I know a lot of food plants use temporary workers or agencies. Sometimes there is a rapid turnover in employees/workers coming from these agencies, like someone new everyday or every few days. In an ideal world it would be great to have the same temporary workers day after day but in reality they get sick and have appointments too, or just don't like the job.
How do you handle training, both food safety and job specific training? In your plant who is responsible for these training? Also, language barriers. How do you handle that?
We are a very small, low risk non-RTE food plant. I have translated training documents in 2 different languages. Most can comprehend these. However, to do the food safety training, and health and safety training the way it should be done is a couple of hours. Not to mention the job specific training, which can be a few days depending on the product we are running that day. Our production staff is also our sanitation staff so we have to train them on proper sanitation procedures as well once production is done. Our regular full time employees are frustrated with the situation and I am trying to figure out what the cause of the frustration and they just keep blaming the agency. I'm not sure that is the issue.