Employee training according BRC 9
Started by gretut199, Jan 02 2025 12:40 PM
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.
Securing Management and Employee Buy-In for Effective Food Safety Training
Securing Management and Employee Buy-In for Effective Food Safety Training
Securing Management and Employee Buy-In for Effective Food Safety Training
What to do with an employee who does not much care for food safety?
Templates for Employee Health and Hygiene Verification?
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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 -
- Responsibilities
- Fire
- Spillage
- HACCP
- Pre-requisites
- CCP
- Monitoring requirements
- Food safety (Lvl 2 expected minimum)
- allergens
- document control
- record completition
- food defence
- Equipment
- Mantance
- Pests
- Foreign body
- Chemical's/physical contamination
- COSSH
- Label checks
- Label reconciliation
- Housekeeping
- Cleaning
- Product inspection
- Product release
- Product conformity (to spec?)
- QAS
- Weight Checks
- Return to work
- Hygiene/medical screening (e.g V&D off for 48H)
- Staff facilitires
- 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.
Securing Management and Employee Buy-In for Effective Food Safety Training
Securing Management and Employee Buy-In for Effective Food Safety Training
Securing Management and Employee Buy-In for Effective Food Safety Training
What to do with an employee who does not much care for food safety?
Templates for Employee Health and Hygiene Verification?
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