The 2016 Global Food Safety Training Survey revealed an astounding 62% of food companies say that not all of their employees are following the right food safety protocols on the floor. However, 75% of those food companies agreed that employees would be more productive if their food safety program was consistently applied.
Have you ever wondered if your training methods are driving the right food safety behaviors and results? Once upon a time, the food industry’s approach to food safety focused on inspection results, facility design, microbiology, and illness outbreaks. The future of food safety, as outlined by BRC 7, now includes and emphasizes people and their behavior.
Root Cause Analysis: Smarter Tools for Better Accuracy & SpeedSafetyChain Software
Review the goals, benefits, and processes for root cause analysis and look at “smarter” tools consistent with the FDA’s New Era Blueprint that enable quality and safety teams to arrive at the root cause quicker - and prevent recurrence of problems.
Ongoing, monthly FSMA webcast series featuring The Acheson Group.
In the April 2018 session, Cameron Prince, Senior Food Safety Director with The Acheson Group, joined us for an update on current FSMA activities and to discuss the Safe Food For Canadians Act. Cameron provided an overview of the key elements of the act and proposed regulations and the impact on current food safety environment.
To learn more about this ongoing series, visit www.FSMAFridays.com.
This presentation details private label management programs. It is presented by Mérieux NutriSciences, the leading internationally accredited provider of food safety, quality and nutrition services.
In this presentation, viewers will learn about:
- Private Label Needs
- Private Label Services
- Private Label Managed Programs
- Private Label Experience
In this webinar, you will learn how to optimize your CAPA program by clearly defining the problem, and understanding what questions to ask to identify the root cause of the problem.
How Quality Management Systems Take the Crisis Out of Food RecallsEtQ, Inc.
A recall can be a crisis for any producer, but could food safety management systems be the key to taking the crisis out of an unfortunately common occurrence?
According to a Food Waste Reduction Alliance study, up to 40% of food that is grown, processed, and transported in North America is not consumed. Over 16% is lost during production and distribution—a major profit killer! Join us to learn about how you can implement initiatives that cut waste and increase profitability.
Root Cause Analysis: Smarter Tools for Better Accuracy & SpeedSafetyChain Software
Review the goals, benefits, and processes for root cause analysis and look at “smarter” tools consistent with the FDA’s New Era Blueprint that enable quality and safety teams to arrive at the root cause quicker - and prevent recurrence of problems.
Ongoing, monthly FSMA webcast series featuring The Acheson Group.
In the April 2018 session, Cameron Prince, Senior Food Safety Director with The Acheson Group, joined us for an update on current FSMA activities and to discuss the Safe Food For Canadians Act. Cameron provided an overview of the key elements of the act and proposed regulations and the impact on current food safety environment.
To learn more about this ongoing series, visit www.FSMAFridays.com.
This presentation details private label management programs. It is presented by Mérieux NutriSciences, the leading internationally accredited provider of food safety, quality and nutrition services.
In this presentation, viewers will learn about:
- Private Label Needs
- Private Label Services
- Private Label Managed Programs
- Private Label Experience
In this webinar, you will learn how to optimize your CAPA program by clearly defining the problem, and understanding what questions to ask to identify the root cause of the problem.
How Quality Management Systems Take the Crisis Out of Food RecallsEtQ, Inc.
A recall can be a crisis for any producer, but could food safety management systems be the key to taking the crisis out of an unfortunately common occurrence?
According to a Food Waste Reduction Alliance study, up to 40% of food that is grown, processed, and transported in North America is not consumed. Over 16% is lost during production and distribution—a major profit killer! Join us to learn about how you can implement initiatives that cut waste and increase profitability.
Campden BRI and Alchemy in partnership with BRC, SGS, SQF and TSI have released the results of the fourth annual global survey of food safety training. The survey questioned food and drink manufacturers and processors worldwide to identify the needs, effectiveness and challenges of food safety training in the industry.
The results reveal some interesting trends:
Improving food safety culture was the top training goal for almost 80% of those surveyed
Many companies are not exploiting the specialist expertise available in their HR departments
Traditional training methods are still favored over online methods
Strategies to Reduce Food Waste for Increased ProfitabilityAlchemy Systems
According to a Food Waste Reduction Alliance study, up to 40% of food that is grown, processed, and transported in North America is not consumed. In fact, over 16% is lost during production and distribution—a major profit killer!
Join Alchemy to learn more about how you can implement employee-driven initiatives that cut production waste. Our experts will share best practices on identifying and reducing production-related waste to drive a more profitable, and ecologically sustainable operation.
Learn how to:
Identify key areas for waste management and reduction
Implement employee-driven waste management initiatives and inspire positive behavior change
Establish the proper KPIs to reduce waste while improving overall efficiency
Food Safety and Quality systems have a major impact on your business including regulatory compliance, risk mitigation and operational performance. For most food companies, the expectations are high, the risk is great, but it’s not getting any easier to balance these critical areas.
