SQF Training Needs Analysis
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.
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
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
Good Luck!
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!!
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