Chapter: Operations and Documentation
Section: F.B.8 Training
Sub-Section: N/A

Elements

The regulatory requirements contained in this guideline will be met when:

F.B.8 (01) Employees are trained and competent to perform their assigned duties. (Risk Ranking: High)

F.B.8 (02) At any time the fish processing operation engages in a regulated activity, there is at least one supervisor present who has received formal training in hygienic food handling from a course or program provided by a local board of health or agency of a board of health, or a formal course or program that is acceptable to the director. (Risk Ranking: Medium)

Rationale

Training provides employees with the competency, knowledge and skills necessary to perform their specific duties in the plant. This helps ensure food safety. Employees must receive training before starting their job or taking on new duties.

Employees should also receive training:

  • yearly or as required as part of a refresher training program,
  • when there are changes to their assigned job duties,
  • when there are changes to processes, procedures or policies relevant to the employee,
  • as necessary, whenever a deviation is found.

As a best practice, operators should administer a formal, written training program that details the training topics, timing, frequency, schedules, and training records. Operators should perform ongoing assessments of employee knowledge, skills and competency and establish routine employee performance reviews. This will help operators to quickly identify issues and provide focused training to address areas that need attention.

Training methods

Operators are responsible for ensuring that all employees are trained and competent to perform their assigned duties. There are numerous acceptable methods for training employees, including:

  • in-house training (verbal training, job shadowing, watching educational/how to videos),
  • formal courses (in-class, distance education or online) and certification,
  • external training (for example, a pest control company or an equipment sales representative providing manuals or hands-on training).

Food safety training

Standard food safety training for all employees should cover fundamental food safety topics, including:

  • food hygiene and its relationship to public health,
  • personal hygienic practices such as hand-washing,
  • traffic patterns,
  • use of sanitary clothing, gloves, hair coverings, footwear,
  • use of equipment,
  • personnel health requirements, such as illness and injury policies,
  • hygienic handling procedures, including prevention of contamination,
  • temperature control.

Specific food safety training related to employee duties may include, but is not limited to:

  • critical process controls (such as temperature, time, pH, or aw limits),
  • specific job requirements (such as sanitation, pest control, maintenance, or equipment calibration),
  • specialized process training (such as operation or programming of specialized equipment or thermal processing).

Demonstration of training

The operator should be able to demonstrate that employees have received training.

Training or competency may be demonstrated by:

  • training records, training logs or sign-off sheets,
  • interviewing, questioning or testing employees by asking them to relay the training they have received for their specific job duties (for example, asking what action they should take if a deviation occurs),
  • an inventory of relevant training materials that are accessible and kept onsite, and it can be been demonstrated that employees have reviewed them,
  • employee(s) demonstrate competency through their actions by conducting their duties in compliance with the regulation.

Supervisor training

At least one supervisor, who is present when regulated activities occur, must receive training in hygienic food handling from a formal course or program administered by a local board of health or an agency of a board of health, or a course or program that is acceptable to the director.

Continuing education

It is recommended that operators and employees update their knowledge and skills through a continuing education program.

Regulatory references

Food Safety and Quality Act, 2001; O. Reg. 465/19 s. 50

    1. The operator of a fish processing operation in respect of which a licence is required under this Regulation shall ensure that all employees of the operation are trained and competent to perform their duties.
    2. The operator shall ensure that at any time the fish processing operation engages in a regulated activity, there is at least one supervisor present who has completed food safety training,
      1. provided by a local board of health;
      2. provided by an agency of a board of health; or
      3. in a formal course or program that is acceptable to a director.