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Allergen In-house Training. Dr Lyn Davies, AgriQuality. Overview. Why train your team? Allergen training basics How to identify effective training resources How do you get buy-in from your team? . Awareness is not enough Mindset and attitude are crucial. Recalls still happen!.

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Allergen in house training l.jpg

Allergen In-house Training

Dr Lyn Davies, AgriQuality


Overview l.jpg
Overview

  • Why train your team?

  • Allergen training basics

  • How to identify effective training resources

  • How do you get buy-in from your team?


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Awareness is not enoughMindset and attitude are crucial


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Recalls still happen!

Why train your team?

  • Protect your customers

  • Protect your brand

  • Everyone has a part to play

  • Mistakes are costly


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Recall Statistics are compelling…

NZ Food Product Recalls March 06 to March 07*

Oct-06Emma-Jane Rice Bites - contains undeclareddairy

Oct-06Halswell New World Mislabelled Satay Chicken Cordon Bleu

- contains undeclaredpeanuts & sesame

Aug-06Coupland Pies - contains undeclaredpeanut

Jul-06La Baguette Quiche - contains undeclaredegg

Jun-06Fonterra yoghurt - may contain undeclaredpeanut

Jun-06Orgran"Soy Free"Pizza and Pastry Multimix

- contains undeclaredsoy

Apr-06Unilever Continental Curry Sauces - contains undeclaredmilk

Mar-06Universal Trade Jelly Lollipops- contains undeclaredegg & milk

*Source: AllergyNew Zealand


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What to look for in a Training Program

  • Applicable: ANZ focus

  • Appropriate: Target the issues at your site, get the team to work out realistic solutions

  • Adaptive: Can change with legislation, allergen concerns, technology, international research; customer specific?

  • Balanced: Consumer concerns vs. business reality

  • Current: Include industry tools & best practice

  • Evaluated: Measure the effectiveness


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Identifying good training resources

  • Find out what’s already there

  • Seek feedback from other’s who have used it

  • Will it meet your needs?

  • What do you get out of it?

    • Certificate of achievement

    • On-going support

    • Updates available


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What’s already out there?

  • Allergen Bureau Presentation

    • www.allergenbureau.net/resources/training-materials/

    • AB Members/suppliers training, at-cost


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Training Overview

  • Food Allergens

    • What they are and what do they do?

  • Allergen Management in Manufacture

    • Making food safe for all consumers

  • Training and Education

    • Raising awareness at all levels

  • Allergen Labelling

    • Proper use of allergen labelling


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Where do risks occur?

  • Research and Development

  • Engineering and System Design

  • Raw Materials

  • Production Scheduling

  • Labelling and Packaging

  • Rework

  • Cleaning

  • Human Error


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What’s already out there?

  • Allergen Bureau Presentation

    • www.allergenbureau.net/resources/training-materials/

    • AB Members/suppliers training, at-cost

  • Food Safety/HACCP training

  • AgriQuality Allergen Awareness Training

  • Company in-house/supplier training programs

  • DVD or Video materials


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What is in development?

  • The Allergen Bureau is seeking funding for the development of Unit Standard based training modules.

  • These would be delivered on behalf of the Allergen Bureau by Industry Training Organisations (ITOs)

  • Courses aim to be developed in 2007


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Where are the Gaps?How do we address them?

  • Large companies

    • have greater resources but more communication challenges & they still get it wrong

  • SMEs

    • 45% SMEs surveyed had no allergen training*

  • Suppliers

    • 76% SMEs learn about allergens requiring labelling from their suppliers*

*Results from Allergen Bureau SME Survey 2006)


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Getting buy-in from your team

  • Sell it to your executive

    • Recall statistics

    • Cost:Benefit calculations

    • Be the training champion

    • Get your team behind you


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Know what the barriers are – tackle them head on!

  • Time: to find resources, to do the training, to implement learnings etc

  • Motivation: training = boring?!

  • Cost: resources, travel, production down-time

  • Fear: assessment component, identifying poor practices, staff taking control

  • Complacency: “We’ve never had a problem” (yet)


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Tackling the barriers

  • Identify resources that work for your company

    • Use real-life examples & case-studies

    • Workshop problems and find solutions

    • Use stories from the team or allergy groups

    • Include incentives (prizes!)

    • Pilot your ideas

    • Use mixed media

    • Plan and dedicate the time


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How do you do it?

Small groups

  • Training most effective where those trained have ownership of the issues and contribute to implementation of control processes

  • Representatives from all areas of the company

  • Workshop scenarios:

    • Change of ingredients

    • Customer complaint

    • Label game


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Dirty scoop

Broken bags

Ingredient

spillage

Residue

Get personal!


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Summary

  • Allergen training is essential for everyone in your organisation, from company executives to the production floor, marketing, R&D, CIC etc

  • Training records are as valuable as the training itself

  • There are several options currently available

  • We are aiming to standardise training resources


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