Hi! So really new here and we are working toward being SQF certified by the end of this year. We manufacture frozen dough products. I have been trying to find out some information on temporary employees. Our facility uses temps on both shifts, we have them read and sign a GMP form. However, we do not do training beyond what they learn on the production floor from other employees and supervisors. What are we required to train on? We have a high turnover on temps and I have simply been told we cannot train every temp for hours as the shift starts (which I understand). Also, do temps need to be treated as guests? By this I mean do they need to wear smocks and not thier street clothes with aprons over them? Thanks for any help or insights provided!