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Turkeys Standards

PERSONNEL Version 5.1 (modified)

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TG.PL.1 TG.PL.2 TG.PL.3 TG.PL.3.1 TG.PL.4 TG.PL.5
Glossary

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.

R This icon indicates that a record is required.

AIM: All personnel (including but not limited to employees, self-employed and family members) are trained and competent to carry out the required activities on farm/sites relating to primary production on site

TG.PL.1 Key

Systems must be in place to ensure all personnel are effectively trained and deemed competent to carry out the activities they are required to do

How you will be measured

TG.PL.1.a

No person starts work without an induction, supervision and explanation of the tasks they will carry out

TG.PL.1.b

Induction record to include as a minimum: - Activities role will undertake - Health & Safety information - Reporting lines
R

Induction record

TG.PL.2

Records of training must be kept

How you will be measured

TG.PL.2.a

A training record is available for all, including: - name - details of training/events attended - date of training - who provided the training (in-house or external provider)

TG.PL.2.b

Where workers are trained to undertake specific tasks, these are listed in their record

TG.PL.2.c

Records kept for 2 years after person has left the business
R

Training Record

TG.PL.3

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

How you will be measured

TG.PL.3.a

Working arrangements allows for observation of workers discharging their responsibilities. The frequency of observation is proportionate to risk

TG.PL.3.b

Gaps in competence are addressed by recorded refresher training, implemented immediately or within defined timeline
R

Training record

TG.PL.3.1

Producers must adopt British Poultry Training – Poultry Passport or Poultry Training Record, as the formal route for industry training and training recognition

How you will be measured

TG.PL.3.1.a

The mandatory training requirement specified on the Poultry Passport is delivered by providers or in-house tutors that have been approved by British Poultry Training

TG.PL.3.1.b

New personnel without a Poultry Passport are enrolled within six months of starting their position.

TG.PL.3.1.c

Personnel demonstrate progression in Poultry Passport Training by completing at least two modules every 12 months until complete. - Courses are in date and not expired
R

Training record

AIM: Any labour providers used are managed with agreements in place to ensure that workers provided are competent, and labour providers are licensed

TG.PL.4

Where labour providers are used, they are licensed and a documented agreement is in place

How you will be measured

TG.PL.4.a

All labour providers used hold a valid Gangmasters & Labour Abuse Authority (GLAA) licence

TG.PL.4.b

A Service Level Agreement is in place between the business and the labour provider

TG.PL.4.c

The agreement confirms that any workers provided are suitably competent

TG.PL.4.d

The agreement confirms any training completed by the labour provider as an alternative to the businesses’ own training systems

TG.PL.4.e

The agreement confirms that all workers are legally permitted to work within the UK

TG.PL.4.f

The agreement defines allocation of Health & Safety responsibilities between labour provider and labour user
R
  • Evidence of GLAA licence
  • Service Level Agreement
AIM: A safe working environment for workers and visitors

TG.PL.5

Written Health and Safety Policy in place

How you will be measured

TG.PL.5.b

Policy is effectively communicated to all relevant workers

TG.PL.5.c

Language and learning style is given due consideration to ensure all workers understand information
R

Health & Safety Policy


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