NEW: The UK’s First Trust in Food Index

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Key – Those standards which have greater significance (all other standards are normal)

Recommendation – Those which do not affect certification

New – A completely new standard which the member must now adhere to

Revised – A standard that has changed and requires the member to take some different or additional action to before

Upgraded – The standard has been upgraded to a Key standard or from a Recommendation to a full standard

Appendix – Referenced in ‘How you will be measured’. Indicates that additional information is provided in the Appendices, which are available at the end of each section.

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Where to find help – at the end of each section we have indicated where you can get extra guidance if you need it.

Cropping Categories Fresh Produce

Category 0
Those you can eat raw and have a significant risk or history of pathogen contamination.

Category 1
Those you can eat raw and which do not have a protective skin that is removed before eating; they may also have a significant risk or history of pathogen contamination.

Category 2
Those you can eat raw and which either have protective skin or grow clear of the ground, or that have no history of pathogen contamination.

Category 3
Those that the customer always cooks.

An up-to-date list of the crop categories can be found on the Red Tractor website.

Aim:

STAFF AND LABOUR PROVIDERS

PR.SC.a Key

Standards

Systems must be in place to ensure that all new staff are effectively trained and deemed competent to carry out the activities they are employed to do

How you will be measured

  • Nobody starts work without an induction, supervision or explanation of the tasks they will carry out
  • For any specific tasks referenced within the Standards (e.g. PPP application) additional training is given prior to being left to complete the task unsupervised, if it has not already been given
  • Training delivered in a manner that ensures all staff understand, whatever their language

PR.SC.b

Standards

The performance and competence of staff must be regularly reviewed and refresher training implemented as required

How you will be measured

  • Staff are observed regularly and the output of their work reviewed
  • Refresher training is implemented immediately if issues are found

PR.SC.c

Standards

Records of training must be kept

How you will be measured

A training record is available for all, including:

  • name
  • start date, if applicable
  • training given/ events attended/ experience
  • date of training
  • who provided the training
  • employee signature
  • details of competency (if assessed was training completed successfully)
    • Records kept for the duration of employment for temporary staff
    • Where staff are trained to undertake specific tasks this is listed in the record
    • Records kept for two years after staff member has left employment
    • (Added January 2018) A completed and signed food safety policy declaration is recorded and updated annually
  • Staff training record
  • (Added January 2018) Signed food safety policy declaration

PR.SC.d

Standards

Where labour providers are used to supply temporary or permanent staff an agreement must be in place to ensure competent persons are provided

How you will be measured

  • Agreement in place where labour providers are used regularly or on an ad-hoc basis
  • Agreement confirms that labour provided are competent and that a Gangmasters Licence is held
  • You have taken all reasonable steps to ascertain if the labour provider has a valid licence e.g. copy of a valid licence, checks made on the Gangmasters and Labour Abuse Authority (GLAA) website
  • Labour provider agreement

PR.SC.e

Standards

Where contractors are employed to undertake work on the production of crops, a Contractors’ Commitment Document is in place which confirms that the contractor will comply with the Red Tractor Fresh Produce Scheme requirements

How you will be measured

  • Contractors’ Commitment Document is signed by both contractor and producer
  • Contractors’ Commitment Document