3 replies to this topic

[alvindman]

How do you comply with ISO 22000 clause 6.2.2a?

 

Also, our auditor told us that we can do inhouse training (echo session) but it needs to have a reference.

 

Any qualified references that you may suggest on:

 

Hygiene, GMP and HACCP?

[Tony-C]

Hi alvindman,

 

6.2.2 Competence, awareness and training
The organization shall
a) identify the necessary competencies for personnel whose activities have an impact on food safety,

 

Competencies will vary with roles, food handlers should have food safety/hygiene/gmp training but also relevant operational procedures relevant to their roles. This can all be summarized in a training matrix identifying the competencies required for each role and training needs for example:

 

 Training Matrix.png   595.16KB   3 downloads

 

Kind regards,

 

Tony

[syju28380]

Hi,

 

In my understanding, it is just like the classic ISO 9001 training and competence requirements; but the intent here is is food safety. 

 

Step 1: You identify the required competency levels for each job description

Step 2: Check it with the actual competencies of the employees

Step 3: Develop training programs and a calendar to bridge the gap in competency. The types of training can range from external institute/consultant sessions with an exam/certificate etc to even simple briefing and group demonstration sessions depending on the level of competency. And the training requirements will be different for different people/departments. 

Step 4: evaluate the effectiveness of training with improvements in competency. 

 

Regards,

Syju

[alvindman]

I will be running an orientation of personnel re FSSC implementation in the plant. Can you suggest online references that I can use?

 

a. cGMP-HACCP refresher

b. FSSC 22000 overview

 

Also, is it true that CBs also checks the content of the training materials used? This is what I understood from our stage 1 audit. What could be an auditor's ground to say if the training material is sufficient?