7. Personnel
7.1. Organisational Structure, Responsibilities and Management Authority
FUNDAMENTAL
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Clause 7.1.1
All relevant personnel, including agency-supplied staff, temporary staff and contractors, shall be appropriately trained prior to commencing work and adequately supervised throughout the working period.
Clause 7.1.2
Where personnel are engaged in activities relating to critical control points, relevant training and competency assessment shall be in place.
Clause 7.1.3
The site shall put in place documented programmes covering the training needs of relevant personnel. These shall include, at a minimum:
Clause 7.1.4
All relevant personnel, including engineers, agency-supplied staff, temporary staff and contractors, shall have received general allergen awareness training and be trained in the site's allergen-handling procedures.
Clause 7.1.5
All relevant personnel (including relevant agency-supplied staff, temporary staff and contractors) shall have received training on the site's labelling and packing processes which are designed to ensure the correct labelling and packing of products.
Clause 7.1.6
Records of all training shall be available. These shall include, at a minimum:
Clause 7.1.7
The company shall routinely review the competencies of its staff. As appropriate, it shall provide relevant training. This may be in the form of training, refresher training, coaching, mentoring or on-the-job experience.
7.3. Other Physical Contaminants
FUNDAMENTAL
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Clause 7.3.1
The site shall make employees aware of the symptoms of infection, disease or condition which would prevent a person working with open food. The site shall have a procedure which enables notification by employees, including temporary employees, of any relevant symptoms, infection, disease or condition with which they may have been in contact or be suffering from.
Clause 7.3.2
Where there may be a risk to product safety, visitors and contractors shall be made aware of the types of symptoms, infection, disease or condition which would prevent a person visiting areas with open food. Where permitted by law, visitors shall be required to complete a health questionnaire or otherwise confirm that they are not suffering from any symptoms which may put product safety at risk, prior to entering the raw material, preparation, processing, packing and storage areas.
Clause 7.3.3
There shall be procedures for employees, contractors and visitors relating to action to be taken where they may be suffering from or have been in contact with an infectious disease. Expert medical advice shall be sought where required.
7.4. Personal Hygiene: Raw Material Handling, Preparation, Processing, Packing and Storage Areas
FUNDAMENTAL
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Clause 7.4.1
The company shall document and communicate to all employees (including agency and temporary personnel), contractors or visitors the rules regarding the wearing of protective clothing in specified work areas (e.g. production areas, storage areas etc.). This shall also include policies relating to the wearing of protective clothing away from the production environment (e.g. removal before entering toilets, and use of canteen and smoking areas).
Clause 7.4.3
Laundering of protective clothing shall take place by an approved contracted or in-house laundry using defined criteria to validate the effectiveness of the laundering process. The laundry must operate procedures which ensure:
Clause 7.4.5
If gloves are used, they shall be replaced regularly. Where appropriate, gloves shall be suitable for food use, of a disposable type, of a distinctive colour (blue where possible), be intact and not shed loose fibres.
Clause 7.4.6
Where items of personal protective clothing that are not suitable for laundering are provided (such as chain mail, gloves and aprons), these shall be cleaned and sanitised at a frequency based on risk.