I can provide some general information not necessary related to ISO 2200, but should be similar for any FSMS. ISO 22000 experts feel free to ‘chip in’ with your ideas.
Your company is required to have a comprehensive and effective training system in place to ensure that all employees whose activities affect the FSMS are competent to carry out their role. The skills, knowledge, training etc. required to develop the requisite competence levels must be identified by you and you must have plans in place to achieve this and records of how you went about it.
New employees are important (include temps) and various training for them could include:
- New employee induction training
- Basic food safety awareness training
- On the job / role specific training
- Job description including roles and responsibilities
- FSMS awareness, policy, objectives etc.
- FSMS requirements (PRPs requirements, HACCP requirements and quality requirements)
- Guidelines on the Company’s professional work ethics
- Health and safety
- Reporting on injuries, hazards and emergency situations
Then more specific training for those who manage the FSMS could include:
- Internal Auditors
- FSMS Team Leader
- FSMS / HACCP Team
Additional refresher training needs can be identified through a variety of sources including observation of work, level of awareness, scheduled training, oral questioning, results of inspections, improvement reports, customer complaints, introduction of new or changed processes or equipment, availability of new training materials, changes in legislation etc.
All training should be planned and recorded systematically and regular reviews and monitoring of competence feeds into the refresher training cycle.
If available a Food Safety Awareness training course for Senior Executives would be useful. 
