During our last ISO audit our auditor told us that we need conduct food safety trainings based on TNA only (Previously we were doing 300+ hours of training; both on the job & class room).
Mine is a retail food business & work force is high. Currently we are giving fresher's food safety training to newly joined staff and some refreshing training to old staff.
I would like to introduce a monitoring program to evaluate the efficiency of the staff, so that I can give them specific training rather than a broad training. But the major hurdle is to the effective monitoring of all the staff.
The level of understanding of staff varies vary much (Indians, Filipinos, Arabs, Nepalese).
Any suggestions would be much appreciated..