12. Training and competency
Subject matter training
From awareness training to being a subject matter expert…
This article is written to meet the following sections of the Standards:
| BRCGS Food Safety Issue 8 | 7.1 Training |
| BRCGS Packaging Issue 6 | 6.1 Training |
| BRCGS Agents & Brokers Issue 3 | 5.1 Training and competency |
| BRCGS Storage & Distribution Issue 4 | 8.1 Training and competency |
| FSSC22000 Version 5.1 | ISO 22000:2018 7.2 Competence and 7.3 Awareness |
| IFS Food Version 7 | 3.3 Training and instruction |
| SQF Edition 9 | 2.9 Training |
Subject matter training
Subject matter and the level of that training, must be appropriate to the individual’s role. Let’s look at the subject of allergens as an example:
- Those who don’t work with allergens may require just an awareness of the safety implications of allergens (allergen awareness training). This would be equivalent to a Level 1 qualification.
- Those who carry out allergen control tasks that are critical to the safety of the product – would require training on the relevant procedures.
- Those who are responsible for managing the allergen management system will need more in-depth allergen training – so that they’re competent to handle incident situations. This level of training would be equivalent to about a Level 3 qualification.
- Those who develop the allergen management system would need the highest level of training. This person would be classed as a subject matter expert and would require the equivalent to a Level 4 qualification.
Subject matter
In addition to procedural training, staff need to have subject matter training, which is appropriate to their roles, for example:
- Food safety.
- Allergen management.
- Internal audit training.
- GMP inspection training.
- Product Safety Plan training (HACCP, hazard and risk management, PCQI)
- Safe use of chemicals.
- Non-conformance close out.
- Non-conformance verification.
- Root cause analysis.
- Incident management.
- Delivering training (Train the trainer).
- Management of non-conforming product for Decision Maker’s.
- Hygiene management and CIP.
- Operation of pest management.
- Calibration principles for staff who calibrate equipment.
Training of Product Safety Control Points
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 and when.
- How to apply corrective action, when monitoring doesn’t meet the critical limits.
- How to complete Product Safety Control Point records.
Allergen awareness
All staff involved in handling allergenic materials, equipment, utensils, packaging and products must have received training to raise awareness of food allergens and the specific allergen measures used by the company.
Right product, right pack awareness
All relevant staff must have received awareness training on the labelling and packing to ensure the correct labelling and packing of products. This must include the consequences of getting the product in the wrong packaging.
Product defence awareness
All staff must be trained in product defence awareness, which must include:
- That staff are encouraged to challenge strangers and visitors not wearing ID or refer them to security staff.
- An awareness of the implication of poor product security.
- Company security rules.
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