5 replies to this topic

[ral491994]

Hi All, 

 

We go over the basic GMP's, allergens, and such training with temporary workers. Then we have them take a quiz on those topics. 

 

We training the temps on the job duties. Do we need to have some for of competency that the temps are trained on the job duties? 

 

Thank you! 

[TimG]

Good morning ral. What do you do with your regular employees? First, make sure you're holding temps and company employees to the same standards/requirements when it comes to training. If that's not the case, it will (and should) throw up a red flag to an auditor.

From there, you might want to institute a competency verification for all food safety impacting positions; starting with job tasks that could be higher risk first.

[ral491994]

Our regular employees we do training and verification on tasks.

 

Some of our temps do not last long enough to have a competency verification. But will definitely implement. 

 

Thank you! 

[Hoosiersmoker]

Agree with TimG. What type of and how long the employee is there should be of last concern to food safety. The training shouldn't vary based on the type of employee, your processes should be designed to ensure food safety regardless of the warm body that occupies a place on the line. (Not trying to be harsh but sometimes...)

[Padfoot]

I had a hard time getting the supervisors to understand that temps should have safety and food safety orientation training on day one and continue the monthly training like regular employees. I always got the "well we should wait a moth because sometimes they don't stick around and it's a waste of time. Any employee that comes in even for one day and will be handling product should be trained on basic food safety topics like GMP's and safety training to avoid an injury or accident. We have an orientation package and comprehension test already it just took me a minute to get them to use it.

[Juan Flores]

Good morning ral. What do you do with your regular employees? First, make sure you're holding temps and company employees to the same standards/requirements when it comes to training. If that's not the case, it will (and should) throw up a red flag to an auditor.

From there, you might want to institute a competency verification for all food safety impacting positions; starting with job tasks that could be higher risk first.

I absolutely agree with you