2-9 Employee Training

2-9 EMPLOYEE TRAINING

Training is an important part of your HACCP plan as it is the primary way to communicate to yo ur employees how to keep food safe. Effective training programs must include an overvi ew of safe food handling procedures, hygiene, sanitation, and facility standards, and moni toring and record keeping procedures. All employees also need to be aware of how to ha ndle chemicals, including the location of Material Safety Data Sheet (MSDS). Hazards c ommunications and pesticide training(s) can be included as part of new worker orientatio n, during scheduled food safety training, or as part of a separate hazards communications training.

New Worker Orientation -- Training begins immediately when new employees are hired. Ori entation is a process of teaching new employees about job expectations. It is important to include food safety in the orientation of all new employees. The manager/supervisor mus t complete a Food Safety Checklist for New Workers (Handout 1 in the 2-4: Prerequisite Program Standards) for all new workers. The checklist is to be reviewed and signed by b oth the new worker and their manager/supervisor. The Child Nutrition Director will comp lete the checklist for substitutes who rotate among schools. Therefore, the manager will n ot need to complete the checklist for substitutes. This checklist must be kept on file until the worker is no longer employed in your operation.

In addition to New Worker Orientation, the SC Department of Education, Department of Health and Nutrition offer three HACCP classes.

1. HACCP 10-hour Class: HACCP in SC Schools. This class is designed to meet the 10-hour food safety requirement for district directors, supervisors, and managers. The class is also approved by the School Nutrition Association (SNA) as it meets their certification requirements (operators applying for SNA certification are eligible to take this class). A certificate is awarded after passing a 50-item exam with a score of 74% or higher. The certificate is valid for five years.

2. HACCP, 2-hour Class: Introduction to HACCP. This class is designed to provide newly hired supervisors and managers an overview of the SC School HACCP Plan. The focus of this class is to describe how the HACCP Plan is organized, how it should be implemented in daily operations, and basic food safety information. This class consists of a two-hour HACCP Overview and is required prior to taking the 10 hour class.

3. HACCP, 2-4 hour Class in Food Safety for Operators. This class is designed for directors and supervisors to use as an in-service class for all managers and staff as needed.

Revised June 1, 2013 South Carolina CK -- Training 1