Jump to content

  • Quick Navigation
Photo

Competency training as per BRC clause 7.1.5

Share this

  • You cannot start a new topic
  • Please log in to reply
8 replies to this topic
- - - - -

Wine Gum

    Grade - MIFSQN

  • IFSQN Member
  • 89 posts
  • 61 thanks
13
Good

  • South Africa
    South Africa

Posted 03 June 2012 - 12:29 PM

7.1.5

The company shall routinely review the competencies of its staff. As appropriate, it shall provide relevant training. This may be in the form of training, refresher training, coaching, mentoring or on-the-job experience.



I am a new member to the IFSQN forum. It is a great forum and helps to put some uncertainties pertaining food safety into perspective.

With regards to the above clause, is there a generic form/template to be used when evaluating the competency of staff? Your help with this will be most appreciated.

MakaylaPosted Image


  • 0

Simon

    IFSQN...it's My Life

  • IFSQN Admin
  • 12,928 posts
  • 1374 thanks
929
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.

Posted 15 June 2012 - 06:42 PM

Can anybody help with this query?

By the way welcome to the forums Makayla.

:welcome:

Regards,
Simon


  • 0

Get FREE bitesize education with IFSQN webinar recordings.
 
Download this handy excel for desktop access to over 180 Food Safety Friday's webinar recordings.
https://www.ifsqn.com/fsf/Free%20Food%20Safety%20Videos.xlsx

 
Check out IFSQN’s extensive library of FREE food safety videos
https://www.ifsqn.com/food_safety_videos.html


Zeeshan

    Grade - SIFSQN

  • IFSQN Senior
  • 499 posts
  • 225 thanks
25
Excellent

  • Pakistan
    Pakistan
  • Gender:Male
  • Location:Karachi, Pakistan
  • Interests:QMS, TQM, FSMS, HMS (Halal Management System), IMS (Integrated Management System), Training Programs Management, Performance Management

Posted 19 June 2012 - 06:45 AM

7.1.5

The company shall routinely review the competencies of its staff. As appropriate, it shall provide relevant training. This may be in the form of training, refresher training, coaching, mentoring or on-the-job experience.



I am a new member to the IFSQN forum. It is a great forum and helps to put some uncertainties pertaining food safety into perspective.

With regards to the above clause, is there a generic form/template to be used when evaluating the competency of staff? Your help with this will be most appreciated.

MakaylaPosted Image



We did not find a need to have a format for same. However I may guide you to design a generic template to facilitate such review/evaluation.

The format should contain sources of information, including following, for collecting input data.

1- Comments of supervisor or senior about practicing and performance w.r.t food safety code of conducts.
2- Results of random observations of evaluator during operation.
3- Results / responses during previous trainings and awareness sessions.

Format should have provision to record the results of review or action proposed on the basis of above comments, results and responses.

Hope it would be useful.
Regards:
M. Zeeshan.

  • 0

Wine Gum

    Grade - MIFSQN

  • IFSQN Member
  • 89 posts
  • 61 thanks
13
Good

  • South Africa
    South Africa

Posted 22 June 2012 - 10:18 AM

We did not find a need to have a format for same. However I may guide you to design a generic template to facilitate such review/evaluation.

The format should contain sources of information, including following, for collecting input data.

1- Comments of supervisor or senior about practicing and performance w.r.t food safety code of conducts.
2- Results of random observations of evaluator during operation.
3- Results / responses during previous trainings and awareness sessions.

Format should have provision to record the results of review or action proposed on the basis of above comments, results and responses.

Hope it would be useful.
Regards:
M. Zeeshan.


  • 0

Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 20,542 posts
  • 5699 thanks
1,552
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 07 February 2013 - 09:11 AM

Dear makayla,

Somewhat delayed contribution. :smile: I don’t have any specific answers to yr OP but I would like to add a few background thoughts, and a follow-up ;) .

Regarding Competency – BRC’s Glossary definition is –

Demonstrable ability to apply skill, knowledge and understanding of a task or subject to achieve intended results.

(“demonstrably” is about as subjective as HACCP’s “significant risk” )

I like the Wiki version -

Competence (or competency) is the ability of an individual to do a job properly.

(“properly” is also subjective of course, maybe semantically related to ISO/Quality = “fitness for use”)

BRC seems to imply (7.1) that the assessment can be made in terms of training / work experience / qualification (knowledge level?) either individually or collectively. This may be an oversimplification if compared to the Wiki article –

http://en.wikipedia....uman_resources)

and one corollary –
http://en.wikipedia....Peter_principle

[ :off_topic: aside from BRC aspects, IMEX some companies simply equate competence with operational performance / efficiency, eg output/hour of “usable” product.
And other companies prioritise differently, eg are more concerned with the quality of the finished product.]

I agree with BRC’s implication (7.1.3) that different roles may demand different (types of) abilities, for example weighing shrimp usually requires a lower degree of HACCP familiarity as compared to a QC operative checking CCP monitoring data.

In fact the clause in 7.1.3 requiring documented identification of the necessary competencies for specific roles seems potentially quite penetrative to me. I am curious how BRC users are responding (avoiding?) to this request. ??

Rgds / Charles.C

PS: these 3 interesting links consider the meaning of the "Competence" topic also -

http://www.ifsqn.com...indpost&p=56482

http://www.ifsqn.com...dpost__p__46194

http://www.haccpment...ing-competency/
(I wasn't quite sure whether this was assessing the trainer or the trainee [both perhaps] but interesting anyway, and Rgds to HM)

It is also apparent from the IT that numerous consultants are offering to generate "competent" inspectors, auditors etc

  • 0

Kind Regards,

 

Charles.C


Shyguy77

    Grade - MIFSQN

  • IFSQN Member
  • 120 posts
  • 62 thanks
12
Good

  • United States
    United States
  • Gender:Male

Posted 07 February 2013 - 11:33 AM

The way i've gone about meeting this requirement iswith a thorough documented training program and then routine internal auditing of the employees performance. This helps us make sure the employee understands the job, is doing the job correctly and not becomeing complacent. If something is found during these audits or at other times, refresher training is provided and documented.


  • 0

Thanked by 1 Member:

manojzindgi

    Grade - Active

  • IFSQN Active
  • 1 posts
  • 0 thanks
0
Neutral

  • India
    India

Posted 29 January 2014 - 07:27 AM

I need questioner for BRC training.  what type of question we add in questioner. Pl. help me.


  • 0

Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 20,542 posts
  • 5699 thanks
1,552
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 29 January 2014 - 09:54 AM

I need questioner for BRC training.  what type of question we add in questioner. Pl. help me.

 

See Post #5, especially the 3rd  link. 

 

Try searching "training" and you should find a lot more.

 

Rgds / Charles.C


  • 0

Kind Regards,

 

Charles.C


Azhar Sayyed

    Grade - Active

  • IFSQN Associate
  • 15 posts
  • 3 thanks
0
Neutral

  • India
    India
  • Gender:Male

Posted 08 February 2014 - 11:55 AM

The format should contain sources of information, including following, for collecting input data.
 
1- Comments of supervisor or senior about practicing and performance w.r.t food safety code of conducts.
2- Results of random observations of evaluator during operation.
3- Results / responses during previous trainings and awareness sessions.

  • 0



Share this

1 user(s) are reading this topic

0 members, 1 guests, 0 anonymous users