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|Food Safety Training Program |

|Document Number: |Type: |Pages: |

|P0005 |Program |3 |

1.0 PURPOSE

1.1 This program defines the food safety training requirements that are

necessary to ensure that the products made at Northern Tier Bakery

are of the highest quality and are free of any chemical, physical or

microbiological contamination.

2.0 SCOPE

2.1 This program applies to all departments within the Bakery and Commissary.

3.0 RESPONSIBILITIES

3.1 The Q.A. Manager and SQF Practitioner is responsible for the development and implementation of an effective food safety training program.

4.0 ANNUAL TRAINING

4.1 Quality Assurance will schedule Annual Food Safety Training Classes for employees which cover the following topics: HACCP, Good Manufacturing Practices, Color Coding, Metal Detection (Bakery only), Allergens, Hand Washing, Proper Cleaning Procedures and Food Security. All employees are required to take a quiz after completing each section.

Employees must receive a passing score of 80% on the exam. Supervisors and Managers must receive a passing score of 90%. Employees who receive 100% on the test will be rewarded with a Certificate of Excellence and a prize. Any employee who fails must retake the class. If an employee fails more than once, the Quality Assurance Manager must determine the proper action to take. Interpreters will be provided to employees as needed.

4.2 In the Bakery, a selected group of employees are trained to operate the metal detectors. Only those employees that have went through the metal detection training class and have received a score of 100% are allowed to...