5 replies to this topic

[GMO]

In one food manufacturer I was in years ago, I finally was put onto their food safety training, months after I'd started.  They insisted despite my level 4 food hygiene cert and years of CPD.

 

I was shocked to discover that they'd chosen the catering version of Level 2 food hygiene.  So time was not wasted in my flagging that to the manager who organised the course and getting them to change it.

 

But even if they'd chosen the manufacturing one, it would have been 80% "cooking chickens" and 20% useful.  As that site wasn't about chicken thermal processing, it always makes me wonder why people choose that rather than do something bespoke.  Especially where language is an issue (as it is in much of the global food industry nowadays) why try and train people in something they don't need?

 

So what is your process?  What are you training your staff in?  

[Pemi]

 

That's such a solid observation — and a frustratingly common one. It's wild how many places just grab the nearest off-the-shelf training because it's there, not because it's right. And like you pointed out, a total mismatch.

Right now, I’m actually responsible for internal training across production, warehousing,maintenance and drivers. I try to tailor the training to each specific role. The way I’ve structured it is by having one shared, core part for everyone, and then separate modules that are role-specific. The tests follow the same logic — adapted to match the actual responsibilities of the job.

Before I joined the company, there was no structured training at all — which was honestly a bit terrifying. So hey, maybe even a course about cooking chicken would've been better than the absolute nothing that was going on

The best part (ironically)? Management doesn’t show the slightest interest in training related to HACCP, sanitation, or even basic awareness of these topics. Sometimes I feel like I’ve landed here from another planet — but thankfully, I see real engagement from the employees. They’re genuinely interested, they get the “why” behind it, and I can see that reflected in the processes and in how seriously they take their responsibilities. That gives me hope — and confirms that what I’m doing actually matters.

[GMO]

 

The best part (ironically)? Management doesn’t show the slightest interest in training related to HACCP, sanitation, or even basic awareness of these topics. Sometimes I feel like I’ve landed here from another planet — but thankfully, I see real engagement from the employees. They’re genuinely interested, they get the “why” behind it, and I can see that reflected in the processes and in how seriously they take their responsibilities. That gives me hope — and confirms that what I’m doing actually matters.

 

 

OMG we need more Pemis!!!!!  But also how amazing what you're doing is having a result?

[G M]

We use a combination of materials that cover a few topics, with part of the idea being that different people learn better with different methods.  Some Alchemy Systems interactive online courses, some small group verbal instruction by supervisors, and some print handouts.

 

Not sure what scheme "level 2" is a reference to.

[GMO]

We use a combination of materials that cover a few topics, with part of the idea being that different people learn better with different methods.  Some Alchemy Systems interactive online courses, some small group verbal instruction by supervisors, and some print handouts.

 

Not sure what scheme "level 2" is a reference to.

 

Sorry it's specific to the UK.  We have a 4 level system for food safety training (replicated in some other areas as well).  Level 1 is absolute basics.  Level 2 is the controls and knowledge an operator might need.  Level 3 is supervisor.  Level 4 is for leaders and Technical.

 

Historically level 2 (which used to be called "basic food hygiene") was trained to all operators in a food factory.

[nwilson]

I've always created a food safety training course that is site specific, even when off the shelf was available and more convenient.  Nothing beats a training that is specific to your site with examples that are in the plant and actually show the process.  Feedback I've received is the training is more meaningful and impactful when its catered to the staff and the site.  It also removed the 'cooked chicken" fluff that is not needed when your in a different process altogether.