Who is primarily responsible for implementing and maintaining HACCP procedures?

The implementation and maintenance of HACCP (Hazard Analysis Critical Control Point) procedures is primarily the responsibility of the management team of the facility. This is because the management team is tasked with ensuring that all food safety protocols and procedures are effectively established, communicated, and adhered to across the organization. They play a crucial role in creating a culture of safety and compliance within the facility.

Management is also responsible for allocating the necessary resources, training employees, and establishing accountability for food safety practices. By taking ownership of the HACCP system, they ensure that the facility can meet regulatory requirements and protect public health by minimizing food safety hazards.

External regulatory agencies do play an important role in enforcing food safety laws and regulations but are not directly responsible for the on-site implementation of specific HACCP procedures. Similarly, food safety auditors assess compliance with established procedures but do not implement them. Quality assurance inspectors typically focus on monitoring quality control processes rather than the overall HACCP system. Thus, the management team's involvement is critical for a successful HACCP program.