How do you measure the success of your food safety training?
The results of the 2014 Global Food Safety Training Survey has highlighted the need to ensure that food safety training is delivered in such a way that employees walk away with an applied understanding of their learning and can return to their role with improved performance.
When surveyed, over 20% of respondents noted that a lack of understanding by employees had been noted as a training deficiency during an audit and when asked how the value of training is measured; over 50% of respondents advised they use employee performance and behaviour.
An article in Food Safety Magazine explains that training and education are the stepping stones to food safety, linking theory to practice. The article discusses how often those who have to implement a piece of legislation are unaware or have not really understood its importance and as a consequence one of the main sources of errors and mistakes are an employee’s risk perception. Risk perception is of course about the employee not recognising the reason or importance of a process and as a result they subsequently take short cuts or neglect important processes.
So what is the solution?
What if you were able to send your food operatives on a training course that was held within their own place of work and combined class room training with practical time in your factory?
When in the factory your employees are given a project to undertake, where they must apply their class room training and demonstrate their understanding of your policies and procedures or a specific piece of legislation. During this time, they are utilising the experience and knowledge of a Food Safety Consultant, who is providing them with a fresh pair of eyes, pointing out the things that often get overlooked and challenging those risk perceptions.
The Food Safety Consortium (FSC) have designed a suite of workshops that does just that, with the aim of improving good manufacturing practices (GMP) and ensuring those who attend walk away with an applied and practical learning.
Don Meredith Director of Food for the FSC commented “It is our aim to provide customers with value added services that bring a return on their investment. We want to help customers develop a culture of food safety that results in good manufacturing processes that go beyond compliance. A crucial stage to that culture development and the implementation of GMP, is ensuring that those involved in the production of food, understand the importance of the role they play and how the tasks that they undertake ensure consumer safety. Our experience shows that generic courses fail to identify and address the fundamental issues on food manufacturing sites and we believe that it is essential to understand and apply real world solutions to individual site requirements when training.”
The FSC’s Practical Workshops are designed around BRC requirements however can be adapted to include retailer Codes of Practice or manufacturers own procedures and policies. To find out more about the workshops click here
Post date: 15 Sep 2014
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