Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.
Posted 13 April 2025 - 04:23 PM
Securing Management and Employee Buy-In for Effective Food Safety Training
Took Place:
Friday, April 25, 2025
Presenters:
Dr Matthew Wilson, Senior Lecturer in Food and Nutrition, University of Adelaide
Andrew Thomson, Owner, Think ST Solutions
Webinar Overview:
A common challenge raised in the IFSQN community is: “How can I secure management and employee buy-in for food safety training?” This insightful webinar, presented by Andrew Thomson, an experienced Food Safety Consultant, and Dr. Matthew Wilson, a Senior Lecturer at the University of Adelaide, addresses this critical issue head-on.
The webinar highlights the pivotal role of securing buy-in from both management and employees to ensure the success of food safety training initiatives. Without their support, even the best-designed programs risk falling short of their goals. Andrew and Dr. Wilson will share practical, proven strategies to engage teams at all levels, helping to foster collaboration and commitment to food safety.
Additionally, the session will feature real-world case studies that demonstrate how businesses have successfully overcome resistance and inspired meaningful, lasting change. These examples offer valuable insights and actionable takeaways for driving a culture of food safety excellence within any organization.
Interests:Married to Michelle, Father of three boys (Oliver, Jacob and Louis). I enjoy cycling, walking and travelling, watching sport, especially football and Manchester United. Oh and I love food and beer and wine.
Posted 26 April 2025 - 07:13 PM
Chat logs from today's webinar:
Ahmed Vavda:Good Morning from Toronto
Mohammed :Hi Dear Mr Gentle Man
Blessie Nance Nance:hello...Wisconsin here
Timothy Odoh:Hi Everyone. Timothy from Ontario Canada
Evan Syahroni Asdja:Hallo everyone
HENG KUANG Lee:good day
Wendy Hirst:Good morning from Pennsylvania!
JOHN SIEW John:Good evening from Msia
Kosaraju kosaraju m:Hi Dr Murali K Murthy from NADA DAIRY KSA
Heather Maxwell:Hi from Ireland
JADESOLA :Good morning from Houston
Francia SAN JOSE:Good evening from the Philippines..
bianca :hii bianca From quebec
Rachel Fleisner Fleisner:Hello, I'm also from Wisconsin!
Angger Erwin Pangestu:Hello, Angger Erwin from Indonesia
David :Hello from North Yorkshire
Mohammed :Just now I joined in this marvellous opportunity for getting more valuable knowledge
Khek Li Ling Li ling:Good evening from Malaysia
Melissa Miller:Hello from Indianapolis, IN USA
Robert Derczo :Good morning from New jersey
Liza Holubtsova:Good Morning from Illinois
Joel :Good Morning from Missouri
Mohammed :I am from India
Mary Flynn :Hi everyone greetings from Dublin
Anu :Hello from Estonia!
Merete Kiserud :Hello from Norway
Amy :Washington State, USA
Mahdaoui Djamel Djamal:Hello from algeria
Chi Chi Obi:happy Friday from Byron GA USA
Sherell Bourne-Lynch:Good morning! Missouri, USA
EL OUASKIBI ISSAM ISSAM:Hi greetings from Morocco
Marcia Samuels SAMUELS:Morning from Jamaica
Rupinder :Good morning all
Mike Denesh Subbaramaniam :Hello from Malaysia
Susan Johnson:Hello from Iowa!
Elliot :Hi Elliot from Sysco in Connecticut!
Heidi MacDonald:Hi from PEI, Canada
Bonnie Forman:Good moring MI
Samullah Khalid:Hi good evening
Deep Rao :Hello Everyone
B G Ravikumar Sastry:Hello, Good day - India
Pratik Goregaonkar Goregaonkar:Good morning from Niagara Falls
Paul :Hi from Hampshire, UK
Steve Brown:Hi from cloudy Sandwich, Kent, UK
Railyn King:Good morning from North Carolina
John :Hello. Good morning from St. Louis, Missouri.
