Food safety training for operators

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

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

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

Hello!

Thank you both for your replies!

Regards,

Giannis

Dear Giannis,

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

Kind regards,

Gerard Heerkens

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