Responsible Person(s) for Food safety

Hello,

Those who were trained in food safety better if he has PCQI training, knows the legality, experience is an advantage. Has an an attitude of being resilient.

regards,

redfox

Judeline,

Ultimately everyone in a food business is responsible for displaying good food safety behaviour. The person(s) responsible for writing and implementing a food safety system tends to be someone in QA in a small business whereas in larger companies there may be larger teams of people in QA/Technical who pool their thoughts together to develop the food safety system. For those in smaller businesses it's best to identify one or two staff members who will lead food safety operations and have them trained in (at minimum) food hygiene and HACCP asap. From there it becomes down to them to use the knowledge gained to train out procedures to the rest of the staff.

Regards,

Andy

Dear Judeline,

In addition to the practical information above, from a different point of view.

It's important to know that in case of food safety issues, the legal person of the company is legally responsible for this subject.

Kind regards,

Gerard Heerkens

Who are the possible person responsible in handling foods safety.

Hi Judeline,

Yr query is analogous to that found in almost all of textbooks on quality assurance.

And, as per post 3, the standard, general, answer is "everybody".

PS - You might have asked whether any particular Personnel are more "critical" to ensuring Food Safety? Not quite so easy IMO ?

For example, one often sees a haccp comment like "if Senior Management are not "on board" the System will Fail".

But we all know the first line to be attacked if the System does fail !

Legally, depending on where you reside, it is either the owner or most senior operator. But the haccp certified/qualified individual could be legally responsible as well 

But generally speaking EVERYONE is