2.8 Allergen Management & 2.9 Training

2.8.1.1 The responsibility and methods used to control allergens and to prevent sources of allergens from contaminating product shall be documented and implemented. The allergen management controls shall be based on a risk assessment and include the identification, labeling, and handling of allergen-containing product, including product recoup, to prevent inadvertent cross contact.

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2.8.1.2 Recouped product containing food allergens (refer to 2.4.5) shall be repackaged under conditions that ensure product safety and integrity is maintained. Recouped product containing allergens shall be clearly identified and traceable.

• Pass
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2.8.1.3 Sites that do not handle allergenic materials or store allergenic products shall document, implement, and maintain an allergen management program that addresses, at a minimum, the mitigation of introduced or unintended allergens from suppliers, contract manufacturers, site personnel, and/or visitor activities.

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2.9.1.1 The responsibility for establishing and implementing the training needs of the organization’s personnel to ensure they have the required competencies to carry out those functions affecting product legality and safety shall be defined and documented (refer to 2.1.1.6).

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2.9.1.2 Appropriate training shall be provided for personnel carrying out the tasks essential to the effective implementation of the SQF System and the maintenance of food safety and regulatory requirements

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2.9.2.1 A training program shall be documented and implemented that, at a minimum, outlines the necessary competencies for specific duties and the training methods to be applied for personnel carrying out tasks associated with:

• Developing and maintaining food safety plans to meet regulatory requirements and the SQF Code;

• Monitoring and corrective action procedures for all staff engaged in monitoring critical control points (CCPs);

• Personal hygiene for all staff involved in handling of food products and food contact surfaces;

• Good Storage and Distribution Practices and work instructions for all staff engaged in food handling, food storage and transport, and associated equipment;

• Allergen management, food defense, and food fraud for all relevant staff; and

• Tasks identified as critical to meeting effective implementation and maintenance of the SQF Code.

• The training program shall include provision for identifying and implementing the refresher training needs of the organization.

2.9.2.2 Training materials, the delivery of training, and procedures on all tasks critical to meeting regulatory compliance and the maintenance of food safety shall be provided in languages understood by staff.

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2.9.2.3 Training records shall be maintained and include:

• Participant name;

• Skills description;

• Description of the training provided;

• Date training completed;

• Trainer or training provider; and

• Verification that the trainee is competent to complete the required tasks.