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Top management shall provide evidence of its commitment to the development and implementation of the quality management system and continually improving its effectiveness by: a) communicating to the organization the importance of meeting customer as well as statutory and regulatory requirements,b) establishing the quality policy, c) ensuring that quality objectives are established, d) conducting management reviews, and e) ensuring the availability of resources.
Provide the company with both "MONEY & TIME"; money to prepare the organization according to the requirement and time to review their organization to be sure that what they planned are actually done.
To put it simply Top Management should do"whatever it takes" to implement and maintain an effective FSMS rather than trying to get a certificate due to regulatory or customer requirements. Provide the required resources, ensure that staff are properly trained and that they practice what they have learned at work, update the system as an when requied etc
Top Management has to develop a culture inside the organization by developing the awareness of the people regarding food safety and its importatnce, needs to ensure that all the resources are allocated including infrastructure, equiplments and other material to facilitate and maintatin the FSMS in the company.
And also needs to to take necessory actions on the reports and feed bcks whether it is internal or external
Top management must establish a Food Safety policy and adhere to it. furthermore top management should be willing and ready to allocate the necessary budget to accomplish the objectives stated in the policy. Auditors will search for evidence whether the top management has the commitment to pursue the system objectives or not. They will try to make sure that mangers are putting their money where their mouth is.
It is important to remember that most food poisoning results from management failure. In particular the role of management commitment in food safety is to communicate the company policy on hygiene to staff and demonstrate full management support for food safety management policy, Ensure staff are competent to provide safe food, Taking appropriate actions against staff who exhibit unhygienic practices , leading by example, managers must wear appropriate PPE , Wash their hands when entering food rooms and following correct food safety management procedures and removing barriers to to good hygienic practices just to mention a few.
