Ralph Pearson recognises that a successful company, in part, comes from well-trained employees. All employees are trained to a level that is commensurate with the job they are carrying out and a written record is kept of this. In addition all employees undergo an annual performance review so that training needs can be identified and the effectiveness of previous training assessed.

The following staff training procedures are followed:

For each job in the factory that affects product safety, legality and quality a description has been written (see Safe Operating Procedures)

The level of training is determined and carried out by the Production Managers who assesses each employee and signs their training record when he is happy that the training is complete and the individual can carry out the task unsupervised.

The provision of such training is held on the employee’s personal record file.

All staff will undergo food hygiene training in the form of in-house standards and will sign to say that they understand the requirements.

Certificated food hygiene training is encouraged particularly to basic level as provided by the CIEH (Chartered Institute of Environmental Health) etc.

Temporary staff and where applicable contractors, will be adequately supervised whilst on site and will not carry out any task that is critical to food safety, legality or quality (i.e. Critical Control Points in the Hazard Analysis Critical Control Point Manual).

All employees will be appraised on an annual basis and their training needs identified and actioned where appropriate.