SQF Code Edition 9, System Element 2.5.2 mandates:
“Personnel shall receive training in food safety practices relevant to their job function, including GMPs, hygiene, allergen control, and other identified needs.”
This ensures all employees are equipped with the knowledge and skills required to maintain food safety and quality in their respective roles.
Disclaimer: Food Safety Systems is not affiliated with or endorsed by the Safe Quality Food Institute (SQFI). This resource is for educational and implementation support purposes only. Please visit www.sqfi.com for official documentation.
Training Area | Key Topics | Recommended Frequency |
---|---|---|
Good Manufacturing Practices (GMPs) | Handwashing, PPE, personal hygiene | Annual |
Hygiene | Illness reporting, uniforms, behavior | Annual |
Allergen Control | Labeling, segregation, cleaning protocols | Biannual |
Job-Specific Training | CCPs, sanitation, traceability | As required by role |
Finding | Recommended Fix |
---|---|
Missing or incomplete records | Implement a digital training recordkeeping system |
Generic training not role-based | Create department-specific modules with targeted content |
No evidence of learning or skills | Add tests, observations, and sign-offs to verify knowledge |
Language barriers in training | Provide content in preferred or native languages |
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