Responsibilities: education and training

and are important to create a continuous Food safety learning‘. has the to further train or educate 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 with, among other things:

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

Every 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 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 are performed by the quality service. 

In the 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.


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