The extent of training is decided by the hazards of the food (its ability to support pathogen or spoilage growth, possible physical contaminants, known allergens), how it is produced, processed, handled and packed and how likely contamination is, how much processing or preparation happens before it is eaten, storage conditions, expected time to consumption, and the use and upkeep of instruments and equipment; and by the trainees' existing knowledge and skills. Depending on duties, topics may include the hygiene principles for the business, measures that prevent contaminants, personal hygiene including handwashing and protective clothing, the business's GHPs and what to do when hygiene problems are seen. In retail and food service, staff who deal with customers may need training to pass on product information such as allergens.
This control maps to 2 controls across 2 other frameworks. If you already hold one of them, the evidence you collected for it is the starting point here rather than new work.
Every mapping shown was judged rather than inferred from wording similarity, and the ones that failed review are published too. See the coverage reports and what was rejected.
The graph holds this control, the 2 it maps to, and the evidence behind each claim, over MCP and REST.