Staff to be trained on Quality Manual or FSMS Manual
I am a bit unsure if a company should get staff to sign and confirm that they understand the Quality Manual and the Food Safety Management System Manual?
Staff is currently trained and signed off on SOPs and WIs.
So should they be trained on QM and FSMS Manuals the same as SOPs and WIs?
Can someone please shed some light to this? Many thanks!
ALL Staff should be trained on GMPS/regulatory/HACCP/GFSI generally speaking
All other training should be specific to the job function e.g your not going to training a fork lift operator on QC tech jobs
If the staff need the QM and FSMS manuals in their daily operations OR if they are expected to know the content or method of the QM/FSMS, the training is expected.
I'd default to saying staff should be trained specifically to policies. A blanket statement that they understand the FSQMS in its entirety can't really be verified, and isn't practical IMO. Training should be tied to their roles in the company, with broader training of the advanced concepts. Take something like recalls for example: You're not going to train the warehouse staff on how to draft a press release and interact with the regulatory authorities (which should be part of your program), but they'll need training of what to do with received materials tied to a recall or how to check stock for recalled product that hadn't shipped.
All personnel only need to be trained on the very general items. People with leadership or decision making responsibility need more.
I break the team into three general groups:
[1] All Team Members
Good Manufacturing Practices (GMP’s)
Allergens and Cross-Contact
Handwashing
[2] Supervisors -- all of the above and;
Food Safety Critical Control Points (CCP’s)
Food Quality Critical Control Points (CQP’s)
Allergen Controls
Identity Preserved
[3] FSQ, Foremen, Managers – all of the above and;
Food Fraud
Food Defense
All the food handlers must be trained in GMP, GHP, Allergen Management. The Supervisors of each department shall be trained monthly on the FSMS. The contents and topics of the FSMS can be divided in the yearly training calendar. Training assessment is equally important. It should be through written tests & physical observation of assigned task performance.
All personnel only need to be trained on the very general items. People with leadership or decision making responsibility need more.
I break the team into three general groups:
[1] All Team Members
Good Manufacturing Practices (GMP’s)
Allergens and Cross-Contact
Handwashing
[2] Supervisors -- all of the above and;
Food Safety Critical Control Points (CCP’s)
Food Quality Critical Control Points (CQP’s)
Allergen Controls
Identity Preserved
[3] FSQ, Foremen, Managers – all of the above and;
Food Fraud
Food Defense
In your case I would say that the team members are under trained and no too little from food safety hazard and their responsibilities related to food safety and quality.