Education and training procedure for food companies

Responsibilities: education and training

Education and training are important to create a continuous learning environment ‘Food safety learning‘.Management has the responsibility to further train or educate staff who are not sufficiently trained or educated. The training requirement is determined at least once a year. 

The educational training topics

Short training courses are periodically given to familiarize employees with, among other things:

• Company rules;
• Allergens;
• CCPs;
• Hygiene rules;
• HACCP;
• Fraud;
• Food defense;
• Product quality;
• Changes to products and/or processes;
• Relevant legal requirements;
• Feedback on previous training courses.
• Food Safety
• Legal food safety requirements
• Product /process changes

All training is given in a language that is understood by the employees. The employees are also trained at the work instruction level. Photos shall be used when training cannot be given in an understandable language.

Every employee is free to request training from the supervisor. This person assesses if the training can/may be followed with human resources. 

Education and training procedure new employees

New employees and temporary workers receive instruction upon employment and a “training on the job.”

Documentation training and education

All given training and courses are registered with at least:

• Attendance at training, including signature; 
• Trainer; 
• Training date; 
• Training duration; 
• Content of training. 

IMIS Audit Control Rounds:

Once per month, the personnel knowledge check is performed to check if all employees have enough knowledge of, among other things:

• Company rules;
• Hygiene rules;
• HACCP;
• Employee health and safety.

These checks are performed by the quality service. 

In the case of insufficient knowledge, the employee will be asked to deepen their knowledge regarding the company rules, hygiene rules, HACCP, etc. In the case of a large amount of insufficient knowledge (by multiple employees), new training must be given or the structure of the training and education must be adjusted to achieve the desired results.