Agriculture Reference
In-Depth Information
Employee Training Form for Worker Health and Hygiene
Ed Range Produce Co, Blairstown, NJ
In accordance with ABC Produce Company Food Safety Plan, the following employees
were trained on proper hand washing and personal hygiene using the Cornell University
Training video
Fruits, Vegetables, and Food Safety: Health and Hygiene on the Farm.
Trainer:
Location:
Date:
By signing below, I acknowledge that I have received and understand the training
received on proper hand washing and personal hygiene. If I have questions about this
training in the future, I will contact my immediate supervisor.
Employee Name (please print)
Employee Signature:
1. Miguel Sonora
M Sonora
2. Ging Lee
Ging Lee
3. Ivan Peppelski
Ivan Peppelski
4. Budwada Unifemi
Budwawa Unifemi
5. John Doe
John Doe
Employee Training Form 01 (10/07)
Figure 17.1.
An example of a training record.
Scheduling a Third-Party Audit
Once the auditee feels comfortable that its food safety program is in place and func-
tioning well in terms of meeting the criteria for a third-party audit as outlined in the
audit standard, the auditee should contact the appropriate auditing body. Most auditing
bodies have an audit program coordinator that handles all audit requests and schedul-
ing of audits and personnel. When speaking to the coordinator for the fi rst time, be
prepared to describe the operation, identify the applicable audit standard, and answer
any other questions that he/she may have. The coordinator will collect the basic infor-
mation about the auditee and forward it to the lead auditor, who serves as the contact
between the auditing body, auditee, and client. The lead auditor contacts the auditee
and client (often the same entity in the produce industry) to gather more specifi c
information about the scope of the audit and schedule a date to perform the audit. The
lead auditor develops an audit plan that includes such things as an estimate of the time
needed to conduct the audit; the number of auditors required; and any other details
needed to plan, prepare, and conduct the audit. Prior to the audit, the lead auditor may
ask for a copy of the food safety plan and maps of the farm or operation for review,
an escort or guide for the day of the audit, and access to a room for the audit team to
