9.7.2 According to the priority of the corrective action in relation to product safety, lead times should be given and named managers listed in the corrective action programme 9.7.3 It is essential that a specific manager is designated the task of checking that all corrective actions have been completed on time by the appropriate personnel 9.8 Hygiene qualifications of production management 9.8.1 It is recommended that all production supervisor junior managers should be trained to at least a basic food hygiene qualification (1 day). Senior and middle production management should have gained advanced food hygiene qualification (5 days 9.9 Clear definition of responsibility 9.9.1 A major responsibility of managers is to ensure compliance with all appropriate legislation 9.9.2 It is recommended that Personnel at all levels throughout the organisation should have a job description which explains their duties and responsibilities. Management level require a more detailed job description which includes their specific tasks, reporting procedures and any specific safety requirements 9.9.3 Persons allocated responsible positions should have sufficient authority to discharge their responsibilities effectively. In particular, the Quality Assurance manager must have the authority to accept or reject raw materials, packaging materials or finished product that are out of specification 9.9.4 The Production Manager and Quality Assurance Manager, should be two different persons who are responsible to their direct senior. They must not be responsible to each other, but must collaborate to achieve the agreed quality specification 9.10 Attitude and response to audit 9.9.1 The attitude and response to this and other audits should be enthusiastic, committed and pro-active. Corrective actions sought in the form of agreed changes or improvements must be completed in the agreed time scales9.7.2 According to the priority of the corrective action in relation to product safety, lead times should be given and named managers listed in the corrective action programme. 9.7.3 It is essential that a specific manager is designated the task of checking that all corrective actions have been completed on time by the appropriate personnel. 9.8 Hygiene qualifications of production management 9.8.1 It is recommended that all production supervisor / junior managers should be trained to at least a basic food hygiene qualification (1 day). Senior and middle production management should have gained advanced food hygiene qualification (5 days). 9.9 Clear definition of responsibility 9.9.1 A major responsibility of managers is to ensure compliance with all appropriate legislation. 9.9.2 It is recommended that Personnel at all levels throughout the organisation should have a job description which explains their duties and responsibilities. Management level require a more detailed job description which includes their specific tasks, reporting procedures and any specific safety requirements. 9.9.3 Persons allocated responsible positions should have sufficient authority to discharge their responsibilities effectively. In particular, the Quality Assurance manager must have the authority to accept or reject raw materials, packaging materials or finished product that are out of specification. 9.9.4 The Production Manager and Quality Assurance Manager, should be two different persons, who are responsible to their direct senior. They must not be responsible to each other, but must collaborate to achieve the agreed quality specification. 9.10 Attitude and response to audit 9.9.1 The attitude and response to this and other audits should be enthusiastic, committed and pro-active. Corrective actions sought in the form of agreed changes or improvements must be completed in the agreed time scales