What responsibilities do management, managers, supervisors and head chefs and food handlers have when it comes to food safety?

People at all levels of a food business have responsibilities when it comes to food safety. Let’s take a closer look at some of the responsibilities of senior management, managers, supervisors and head chefs and food handlers.

Senior management

Senior management in a food business has a range of critical responsibilities when it comes to ensuring food safety. These responsibilities are essential for establishing a culture of food safety, maintaining compliance with regulations, and protecting the health and well-being of customers. Here are some specific responsibilities that senior management should have in a food business:

• Setting food safety policies and objectives- Senior management should establish clear and comprehensive food safety policies and objectives that reflect the organisation’s commitment to providing safe and high-quality food products. These policies should align with industry standards and regulatory requirements.

• Allocating resources- Senior management must allocate adequate resources, including budget, personnel, and technology, to support effective food safety practices. This includes investments in training programs, equipment, facilities, pest control and systems needed to maintain food safety standards and ensure legal compliance.

• Leadership and commitment- Senior management should demonstrate visible and unwavering commitment to food safety. Their actions and behaviours should serve as a model for the entire organisation, highlighting the importance of adhering to food safety protocols.

• Risk assessment and management- Senior leaders are responsible for ensuring that food safety risks within the business are identified and assessed and that appropriate control measures are put in place.

• Appointment of qualified food safety personnel- Hiring and appointing qualified food safety personnel, such as food safety managers, consultants or auditors, is crucial. Senior management should ensure that these individuals have the necessary expertise to develop, implement, and oversee food safety programs.

• Implementing food safety programs- Senior management should support the implementation of comprehensive food safety programs that cover various aspects, including hygiene, allergen management, pest control, temperature control, and product traceability.

• Monitoring and auditing- Regular monitoring and auditing of food safety practices are essential to ensure that food safety standards are being maintained. Senior management should actively participate in and support internal and external audits to ensure adherence to food safety standards. Senior management should ensure that suitably qualified auditors are appointed. When hazards are identified, senior management should ensure that they are rectified.

• Training and education- Senior management should prioritise ongoing training and education for all employees. This includes ensuring that food handlers understand their roles and responsibilities in maintaining food safety. Those responsible for developing food safety procedures and HACCP systems should receive adequate training in these areas to ensure they are competent. Senior management should ensure that all employees, contractors and visitors are aware of food safety procedures.

• Communication and reporting- Senior management should establish effective communication channels for food safety matters. They should also be informed about any food safety incidents, near misses, or deviations from established protocols.

• Continuous improvement- Senior management should encourage a culture of continuous improvement in food safety practices. They should support initiatives to learn from incidents and integrate lessons into the organisation’s processes.

• Crisis management and response- In the event of a food safety crisis or outbreak, senior management should initiate and coordinate a timely and appropriate response. This may involve recalls, communication with stakeholders, and collaboration with relevant authorities.

• Stakeholder engagement- Engaging with customers, suppliers, regulators, and other stakeholders to demonstrate the organisation’s commitment to food safety is vital. Senior management should actively participate in these interactions.

• Compliance with regulations- Senior management must ensure that the business adheres to all relevant food safety regulations, laws, and guidelines. They should stay updated on changes in regulations and ensure compliance is maintained.

By actively fulfilling these responsibilities, senior management plays a central role in fostering a strong food safety culture, ensuring regulatory compliance, and safeguarding the reputation and success of the food business.

Managers, supervisors and head chefs

Managers, supervisors, and head chefs are key personnel within a food business who have direct influence over daily operations and play a crucial role in maintaining food safety. Their responsibilities are critical for ensuring that food safety practices are consistently implemented and upheld. Here are the specific responsibilities that managers, supervisors, and head chefs should have when it comes to food safety in a food business:

• Training and education-These individuals should ensure that all food handlers under their management or supervision receive proper training and/or instruction in food safety practices. The training/ instruction should be relevant to the tasks in which the food handler is required to carry out.  Training may include, hygiene, cross-contamination prevention, temperature control, allergen management, and proper handwashing techniques.

• Supervision and oversight- Managers, supervisors, and head chefs should actively supervise and monitor food preparation and handling activities to ensure that they adhere to established food safety procedures. Regular inspections/ visual checks can help identify potential issues and prevent deviations from procedures.

• Leading by example- Managers, supervisors and head chefs should set a positive example by consistently following food safety procedures including demonstrating safe food handling practices and good personal hygiene at all times. When staff members see their managers and supervisors prioritising food safety, it reinforces the importance of these practices.

• Enforcing hygiene practices- Managers, supervisors and head chefs are responsible for enforcing strict hygiene practices among staff, including wearing appropriate protective clothing, maintaining clean uniforms, and following proper handwashing procedures. They should ensure that the company’s food safety procedures are followed. Any contraventions should be escalated to senior management.

• Temperature control- Managers, supervisors, and head chefs should ensure that food items are stored, prepared, and served at appropriate temperatures to prevent the growth of harmful bacteria. This will involve ensuring the staff that work under them are instructed and trained in how to safely store, prepare and serve food and ongoing supervision to ensure that staff are following the correct procedures. They must monitor temperatures to ensure that refrigerators, freezers, and cooking equipment are functioning correctly.

