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SQF Training Needs Analysis

Training needs SQF

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#1 Peak

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Posted 20 June 2018 - 04:22 PM

Does anyone have a training needs assessment or analysis they can share with me?  I am trying to justify additional training on the standard for my management staff.


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#2 Scampi

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Posted 20 June 2018 - 05:59 PM

ALL who could pose a risk to food safety need GMP/food handling training (including office staff so they know why they cannot leave their jewelry on)

 

CCP monitoring training--people who monitor CCPs need additional training including deviation procedures so things can be corrected immediately otherwise you've got a full day of rework or condemned material to deal with

HACCP training for all hands in the food safety documentation/program/policy management

Shipper/receivers-first and last line of defense

ALLERGEN management  EVERYONE!!!

Label verification at receipt and at point of packaging


Because we always have is never an appropriate response!


#3 Quality Is the Goal

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Posted 26 June 2018 - 01:54 PM

Hello Teaners26,

 

Please see attached files. This is my training register. And all the training that we provided to production employees and managers (specialized).

 

Please let me know if You have any questions.

 

Thank You,

 

Quality Is The Goal

Attached Files



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#4 Ryan H.

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Posted 14 August 2018 - 12:23 AM

remsmeber at min. employees must be competent in the jobs there assigned. So basically you will need all of the food safety training in conjunction with OJT as well. Positions in the facility that have a bigger impact of food safety will probably need more in depth training.

Good Luck!


All the best, 

 

Ryan Heavner 


#5 Peak

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Posted 07 November 2018 - 10:13 PM

Sorry for the confusion on this topic.  I was not looking for what someone needed to be trained on but more for a document to help with ROI and justification to spend the money on some training to management.  Thanks for the help though!!


Peak Quality Consulting http://peakqualityconsulting.com

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ASQ CQA - Certified Quality Auditor

 


#6 Scampi

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Posted 08 November 2018 - 01:40 PM

That's simple..................show management examples of recalls that could have been avoided with proper training (almost all of them--sanitation crews not cleaning properly; lab results not being interrupted correctly/handled correctly; maintenance not being performed as per schedule) 

 

Explain it in graphic terms---the massive frozen veg recall that just occurred.....listeria and salmonella...............perhaps if the lab staff had better training and better detection tools (without knowing the details) this could have been avoided

 

When management has to compare the cost of A) being sued B) bad press  C) the cost of recovering and destroying all the goods in question $5000 on training seems like a trifle

 

This tactic works really well as a way to open eyes to what could happen in companies who are a bit laissez faire about what's really required to produce safe wholesome food


Because we always have is never an appropriate response!


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