5 replies to this topic

[Peak]

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.

[Scampi]

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

[Quality Is the Goal]

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

•  Employee training register.pdf   102.08KB   185 downloads
•  Specialized Training.pdf   100.22KB   168 downloads

[Ryan H.]

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!

[Peak]

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!!

[Scampi]

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