Training and Education Are Key to Ensuring Food Quality and Safety The draft proposal to establish regulations to enforce the hazard analysis and risk-based preventive controls mandated by the 2010 Food Safety Modernization Act (FSMA) specifically addresses the necessity of employing a qualified individual who is responsible for writing or overseeing the development of a food safety program. Any food safety management system should ensure the workers within it know what to do and that all departments and personnel are integrated in the system. Building a training and education program requires commitment by management and integration with the job descriptions of each position. Different types of training must be incorporated into a program, including orientation, general requirements, refresher sessions, job-specific tasks, and external requirements. A training coordinator can be used to plan and monitor training, maintain records, select trainers, and deliver the program to ensure maximum efficacy. |