Defining Standards Through Training
With a continuous increase in consumer demand for safe food, numerous food safety standards have been developed. These national standards generally recognize key elements to ensure food safety from plantation to plate and it include interactive communication, system management, control of food safety hazards through pre-requisite programmes and HACCP plans, and continual improvement and updating of the management system.
With the implementation of these standards, any skills gaps identified should be narrow down with the use of training as a mean of filling them. The need of training for staffs is of great importance as it ensures that the staffs acquire the necessary and appropriate skills and knowledge to manage new circumstances.
Increasing the skills levels in the business are beneficial to all concern. There are the benefits of personal and professional development for the staffs being trained and this will boost their morale which also leads to increase in the standard and efficiency of their work. As for the business, all these help to increase the business productivity, meeting and improving quality standards and customers’ satisfaction and confidence over time.
See the animation for the speech at http://www.youtube.com/watch?v=svtLjEXQ37U&feature=player_embedded