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Allergen In-house Training

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Title: Allergen In-house Training


1
Allergen In-house Training
  • Dr Lyn Davies, AgriQuality

2
Overview
  • Why train your team?
  • Allergen training basics
  • How to identify effective training resources
  • How do you get buy-in from your team?

3
Awareness is not enoughMindset and attitude are
crucial
4
Why train your team?
  • Protect your customers
  • Protect your brand
  • Everyone has a part to play
  • Mistakes are costly

5
Recall Statistics are compelling
NZ Food Product Recalls March 06 to March 07
Oct-06 Emma-Jane Rice Bites - contains undeclared
dairy Oct-06 Halswell New World Mislabelled Satay
Chicken Cordon Bleu - contains undeclared
peanuts sesame Aug-06 Coupland Pies - contains
undeclared peanut Jul-06 La Baguette Quiche -
contains undeclared egg Jun-06 Fonterra yoghurt -
may contain undeclared peanut Jun-06 Orgran "Soy
Free" Pizza and Pastry Multimix - contains
undeclared soy Apr-06 Unilever Continental Curry
Sauces - contains undeclared milk Mar-06 Universal
Trade Jelly Lollipops - contains undeclared egg
milk
Source Allergy New Zealand
6
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

7
Identifying good training resources
  • Find out whats already there
  • Seek feedback from others who have used it
  • Will it meet your needs?
  • What do you get out of it?
  • Certificate of achievement
  • On-going support
  • Updates available

8
Whats already out there?
  • Allergen Bureau Presentation
  • www.allergenbureau.net/resources/training-material
    s/
  • AB Members/suppliers training, at-cost

9
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

10
Where do risks occur?
  • Research and Development
  • Engineering and System Design
  • Raw Materials
  • Production Scheduling
  • Labelling and Packaging
  • Rework
  • Cleaning
  • Human Error

11
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12
Whats already out there?
  • Allergen Bureau Presentation
  • www.allergenbureau.net/resources/training-material
    s/
  • AB Members/suppliers training, at-cost
  • Food Safety/HACCP training
  • AgriQuality Allergen Awareness Training
  • Company in-house/supplier training programs
  • DVD or Video materials

13
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

14
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)
15
Getting buy-in from your team
  • Sell it to your executive
  • Recall statistics
  • CostBenefit calculations
  • Be the training champion
  • Get your team behind you

16
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 Weve never had a problem (yet)

17
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

18
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

19
Get personal!
20
Summary
  • Allergen training is essential for everyone in
    your organisation, from company executives to the
    production floor, marketing, RD, CIC etc
  • Training records are as valuable as the training
    itself
  • There are several options currently available
  • We are aiming to standardise training resources

21
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