On Going Food Safety Training for All Employees

Food Safety Training is a monthly requirement for ALL DiCarlo employees. Topics covered annually are:
Sanitation
Pest Control
Bacteria
Food Borne Illness
Personal Hygiene
Time and Temperature
Hazard Analysis and Critical Control Points (HACCP) Review
Foreign Material Detection and Prevention
Cross Contamination
Allergens
Food Security
Safety training starts at the executive level and then is administrated to the entire company by the management staff. Detailed records are kept by each department manager. Reviews of all training records are scheduled by the Safety Coordinator quarterly. A comprehensive review of the GMP, HACCP, Food Defense and Sanitation Standards and Operating Plans and Procedures are conducted annually, at a minimum, to ensure all programs remain current and are enhanced as needed.