Mohammed :I am from India
Marty Limani:Boise, Idaho USA
Ruth :Bristol UK
Chevise Thomas Thomas:Good morning, Augusta GA
Jim Wong:California
Christina Gioiosa:Good morning from Chicago! :-)
Carri Kimbrel :Good morning from Iowa, USA
Wisnu Samuel Atmaja Triwarsita Triwarsita:Hi from Indonesia
Jan Hendrikx:Hi, The Netherlands
Ahliya Gobin:Trinidad, West Indies
Mohammed :Dear Mr Respected
Mohammed :This is Mohammad Sanaullah Moizuddin from india
Rhouel LUBAO:Good evening
Jhordanne Carrington Carrington:Good Morning from Trinidad
Anu :This is Anu Sharma from India
Tracy Greenwood Greenwood:Good morning from California, USA
Andreas Kennedy:Good day Texas
Evan Syahroni Asdja:Hello everyone. From Indonesia
Mohammed :I am a Applied Science Trainer in Saudi Arabia
Mulungi Jonathan:Hello from Uganda
Tammy Shamblin:Good morning from Ohio
Fatima :Hi from Scarborough, CA
Jeanette :Jeanette from Michigan
Atıl Gedik Gedik:they are not interested in
Marbelly Rugama :Good day from Georgia
Jim Wong:time
Michael Govro:Incentive
Malik Ehsan:Hi, Ehsan Pakistan
Melissa Miller:time
Mike Denesh Subbaramaniam :Management buy in
Tara Flowers Flowers:time
David :Management buy in
Anu :well, it' s a mandatiry, no options... :-)
Timothy Odoh:Resistance
Wendy Hirst:Management buy in
John Martin:Lack of time.
Bonnie Forman:time
Ahliya Gobin:management buy-in
Anu Satheesan:Time
Amy :I'm not involved in training, but my biggest challenge is getting the trainers to include new processes into their training.
Liza Holubtsova:Not emphasized by management, production is priority
Joel :Seeing the importance
Weston :Time constraints
Jan Hendrikx:awareness of influence
Heather Maxwell:Production takes precedence of training (time)
Cori C. :Resources to continue positive behaviors
Blessie Nance Nance:to measure the impact of the training
John :Fear
Ahmed Vavda:Not intersting for the emeployees
Christina Gioiosa:Application of generic food safety info to very specific niche industry
Lourdes Schrievers Schrievers:Time and interest
Jeanette :past practice
Atıl Gedik Gedik:Management does not think it necessary
Weston :Low morale
Andreas Kennedy:Understand how important it is
Leona Hawkes:They don't want to do it, in some cases language barriers
Cori C. :Management buyin
JOHN SIEW John:lack of awareness
John Martin:employee compliance
Mike Denesh Subbaramaniam :Lack of Enforcement
Martin Wong:Resistance to change
Khek Li Ling Li ling:Less support from management
Ashley :Lack of accountability
Trudy Gordon Gordon:management buy in
Anu :company-adapted training- not just a standard annual training everyone knows by heart
Marty Limani:No buy-in from the top, no interest at any level.
Melissa Loureiro:training resources
Jana Blanchette:Management Buyin
Brenda Brenda:lack of bandwith to train
Margaret Phillips Phillips:Management buy in
Fatima :Lack of interest or motivation
Jeanette :Overwelmed with training, Environmental, Safety, Quality
Mohammed :Management responsibilities to conduct the food safety training
Evan Syahroni Asdja:"Will we receive a certificate after this session?
Mohammed :Let me show awareness of about the legal compliance and also highly deficiency to imprint the legal complanses
Mohammed :Company do not want to invest the time on food safety training
Mike Denesh Subbaramaniam :So true.. LMS alone is not sufficient to build the learning culture
Jairo Sarmiento:hello from san francisco
Mohammed :Toxic workplace, micromanagement,less awareness about food safety training, company management mainly focus on operation selling,less leadership quality,lack of communication, impartiality
Mike Denesh Subbaramaniam :Food safety still require some hand on and physical session for effectiveness
Anu :Yes after completion of session do we get certificate?
