12. Training and competency

We’re all about training and being super competent in this area! Here we look at the basics needed to work in the food industry, such as basic food hygiene (the old level 2 food safety), inductions for new starters, management of training and subject matter training such as root cause analysis and HACCP.


Looking for the market leading basic food hygiene training, which is equivalent to level 2 food safety and level 2 HACCP?

No problem, either get in touch or find out more here.

eDocs

Super Courses

Coming soon

Mini Trainings

Coming soon

Articles

Subject matter training

Subject matter experts (SMEs)

From awareness training to being a subject matter expert…

elements of an effective training programme

Role-based training

Identification of training, the training matrix and assessing competency

Basic training

How to ensure that all staff are sufficiently trained before working unsupervised

Management of training

Ensuring quality training and the roles and responsibilities of management