• Cross-contamination prevention- These individuals must oversee proper handling of raw and cooked foods to prevent cross-contamination. This will involve ongoing supervision of food handling staff to ensure the correct procedures are being followed.

• Allergen management- They need to ensure that staff members are aware of the allergen procedures and that these procedures are followed in practice to ensure the safety of consumers.

• Cleaning and disinfection- Managers, supervisors, and head chefs are responsible for maintaining a clean and safe kitchen environment. They must ensure that cleaning schedules are followed, and that equipment and food contact surfaces are properly cleaned and disinfected.

• Pest control-Managers, supervisors and head chefs need to oversee pest control measures to prevent infestations in the food establishment. Regular inspections and pest management strategies are essential to maintaining a safe and clean environment.

• Supplier communication: They should work closely with suppliers to ensure the quality and safety of ingredients. This includes verifying that suppliers follow appropriate food safety practices and that the correct checks are carried out on deliveries.

• Menu planning and design: Head chefs should consider food safety when designing menus. They should select ingredients and recipes that minimise the risk of contamination and ensure that proper handling and cooking techniques are employed.

• Response to Incidents: In the event of a food safety incident, managers, supervisors, and head chefs must take immediate action to address the issue in line with the company’s policies. This could involve removing contaminated food, initiating a recall if necessary, and implementing corrective measures.

• Ongoing training- Managers, supervisors and head chefs should provide ongoing training and skill development opportunities for staff to ensure that they remain knowledgeable about food safety regulations and best practices.

• Cooperation with authorities-Managers, supervisors, and head chefs should cooperate with regulatory authorities during inspections. This includes providing the officer with copies of relevant documents such as food safety management systems, monitoring records, training records and pest control records.

• Maintain documentation and records- managers, supervisors and head chefs should ensure that records and documentation relating to food safety are maintained and reviewed regularly. They should also ensure that corrective action is taken when deviations are found.

Food handlers

Food handlers, including kitchen staff, servers, and anyone involved in food preparation, handling, or service within a food business, play a critical role in maintaining food safety. Their actions directly impact the safety and quality of the food that reaches consumers. Here are the key responsibilities that food handlers have in a food business when it comes to food safety:

• Personal hygiene-Food handlers must maintain high standards of personal hygiene at all times. This includes regular handwashing, wearing clean and appropriate protective clothing, keeping hair tied back and covered, refraining from wearing jewellery and reporting sickness to their manager or supervisor.

• Handwashing- Proper handwashing is essential to prevent the spread of harmful bacteria. Food handlers should wash their hands before starting work, after using the restroom, after handling raw foods, and after any activity that could contaminate their hands.

• Cross-contamination prevention- Food handlers should be diligent about preventing cross-contamination between raw and cooked foods. This involves using separate chopping boards, utensils, and work surfaces for raw and cooked foods and ensuring that food contact surfaces are properly cleaned and disinfected.

• Temperature control- Food handlers must be aware of the required temperatures for storing, cooking, and serving food. They should monitor food temperatures regularly in line with company procedures.

• Cooking and reheating- Food handlers should ensure that foods are cooked thoroughly to the appropriate internal temperatures to kill harmful bacteria. They must also follow proper techniques when reheating foods.

• Allergen procedures- Food handlers should be aware of allergens and ensure that the correct procedures are followed when it comes to allergens and controlling allergens in food preparation. This includes proper labelling, handling, and communication with other kitchen staff, front of house staff and customers.

• Proper food handling- Food handlers should use safe food handling practices, such as not tasting food with utensils that will be used for serving, changing gloves regularly and thoroughly washing hands between tasks.

• Cleaning and disinfection- Food handlers are responsible for cleaning and disinfecting work areas, equipment, and utensils. They should follow the correct procedures and using cleaning chemicals in line with the manufacturer’s instructions.

• Reporting Illness- Food handlers must inform their manager or supervisor if they are feeling ill, particularly if they have symptoms such as diarrhoea or vomiting. Sick food handlers can potentially spread pathogens to the food they handle so if they are ill, they must stop working with food immediately.

• Waste Disposal- Proper disposal of food waste, packaging materials, and other refuse is essential to prevent contamination and pest infestations. Food handlers must ensure that they do their part to dispose of waste correctly. This includes not allowing waste to accumulate in food preparation rooms.

• Food storage- Food handlers should follow proper storage practices to prevent spoilage and contamination. This includes storing raw meats away from ready-to-eat foods to prevent cross-contamination, using a first-in, first-out (FIFO) approach for stock control, covering foods to prevent contamination and adhering to use-by and best before dates.

• Training- Food handlers should participate in regular food safety training to stay updated on best practices, regulations, and new developments in food safety. Food handlers should undertake food safety training that is provided to them by their employer. Food handlers must also refrain from undertaking any task for which authorisation or training has not been given.

• Adherence to procedures-: Food handlers must follow established food safety guidelines, protocols, and standard operating procedures outlined by the food business.

• Communication- Effective communication among food handlers is crucial for maintaining food safety. They should communicate any concerns, deviations from procedures, or potential hazards to their manager or supervisor.

By fulfilling these responsibilities, food handlers contribute to the overall food safety efforts of the business, help prevent foodborne illnesses, and ensure the well-being of consumers.