objectiveis to specify foodsafetyand qualitycriteria requiredto be in place
withina manufacturer'sorganisationto supply product to UK retailers.The
formatand contentof the Standard is designedto allowan assessmentof the
supplier's premises and operationalsystems and proceduresby a competent
thirdparty,thus standardisingfoodsafetycriteria and monitoringprocedures. It
is essentially a GMP-basedstandard.
21.3 Personneland training
Compatiblewiththe size and typeof the businessthereshouldbe sufficient
personnel at all levels with the ability, training, experience and, where
necessary, the professionaland technicalqualificationsappropriateto the tasks
assignedto them.Theirdutiesand responsibilitiesshould be clearlyexplained
and recordedas job descriptions or by othersuitablemeans.
Potential employeesshould be appropriatelyqualifiedfor the requirementsof
the task.Due regard should be givento the potentialsuitability of a candidate for
the task in hand.For example,personswhohavea clean and tidy appearance
may be morelikely to appreciate the principles required in the hygienic handling
of foodthanthosewhodo not.
Whereemployment is terminatedfor any reason,considerationshould be
givento any possible risksto safetyor quality arisingthroughdisaffectionor
simple lack of continuing interest and commitment from the employees
concerned,and appropriateprecautionstakenas necessary.
All production and foodcontrolpersonnelshould be trained in the principles
of GMP,in all relevant aspectsof foodhygiene and in the practiceand under-
lyingprinciplesof the tasksassignedto them.Similarly, all other personnel(e.g.
thoseconcernedwith maintenanceor servicesor cleaning) whose dutiestake
themintomanufacturingareasor bear on manufacturingactivities, should
receiveappropriate training.Records should be keptof the trainingof each
individual.
Training should be in accordance with programmes approved by the
respective functional managers. Instruction should not be regarded as an
adequate substitute for training, whichprovidesnot onlyinformationon what
shouldbe done,but alsoan understandingof whyit is important.Training
shouldembodythe requirements of personalhygiene and the reasons whythey
are important. Adequate facilitiesmust be providedto enable personnel to
complyfully withthoserequirements. Training should be givenat recruitment
and repeated, augmented and revisedas necessary.Bothin trainingitself,and
withregardto the needfor personnelto be able to understandand followwritten
instructionsand procedures, notices, etc., particularattention should be given to
overcoming languageor reading difficulties.
Periodic assessments of the effectivenessof trainingprogrammes shouldbe
made,and checksshouldbe carried out to confirmthat designatedprocedures
are beingfollowed.
Goodmanufacturing practice(GMP)in the foodindustry 329