Personnel Training

Personnel Training

Building the culture of food safety and camaraderie

Personnel training is continuous and can take many forms. It can include a formal orientation or educational session with multiple participants. It can also be a quick reminder of protocols to verification of comprehension of the materials taught through a written and/or an oral test.
An environment that fosters continual learning and inquisitiveness as well as respect for other HUB Users within the shared facility will create an atmosphere of camaraderie, helpfulness, and mutual respect. The success of any group or shared physical space is fundamentally based on these tenets.

This section of the program will identify specific training topics and the requirements to ensure food safety, personal safety, and those affecting the entire facility. Periodic reinforcement of the basic training and advising all HUB Users of regulatory updates, new information that arises with new ingredients, equipment, packaging can add value to the knowledge of the HUB Users and thereby reinforcing the concept of a shared facility.

Want to go to the document list? Click on a link below to go directly to that section.
> Policy
> Standard Operating Procedures
> Records
> Work Instruction
> Signs

Challenges and Responsibilities

Challenges and Responsibilities

  • 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.

Factors and costs to consider

Personnel training in a shared kitchen facility
  • 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.

Document list

Document list

The documents below are for your HUB use. You may use them as complete (pdf) or modify them to suit your needs as required (Word, Excel).


  • HUB.PT.POL.13  Orientation Manual – Hygiene  pdf | Word
  • HUB.PT.POL.14  Training Policy  pdf | Word
  • HUB.PT.POL.41  Good Manufacturing Practices – Visitor, Outside Service, Vendor  pdf | Word
  • HUB.PT.POL.121  Clean up of Blood and Bodily Fluid Policy Standard Operating Procedure  pdf |Word

Standard Operating Procedures

  • HUB.PT.SOP.42  Personnel Training SOP  Word

  • HUB.PT.SOP.140  General Hygiene  pdf | Word


  • HUB.PT.REC.39  Hub User GMP Commitment   pdf | Word
  • HUB.PT.REC.45  Member Quiz post training  pdf | Word
  • HUB.PT.REC.47  Group Training Record   pdf | Word
  • HUB.PT.REC.48  User Training Record   Word
  • HUB.PT.REC.49  Visitor Log   pdf | Word
  • HUB.PT.REC.65  Formulation Checkoff/Requirements Listing/Batch Record   pdf | Word
  • HUB.PT.REC.82  Inventory Requirement Status   Excel
  • HUB.PT.REC.141  HUB User Orientation Record   pdf | Word

Work Instructions

  • HUB.PT.WI.123  Defrosting Meat  pdf | Word
  • How to Wash Hands  pdf | Word


  • HUB.PT.SIGN.50  Visitor Policy Sign (Entrance)  pdf | PowerPoint
  • Handwashing Sign  pdf
  • Hand Hygiene  pdf