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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

Allergen In-house Training

Dr Lyn Davies, AgriQuality

overview
Overview
  • Why train your team?
  • Allergen training basics
  • How to identify effective training resources
  • How do you get buy-in from your team?
why train your team

Recalls still happen!

Why train your team?
  • Protect your customers
  • Protect your brand
  • Everyone has a part to play
  • Mistakes are costly
recall statistics are compelling
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

what to look for in a training program
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
identifying good training resources
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
what s already out there
What’s already out there?
  • Allergen Bureau Presentation
    • www.allergenbureau.net/resources/training-materials/
    • AB Members/suppliers training, at-cost
training overview
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
where do risks occur
Where do risks occur?
  • Research and Development
  • Engineering and System Design
  • Raw Materials
  • Production Scheduling
  • Labelling and Packaging
  • Rework
  • Cleaning
  • Human Error
what s already out there12
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
what is in development
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
where are the gaps how do we address them
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)

getting buy in from your team
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
know what the barriers are tackle them head on
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)
tackling the barriers
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
how do you do it
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
get personal

Dirty scoop

Broken bags

Ingredient

spillage

Residue

Get personal!
summary
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