Food hygiene training
Started by Rudra, Dec 01 2012 06:51 AM
hello,
My company is certified ISO 22000 and an auditor has asked me to do a basic on the job training for new recruits on food safety.
any help from you?
what to present?
thanks
Rudra
My company is certified ISO 22000 and an auditor has asked me to do a basic on the job training for new recruits on food safety.
any help from you?
what to present?
thanks
Rudra
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Hi Rudra,
The training depends on the business you are in. For example, if you are producing a ready to eat meat product, the training will be far more specific than if you are involved in say, a brewery. My main concern is that you may not be qualified to present training to staff (e.g. you do not have train the trainer qualifications). I would like to nominate myself for 3 weeks in Mauritius helping you out (obviously all expenses paid!). If your boss doesn't agree, then just let us know more detail and we can try to help you out.
The training depends on the business you are in. For example, if you are producing a ready to eat meat product, the training will be far more specific than if you are involved in say, a brewery. My main concern is that you may not be qualified to present training to staff (e.g. you do not have train the trainer qualifications). I would like to nominate myself for 3 weeks in Mauritius helping you out (obviously all expenses paid!). If your boss doesn't agree, then just let us know more detail and we can try to help you out.
What’s the hardest part of building a strong food safety culture?
Do non-food contact labels and film overwrap have to be covered when stored?
I am trying to package a 4.4pH food product into a container that deforms at 140-150 degrees. HFH vs CFH vs other options?
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Scary Halloween Food Safety Moments...
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