Jan Hendrikx:the 2nd one Sticks...
Joel :required vs. desired
Karen Stangl:teaching to a set of rules vs. hands-on teaching about actual tasks
Kathryn :Engagement training creates motivation
Leona Hawkes:compliance training must be done, engagement is a nice to have
Maaike Daelemans :compliance driven is because you have to, engagement driven is because you want to
Steve Brown:attitude
Christina Gioiosa:Initial attention during training and retention after training
Mike Denesh Subbaramaniam :One is forced to do.. The other 1 is more effective
Catriona Muir:Engaged training means better retention of material
Bonnie Forman:engagement is because you want to do it
Andreas Kennedy:Engagement- you want to learn
Jana Blanchette:egagement is effective
Fatima :Compliance-driven training focuses on meeting rules, while engagement-driven training focuses on inspiring real understanding and behavior change.
Ahliya Gobin:compliance-driven usually means just the bare minimum is done to meet the Standard's requirements; engagement training is more employee focused
Reg Tabafunda:compliance is more on fear, engagement is love
Atıl Gedik Gedik:Engagement will became habits
François Fourrier:behaviour
David :Compliance driven merely ticks a box - engagement leads to improvements
John Martin:Engagement involves getting the employees involved
Anu :head knowledge vs knowledge in action
Weston :Compliance driven training are does not address learner needs
Amy :Getting a set of rules instead of a back and forth conversation.
Ivana Zunic:compliance driven - facts facts facts
Timothy Odoh:Compliance is tick in the box, Engagement connects
Melissa Miller:Compliance, doing because we have to...Engagement driven, ensuring there's understanding
joanne lamberti :the perception
Jeanette :people aren't motivated by compliance
chinnawut :Approaches on the training , specific needs would fit those
Denis Soopramanien:engagement is culture and compliance is legal and statutory
Blessie Nance Nance:compliance driven is when training impact is achieved because it is a requirement but engagement driven is when people, through training, implements what was taught because they are committed to it
Ivana Zunic:engagement driven - practical, real to life
John :Compliance has an appearance of checking the box.
Weston :Engagement training is hands on while compliance is more theoretical.
B G Ravikumar Sastry:No polling option?
Khek Li Ling Li ling:What type of food safety hands-on training can be done ?
Marty Limani:At the mention of compliance training, your staff's eyes glaze over and they zone out.
MARIA SILVA Silva:Compliance driven just to meet the training program, engagement is a motivation to achieve skills
Mohammed :Why the company don't conduct food safety training on time especially small scale QSR Food Manufacturing Company
Mohammed :There's big gaps found in leadership quality through the management level
Joel :Active participation is key
Weston :Video presentation; learners were interested and able to relate with what they do
François Fourrier:training based on a game to make people involved.
Blessie Nance Nance:training where the trainer was our president
Fatima :Interactive workshop with real-life scenarios.
Timothy Odoh:HACCP Training. It is very practical and related to what I do
Kathryn :Training designed with workforce education research in mind - competency based
Mohammed :Especially internal auditing or as per company sop training program
chinnawut :PMP workshop , workshop approach
Mike Denesh Subbaramaniam :HACCP Awareness in house training.. Lots of real time examples that related to HACCP
Atıl Gedik Gedik:Willingness of the participants
Jeanette :When i demonstrated all the "bad" behaviors and let the group name them.
John :It gave real life examples that were applicable to my function.
Amy :I got more training buy-in by walking the floor with individual teams than the trainers have sitting everyone down in the conference room. I am not a trainer, nor am I allowed to train.
John Martin:hands on training workshops
Marty Limani:Bring in a third party. A voice from outside our walls tends to get through better.
Melissa Miller:Explaining the why's, helping to connect the dots...hands on, getting real life experience
David B. :I once turned a presentation of food safety into how the concepts apply to the facility we work at
Karen Stangl:involved the team by setting up a mock version of the task to match color-coding in the warehouse. When they could do it with guidance in the classroom, they could do it on-site; much better than just handing over a set of rules for folks to follow without context or practice
Sabrina Fiaalii:Training on the floor with a tour. We were able to talk about GMPs, HACCP, etc.
