The industry as a whole has many regulatory standards and QC protocols, I believe in ongoing training and making use of personnel who are qualified, most often somebody who has HACCP accreditation or qualification. Food safety and hygiene practices are an ongoing venture and lack of focus or control may lead to disaster.

To effectively measure the success of our food safety training programs, we must first establish clear, measurable objectives. These objectives might include identifying and reducing sources of contamination, improving the food safety culture, or ensuring compliance with the food safety program. Once these are defined, we can implement the following strategies: Pre- and Post-Training Knowledge Assessments Recognising Food safety champions Tracking of food safety incidents, etc Implementing these comprehensive measurement methods, we can accurately determine the effectiveness of our food safety training programs and ensure that they contribute to a safer food handling environment.

Nowadays, it is very important for food companies to develop a food safety culture. This includes everything from training sessions to guiding employers and employees in adopting activities and awareness of the food safety standards required in a food plant. That is why one way to assess these processes or improvements is through training evaluations and continuous monitoring of employee culture.