In this session of our Beyond Compliance webinar and podcast series, Jeff Chilton (Vice President of Professional Services, Alchemy Systems) discusses smart, simple and realistic strategies that companies of any size can use to optimize their food safety and quality systems. Jeff provides insight from over 30 years of experience in the food industry specializing in food safety, quality assurance, and plant management.
Managing the need for Laboratory Competence in the Food Supply ChainPECB
The assurance of food safety in the food supply chain depends significantly on Prerequisite programmes, HACCP and OPRPs - but one important aspect shouldn't be missed, that is the need for reliable testing through laboratory competence on the measurement and evaluation system.
Main points covered:
• Essentials of food safety in the food chain
• Components of food safety requirements and good practices
• Food Safety Assurance through Laboratory Competence
Presenter:
Mary Anne Concio PECB certified Lead Implementer and Lead Auditor for ISO 9000, ISO 13053, ISO /TS 16949, ISO 22000, ISO 22301, ISO 27001 and Founder/ CEO at Powerhouse Development and Coaching Academy.
Link of the recorded session published on YouTube: https://youtu.be/_4DFrRcYAPI
Creating an Approved Supplier Program as a Prerequisite for a Successful HACC...TraceGains
If you have any questions or comments, please send them to connect@tracegains.com. We look forward to hearing from you.
Meeting Description:
Hazards come from two places; we add them or we receive them from our suppliers.
What should we expect from an effective supplier management program? Who is ultimately responsible for the safety of the products & materials received from our suppliers? How confident are we when we justify the control of a hazard as being through our approved supplier program? What percentage of recalls is traced to supplier issues?
HACCP requires that you:
-Identify those suppliers critical to food safety and quality
-Perform a hazard assessment and define the hazards
-Identify the potential risk and significance of the hazard
-Justify our decision based on facts, scientific information and historical data
Learn how to use your existing supplier data to:
-Automatically manage supplier compliance issues
-Continuously improve supplier performance
-Better manage supplier audits
Presenters:
Debby Newslow, President, D.L. Newslow & Associates, Inc.
Presentation: Prerequisite requirement programs for successful supplier management
Gary Nowacki, CEO, TraceGains
Presentation: Automating supplier document, risk, and compliance management
Click Here---> https://bit.ly/471O72B <---Get complete detail on CFSQA exam guide to crack Food Safety and Quality Auditor. You can collect all information on CFSQA tutorial, practice test, books, study material, exam questions, and syllabus. Firm your knowledge on Food Safety and Quality Auditor and get ready to crack CFSQA certification. Explore all information on CFSQA exam with number of questions, passing percentage and time duration to complete test.
The ISO 22000:2005 FSMS is designed to enable organizations to control food safety hazards along the food chain in order to ensure that food is safe at the time of consumption.
Food Safety Management System Auditor / Lead Auditor ISO 22000:2005 – IRCA re...AMAD Group
This course adapts the accelerated learning approach. The Course will enable delegates to effectively undertake Food Safety Management Systems(FSMS) audits, by clearly understanding the requirements of ISO 22000 international standard, other associated standards and HACCP principles.
Delegate's Certification:
Successful delegates shall be awarded a certificate of successful completion for assign the written examination and the continual assessment accredited from IRCA.
Attendees shall receive a certificate of attendance from SASO Training Center.
http://training.saso.gov.sa/En/TrainingPrograms/Pages/CourseDetails.aspx?trID=15&trType=Training
Customer Case Study - How Albertsons Companies Transformed Operations with Te...SafetyChain Software
In this interview Mark Salimbene (Senior Director of Food Safety & Quality Manufacturing, Albertsons Companies) shares how they successfully implemented SafetyChain Software to improve operational efficiency and effectiveness across 18 food processing facilities.
Build an Effective Serious Injury Prevention Strategy (in Food Manufacturing)...Alchemy Systems
Each year, 5 out of every 100 employees in food manufacturing will report an injury (BLS). Of those, 60% are injured within their first 90 days on the job. These incidents result in broken bones, hospitalization, and lost time. Most are due to slips, falls from height or machinery, lifting and handling, improper use of forklifts, being struck by objects, or worse, improper lock out tag out (LOTO) procedures.
Learn how you can mitigate risks, protect your people, your reputation, and your bottom line with an effective serious injury prevention strategy.
Build an Effective Serious-injury Prevention Strategy (in Food Manufacturing)Alchemy Systems
Each year, 5 out of every 100 employees in food manufacturing will report an injury (BLS). Of those, 60% are injured within their first 90 days on the job. These incidents result in broken bones, hospitalization, and lost time. Most are due to slips, falls from height or machinery, lifting and handling, improper use of forklifts, being struck by objects, or worse, improper lock out tag out (LOTO) procedures.
Learn how you can mitigate risks, protect your people, your reputation, and your bottom line with an effective serious injury prevention strategy.
