GENERAL TRAINING REQUIREMENTS: CFMSR 10.2, 10.6.2 & 10.13, 12.8; BRC V8 7.1.1 & 7.1.3; WSEP V2 12.7.3; SQF Code Ed 8 Fundamentals 2.9.1; Export Control Orders Schedule 2 Clause 4.1
Does the Site have a comprehensive induction / refresher training plan covering all key areas of our quality management system – whole site involvement (must include the below):
• Hygiene / GMP
• Quality policy
• Basic HACCP including CCPs/QCPs
• Allergen Handling
• Personal Health and safety /notification of illness
• Foreign body control
• Glass, brittle/hard plastic and ceramic breakage
• Chemical awareness
When the induction process is updated does the site re-issued the new components to all staff
NOTE: For sites producing Coles products: CFMSR 10.1 & 10.1.1 (ASP – best practice)
Has the site representative completed the CFMSR training and subscribed to the Coles Academy (with all applicable modules completed)
Does the site ensure all casual / temp staff are trained and assessed in basic food safety.
This must include demonstrations of basic food safety procedures (hand washing etc.) CFMSR 12.8; WSEP V2 12.7.3.
Are casual or temporary staff used to monitor CCP / QCP’s.
If they are the site must first train and assess them against the applicable procedures.
Training Packaging and Plans: CFMSR 10.3; BRC V8 7.1.3: WSEP V2 12.7.6
Are the sites training packages and assessments written to be understood by all staff (irrespective of language or literacy)
Do all food handlers hold formal certificates in food safety (FDFFS2001A) - CFMSR 10.6.1 (ASP – best practice)
TRAINING MATRIX: CFMSR 10.9.1; WSEP V2 12.7.5;
Does the site have a training matrix showing which employees are trained for which activities.
Does the matrix also show the status of the employees training (competent / in training / not competent)
SPECIFIC JOBS: CFMSR 10.6.3; WSEP V2 12.7.4; BRC V8 7.1.2, 7.1.3; SQF Code Ed 8 Fundamentals 2.9.2
Does the site have a documented training plan to ensure all staff are adequately trained.
This must include timeframes around training, competency assessment and refresher training.
*Only competent staff will monitor CCP / QCP’s.
Have all staff responsible for CCP / QCP monitoring completed annual training on relevant Food Safety issues related to their task. CFMSR 1.18 & 1.18.1; BRC V8 7.1.2; WSEP V2 12.7.4
Is the CCP / QCP training relevant and cover corrective action procedures.
CALIBRATIONS: CFMSR 22.10. Are all staff who perform calibrations and verification of measuring devices suitably trained – records must be kept of competency
Are training records available for staff that control CIP plants – assessments must demonstrate understanding of the process. CFMSR 26.19; WSEP 12.7.4
ALLERGENS: Has specific allergen training been conducted with staff who directly work with allergens (operations, engineering, stores & yard). CFMSR 32.19.1; WSEP 12.7.4; BRC V8 7.1.4
Does the supplier have at least one person formally trained in Vital assessment. WSEP V2 13.10.7
Does the site conduct detailed training for staff covering the principles and technology of its foreign object detection equipment (i.e. metal detector) CFMSR 33.3
ASSESSMENTS AND RECORDS: CFMSR 10.5.1, 10.8, 10.9; BRC V8 7.1.6; WSEP V2 12.7.7, 12.7.8
Are assessments in place to prove competence on induction and procedural training (specific jobs)
Are correct answers discussed with the trainee and retraining given with incorrect answers
Do the training assessments cover key areas of the topic and include;
• Trainer & trainee
• Competent or further training required
Are records of staff competency maintained and easily accessible.
JOB DESCRIPTIONS AND COMPETENCIES: CFMSR 10.7, 10.10, 10.11; BRC V8 7.1.3, 7.1.6; WSEP V2 12.7.5, 12.7.8, 13.10.7.
Do the job descriptions show what competencies are required for each job function.
E.g. – Filler Operator requires competency in
• labeller etc
All relevant personnel (including relevant agency-supplied staff, temporary staff and contractors) shall have received training on the site’s labelling and packing processes which are designed to ensure the correct labelling and packing of products.
Are the site’s competency assessments based on defined attributes (against the procedure, hours in operation / performance, pass mark, licence).
Are employee competencies reviewed at defined intervals or following equipment / process changes.
HACCP TRAINING: CFMSR 1.2.1, 1.2.2, 1.2.3, 1.2.4; WSEP V2 12.7.8
Has the HACCP team leader completed a recent registered HACCP course (no less than 16 hours & not online). A statement of competency must be attained
Has the HACCP leader and 2IC participated in refresher training every 3 years.
Have the HACCP team members completed a recent registered intermediate HACCP course (no less than 16 hours & not online). A statement of competency must be attained
Is yearly internal HACCP training conducted on the HACCP team.