4 replies to this topic

[Andreia]

Hello all,

Good night,

Besides the haccp consultancy, I also give training to my clients.
In the training program have the GMP and cross-contamination.
I would appreciate some more ideas / themes to develop .

I am thinking of developing the chemical, physical, and biological hazards but I find it a little (don´t want to develop fully also)

Can you suggest more themes?

Best regards

Andreia

[Tony-C]

Hello all,

Good night,

Besides the haccp consultancy, I also give training to my clients.
In the training program have the GMP and cross-contamination.
I would appreciate some more ideas / themes to develop .

I am thinking of developing the chemical, physical, and biological hazards but I find it a little (don´t want to develop fully also)

Can you suggest more themes?

Best regards

Andreia

Hi Andreia

What about internal auditor training with an emphasis on food safety?

Kind regards,

Tony

[Madam A. D-tor]

Hi Andrea,

I do not know which systems your clients apply and if you are training only the management or also the workers.
For BRC/IFS training is required on
- HACCP (for HACCP team);
- CCPs (for staff monitoring CCPs);
- proces control (for staff monitoring this);
- cleaning/ chemical control;
- refresher trainings on HACCP/Hygiene/ GMPs (food handlers);
- allergens (all workers);
- site security (all workers);
- internal auditing (internal auditors);

For customer specific standards sometimes also training is required on:
- food security/product security/ bio terrorism;
- organic production;
- sensory evaluations;
- chemical spill control;
- loose items control;

My advise to you, is to look at the standards of your clients.

[Andreia]

Good morning,

People to whom I give training are mainly cooks and kitchen assistants restaurants and nursing homes.
They are people with a learning disability and discourage easily.
The training for them, is to be something they can apply in practice, so, they can understand the real need for training.

Here is my difficulty in finding topics for training

Thanks for the answers


Regards


Andreia Martins

[Madam A. D-tor]

Hi Andreia,


I should stay with the basics then! Indeed GMPs such as jewellery, cleaning, sanitizing, pest control.
Try to do it interactive with a lot of exciting pictures. Simon used to have a picture of a mouse in a bread as his aviator.
I am sure you already do some interactive trainings but here is an example we use in our trainings. First explain briefly about micro organism and the condition they grow or die, then give the persons a few preserved foods, like dry (fermented) sausages, babyfood in jar, dried mixture, canned soup, etc. Let the people work in groups and decide how the products became stable. Try to use products they use in their kitchens.

good luck!