Section 2.9.2 references minimum required elements for employee training lists:
Company food safety, quality policies, procedures.
Good Manufacturing Practices, including regulatory requirements.
Cleaning and sanittaion procedures.
HACCP overview and specific roles.
Biosecurity and food defense.
Product quality, grading.
Section 2.9.3 also discusses proividing training in tasks critical to regulatory compliance.
As a USDA/FDA dual jurisdiction food plant we are subject to the regulations as outlined in 21CFR and 9CFR, just how in depth should we be in training of general label in regulatory requirements?