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Why do people still go with Level 2 food safety?


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Poll: Why do people still go with Level 2 food safety? (5 member(s) have cast votes)

How do you train food safety?

  1. Level 2 food safety (0 votes [0.00%])

    Percentage of vote: 0.00%

  2. Level 2 food safety and an in house course (2 votes [40.00%])

    Percentage of vote: 40.00%

  3. In house course only (3 votes [60.00%])

    Percentage of vote: 60.00%

Have you ever had problems with an auditor for not having trained to Level 2 food safety?

  1. Yes (1 votes [20.00%])

    Percentage of vote: 20.00%

  2. No (4 votes [80.00%])

    Percentage of vote: 80.00%

Vote Guests cannot vote

GMO

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Posted 18 January 2011 - 12:15 PM

Hi y'all,

a question came up in my head today. Why is it that manufacturers large and small feel like they have to have Level 2 food safety for BRC and other audits? As far as I'm aware, there is no reason in the standard why you would need this and as long as you have someone suitably competent to write and deliver a course; why not make it in house and specific to your process? Lots of benefits; generally cheaper, flexible when the course could be delivered and applicable to what the people do.

So I've added a poll for your experiences...



GMO

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Posted 19 January 2011 - 03:50 PM

Bump?



Simon

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Posted 28 January 2011 - 08:03 PM

Users of BRC please comment, to what level do you train your employees?


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