Who is responsible for ensuring food safety in a facility?

The responsibility for ensuring food safety in a facility is a collective effort that involves all employees, including both management and staff. This comprehensive approach is essential because food safety practices are interconnected at every level of an operation. Management sets the standards and protocols, while staff must implement and maintain them daily.

Every employee plays a critical role in food safety, from properly handling and storing ingredients to ensuring proper hygiene and sanitation practices. Training and education for all employees help build a culture of food safety, which is vital for preventing foodborne illnesses and ensuring compliance with health regulations. This shared responsibility means that everyone in the facility must be aware of food safety practices, understand their importance, and actively participate in upholding them to create a safe food environment.