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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):<br>• Hygiene / GMP <br>• Quality policy<br>• Basic HACCP including CCPs/QCPs <br>• Allergen Handling<br>• Personal Health and safety /notification of illness<br>• Foreign body control<br>• Glass, brittle/hard plastic and ceramic breakage<br>• Chemical awareness<br>When the induction process is updated does the site re-issued the new components to all staff<br><br>NOTE: For sites producing Coles products: CFMSR 10.1 & 10.1.1 (ASP – best practice)<br>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. <br>This must include demonstrations of basic food safety procedures (hand washing etc.) CFMSR 12.8; WSEP V2 12.7.3.<br>Are casual or temporary staff used to monitor CCP / QCP’s. <br>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<br>Are the sites training packages and assessments written to be understood by all staff (irrespective of language or literacy)<br><br>Do all food handlers hold formal certificates in food safety (FDFFS2001A) - CFMSR 10.6.1 (ASP – best practice)<br>

  • TRAINING MATRIX: CFMSR 10.9.1; WSEP V2 12.7.5; <br>Does the site have a training matrix showing which employees are trained for which activities.<br>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.<br>This must include timeframes around training, competency assessment and refresher training.<br>*Only competent staff will monitor CCP / QCP’s.<br>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<br><br>Is the CCP / QCP training relevant and cover corrective action procedures.<br>

  • 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<br>Does the supplier have at least one person formally trained in Vital assessment. WSEP V2 13.10.7<br>

  • 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)<br>Are correct answers discussed with the trainee and retraining given with incorrect answers<br>Do the training assessments cover key areas of the topic and include;<br>• Topic<br>• Duration<br>• Date<br>• Trainer & trainee<br>• Competent or further training required<br>Are records of staff competency maintained and easily accessible.<br>

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. <br>E.g. – Filler Operator requires competency in<br>• Coder<br>• Packer<br>• labeller etc<br>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.<br>Are the site’s competency assessments based on defined attributes (against the procedure, hours in operation / performance, pass mark, licence).<br>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 <br>Has the HACCP leader and 2IC participated in refresher training every 3 years.<br>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<br>Is yearly internal HACCP training conducted on the HACCP team.<br>

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