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Effective date:
Date of Training:
Objective: It is a legal requirement that staff involved in a food environment is trained and/or
supervised, commensurate with their work activity. The responsibility for the supervision and
training of staff lies with the proprietor of the food business. Objective of this document is to
inform all management and food handlers about their training schedule and type of training
they will be trained on.
2 Food Quality
3 Hygiene
Mid December Mid December
Personal Hygiene & End of & End of
4 December/9:30 December
a.m
5 Hand Washing
6 Hygiene of
7 Equipment and
8 Premises
10
11
12 Food Safety
Mid-January & Mid-January &
Hazards and End of End of January
13
January/9:30 a.m
Contamination
14
Impact of food
15 borne illness
Prepared By: Naeem Ahmad (QA Manager) Approved By: M. Ashfaq (CEO)
Page 1 of 3
Doc #: ABET/B/034
Effective date:
16 Cleaning &
Sanitation
17
Understanding
18
food laws
19 Food Preservation,
20 Storage and
Temperature
21
Control
22 Using of written
Traceability,
25
Withdrawal and
26
Recall
27 Mid February &
Waste Handling
End of Mid February &
February/09:30 End of February
28 Pest Control a.m
broken Glass
30
Policy
31
Chemicals
32 Handling
33 Allergens
34 Introduction to ISO
22000 FSMS
35
Prepared By: Naeem Ahmad (QA Manager) Approved By: M. Ashfaq (CEO)
Page 2 of 3
Doc #: ABET/B/034
Effective date:
36 HACCP
Importance of ISO
37
22000 FSMS
38 Mid-March &
End of
Scope of ISO Mid-March &
March/09:30 a.m
39 End of March
22000 FSMS
40
41
42
43
44
45
46
Prepared By: Naeem Ahmad (QA Manager) Approved By: M. Ashfaq (CEO)
Page 3 of 3