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SQF code 2.9.2 Training Analysis Presentation ?


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#1 charbear

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Posted 18 April 2017 - 12:58 PM

Hello! I'm currently working on the training program for this part of the code but I'm not sure how I should structure the training analysis to incorporate all the necessary aspects. Any help or examples would be appreciated!

Thank you!  


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#2 ctzinck

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Posted 18 April 2017 - 01:22 PM

Hope this helps  

 

2.9.2   Implementation Guidance

What does it mean?
Once the training requirements are identified (refer 2.9.1), the supplier must ensure staff are 
trained to competently carry out their duties and responsibilities. Employees can carry out these 
activities if they are given clear and concise instructions regarding how, when and where to carry 
out the tasks and to record the information.
What do I have to do?
This is a mandatory element.
The following programs are considered the minimum required elements for employee training. They can 
be offered as classroom training or on-the-job training by qualified personnel.  Sometimes training 
can be offered
 through  team  meetings.    Type  and  depth  of  training  will  depend  upon  the  employee’s  
work designation.
Requirements may include:
•       Job/task performance
•       Company food safety and quality policies and procedures
•       Good Manufacturing Practices, including regulatory compliance
•       Cleaning and sanitation procedures
•       HACCP overview, and specific roles within the HACCP plan
•       Bio security and food defense
•       Product quality and grading
•       Chemical control
•       Hazard communication
•       Foodborne pathogens
•       Allergen management
•       Emergency preparedness
 
 
2.9.2   Auditing Guidance
The employee training program will be assessed at the initial desk audit and compliance at each 
facility audit by interview, observation of tasks and examination of records.  Evidence may 
include:
•       The employee training program is based on a training needs analysis (refer 2.9.1);
• The employee training program covers all job descriptions required within the SQF System (refer 
2.1.2.8);
• The employee training program includes good manufacturing/agricultural practices (as 
appropriate);
•        The employee training program includes pre-requisite programs;
•        The employee training program includes food regulatory requirements;
• The employee training program includes hazard analysis relevant to the employees role in the food 
safety plan;
• The employee training program includes maintenance of food safety plan relevant to the employees 
role in the food safety plan;
•       The employee training program includes requirements to meet customer specifications;
•       The employee training program has been effectively implemented and maintained.
 

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#3 charbear

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Posted 19 April 2017 - 12:26 PM

 

Hope this helps  

 

2.9.2   Implementation Guidance

What does it mean?
Once the training requirements are identified (refer 2.9.1), the supplier must ensure staff are 
trained to competently carry out their duties and responsibilities. Employees can carry out these 
activities if they are given clear and concise instructions regarding how, when and where to carry 
out the tasks and to record the information.
What do I have to do?
This is a mandatory element.
The following programs are considered the minimum required elements for employee training. They can 
be offered as classroom training or on-the-job training by qualified personnel.  Sometimes training 
can be offered
 through  team  meetings.    Type  and  depth  of  training  will  depend  upon  the  employee’s  
work designation.
Requirements may include:
•       Job/task performance
•       Company food safety and quality policies and procedures
•       Good Manufacturing Practices, including regulatory compliance
•       Cleaning and sanitation procedures
•       HACCP overview, and specific roles within the HACCP plan
•       Bio security and food defense
•       Product quality and grading
•       Chemical control
•       Hazard communication
•       Foodborne pathogens
•       Allergen management
•       Emergency preparedness
 
 
2.9.2   Auditing Guidance
The employee training program will be assessed at the initial desk audit and compliance at each 
facility audit by interview, observation of tasks and examination of records.  Evidence may 
include:
•       The employee training program is based on a training needs analysis (refer 2.9.1);
• The employee training program covers all job descriptions required within the SQF System (refer 
2.1.2.8);
• The employee training program includes good manufacturing/agricultural practices (as 
appropriate);
•        The employee training program includes pre-requisite programs;
•        The employee training program includes food regulatory requirements;
• The employee training program includes hazard analysis relevant to the employees role in the food 
safety plan;
• The employee training program includes maintenance of food safety plan relevant to the employees 
role in the food safety plan;
•       The employee training program includes requirements to meet customer specifications;
•       The employee training program has been effectively implemented and maintained.

 

I think I worded my request wrong I'm looking for a template on how a training analysis should look but I appreciate your post! Thank you!


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#4 Parkz58

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Posted 19 April 2017 - 06:38 PM

I am curious to see what everyone else uses as well, because this has been one area where I've struggled to figure out how to best put all of this together and have an adequate and effective analysis document.


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#5 CMHeywood

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Posted 19 April 2017 - 07:17 PM

Off the top of my head response:

  1. What does every employee need to know about food safety.
  2. What does every employee within a particular department need to know (production vs. shipping vs. customer service).
  3. What does every employee for a particular function need to know about food safety in the work area.
  4. What does every employee need to know about personal hygiene.

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#6 FurFarmandFork

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Posted 24 April 2017 - 09:07 PM

I'm addicted to pivots for everything analysis. It's amazing how powerful a tool they are if you construct useful databases.

 

Each training I give is associated with an SOP, so every time a training event occurs a line item gets entered with training date, SOP, person, and any notes. I may add additional categories at a later date to further sort the data (read sop vs. trained, new hire training vs. renewal, in response to incident, whatever).

 

Then with the pivot, I can either generate a matrix of all SOP's vs person, filter for years or any training within the last 360 days to see who's out, calculate how often I train on average or how overdue any individual or group is, whatever. The amount of analysis is only limited by the number of categories you're willing to fill out in the database.

Attached Files


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For discussions related to food safety, production, and agriculture. Check out my blog at http://furfarmandfork.com/.

 


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#7 charbear

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Posted 25 April 2017 - 11:18 AM

Thank you for that! I have never used a pivot table I'm pretty new to excel but that was easy to understand and seemed to cover all necessary points related to whom was trained, what on, etc. very helpful!


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#8 FurFarmandFork

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Posted 25 April 2017 - 03:35 PM

Thank you for that! I have never used a pivot table I'm pretty new to excel but that was easy to understand and seemed to cover all necessary points related to whom was trained, what on, etc. very helpful!

You're welcome.

 

Take an excel course or two at your local CC. It takes less than 3 hours to become a "power user" compared to most folks and makes you extremely valuable as an employee. It's amazing how much you can do to organize and trend things without ever having to purchase any special software.


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For discussions related to food safety, production, and agriculture. Check out my blog at http://furfarmandfork.com/.

 





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