STANDARD OPERATING Document

SSAD/MS/SOP/05
PROCEDURES ID:

Revision No: Reviewed on:

TRAINING AND DEVELOPMENT
05 23/09/2022
OBJECTIVE:
To train and educate of those engaged in food operations and come in contact (directly or
indirectly) with the food to build up their competency to protect food from contamination and
deterioration.
To improve the Hygiene Standards for food handlers in organization.
SCOPE:
This procedure applies to all food handlers.
RESPONSIBILITY: Human Resources, EHS Manager
PROCEDURE:
DEPARTMENTAL ORIENTATION:
All partners that are working in kitchen or food and beverage areas are given induction training
after joining, containing the following:
Grooming and personal hygiene policies.
Explanation about Southern Sun Hotel standards.
Induction with Hygiene manager
Induction:
The Hygiene Manager provides induction on basic food safety procedures.
Review each point in the Orientation Checklist. Each procedure will be discussed thoroughly
with implications for food safety described.
Discuss each policy and procedure on the checklist. Refer to the department Standard
Operating Procedures Manual as necessary. Check off each procedure as it is discussed. If
employees have questions, note and follow up, if appropriate.
After reviewing all procedures, the employees should read, sign, and date the statement at the
end of the form, indicating understanding and agreement. The copies will be documented.
Remind employees of the location of a copy of the department Standard Operating Procedures
Manual. The manual can be used as a reference, if questions or concerns occur later.
ON THE JOB TRAININGS:
All food handlers are trained on their regular on job tasks, on job trainings are conducted by
training manager, direct manager or hygiene manager.
Trainings are conducted on the SOPs, policies and procedure of the Southern Sun food safety
manual following the set training procedure or calendar.
OFF THE JOB TRAININGS:
All food handlers go through different levels of off job food safety trainings depending on their
level and position.
However all food handlers and HACCP committee members have to undergo the Essential food
safety training within 2 months of their joining date, if a hired partner has recently undertaken
a similar course he has to provide a copy of the valid certificate.
The Hygiene Manager shall be responsible for organizing the training program within specified
period and training shall be conducted only day time in selected place.

Revised by Approved by
Manjhu Murukan Pierre Delfau
EHS Manager General Manager
P a g e | 17
 STANDARD OPERATING Document
SSAD/MS/SOP/05
PROCEDURES ID:

Revision No: Reviewed on:

TRAINING AND DEVELOPMENT
05 23/09/2022
RELATED RECORDS:
Employee Orientation Check list: SSAD/MS/PR05/FM05
Employee Training record: SSAD/MS/PR05/FM06
Monthly Training schedule: SSAD/MS/PR05/FM07
External training records and certificates (Document of External Origin)

Revised by Approved by
Manjhu Murukan Pierre Delfau
EHS Manager General Manager
P a g e | 27