Induction training program depends on level of designation.
For managerial or supervisory level, you should have a scheduled induction program with each department of your industry.
For food handlers--who are in direct contact with product, you may introduce laminated employee hand book with pictorial representation of specific and generic requirements to your process.
Baking is the process step:
1. list the generic and specific requirements to this area.
2. represent them in pictorial form with minimum essential wordings
3. laminate them
4. hand over these charts to the supervisor at this area.
5. the supervisor explains to the new employees using these charts and take signatures in the training record
6. these charts and training records could be placed with supervisor and collected by the Food Safety team member or team leader on monthly basis.
Hope the above steps meet your requirements
I work in the baking industry and currently have a Food Safety Induction that is done with new employees. (It is on paper that I go over with them since we do not have the facilities for a powerpoint presentation etc.) I was wondering if I could get some other examples, perhaps I have missed something or I could do better. It has to be quite simple with not a lot of writing for an assessment in the end since alot of our employees have trouble writing long sentences.