4. Write down which stakeholders are responsible for which activities during the development of a food safety plan. Department heads Food safety team Procurement team Create or update the food safety program. Review and monitor the program. Take any corrective actions required. Verify the program by conducive audits and third part consultation. Assist health inspectors during inspections. Handle food safety complaints. Identify training requirements. Organise training if needed. Hold food safety meetings. Continually improve the food safety program. Maintain records. Responsible to ensure that the food safety program is created and maintained. They receive progress and update reports from the team on the ground. Keep an up-to-date record of the suppliers and ensure that all suppliers comply with food standards and have a food safety program. Their role also consists of mitigating risk and evaluating the risks and quality of products received. They may have an approved supplier list and an unqualified supplier College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version November 2022 November 2023 1.0 SITXFSA008 Student Assessment 4 / 21 SYDNEY CITY COLLEGE OF MANAGEMENT HTO CODE: 45203 1 CHICOS PROVIDER CODE: 03620C record for suppliers that breach quality expectations such as contamination, damage or outside of temperature safe zones