Food Safety Induction Training for New Employees
Started by JesseG, Oct 30 2011 10:36 PM
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.
Cheers,
Paula
Repackaging of Food Grade product
9.7.1 Food Safety Intervention
food safety
Do you spend enough time on food safety and quality improvement?
As A Food Safety Consultant - Do You Develop Food Safety Systems Alone ?
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It would be a good idea if you could give us an overview of your current induction training or just post a contents lists and I'm sure members will chip in with some ideas.
Regards,
Simon
Regards,
Simon
Hi,
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.
E.g:
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
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.
E.g:
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
Hi,
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.
Cheers,
Paula
any other example?
This is a pretty generic handout you can fold along the lines & have them sign
Repackaging of Food Grade product
9.7.1 Food Safety Intervention
food safety
Do you spend enough time on food safety and quality improvement?
As A Food Safety Consultant - Do You Develop Food Safety Systems Alone ?
Food safety culture plan fssc22000 v6
Standard Microbial Count for Equipment /Utensils in Food Industry (MEAT PRODUCTION AND VEGETABLES)
Food Safety Videos- Recommendations?
Food safety culture plan
Food contact surfaces