In developing a Food Safety Management System to meet the requirements of ISO 22000 or and other Food Safety Standard I guess the second step in the plan after deciding you want to do it and drafting a Food Safety Policy would be to make sure you have the organization structure to implement and maintain an effective Food Safety Management System.
So in a typical organization what would the structure for food safety look like e.g. roles, responsibilities and competency requirements from the top to the bottom the organization
I realise it depends on the size of the organization but is anyone willing to share how you are organized for food safety?
Regards,
Simon
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