20.1 - TRAINING (BASE)

  • 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

  • WGLL - training prior to commencing work in that role and supervised until demonstrably competent.

  • WGLL - refresher training given at a defined frequency

20.2 - LITERACY (BASE)

  • The level of language understanding must be known for all personnel (including agency or temporary personnel)

  • WGLL - this may be in the form of a literacy test

20.3 - TRAINING (BASE)

  • Training must be given by competent and capable trainers

  • WGLL - "train the trainer" qualified trainers

20.4 - TRAINING (BASE)

  • 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)

  • A test must be in place to demonstrate understanding of information in the induction package, chemical awareness or procedural training (eg. CCP)

  • The correct answers must be discussed with trainees to demonstrate full understanding

  • Retraining must be given in areas that are not understood

20.5 - INDUCTION / FOOD HANDLER TRAINING (BASE)

  • A documented induction training programme must be given to all new starters, including agency and temporary personnel before they start work.

  • Induction training records must be available for all personnel

  • All personnel must have a basic understanding of food safety before they start work

  • WGLL - The induction includes;

  • Food safety

  • Personnel hygiene procedures and rules

  • Glass breakage procedure

  • Health and safety

  • Quality policy

  • Allergens and allergen controls

20.5.1 - INDUCTION / FOOD HANDLER TRAINING (MEDIUM)

  • All food handlers must complete food safety training within 3 months of starting work (level 2 food hygiene in UK)

  • WGLL - this may be an in-country course or equivalent in-house training

20.5.2 - INDUCTION / FOOD HANDLER TRAINING (BASE)

  • 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)

  • There must be a defined time period during which the new starter has a training buddy or extra supervision

  • At the end of the initial training period the employee's competence to do their job must be assessed

20.6 - JOB DESCRIPTIONS (BASE)

  • All personnel must have a clear understanding of what is expected of them In their job roles

  • Documented and agreed job descriptions (or working instructions) must be available for all personnel

20.7 - SPECIFIC TRAINING (BASE)

  • 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)

  • Records must be signed and dated by the trainer and the trainee

20.8.1 - TRAINING RECORDS (BASE)

  • A training matrix must be available showing which employees are trained in which activities

20.9 - REVIEW (BASE)

  • 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)

  • All employee appraisal are completed, minimum annually and records retained

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