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4. Allocate responsibility to key staff

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    Designating key responsibilities to specific members of staff should be a key part of any food safety strategy. Processes and systems are obviously essential, but food safety ultimately comes down to people. 

    In order to get genuine buy-in from your staff, they need to be engaged in the process. Giving them accountability will go a long way to building a culture of trust and ensuring standards are always maintained – whether management is present or not.

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