Ahliya Gobin:ELFS programme - the trainers were knowledgeable and spent time engaging with participants 1 on 1 even had a cocktail hour and dinner where they sat with us and hung out
Marcia Samuels SAMUELS:HACCP, hands on for entire duration
Andreas Kennedy:had six groups ask each other food safety questions
Rupinder :Goods Manufacturing training organised for production employees using alchmey videos and creating training according to employees native language.
Weston :Training attended; training with alot of activities to work on with the group and the trainer
Evan Syahroni Asdja:"Will we receive a certificate after this session?
Renee :Games and group competition. Have fun.
chinnawut :Could you please share your presentation materials ,
MARIA SILVA Silva:Audits in the site, interviews and preparing the audit plan and resume
Elena Zaskoka :Exercise "What's wrong" with pictures from real work environment
Hamid Ziena:Hello
Mohammed :Easy learning theoretically but I had found difficult to implement through the practical aspects
Mohammed :I want your training modules or material basic level to know more knowledge
Andrew Keller Keller:any thoughts on engaging temporary staffing/
Mohammed :I want also certificate for this marvellous training
Ahliya Gobin:what are your thoughts on exit criteria for training - should each training have exams/ assessments?
Karen Stangl:What have folks offered as incentives that have worked for training and demonstrating competence?
Timothy Odoh:Can you please paste the link to the video here?
MANJIT :hello
B G Ravikumar Sastry:So, is Egnagement and competence training is preferred instead Complaince training
VENETIA TROMPETA:
B G Ravikumar Sastry:So, is Egnagement and competence training is preferred instead Complaince training
Jamil Ahmed Azeemi:Jamil from a Packaging company
Nathan Rousseau:I'm going to say biofilms, and training due to turn over
Karen Stangl:@ B G Ravikumar Sastry - yes, engagement training is preferred
Natalie Dardaine :Do you recommend a system to access employee food safety knowledge? We do hands on training on the production floor and ask a few questions after, write it down and then return a 1-3 weeks later and ask same questions to see if they have retained the information. But it is difficult to track with a large number of employees
Aoun Raza :Could any enough kind please who can share HACCP ppt,s at aounsial60@gmail.com
Mike Denesh Subbaramaniam :Could you elaborate more on what type of tailored training for maria
Natalie Dardaine :Do you recommend a system to access employee food safety knowledge? We do hands on training on the production floor and ask a few questions after, write it down and then return a 1-3 weeks later and ask same questions to see if they have retained the information. But it is difficult to track with a large number of employees
Anu :We used ATP testing before-and-after handwash- and presented the results to everyone. Very practical.
Blessie Nance Nance:can you give us more leading indicators for training
Neeta Shah:Could you share some exmples of training quizzes for food safety and GMP training
Timothy Odoh:Training is a critical aspect of Food Safety Culture. What is the recommended technique in identifying the training needs/gaps? From the floor or top down?
Rupinder :what trainings must be done for specific area of food processing company? for example production employees, maintenance, sanitation teams?
Weston :What is the best method to get employee input on the Food Safety Policy?
Pete Mitchell Mitchell:Greetings from New Mexico
Mohammed :I need also your training vedo
Mike Denesh Subbaramaniam :Excellent.. Let's focus on what people do best
Mike Denesh Subbaramaniam :A simple pre & post test can be done
Mohammed :Kindly share your HACCP training documents if possible please
Weston :How can we assess physical behavior in relation to food safety aside of competency tests?
Francis :Hhow do you measure acceptability of the content trained
Karen Stangl:incentives, such as rewards for training or leading by example
Dilek :In workplaces with many non-native English-speaking chefs and staff, we often face challenges in communication during food safety training. In-house training and simplifying the language and the subject works better than class-room training. As a training provider, how can we increase engagement and encourage personal responsibility in food safety training, where staff often see it as the employer's obligation and don't feel personally responsible for food safety because it's not 'their own business' but the employer's. I find this particularly challenging during in-house trainings.
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