The Food Safety Management Team

Abstract

Having people in the food safety management program empowered to own the responsibility to reduce risk within a retail food business is an important factor in the organizations success to prevent foodborne diseases. This alone is a significant means to measure the commitment of the food retail business to food safety. Each individual food safety management team member continuously works to understand risk, initiates new projects to reduce risk, and is the leader in protecting the brand through vigilant surveillance of risk. Selection of the mangers on this team is critical to the success of the program. The team members must be trained in the business of public health (subject matter experts on the prevention strategies to prevent a foodborne disease) and know how to work within cross-functional teams within the core functions of the business including the supplier food safety, regulatory compliance, and retail food safety functions.