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How much employee refresher training did you carry out this year?


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Poll: How much employee refresher training did you carry out this year? (85 member(s) have cast votes)

How much employee refresher training did you carry out this year?

  1. 0 days (2 votes [2.35%])

    Percentage of vote: 2.35%

  2. ½ day or less (8 votes [9.41%])

    Percentage of vote: 9.41%

  3. Between ½ day and 1 day (11 votes [12.94%])

    Percentage of vote: 12.94%

  4. 1 - 2 days (12 votes [14.12%])

    Percentage of vote: 14.12%

  5. 2 – 3 days (15 votes [17.65%])

    Percentage of vote: 17.65%

  6. 3 – 4 days (3 votes [3.53%])

    Percentage of vote: 3.53%

  7. 4 – 5 days (6 votes [7.06%])

    Percentage of vote: 7.06%

  8. More than 5 days (28 votes [32.94%])

    Percentage of vote: 32.94%

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#1 Simon

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Posted 07 December 2015 - 03:02 PM

Talking specifically about food safety and quality how many days refresher training have your employees received this year.  Please vote and explain what the subjects were and how and why they were chosen, what type of training was it e.g. a formal course or short toolbox talk, was the training conducted in-house or via and external training provider and importantly did it work?

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#2 JohnWheat

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Posted 07 December 2015 - 04:20 PM

Scored 5 days:

Quite hard to actually quantify 'days' as it varied amongst staff. All training is refreshed 3 years. CCP's every year. GMP training/assessments that I introduced as new items will probably end annually too...

I have also introduced some significant changes to a raft of process sheets and procedures. These were spread throughout the process(s) and involved most staff in one way or another, some staff may have had only 1 or 2 items for re-training some staff up to 8 !


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#3 Sandima

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Posted 07 December 2015 - 08:50 PM

We have an annual training half day for all full time and currently working casual employees.  It covers GMPs, allergens, HACCP, Food Defence and H&S in general and any specific recurring items or new/hot topics.  We use a combination of the Alchemy training platform and in house generated presentations.  I would rather train in small bites throughout the year but in order to ensure everyone gets the training we do it in half day sessions,  It is repeated 8-10 times to ensure everyone is done.


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#4 Simon

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Posted 08 December 2015 - 07:07 AM

Scored 5 days:

Quite hard to actually quantify 'days' as it varied amongst staff. All training is refreshed 3 years. CCP's every year. GMP training/assessments that I introduced as new items will probably end annually too...I have also introduced some significant changes to a raft of process sheets and procedures. These were spread throughout the process(s) and involved most staff in one way or another, some staff may have had only 1 or 2 items for re-training some staff up to 8 !

 

Hi John, I know the poll is a little restrictive, but it does allow us to share our stories and see how other people do it.  On the face of it 5 day's is a lot (or is it?) and as you say you are going through a lot of change and newness...are the employees receptive to the training and do you see benefit?

 

 

We have an annual training half day for all full time and currently working casual employees.  It covers GMPs, allergens, HACCP, Food Defence and H&S in general and any specific recurring items or new/hot topics.  We use a combination of the Alchemy training platform and in house generated presentations.  I would rather train in small bites throughout the year but in order to ensure everyone gets the training we do it in half day sessions,  It is repeated 8-10 times to ensure everyone is done.

 

Hi Sandima, 1/2 a day is good and meets the requirements of refresher, to be fair it's probably the minimum you can get away with working under a GFSI standard.  Do you do other things like put information notices on notice boards or have short department meetings.  Sometimes this is a way to add in some food safety and quality topics that could be considered "refresher training".  I've only recently learned the value of toolbox talks (little and often), which to me is more effective way of keeping food safety in the forefront of minds.  I know the link is human safety, but it gives the idea of the system. :smile:  Maybe we haven't really adopted this yet in the food industry. :dunno:

 

Regards,

Simon


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#5 PS1

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Posted 09 December 2015 - 12:22 AM

Hi,

I am a consultant and conduct training at a few organisations. The most common refresher training is Food Safety and HACCP - this is done on an annual basis.

