Management responsibility for the implementation of ISO 22000:2018 is central to the effectiveness of a food safety management system (FSMS). The standard emphasizes leadership, commitment, accountability, and active involvement of top management in establishing, maintaining, and continually improving the system. Without strong managerial direction, the food safety objectives and processes cannot function effectively. Therefore, management responsibility is not limited to approval of documents but extends to strategic planning, resource allocation, communication, and performance evaluation. Top management must demonstrate leadership and commitment by taking overall accountability for the effectiveness of the food safety management system. This involves ensuring that the food safety policy and objectives are established and compatible with the strategic direction of the organization. The policy should reflect the organization’s commitment to producing safe food, meeting statutory and regulatory requirements, and satisfying customer requirements. It must be documented, communicated, understood, and applied at all levels of the organization. Management should also ensure that food safety objectives are measurable, monitored, and aligned with the policy. Another key responsibility is the integration of the FSMS requirements into the organization’s business processes. ISO 22000:2018 follows the High-Level Structure used in standards such as ISO 9001, which emphasizes risk-based thinking and integration into overall management systems. Management must ensure that food safety considerations are embedded in procurement, production, storage, distribution, and human resource practices. Food safety should not function as a separate department but as a core organizational priority. Top management is responsible for promoting a culture of food safety throughout the organization. Food safety culture involves shared values, beliefs, and norms that affect mindset and behavior toward food safety. Management must lead by example, encouraging open communication, reporting of hazards, and continuous learning. They must create an environment where employees understand their roles and responsibilities in maintaining food safety and are motivated to comply with procedures. The assignment of roles, responsibilities, and authorities is another major managerial function. Management must clearly define and communicate responsibilities for relevant positions. A food safety team leader must be appointed with the authority and competence to manage the food safety team and ensure that the FSMS is established, implemented, maintained, and updated. The food safety team should possess multidisciplinary knowledge in microbiology, production processes, hazard analysis, and quality management. Top management must support the team with necessary authority and resources. Provision of adequate resources is a fundamental responsibility. ISO 22000:2018 requires management to determine and provide resources needed for establishing, implementing, maintaining, and continually improving the FSMS.