5 Leadership

5.1 Leadership and commitment

Top management shall demonstrate leadership and commitment with respect to the FSMS by:

a）ensuring that the food safety policy and the objectives of the FSMS are established and are compatible with the strategic direction of the organization;

b）ensuring the integration of the FSMS requirements into the organization’s business processes;

c）ensuring that the resources needed for the FSMS are available;

d）communicating the importance of effective food safety management and conforming to the FSMS requirements, applicable statutory and regulatory requirements, and mutually agreed customer requirements related to food safety;

e）ensuring that the FSMS is evaluated and maintained to achieve its intended result(s) (see 4.1);   

f）directing and supporting persons to contribute to the effectiveness of the FSMS;

g）promoting continual improvement;

h）supporting other relevant management roles to demonstrate their leadership as it applies to their areas of responsibility.

NOTE        Reference to “business” in this document can be interpreted broadly to mean those activities that are core to the purposes of the organization’s existence.

5.2Policy

5.2.1Establishing the food safety policy

Top management shall establish, implement and maintain a food safety policy that:

a）is appropriate to the purpose and context of the organization;

b）provides a framework for setting and reviewing the objectives of the FSMS;

c）includes a commitment to satisfy applicable food safety requirements, including statutory and regulatory requirements and mutually agreed customer requirements related to food safety;

d）addresses internal and external communication;

e）includes a commitment to continual improvement of the FSMS;

f）addresses the need to ensure competencies related to food safety.

5.2.2Communicating the food safety policy

The food safety policy shall:

a）be available and maintained as documented information;

b）be communicated, understood and applied at all levels within the organization;

c）be available to relevant interested parties, as appropriate.

 

5.3 Organizational roles, responsibilities and authorities

5.3.1sTop management shall ensure that the responsibilities and authorities for relevant roles are assigned, communicated and understood within the organization.

Top management shall assign the responsibility and authority for:

a）ensuring that the FSMS conforms to the requirements of this document;

b）reporting on the performance of the FSMS to top management;

c）appointing the food safety team and the food safety team leader;

d）designating persons with defined responsibility and authority to initiate and document action(s).

5.3.2 The food safety team leader shall be responsible for:

a）ensuring the FSMS is established, implemented, maintained and updated;

b）managing and organizing the work of the food safety team;

c）ensuring relevant training and competencies for the food safety team (see 7.2);

d）reporting to top management on the effectiveness and suitability of the FSMS.

5.3.3 All persons shall have the responsibility to report problem(s) with regards to the FSMS to identified person(s).