Sr. No.

Compliance Requirement

What the Food Business Should Ensure

Records / Documents to Maintain

1

Food handlers' roles and responsibilities

Ensure all food handlers understand their role and responsibility in preventing food contamination and deterioration.

Training records; employee induction records; SOPs/work instructions

2

Knowledge and skills

Ensure food handlers possess the necessary knowledge and skills relevant to food processing/manufacturing, packing, storage and serving.

Training certificates; competency assessment records; skill evaluation records

3

Food hygiene and safety training

Provide training on food hygiene and food safety requirements appropriate to the employee's duties.

Training calendar; training attendance sheets; training material

4

Personal hygiene training

Train food handlers on personal hygiene requirements, including practices relevant to their work and food handling activities.

Personal hygiene training records; attendance sheets; assessment records

5

Activity-specific training

Training should be commensurate with the nature of food and the employee's activities, including handling, processing, preparation, packaging, storage, service and distribution, as applicable.

Job-specific training matrix; department-wise training records

6

Periodic assessment

Periodically assess whether training is effective and whether food handlers understand and follow food safety requirements.

Training effectiveness assessment; quizzes/tests; evaluation reports

7

Competency assessment

Periodically evaluate the competency level of food handlers and identify additional training requirements.

Competency assessment records; skill-gap analysis; retraining records

8

Routine supervision

Conduct routine supervision and checks to verify that food hygiene and food safety procedures are actually being followed.

Supervisory checklists; inspection reports; monitoring records

9

Corrective / refresher training

Where deficiencies are identified through assessments or supervision, provide corrective or refresher training.

Corrective action records; refresher training records; follow-up assessment

10

Review of training programmes

Routinely review training programmes to ensure they remain relevant and effective.

Training programme review records; management review minutes

11

Update of training programmes

Update training content wherever necessary based on changes in processes, food products, equipment, regulations, risks or identified deficiencies.

Revised training materials; version-control records; updated training calendar

12

Training documentation

Maintain adequate evidence demonstrating that required training, assessments, supervision and programme reviews have been carried out.

Training register; attendance sheets; training materials; assessment results; competency records; review records