All individuals who process, handle, store, or come into contact with food, or food-related surfaces in the food processing industry must be trained in food safety.

This includes maintaining cleanliness of equipment and utensils in food production areas.

Below are the key training requirements under Food Code Standard 3.2.2A for food processing businesses:

• Food Safety Supervisor (FSS): Every food processing business must appoint at least one trained Food Safety Supervisor. The FSS is responsible for ensuring food safety protocols are followed and identifying potential risks in high-risk food operations.
  
  
• Food Handlers: All those involved in food manufacture, processing, packaging, or storage must complete food safety training or demonstrate the necessary skills and knowledge to handle high-risk foods safely.

It is important to make sure all personnel involved in the process are trained in food safety, don’t forget to include:

• New Employees: Food safety training should be part of the onboarding process for new hires to ensure they comply with regulations from day one.
  
  
• Temporary or Seasonal Workers: Even short-term employees should undergo food safety training to maintain consistency and compliance across the board.
  
  
• Supervisors and Managers: Individuals overseeing food processing activities must also complete food safety training to effectively manage risks.
  
  
• Delivery and Logistics Staff: Employees handling the transportation of processed foods may require specific training, particularly in temperature control and safe food storage.