Role-based training

Contents

• The standards
• The requirements
• BRCGS Food Safety Issue 9
• Additional standards

The standards

This article is written to meet the following sections of the standards:

The requirements

The next level of training, after basic training, is role-based training. This type of training is specific to the role and responsibilities of each member of staff. It’s made up of task-based procedural training and subject matter training.

Product safety control

Where product safety control points (CCPs, PCs, OPRPs) are in place, training must be provided to those who will carry out these tasks.

The training must include:

• Why the product safety control point is critical.
• How to carry out product safety control point monitoring.
• When to carry out the monitoring.
• How to apply corrective action.
• How to complete product safety control point monitoring records.

The product safety team

Each member of the product safety team must have sufficient product safety knowledge and experience to be able to produce a robust and effective product safety plan.

CCP training

A competency assessment must be completed following CCP training.

Staff must be closely supervised until proven to be competent. This includes those who have supervisor, system manager and accountable manager roles.

CCP training must be refreshed annually.

Allergen handler

All staff involved in handling allergenic materials, equipment, utensils, packaging and products must have received allergen awareness training, as well as procedural training on the specific allergen controls.

Right product, right pack awareness

All staff who pack product, or work in or around the packaging of product, must have received training on right product, right pack awareness. This training must explain the consequences of not getting the right product in the right pack, and how labelling and packing procedures are designed to ensure the correct labelling is used.

In addition, staff carrying out tasks linked to the packing and labelling must be trained in the relevant procedures.

Internal auditors and inspectors

Internal auditors and inspectors must be competent.

Product development

Staff involved in the product development process must be trained on the related procedures and an appropriate level of subject matter training for their role.

Hygiene

Hygiene staff must be trained in cleaning procedures and how to handle chemicals.

Foreign body control

Staff who carry out visual inspections of materials to identify foreign bodies, and those who operate foreign body detection equipment must be trained in the relevant procedures. Appropriate assessments for competency must be developed.

Warehouse

Staff involved in the storage of materials and product must be competent and trained to the relevant procedures.

Incident team

Staff on the incident management team must be trained in incident management and the relevant business procedures.

BRCGS Food Safety Issue 9

7.1.4      There’s been an addition to the interpretation of this clause which means that you now need to define what allergen training each role requires.

Review your allergen training plan, to ensure that the different levels of training are defined for each role, including:

• Allergen awareness for all staff.
• Procedural training for those responsible for allergen tasks.
• How to handle allergen incidents for supervisor and management level.
• Subject matter expertise for those who develop and manage the system.

Additional customer requirements

Product safety team

The team leader and their deputy must be trained to at least HACCP Level 3 or equivalent.

Problem solving

Staff using problem solving techniques, must be able to demonstrate their knowledge and accurate application of the chosen problem-solving approach.

Quality attribute training

Staff carrying out tasks which assess the quality attributes of the product, must be trained and competent.

Risk-based zone training

Staff working in high-care or high-risk areas must be trained in relevant product safety principles and procedures.

Quantity control

Staff involved in the control of product weight, volume and count must be trained in the associated procedures and equipment use.

Intake and loading operatives

Staff completing intake and loading tasks must be trained on the relevant procedures and using the appropriate equipment.

CIP

CIP operators are trained on the use of cleaning chemicals, and the correct operation of CIP equipment.