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 (refer to 2.1.1.6).
2.9.1.2
Appropriate training shall be provided for personnel carrying out the tasks essential to the effective implementation of the SQF System and the maintenance of food safety and regulatory requirements.
2.9.2
Training Program (Mandatory)
2.9.2.1
A training program shall be documented and implemented that at a minimum outlines the necessary competencies for specific duties and the training methods to be applied to personnel carrying out tasks associated with:
i. Implementing
HACCP for staff involved in developing and maintaining food safety plans;
ii. Monitoring and corrective action procedures for all staff engaged in monitoring
critical control points (CCPs);
iii. Personal hygiene for all staff involved in the handling of food products and food contact surfaces;
iv. Good Manufacturing Practices and work instructions for all staff engaged in food handling, food processing, and equipment;
v. Sampling and test methods for all staff involved in sampling and testing of raw materials, packaging, work-in-progress, and finished products;
vi. Environmental monitoring for relevant staff;
vii. Allergen management, food defense, and food fraud for all relevant staff; and
viii. Tasks identified as critical to meeting the effective implementation and maintenance of the SQF code.
The training program shall include provisions for identifying and implementing the refresher training needs of the organization.
2.9.2.2
Training materials, the delivery of training, and procedures on all tasks critical to meeting regulatory compliance and the maintenance of food safety shall be provided in language(s) understood by staff.
2.9.2.3
Training records shall be maintained and include:
i. Participant name;
ii. Skills description;
iii. Description of the training provided;
iv. Date training completed;
v. Trainer or training provider; and
vi. Verification that the trainee is competent to complete the required tasks.
