Member responsibility for training is partially defined in the Agreement documents.

In this section, specific food safety training is outlined.

Any employees or volunteers working with the HUB User will be trained on the respective SOPs developed by the Hub as well as SOPs pertaining to the business operations.

The employee’s / volunteer’s behavior shall be observed by both HUB Management and the HUB Owner of the business (User). Employees contravening the requirements or causing a dangerous situation negatively affecting other people’s safety or well-being within the facility or the food safety of any products will be requested to leave.

It is beneficial for the Hub to offer food safety and hygiene training by a qualified trainer. HUB Users will need training on the use of shared equipment, dishwasher use, and sanitation program.

Additional Good Manufacturing Practices (GMP) training could include workshop(s) for topics such as allergen control, food defense, and personal safety.

HUB Management will maintain training records for orientation training and all training for equipment and operational safety.

HUB Users must maintain training records for any people (volunteers or employees) working with them that include the orientation of the Food Hub and specific food product handling and operations related training.

A training schedule is maintained by HUB Management for general training including the required orientation training and will be posted or electronically mailed to registered Users of the facility.

Ensure personal hygiene expectations are published and available for all HUB Users within the facility. This requires constant reinforcement by the HUB Users with any people they have working with them.

The location of available of supplies such as masks, clothing, towels, etc., must be easily and brightly identified.

Monitor member behaviour – offer some options, suggestions, first before reprimanding

Reinforce HUB User food safety training

HUB Users are to maintain current training records, security level, and contact information for the HUB Management.

The cost of reinforcing the value of training for all HUB Users is pittance compared to the cost to all HUB Users and HUB Management when Personnel training is not conducted or is not given high priority.

Potential options for food safety training and personal safety training may be available through associations, contractors, thus investigating these options may be a cost-effective way of assuring the information is accurate, current, and provides a formalize record, including the date of the training.

Collaborative training or educational seminars of specific food business segments, including financing, regulatory, food science, packaging, etc. may also be options to adding value for the HUB Users. This training may be identified by the HUB Management and/or other HUB Users.

HUB.PT.SOP.42  Personnel Training SOP  Word