1 reply to this topic

[gretut199]

Hello for everyone,

 

I have question about training for employee in food production.

 

What topics should be trained for staff and at what frequency?

 

Thank you.

[chrisrushworth]

Its down to you to just frequency, who are you customers, what products are you producing (RTE?)

 

Look up section 7 & ensure all points are covered. (Page 79 in manual)

 

Basics like -

1. Responsibilities
2. Fire
3. Spillage
4. HACCP
5. Pre-requisites
6. CCP
7. Monitoring requirements
8. Food safety (Lvl 2 expected minimum)
9. allergens
10. document control
11. record completition
12. food defence
13. Equipment
14. Mantance
15. Pests
16. Foreign body
17. Chemical's/physical contamination
18. COSSH
19. Label checks
20. Label reconciliation
21. Housekeeping
22. Cleaning
23. Product inspection
24. Product release
25. Product conformity (to spec?)
26. QAS
27. Weight Checks
28. Return to work
29. Hygiene/medical screening (e.g V&D off for 48H)
30. Staff facilitires
31. HIGH CARE/RISK

 

Frequency... as BRC states at induction, on a minimum of 3 yearly refresher or if you change update documents you MUST complete refresher training.... auditors will look at which "issue" and check that all staff have the updated issue trained to them.