As a food manufacturer and exporter,
it's essential that all personnel working at your registered establishment
are suitably qualified and trained in their relevant area to perform any work
which can affect food quality and safety.
Staff performing duties relevant to export procedures
must also be trained and competent to carry out these functions.
By having competently trained staff,
it will enable you to detect and prevent food safety concerns throughout all stages of manufacturing,
ensuring your products remain export eligible.
You will be expected to have documented procedures and supporting records for your training program,
which will include Identifying your training needs,
induction training,
records of training,
competency checks,
and future plans to conduct ongoing refresher training.
For a more detailed description and expectation of what is required,
refer to the explanation below.