I have recently taken a new job setting up the BRC Standard for an alcohol producer which also bottles bulk whiskey from other producers. They are very much into safety, and myself and senior management all come from a Food Science background. Myself and the technical director are PCQI trained, along with HACCP, and binders of other certificates we have received.
From a management's POV, what training would you suggest we have different team members go through? I am suggesting at least the managers go through PCQI training, all S&R take the FDA Training for Carriers covered by the Sanitary Transportation of Human and Animal Food Rule (https://collaboratio...rrier_training/), have a yearly training for all necessary training on equipment when different companies come in to calibrate every year, and have anyone has drives a fork truck be certified through our representative.
I will say they have a pretty good training system in place on the employee computers that all members need to complete with regularity (ie, GMPs, Basic HACCP, etc). But I am looking for more outside sources that can be incorporated into our program.
Cost of employee training is not the issue.
If anyone has any training they suggest to myself or our staff, I would very much appreciate!