5 replies to this topic

[giannisz]

Hello!

 

The last six months, I am working in a company that makes food flavours. I work in the Quality management department and my next task is to help preparing the yearly food safety training for the operators.

 

I was thinking about the following topics:

·         Sustainability

·         Halal/kosher

·         Allergens

·         HACCP (CCPs, OPRPs)

·         Cleaning-disinfection

·         Hygienic design

·         Pest control

·         Personal hygiene and GMP

·         Internal food safety audits

 

I think that the most important is to explain why these topics are useful for the operators. Any other suggestions or ideas? And if anybody has a sample document it would be very helpful 

 

Thanks!

 

Giannis

[Ehab Nassar]

Hello Giannis ,

 

Training is a great job , for me it is a Knowledge ,

I prefer to focus on the practices more than theoretical concepts ,e.g as a responsible for CCP records I shall understand the critical limits and corrective action more than the technical definition of CCP

also use a localized photos for good and bad practices ,  

the training should be for a close level of people workers with supervisors or supervisors with manager ( reduce the gaps )

Add a Recap what should I do as a worker /operator /supervisor .

Using an evaluation form like a test ,reflects the level of knowledge transfer.

 

the below site is simple adding value site for FS training :

https://www.food.gov...ygiene/training

 

 

good luck ,

Ehab

   

[Gerard H.]

Dear Giannis,

 

Herewith you will find some more ideas and topics to add to your training.

 

• Open the training with the question about "How many food poisoning cases per year are registered?" in your country? Explain the symptoms of a real food poisoning case.
• Show a recent article about for example a recent big recall in your country.
• Food defense
• Product flow, segregation, doors
• Maintenance
• Staff facilities
• Contamination - Chemical (cleaning agents, lubricants). Physical (Foreign bodies)
• Handling of waste
• Wood

And last but not least: Don't forget to train the temporary workers !

 

I hope to have informed you sufficiently & I wish you good luck with the training. In case of further questions, please don't hesitate to contact me.

 

Kind regards,

 

Gerard Heerkens

[giannisz]

Hello!

 

Thank you both for your replies!

 

Regards,

Giannis

[Gerard H.]

Dear Giannis,

 

You're welcome. Maybe you will have even more comments from other members. It will be interesting.

 

Kind regards,

 

Gerard Heerkens

[jayakrish]

Hi

 

I would include the Statutory requirements of your country with respect to Food Business Operators.  Further mentioning of  " Pre Requisite Program" would also be useful. 

 

Of course, a small oral test at the end of the training - with brain teasers on Food Safety - would tell you how far the training is successful!

 

Krishnan, R

Food Safety Auditor.

India