Employees play a critical role in maintaining a preventive control plan. They are responsible for implementing the preventive controls and monitoring procedures outlined in the plan. They must also be trained on the systems and know how to identify hazards that could cause foodborne illnesses.
In addition, employees should be encouraged to report any food safety concerns that they may have. This could include issues related to equipment, processes, or other factors that could impact food safety. Employees should also be encouraged to participate in reviewing and updating the preventive control plan.