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#1 kstew

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Posted 07 June 2017 - 07:25 PM

Sometimes I get so lost in the verbiage of the SQF manual that I lose my way and miss the point. I've reached that point and currently need some guidance to help me get in the right direction. I am writing our manual and almost finished (desk audit is next week :headhurts: ) - BUT I have a couple of questions that I just can not seem to justify:

 

1. Am I suppose to include myself in the training matrix? If so, what date do I list as my training for the specified topics...because I'm the one who wrote the entire manual and I'm training everyone else. This also begs the question - am I also suppose to have "refresher" training?

 

2. If I have a matrix of ongoing training and it is constantly updated in excel, am I suppose to have the "identifiable" header and revision log located on the matrix - like I have on all of the other programs and forms? If not, how do I write that in the document control piece? 

 

Like I said, I tend to overthink ... I'm sure there is an easy solution, I just can't seem to find it at the moment.


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#2 Tony-C

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Posted 08 June 2017 - 05:30 AM

Hi kstew,

 

Here are a few relevant extracts from the SQF Code and Guidance:

 

A training skills register describing who has been trained in relevant skills shall be maintained. Training Requirements: Staff in supervisory, management or technical roles must also be included.
It is also advisable to have an overall summary that links the training register back to the training needs analysis (refer 2.9.1), so that gaps in the training program (2.9.2) can be identified and corrected.
 
Assuming that you are the SQF Practitioner you should be able to demonstrate training/qualifications for:
 
Have completed a HACCP training course
Be competent to implement and maintain HACCP based food safety plans
Have an understanding of the SQF Cod and the requirements to implement and maintain an SQF System relevant to the site's scope of certification.
 
You could include yourself on a matrix if you wish, a training matrix may a be used to keep track of large or rotational labor teams.
 
An annual review with your Manager can include your training/ refresher training requirements/needs and documenting this would be of benefit. The requirements in terms of qualifications/experience for your role can be included in your job description.
 
For the matrix I would have the "identifiable" header and revision log (this is for document control) located on the matrix but also a 'last updated' date recorded.
 
Kind regards,
 
Tony

 


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#3 charbear

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Posted 08 June 2017 - 12:04 PM

I feel your pain! We are currently working on transitioning from AIB to SQF2 and up until the implementation course I had to training to prepare me for either (I've been doing this since july last summer). It's so easy to get lost thank goodness for google and this site!


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#4 kstew

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Posted 08 June 2017 - 06:30 PM

Thanks Tony - your information is very helpful!

 

 

 

Charbear - I'm with ya! We we were AIB for several years before I came on board (it's my family company), but we decided to go SQF because of customer demand. I had no experience in the food safety world, but there was a need and I was asked if I wanted to do it, I said sure -- no problem, how hard can it be? Big mistake, completely under estimated this process! This is bad -- but with the AIB audit they would just do what was necessary to pass, nothing was properly documented and to be quite honest I'm not sure how we did pass with the little records they retained. So I started from 100% scratch and I've had a consultant work with me, but it has still been a HUGE challenge to understand and comprehend. I work 10 -12 hr days and most weekends now, because I never feel like I can take a break until this thing is complete and I understand it. 


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#5 charbear

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Posted 08 June 2017 - 06:57 PM

Thanks Tony - your information is very helpful!

 

 

 

Charbear - I'm with ya! We we were AIB for several years before I came on board (it's my family company), but we decided to go SQF because of customer demand. I had no experience in the food safety world, but there was a need and I was asked if I wanted to do it, I said sure -- no problem, how hard can it be? Big mistake, completely under estimated this process! This is bad -- but with the AIB audit they would just do what was necessary to pass, nothing was properly documented and to be quite honest I'm not sure how we did pass with the little records they retained. So I started from 100% scratch and I've had a consultant work with me, but it has still been a HUGE challenge to understand and comprehend. I work 10 -12 hr days and most weekends now, because I never feel like I can take a break until this thing is complete and I understand it. 

:rock: You have found support I'm sure both of us will be fine I would love to know how the consultant has been able to help you! I've considered approaching my company about hiring one.


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#6 kstew

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Posted 08 June 2017 - 07:13 PM

:rock: You have found support I'm sure both of us will be fine I would love to know how the consultant has been able to help you! I've considered approaching my company about hiring one.

 

With the lack of food safety experience that I had, I wouldn't have known where to start without a consultant. So kudos to you for working on it without having one! I really like our consultant, but the major issue I have is him saying one thing one time he visits, then saying another a different time -- I think he's been in it so long he starts mixing SQF requirements with BRC, thus forming his own version. So I learned that I have to ask "hmm, I don't remember seeing that, where is that written in SQF?" Sometimes he's right, sometimes he's not - which is what scares me the most about not being prepared. But overall, he has been FAR more of a help than not.


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