3.1.1.4 (D) Personnel

D.1 Training

All the employees working in the plant must be educated and trained about safe product, material handling and the habits and procedures required to minimize the risk of product and material safety hazards. Following the requirements and proper implementation will help minimize: * Hazards caused by personnel due to lack of knowledge or training; * Hazards introduced by personnel due to a failure to follow procedures and * Hazards introduced from visitors coming into the facility and not following good practices.

D.1.1 General Food Hygiene Training

All the employees has a training program with appropriate training in personal hygiene and hygienic handling of product at beginning of employment and it is reinforced and updated at appropriate intervals

Adequate training is provided for all new employees (permanent and temporary) in personal hygiene, Good Manufacturing Practices, and product safety prior to commencing work.

Employees are properly trained to carry out assigned duties, Training programs are assessed for effectiveness, and they are documented and appropriately stored. D.1.2 Technical Training

Requirements met

Personnel are trained to understand the importance of the critical control points for which they are responsible, the critical limits, the procedures for monitoring, the action to be taken if the limits are not met and the records to be kept.

Personnel responsible for maintenance and calibration of equipment have been appropriately trained to perform these functions and to identify deficits that could affect product safety and to take the appropriate corrective action.

Personnel and supervisors responsible for the sanitation program are appropriately trained to understand the principles and methods required for effective cleaning and sanitizing.

Additional training is provided as necessary to ensure current knowledge of equipment and process technology.

D.2 General Food Hygiene Program

D.2.1 General Food Hygiene Program

Requirements met

The plant enforces a policy to ensure good personal hygiene and hygienic behavior and habits to prevent contamination of product this protocol covers hand washing/sanitizing, protective clothing, hygienic practices (e.g., no-food, gum, tobacco, jewelry, storage of personal effects)

Access of personnel and visitors is controlled to prevent contamination. The traffic pattern of employees prevents cross-contamination of the product.

The plant requires that employees advise management when they are suffering from a communicable disease likely to be transmitted through product.

Employees having open cuts or wounds do not handle product or product contact surfaces unless the injury is completely protected by a secure waterproof covering. (e.g., rubber gloves).

Employee practices are monitored to ensure they comply with personal hygiene practices as required.
Personnel with open cuts or wounds have them adequately covered to prevent product or material contamination and are assigned to a duty that would not allow the possibility for cross contamination
The responsibility for ensuring the requirements are met is usually assigned to the Supervisor.