6 replies to this topic

[Minty]

Hello everyone,
I work at a mint (spearmint and peppermint) processing plant where we cut and sift mint (mostly used for tea) and ship it throughout various regions of the world. We are a very small company (about 23 people) and I would like to think we are doing well. About three years ago, we finally decided to implent HACCP. I've been in my position (QA/food safety trainer) for about 9 months now. Unfortunately, no matter what I do I cannot seem to get through to a majority of these guys on the fundementals of HACCP! My bosses are becoming extremely frustrated, they can assure me that this is not my fault and it just seems to them that the majority of the employees here just simply do not care. The owner told me that he had a problem with the fact that the people who work closest to the product cannot tell him what HACCP stands for nor can they point out the CCP in that room (it is literally right in front of them). How can I get these guys to start caring about this stuff? We need to be living and breathing food safety to prevent the worst case scenario.. If anyone has any training ideas available, it would be greatly appreciated. Also, I could use a few more topics for food safety. Last one I had done was the difference between food defense and food safety.. Here is a little list actually to give you an idea of what I usually talk about.

• Importance of Handwashing
• Foreign Material
• Difference between food safety and food defense

There's obviously more however I cannot think of them at the moment, when the office becomes available I shall grab my binder and update this post. Please help me in whatever way you guys can!

Thank you so much!

Mint tea :)

[Setanta]

Oh Minty,

It has to come from the top level of management. If you talk about the importance of hand washing in the production area and the owner walks out on the floor without washing his/her hands, they just effectively told everyone that it IS just words.

I am not saying that is what is happening, but if it doesn't come from the top, you are fighting a losing battle.
Do the office people know what HACCP stands for?
Do they check the HACCP records while out on the floor?
Do you wear hairnets? Does the owner?

Just some preliminary thoughts, good luck!
S.

[Minty]

Oh Minty,

It has to come from the top level of management. If you talk about the importance of hand washing in the production area and the owner walks out on the floor without washing his/her hands, they just effectively told everyone that it IS just words.

I am not saying that is what is happening, but if it doesn't come from the top, you are fighting a losing battle.
Do the office people know what HACCP stands for?
Do they check the HACCP records while out on the floor?
Do you wear hairnets? Does the owner?

Just some preliminary thoughts, good luck!
S.

Oh believe me, the top level is all on board with the HACCP training. We have a pretty good HACCP plan (in my opinion) and I am just struggling in getting the employees to retain even the most basic of information. All office personnel know what HACCP stands for, we check the records as well and we all wear hairnets (even the owner). The owner is 100% on board with this change from an unfortunate incident ( happened before I was here).

[Setanta]

What is it you'd like them to demonstrate?

S.

[Minty]

Well, the fear of the top level people is that the day FDA decides to walk in and ask our employees questions about our HACCP plan, they won't be able to answer anything. Is this something to even be concerned about? They want each and every employee to be able to answer what HACCP stands for, I have gone through this (one on one) with employees over and over again but they just forget it the following week and it is getting frustrating to the bosses.

[HACCP Mentor]

Hey Minty

It sounds like management is committed but not happy to implement disciplinary action if company procedures are not followed. This should be a basic employment requirement - follow all company procedures.
As for training in HACCP - Maybe focus on what HACCP actually means rather than what it stands for. Ask each employee to explain to you, what it personally means to them. Do this not as a group (then you can avoid "showing off" in front of each other). If you can find their soft spot that may work better. Relate it to their own family and friends getting sick or them being really sick. Bit of psychology at work.

Good luck!

[Zeeshan]

Well, the fear of the top level people is that the day FDA decides to walk in and ask our employees questions about our HACCP plan, they won't be able to answer anything. Is this something to even be concerned about? They want each and every employee to be able to answer what HACCP stands for, I have gone through this (one on one) with employees over and over again but they just forget it the following week and it is getting frustrating to the bosses.

It seems that you and your bosses are ignoring what HACCP Mentor has mentioned "Focus on what HACCP actually means rather than what it stands for."

All the knowledge become useless and ineffective if it is not absorbed in the heart and mind. IMO you should follow these steps.

1- Make simple training programs on PowerPoint with fewer slides, less text and attractive images.
2- Develop simple but attractive posters and display them at prominent locations.
3- Allocate some chit chat time during production other than tea and lunch break (Hardly 10-15 minutes). Pass on information in totally relaxed mood there. Try to find out and remove the hurdles in communication, understanding and matching frequencies.
4- Make simple questionnaire with to-the-point answers. Explain the concept preferably with the help of simple examples. Do not focus on exact wordings. Distribute this paper to all. Associate the evaluation of this questionnaire with the forthcoming salary increment or benefits.
5- Mention clearly the performance measurement criteria based on understanding and practices as per rules and regulations. Then, fairly, promote the good ones and demote the bad ones.

Hopefully it works.

Regards.
Muhammad Zeeshan Zaki.

Edited by Zeeshan, 11 January 2013 - 06:59 AM.