Information
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
20.1 - TRAINING (BASE)
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The site must ensure that all personnel are adequately trained, instructed and supervised commensurate with their activity and are demonstrably competent to carry out their activity
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WGLL - training prior to commencing work in that role and supervised until demonstrably competent.
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WGLL - refresher training given at a defined frequency
20.2 - LITERACY (BASE)
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The level of language understanding must be known for all personnel (including agency or temporary personnel)
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WGLL - this may be in the form of a literacy test
20.3 - TRAINING (BASE)
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Training must be given by competent and capable trainers
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WGLL - "train the trainer" qualified trainers
20.4 - TRAINING (BASE)
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The site must provide information, instruction, training and supervision in an understandable format for all workers, irrespective of their national origins, first language or literacy.
20.4.1 - DEMONSTRATION OF UNDERSTANDING (BASE)
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A test must be in place to demonstrate understanding of information in the induction package, chemical awareness or procedural training (eg. CCP)
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The correct answers must be discussed with trainees to demonstrate full understanding
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Retraining must be given in areas that are not understood
20.5 - INDUCTION / FOOD HANDLER TRAINING (BASE)
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A documented induction training programme must be given to all new starters, including agency and temporary personnel before they start work.
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Induction training records must be available for all personnel
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All personnel must have a basic understanding of food safety before they start work
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WGLL - The induction includes;
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Food safety
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Personnel hygiene procedures and rules
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Glass breakage procedure
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Health and safety
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Quality policy
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Allergens and allergen controls
20.5.1 - INDUCTION / FOOD HANDLER TRAINING (MEDIUM)
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All food handlers must complete food safety training within 3 months of starting work (level 2 food hygiene in UK)
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WGLL - this may be an in-country course or equivalent in-house training
20.5.2 - INDUCTION / FOOD HANDLER TRAINING (BASE)
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Where the induction package has been updated, evidence that all personnel have been trained in any new sections of the package must be available
20.5.3 - INDUCTION (BASE)
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There must be a defined time period during which the new starter has a training buddy or extra supervision
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At the end of the initial training period the employee's competence to do their job must be assessed
20.6 - JOB DESCRIPTIONS (BASE)
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All personnel must have a clear understanding of what is expected of them In their job roles
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Documented and agreed job descriptions (or working instructions) must be available for all personnel
20.7 - SPECIFIC TRAINING (BASE)
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Records of further hygiene, specialist or job specific training must be available (copies of certificates may form part of these records)
20.8 - TRAINING RECORDS (BASE)
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Records must be signed and dated by the trainer and the trainee
20.8.1 - TRAINING RECORDS (BASE)
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A training matrix must be available showing which employees are trained in which activities
20.9 - REVIEW (BASE)
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The competency of employees must be reviewed at defined intervals or following significant changes in procedures and re-training undertaken where necessary
20.9.1 - REVIEW (ASPIRATIONAL)
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All employee appraisal are completed, minimum annually and records retained
