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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.
Aim:
PERSONNEL
KF.PL.1 Key
Standards
Systems must be in place to ensure all new personnel are effectively trained and deemed competent to carry out the activities they are required to do.
How you will be measured
KF.PL.1.a
KF.PL.1.b
Induction record
KF.PL.2
Standards
Records of training must be kept.
How you will be measured
KF.PL.2.a
KF.PL.2.b
KF.PL.2.c
Training Record
KF.PL.3
Standards
The performance and competence of employees must be regularly reviewed and refresher training implemented as required. (Revised)
How you will be measured
KF.PL.3.a
KF.PL.3.b
Training record
KF.PL.3.1
Standards
Producers must adopt British Poultry Training – Poultry Passport or Poultry Training Record, as the formal route for industry training and training recognition. (Revised)
How you will be measured
KF.PL.3.1.a
KF.PL.3.1.b
KF.PL.3.1.c
Training record
KF.PL.4
Standards
Where labour providers are used, they are licensed and a documented agreement is in place. (Revised)
How you will be measured
KF.PL.4.a
KF.PL.4.b
KF.PL.4.c
KF.PL.4.d
KF.PL.4.e
KF.PL.4.f
- Evidence of GLAA licence
- Service Level Agreement
KF.PL.5
Standards
Health and Safety Policy in place and effectively communicated to workers. (New)
How you will be measured
KF.PL.5.a
KF.PL.5.b
KF.PL.5.c
Health and Safety Policy