CONTROLLED TRAINING AND SUPERVISION DATE OF ISSUE

DOCUMENT DOCUMENT: No. 02

PROCEDURE
PRO 1.1.1 16.02.23 BY: MT

Food handlers must be trained and instructed to a level at which they can carry out their work
activities safely and effectively. All employees are supervised.

All food handlers, whether permanent or temporary, must have induction training prior to starting
work, complete their food hygiene level 2 within 3 months of induction, this is completed online.
HACCP team members will receive training in HACCP.

All staff have a personal training card (REC 1.1.1) which records every training activity undertaken.
Copies of certificates for completed courses are kept with these records, a copy is also given to the
employee.

Training must be viewed as an on-going activity with planned update and refresher training carried
out at specified intervals. Training is reviewed annually to assess the need for refresher training