Need Help Developing Training Materials
Started by vet_shabana, Mar 24 2011 04:18 PM
Hi all forum fans
Actually i am working now as a Q.A. auditor in hyper markets and i was planing to give on job training for stokcers and section supervisors ( Produce, Meat, Bakery, Fishery, Deli and Dairy) so if any one have any material could help i will be glad to have your support
Note to be: we will go for AIB certification .
Regards All
Actually i am working now as a Q.A. auditor in hyper markets and i was planing to give on job training for stokcers and section supervisors ( Produce, Meat, Bakery, Fishery, Deli and Dairy) so if any one have any material could help i will be glad to have your support
Note to be: we will go for AIB certification .
Regards All
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It just depends on areas you would like to cover. I have material on the following topics for example:
1.) GMPs
2.) Allergen Handling/Cross Contamination
3.) Color Coding
4.) Lock out Tag out
5.) Blood Bourne Pathogen
6.) Chemical Control/Handling
7.) Metal Detection
8.) Foreign Material Control
1.) GMPs
2.) Allergen Handling/Cross Contamination
3.) Color Coding
4.) Lock out Tag out
5.) Blood Bourne Pathogen
6.) Chemical Control/Handling
7.) Metal Detection
8.) Foreign Material Control
In each area what are the Critical Control Points or the things they should or should not do to keep food safe. This is where you should focus training; or at least it should form the core of the training.
JUst add an idea.. as you work on supermarket chain, so you have to make a training on customer satisfaction and handling customer complaint based on ISO (9000:2008 and 22000:2005) Standards, and supplier management
rgds
AS Nur
rgds
AS Nur
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