1.2.4 KO n° 1:
The senior management shall ensure that employees are aware of their responsibilities related to food safety and quality and that mechanisms are in place to monitor the effectiveness of their operation. Such mechanisms shall be clearly identified and documented.
Thanks
The first part of your question seems quite straightforward. The quality
manual (or similar document) should include the organization structure, roles and responsibilities relating to food safety and quality for different levels of employees from senior management to shop floor operators. At the very least this should be communicated, discussed and included in training to ensure it is thoroughly understood including the practicalities and not just the waffle. Not sure about the second part, perhaps this means ensuring people are doing what they are supposed to be doing and what they are supposed to be doing is effective in achieving the aims and objectives of the company policies.
Anyway that's my best shot, take it or leave it.
Shouldn't a consultant know this already.
Cheers,
Simon