If only one person knows, everyone is at risk If one person knows: where the latest specs live how to answer retailer questionnaires how to manage approvals how to calculate nutrition how to respond to audits …that’s a business risk. This becomes obvious during: · Audits (“show me your process”) · Customer escalations (speed + accuracy matters) · Staff absence / turnover Example: The technical manager is on holiday and suddenly nobody can: find the right spec prove supplier a

Why poor document control is one of the most common audit failures A lot of audit non-conformances aren’t about “unsafe food”. They’re about weak control. Missing documents, outdated specs, incomplete records, unclear responsibilities - these all signal that food safety might not be managed consistently. This can come up with: · BRCGS / IFS audits (document control is a core expectation) · Customer/retailer audits (they’ll ask for specific evidence on the spot) · FSA / Local