The FSMS Competence Awareness Training Procedure outlines the methods and responsibilities for ensuring personnel performing work affecting the safety of products and services are competent based on education, training, skills, and experience. The policy applies to all company personnel. (8 pages, 1080 words)
Your company should establish the necessary competencies for personnel whose activities may have an impact on food safety. When the need for additional food safety personnel has been established, the Human Resources Manager should screen applications and resumes to select candidates with the appropriate competencies for positions to be filled.
As changes in the business environment, business requirements, food safety laws, and safety knowledge and techniques dictate, company employees dealing with food safety shall continue to receive training with regard to food safety techniques and issues. Employees whose work directly or indirectly affects food safety should undergo periodic evaluations of competence and training with regard to the FSMS (this should be done annually, at a minimum).
The Food Safety Team Leader, in conjunction with the Human Resources Manager, should periodically evaluate the company’s food safety training & skills requirements with respect to industry standards and best practices, to ensure that employees’ food safety skills and knowledge continue to meet business, legal/ regulatory, and customer requirements.
FSMS Competence Awareness Training Responsibilities:
Supervisors are responsible for defining the minimum competency requirements for positions under their supervision.
The Human Resources Manager is responsible for verifying qualifications indicated on resumes or applications of new hires. HR maintains records supporting competency determination in personnel files.
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