Training Policy

Introduction

This procedure covers the induction and training procedures applicable to all employees at Gourmet Classic Ltd. The intention of the procedure is to ensure that the Company policy of producing high quality food products in a safe and legal manner whilst providing a safe and fulfilling working environment for our employees.

Training and information can be given to staff in different forms including SOP’s, MEMO’s, Display Boards, notices on GCTV, short briefings and verbal communication. When any of that information pertains to food safety, quality and legality there will be signed confirmation, either on the memo or using FSQ-7-FM09 Training Record, that the trainee confirms to have read and understood the information being given.

Initial Induction Training Program
  1. All employees will receive induction training before entering food preparation or packaging areas or performing any tasks.
  2. A competent existing employee will conduct the initial induction training; this would normally be a Production Manager or Supervisor.
  3. The induction program will cover Company personnel and management structure, general health and safety details, welfare, allergen control, personal hygiene and behavioural standards.
  4. The Employee Handbook FSQ-7-FM08 is issued as part of the Induction Training program and employees will be guided through the handbook by the Inductor.
  5. The Induction Checklist FSQ-7-FM06 or FSQ-7-FM07 is used to ensure that all relevant points are covered and that a record of the induction training is retained.
  6. No employee will be asked to undertake any work related task until completion of the initial Induction Training.
  7. Where the employee’s first language is other than English and their ability to speak and read English is insufficient, translated copies of the documentation will be provided.
Continued Induction Training Program
  1. For permanent employees, a continued Induction Training Program will be undertaken within the first two weeks of employment.
  2. The continued program will provide a broad introduction to the business, products and systems in place.

The Office Manager (Business Administration) is responsible for ensuring that this continued induction program is implemented, although a wider selection of existing employees will be used to deliver the program.

Competency Training
  1. Competency training is required to ensure that employees have the knowledge to support the induction training and further on-the-job training that will be required to fulfil their roles.
  2. Competencies are detailed on the Training Matrix FSQ-7-06 and the requirements are defined by the job roles that they will perform.
  3. At a bare minimum, temporary employees employed via an employment agency, will be required to have received Basic Food Hygiene and Manual handling training before starting work at Gourmet Classic. Proof of this will be provided by the employment agency in advance of a start date.
  4. Competencies pertaining to Health and Safety or Food Safety will be delivered before the employee is required to undertake a task. For example, no-one will be required to operate a Fork Lift Truck until they have successfully completed and signed off by an external instructor conducting a theory and prcatical accredited training course or can prove to have undertaken such a course in the last 2 years. Similarly, no-one will be authorised to commence on-the-job training in a role that handles allergens until they have successfully completed the Nvolve Allergen Awareness Training Program.
  5. Competency training is recorded on form FSQ-7-FM09 Training Record.
On-the-Job Training
  1. Specific tasks are covered by the various Management Procedures, Quality Plans and Standard Operating Procedures that form the Operations Manual.
  2. On-the-job training will be provided by an existing trained and competent employee.
  3. For all machines, training will be cascade from the Original Equipment Manufacturer.

A record of dates and training periods will be maintained by the trainee and trainer(s) for the training period.

On-the-job training will be undertaken as follows:

  1. Introduction to the task
  2. Read through the procedure relating to the task
  3. The trainer demonstrates the task to the trainee
  4. The trainee, under the direct supervision of the trainer, undertakes the task
  5. A further reading of the procedure relating to the task
  6. If relevant, the trainer explains the aspects of the relevant Quality Plan(s) relating to the task to the trainee
  7. The trainee, under the direct supervision of the trainer, undertakes the task for a period of assessment
  8. The trainer and trainee agree that training has been completed and sign off the training record (FSQ-7-FM09)
  9. The Production Manager assesses the trainee both practically and against the documented procedures and standards.

If satisfied, the Production Manager signs off the training record and the trainee is then authorised to undertake the task without supervision.

  1. Refresher training will be undertaken whenever a procedure is changed.
  2. Refresher training will be undertaken at a frequency commensurate with the complexity and risk associated with the task. This frequency is detailed in the Document Control Index.
  3. Refresher training will be based upon assessment against the procedure.

Other policies Gourmet Classic currently has in place: