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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

  • 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 l.jpg
Awareness is not enoughMindset and attitude are crucial

Why train your team l.jpg

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


    • 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


    • 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




Get personal!

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  • 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