The ingredients of an effective food safety training program
Start Time: 5.20 p.m. London, 12.20 p.m. New York
David Rosenblatt, Director of Training, Sher consulting and training
Most organizations calculate the cost of training according to the fee collected by the trainer, the cost of the venue and the cost of refreshments. The true cost of training is the cost of work not being done multiplied by the number of people being trained and the duration of training. This often adds up to numbers substantially higher than the direct cost. How do we know if we are getting a return on our investment? Could it be more cost effective to hire an "expensive" training professional rather than "saving money" and doing it in-house? In this talk we will discuss the secret behind planning an effective food safety training program and tools to measure its effectiveness.
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