កម្មវិធីបណ្តុះបណ្តាល/TRAINING PROGRAM

Personnel Practices Training

Who:

• The manager or designated trainer trains all employees who work in food production.
• Management can also provide outside training from a qualified trainer (ex: chemical supplier on how to use and handle chemicals).

When:

• start of employment
• annually for refresher training
•   as changes are made to personnel practices/procedures
•  as needed for retraining if employee puts food safety at risk

 What:

• Explain verbally and/or by hands-on demonstration, personnel practices procedures as described in the written program.

How:

•  Employees read the program before training occurs.
•  Use visual resources ex: video, overheads, posters.
• Assess the trainee’s understanding by observing as he/she performs the duties.

Sanitation Training

Who:

•  The manager or designated trainer trains all employees who are performing any sanitation activities.

 When:

• start of employment
•  annually for refresher training
• as changes are made to sanitation practices/procedures
• as needed for retraining if employee puts food safety at risk

 Monitoring Training

The training record must be signed by the trainer and the trainee [Specify for your operations, sing Personnel Training Record Form] after each training session is complete.

• All retraining must be recorded.
• External training records must be kept (ex: courses or seminars certificates, etc.)

រៀបចំដោយ៖ Food Safety Advisor