accountable manager | Verifier | Supplier | Specialist contractor | Regulator or certifier |
|---|---|---|---|---|---|---|---|---|
| 1. Know where your water comes from | ||||||||
| 2. Protect it inside the building | ||||||||
| 3. Treat ice as a food | ||||||||
| 4. Clean the machine, not just the bin | ||||||||
| 5. Scoop it, never grab it | ||||||||
| 6. Test what your risk calls for | ||||||||
| 7. When the supply fails or can't be trusted | ||||||||
| 8. Restart properly, and record it |
One person often holds several roles in a small business. Verifying is best done by someone who didn't do the work.