Staff training readiness checklist

People

• One named person in charge per premises (the name on the certificate) holds accredited R638 training (Reg 10(1)(a)); train each shift supervisor to the same level.
• Every person who handles food has completed food handler training (Reg 10(1)(b)), including casual, seasonal and agency staff.
• New staff are trained before they handle food (Reg 10(1)(b)); Basic Food Hygiene Awareness is the four-hour way to do it, with the full food handler course within probation.
• Supervisors, HACCP team members, QA and QC staff follow the role pathway on this page.

Evidence

• A training matrix lists every role, the course required, the date completed, the certificate number and the next refresher date (template below).
• Certificates are verifiable; ASC certificates carry a QR code that opens the verification record.
• Routine assessments of training impact are done and recorded, for example knowledge tests, observed hand washing, temperature-log checks (Reg 10(1)(c)).
• The training programme and records are kept up to date and can be produced on request (Reg 10(1)(d)); a completion report from the manager dashboard covers this.
• A refresher interval is written into the food safety policy and applied.
• Disease and condition reports from staff are recorded and kept (Reg 10(15)).