Know more of Axis I Process Quality System section 1.3.4 Human Resources Formation

A procedure that establishes the actions of the company’s personal training must be developed from detections of learning needs, methodology and quality evaluation of training. Quality evaluation of training must be carried out according to the procedure established by the company.

Training must be conducted internally by qualified technical personnel (replicating personnel) of the company, or externally by recognized institutions or organizations. The training material and its lecturing must use an understandable language for employees, and if necessary, be supported by a specialized translator.

Based on this training procedure, the company must determine the temporary and permanent human capital development requirements. The analysis must consider changes in processes, company operation growth, new equipment acquisition, personnel changes, and updates in basic subjects, mainly.

The participating grower must ensure that the personnel has specialized and updated training; experience and capabilities to perform the responsibilities they are in charge of.

Training must be evidenced by certificates, whether from an organization, institution or competent technical personnel, related to process quality, GAP, GMP, HACCP, Safety and Social Responsibility.

An annual human capital development program must be developed, based on an annual analysis or at the end of each growing season.  The program must at least include subjects, subtopics, length, exhibitors, frequencies, materials to be used and contents. Records to evidence the implementation of this program must be created, containing at least: name, age, gender and participant title; signature of instructor and subject lectured.

Among the subjects featured are the following:

  • Safety and health in the workplace.
  • Cleaning and disinfection procedures and good use of chemicals.
  • Management and control of fauna in the field and packaging facility.
  • Food-transmitted diseases.
  • First aid in case of poisoning by pesticides.
  • Basic first aid
  • Fire control and prevention.
  • GAP.
  • BUMA.
  • GMP.
  • GHP.
  • HACCP.
  • Food defense.
  • Allergens.
  • Process quality.
  • Traceability.
  • Crisis management.
  • Food preservation, preparation and management.
  • Development of educational counselors.
  • Proper management and disposal of domestic and production waste (3R).
  • Fair treatment to workers.