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.


eDocs

Super Courses

Coming soon

Mini Trainings

Coming soon

Articles

Management of training

Ensuring quality training and the roles and responsibilities of management

Subject matter training

Subject matter training

From awareness training to being a subject matter expert…

elements of an effective training programme

The elements of an effective training programme

Identification of training, the training matrix and assessing competency

Initial and induction training

Initial and induction training

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

HACCP awareness

HACCP awareness – what operatives need to know about CCPs

CCPs for packing and storage areas

Take a tour of our Food Safety & GMP training for operatives

The food industry’s most up-to-date version, of the old-fashioned Basic Food Hygiene training or Level 2 Food Safety training.

Waste of money

If you’re currently paying for Level 2 Food Safety Training – you’re wasting your money!

That may sound harsh, but we honestly believe it. And in this article we explain why.

great training

The 10 elements that make good training – great!

Good training takes time and money, so here are 10 tips to make it worth every penny.

Is an accredited qualification a requirement of the Standard?

Accreditation, certification, endorsements and approved training – we explain what they all mean.