Example:

Food Safety Management Policy

Purpose and Scope

This policy statement outlines our commitment to achieving a high level of food safety standard
across our operations. It is applicable to all employees.

Policy objectives
We support and promote any quality initiatives aimed at continually improving food safety along
with ensuring that all relevant information is communicated in an organized manner throughout the
company. Everything we do in relation to food safety is consistent with the fundamental beliefs
defined in our vision and values.

Requirements
• Comply with all relevant legislation, codes of practice and guidance notes that establish food safety
standards.

• Establish and maintain a written food safety management system based on the principles of Hazard
Analysis Critical Control Point (HACCP).

• Ensure an orderly approach to the identification of critical control points in food production and
the allocation of resources to control them.

• Obtain, where necessary, expert advice to assess the risks and food safety hazards that arise from
the company's activities and the most effective risk control systems and workplace precautions.

• Ensure that management set an example in safe and hygienic behavior and effectively supervises
all company activities.

• Provide all relevant information, instruction, and necessary training to all employees in hygienic
food production.

• Ensure protective safety devices and equipment are available to employees and provide
instruction, information, training, and supervision in their use.

• Discuss issues pertaining to food safety with the employees. To consult with individual employees
before making them responsible for food safety practices.

What will successful implementation of this policy achieve?

• Reduced number of Food Safety issues

• Evidence of great cooperation with employees in regard of food safety management.

• Recognition by external bodies in the form of awards, nominations, and certifications; and

• Improved standard results when examining our performance against our peers, clients or when
audited by independent external bodies.

Responsibilities
The CEO is responsible for:

• Reviewing, endorsing, and achieving this policy’s aims

The Group Health and Safety Director is responsible for:

• Administering this policy on behalf of the CEO

Divisional/Business Managing Directors and QHSE Leads are responsible for:

• Ensuring that this policy and supporting strategies and procedures are distributed,
implemented, and complied with.

• Leading by example in protecting the Super Kimchi brand and promote knowledge sharing
across the company.

Managers are responsible for:

• Implementing and enforcing the processes and procedures.

• Ensuring that their people are aware of their responsibilities and receive appropriate
training; and

• Addressing any inappropriate behavior.

Employees have a legal obligation to co-operate in these objectives by:

• Working safely, hygienically, and efficiently with proper regard for others around them.

• Following the company food safety arrangements and procedures in the food safety
management system.

• Using work and protective equipment in accordance with information, instruction and
training they receive.

• Reporting situations: incidents or food safety breaches that have led to or may lead to
illness, injury or damage.

• As its business activity changes in nature and size, Seoul Food will review and update this
document to improve performance and to develop the food safety management system. As a
minimum, it will be reviewed annually.