Hi There,
I'm curious to what extent you need to go to for identifying which people in your organizational chart have responsibility for Food Safety? Because you could really fight that pretty much every person has some role in Food Safety from management through to front line workers. Are you just highlighting the people who are essential in implementing the system or All who may impact Food Safety? Looking for any feed back for the way people handle this in SQF audits.
Thank You!
Kate
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