Problem starts when you got lots of documents and don't know how to interpret them to make sure that the food safety plan is working.
You have to set a GMP culture, define responsibility who will be doing what i.e. who will be filling which documents, who will be verifying those documents and departmental managers are aware about importance of the document , little hoax scaring of any stubborn manager is enough to get this set into practice.
If possible get your sales team head in your confidence , who can really make a difference when it comes to implementing good manufacturing practice lol ( Always works for me as sales ppl are always scared of customer complaint and consequence of failure in checking due diligence such as product rejection, withdraw and recall !
Honestly there is no problem , Involve all big head of your company in your HACCP team, arrange a tea and coffee and organize a small training along with review meeting and put your concern in front of them and ask for advise and help . Give some factual example and set a date , from when you are going to implement it or you want to see it working . By this it becomes a responsibility of all departmental head and higher management , who usually engage there supervisor or team leader to look after any issue . Then as a technical person you just carry out your daily, weekly and monthly schedules work for testing, auditing and corrective action. Dont hesitate to bring up any issue during management meeting and try to build a pressure on responsible person to close any outstanding issue . Once you prove that its not extra task but must necessary task it will be fine within couple of months.
If you got a technical team assign daily , weekly and monthly task to them for verification , set some new Quality and technical K PI as per your newly implemented QMS . then everything will rock N roll :)