Food Safety and Hygiene Training for Visitors and Contractors

Hello everyone, we recently had our SQF audit and the auditor mentioned an opportunity for improvement. We are a small bakery manufacturer. Currently,  our visitor's policy goes over our food safety and hygiene policies and procedures and it states that when you sign the Visitor's register,  you are agreeing to and understand our food safety and hygiene practices. We have been using this as our training for visitor's and contractors. Our auditor mentioned that this may not be sufficient next time. Does anyone have a food safety and hygiene training document(s) for contractors and visitors they are willing to share? It would be greatly appreciated. Thanks in advance. KBMB

We use this one - so far, CFIA and auditors haven't had any objections. Attached.

We have a contractor policy with separate sign-off sheets for them, training and of course separate gmp guidelines.

Your auditor was nice, could have written it up.

Take a look in your applicable SQF MANUAL for service provider guidelines.

Thank you olenazh!

It is very similar to what we have.

I am not sure why our auditor said it had to be some sort of quiz or training record that was signed specifically for training.

Thank you for sharing.

KBMB

Notice what Glenn has provided..............Contractors need to be handled differently than visitors. 

We vet our approved contractors PRIOR to them arriving. We then file our forms electronically.  They still have to sign in/out and wear visitor badges 

They are managed like approved suppliers

Hello all,

Thank you for all your input.  It is much appreciated.

We too vet our contractors prior to coming to the facility.

They sign in the Visitor's Log when they enter which also is a sign off that they have read and understand our hygiene policy and procedures.

The auditor is suggesting that we have a separate GMP quiz or evidence of separate training for training for our contractors (i.e. Pest control and uniform provider etc)

I was looking for some examples of this.

Thank you 

Best regards,

KBMB

Ah, I think the auditor is going a bit far as per the code

3.2.10.4 Maintenance staff and contractors shall comply with the site’s personnel and process hygiene requirements (refer to 3.3.1, 3.3.2, 3.3.3, 3.3.4).

3.3.1 Personnel

3.3.1.1 Personnel suffering from infectious diseases or who are carriers of any infectious disease shall not engage in product handling or processing operation. 3.3.1.2 The site shall have measures in place to prevent contact of materials, ingredients, feed packaging, feed, or feed contact surfaces from any bodily fluids from open wounds, coughing, sneezing, spitting, or any other means. In the event of an injury which causes spillage of bodily fluid, properly trained employee shall ensure that all affected areas including handling and processing areas have been adequately cleaned and that all materials and products have been quarantined and disposed of. 3.3.1.3 Personnel with exposed cuts, sores or lesions shall not be engaged in handling or processing products or handling primary packaging materials or feed contact surfaces. Minor cuts or abrasions on exposed parts of the body shall be covered with a bandage or an alternative suitable waterproof dressing. T 3.3.1.4 Smoking, chewing, eating, drinking or spitting is not permitted in any feed processing or feed handling areas.

The code states they must comply----it does not mention them in training requirements

2.9.1 Training Requirements 2.9.1.1 The responsibility for establishing and implementing the training needs of the organization’s personnel to ensure they have the required competencies to carry out those functions affecting products, legality, and safety shall be defined and documented.

Our visitors sign an electronic document and provide photo ID when they arrive. The document covers the basic safety and food safety requirements. Visitors are also required to be escorted while on site.

Contractors go through a full training and test online prior to arrival. The training covers, once again, safety and food safety requirements of the site. They must complete and PASS the test in order to be allowed onsite. Once on site, they meet with the manager overseeing them, provide photo ID and then issued a badge to use. This training is required to be completed annually, and compliance is audited quarterly. 

Hello jkoratich712,

Thank you for your response.

It is very helpful.

Would you be willing to share your training and test?

Many thanks.

KBMB

Hello jkoratich712,

 

Thank you for your response.

It is very helpful.

Would you be willing to share your training and test?

 

Many thanks.

 

KBMB

 I can't share the actual training, as it includes confidential items. Below, however, is an outline of the topics that is covered in the training. The quiz references these items. The full training is about 40 slides long and the quiz has 25 questions. 

1. Background on why the training is in place.
2. A quote from our owner / President.
3. Emergency Crisis / Evacuation Plan
4. Medical Screening Requirements
5. Tobacco Policy
6. GMP's
7. Contractor Entrance Points 
8. Production Floor Requirements and Items Prohibited 
9. Cell Phone / Camera Policy
10. Color Code
11. Chemical Control / Hazardous Chemicals
12. Use of Badges
13. Hand washing
14. PIT Equipment