 

A few other items that are routinely covered as a refresher annually are:

- Allergen management

- Documentation procedures

- Halal awareness

- Food Defence

 

The refresher training needs to be tailored to the audience. The majority of the training I conduct is for production staff and a large number of them have English as a second language so is very simple and has lots of "on-site" examples and reminding them of the "why"s for various procedures

 

For other staff who may be more experienced I try to throw in some facts and figures that they don't know (to keep them engaged so they don't just sleep for a couple of hours lol).

 

Training sessions are brief and if required extra sessions are held.  It is definitely better to have little and often!


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#6 RALH

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Posted 11 December 2015 - 05:04 AM

hi there,

 

I'm an iso 22000:2005 practitioner and a fstl as well, we do the training once a week for at least not more than 1 hr. per session. I don't like to make it long as the staff will somewhat feel bored. We're a multi national establishment so expect that some staff might not able to catch up. what we did, we assign somebody to translate it for them to be able to understand the topic.

 

some of the topics:

 

prp's

oprp's

ccp's

personal hygiene

gmp's

our work instructions

right behavior at the work place

corrective and preventive actions and , etc....

 

after each session, a short quiz, collect it as validation for my documentation.

 

Note:

we make food for our guests, same day process, no left-over allowed

staff composed of store keepers, chefs, house keepers, drivers

 

:smile:


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#7 Simon

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Posted 11 December 2015 - 07:06 AM

Thanks PS1 and Ralh some interesting points there.  Make the training relevant, interesting and comfortable (as possible :smile:)...all good.

 

Another point is know your audience e.g. language, education level, experience, learning difficulties and understand different people like to learn differently.  Not easy to cater for everyone, but a mix of written, visual, audio and practical work best...oh and have fun, if at all possible. :thumbup:

 

Regards,

Simon


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#8 brianweber

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Posted 14 December 2015 - 09:02 PM

i hold a monthly training for all employees. GMP's/Food Safety, Lock out / tag out, Hazard communications, Severe weather safety, forklift, drug and alcohol policy, emergency action and fire safety (we have the fire dept. come down and we actually put out controlled fires so everyone knows how to use a fire extinguisher.) First Aid/blood borne pathogen, ppe/personal safety, and I do a HACCP class more as a reminder to everyone. I also have our HACCP team that meets monthly for training.discussion.


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#9 Simon

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Posted 16 December 2015 - 06:53 AM

That's quite a package Brian, what's the format of the training, is it classroom based or shop floor?

 

The poll so far shows a lot of training hours are being put in which is good news.

No votes for zero days so far!

 

Regards,

Simon


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#10 brianweber

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Posted 16 December 2015 - 01:23 PM

Classroom based. I meet once a month with both shifts. (2 shift operation here)


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#11 Simon

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Posted 16 December 2015 - 06:47 PM

Classroom based. I meet once a month with both shifts. (2 shift operation here)

 

That's quite a commitment Brian, I'm sure the constant refreshment pays dividends.

In my opinion it's the best way.


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#12 brianweber

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Posted 16 December 2015 - 06:57 PM

Thanks Simon. It has. Since i first came on board here the attitudes have change drastically, even the owners! They are realizing that food safety/quality IS important! :)


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#13 Simon

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Posted 16 December 2015 - 07:01 PM

Thanks Simon. It has. Since i first came on board here the attitudes have change drastically, even the owners! They are realizing that food safety/quality IS important! :)

 

Yes and the PCA scandal sure gave you a leg up; you were right to use that in your armoury; nothing wrong with that.

 

"Only a fool learns from his own mistakes. The wise man learns from the mistakes of others"
Otto von Bismarck (apparently)


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#14 Factory Hygienist

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Posted 23 January 2016 - 05:37 AM

1-2 Days for GMP and HACCP only. Other department do their refresher training, this is a mixed classroom based and shop floor based, GMP in the morning classroom based and in the afternoon shop floor base which they need to spot the incorrect practices and they will explain how it was wrong and what is the corrective action. For HACCP the same, but we are mainly discuss on OPRP and CCP and what are the pros and cons if both have been deviation.


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