Training Plan 2021

S. # Training Topic Training # Of Departments Training Training Training Men Trainer Venue Remarks
Type Employees Date Time Duration Hours

01 Material Receiving, Handling & Store 30 Minutes

Storage
02 5S Store 30 Minutes
03 KAIZEN Store 30 Mnutes
04 Food Safety Basics :Personal All Manufacturing Staff
Hygiene
05 Food Safety Basics : Critical Quality & Production
Temperatures
06 Food Safety Basics : Food All Manufacturing Staff
Allergens
07 Food Safety Basics : Food Fraud Store & Quality Assurance
08 Food Safety Basics : Food Defense Manufacturing Selected
Personals
09 Food Safety Basics : IPM All Manufacturing Staff
10 General awareness to ISO 22000: Functional Leads
2018
11 Food Safety Maintenance Maintenance
12 HACCP Basic Awareness
13 Cleaning & Sanitation Janitorial & Housekeeping
Personals
14 Internal Auditing Techniques Functional Leads
15 Food Safety Inspection Manufacturing Selected
Techniques Personals
16 Sensory Evaluation Manufacturing Selected
Personals
17 Document Management & Quality Assurance
Writing Skills
18 Waste Management & Disposal Manufacturing & Administration
19 Traceability, Product Recall & Manufacturing
Withdrawal
20` TIMWOOD Lost Management
21 Root Cause Analysis, Corrections
& Preventive Actions
22 SPC Run Rules & Charts