More Related Content
Similar to Exceeding BRC Expectations: Addressing the Human Element of Food Safety
Campden BRI and Alchemy in partnership with BRC, SGS, SQF and TSI have released the results of the fourth annual global survey of food safety training. The survey questioned food and drink manufacturers and processors worldwide to identify the needs, effectiveness and challenges of food safety training in the industry.
The results reveal some interesting trends:
Improving food safety culture was the top training goal for almost 80% of those surveyed
Many companies are not exploiting the specialist expertise available in their HR departments
Traditional training methods are still favored over online methods
Strategies to Reduce Food Waste for Increased ProfitabilityAlchemy Systems
According to a Food Waste Reduction Alliance study, up to 40% of food that is grown, processed, and transported in North America is not consumed. In fact, over 16% is lost during production and distribution—a major profit killer!
Join Alchemy to learn more about how you can implement employee-driven initiatives that cut production waste. Our experts will share best practices on identifying and reducing production-related waste to drive a more profitable, and ecologically sustainable operation.
Learn how to:
Identify key areas for waste management and reduction
Implement employee-driven waste management initiatives and inspire positive behavior change
Establish the proper KPIs to reduce waste while improving overall efficiency
Food Safety and Quality systems have a major impact on your business including regulatory compliance, risk mitigation and operational performance. For most food companies, the expectations are high, the risk is great, but it’s not getting any easier to balance these critical areas.
In this session of our Beyond Compliance webinar and podcast series, Jeff Chilton (Vice President of Professional Services, Alchemy Systems) discusses smart, simple and realistic strategies that companies of any size can use to optimize their food safety and quality systems. Jeff provides insight from over 30 years of experience in the food industry specializing in food safety, quality assurance, and plant management.
Managing the need for Laboratory Competence in the Food Supply ChainPECB
The assurance of food safety in the food supply chain depends significantly on Prerequisite programmes, HACCP and OPRPs - but one important aspect shouldn't be missed, that is the need for reliable testing through laboratory competence on the measurement and evaluation system.
Main points covered:
• Essentials of food safety in the food chain
• Components of food safety requirements and good practices
• Food Safety Assurance through Laboratory Competence
Presenter:
Mary Anne Concio PECB certified Lead Implementer and Lead Auditor for ISO 9000, ISO 13053, ISO /TS 16949, ISO 22000, ISO 22301, ISO 27001 and Founder/ CEO at Powerhouse Development and Coaching Academy.
Link of the recorded session published on YouTube: https://youtu.be/_4DFrRcYAPI
Creating an Approved Supplier Program as a Prerequisite for a Successful HACC...TraceGains
If you have any questions or comments, please send them to connect@tracegains.com. We look forward to hearing from you.
Meeting Description:
Hazards come from two places; we add them or we receive them from our suppliers.
What should we expect from an effective supplier management program? Who is ultimately responsible for the safety of the products & materials received from our suppliers? How confident are we when we justify the control of a hazard as being through our approved supplier program? What percentage of recalls is traced to supplier issues?
HACCP requires that you:
-Identify those suppliers critical to food safety and quality
-Perform a hazard assessment and define the hazards
-Identify the potential risk and significance of the hazard
-Justify our decision based on facts, scientific information and historical data
Learn how to use your existing supplier data to:
-Automatically manage supplier compliance issues
-Continuously improve supplier performance
-Better manage supplier audits
Presenters:
Debby Newslow, President, D.L. Newslow & Associates, Inc.
Presentation: Prerequisite requirement programs for successful supplier management
Gary Nowacki, CEO, TraceGains
Presentation: Automating supplier document, risk, and compliance management
Click Here---> https://bit.ly/471O72B <---Get complete detail on CFSQA exam guide to crack Food Safety and Quality Auditor. You can collect all information on CFSQA tutorial, practice test, books, study material, exam questions, and syllabus. Firm your knowledge on Food Safety and Quality Auditor and get ready to crack CFSQA certification. Explore all information on CFSQA exam with number of questions, passing percentage and time duration to complete test.
The ISO 22000:2005 FSMS is designed to enable organizations to control food safety hazards along the food chain in order to ensure that food is safe at the time of consumption.
Food Safety Management System Auditor / Lead Auditor ISO 22000:2005 – IRCA re...AMAD Group
This course adapts the accelerated learning approach. The Course will enable delegates to effectively undertake Food Safety Management Systems(FSMS) audits, by clearly understanding the requirements of ISO 22000 international standard, other associated standards and HACCP principles.
Delegate's Certification:
Successful delegates shall be awarded a certificate of successful completion for assign the written examination and the continual assessment accredited from IRCA.
Attendees shall receive a certificate of attendance from SASO Training Center.
http://training.saso.gov.sa/En/TrainingPrograms/Pages/CourseDetails.aspx?trID=15&trType=Training
Customer Case Study - How Albertsons Companies Transformed Operations with Te...SafetyChain Software
In this interview Mark Salimbene (Senior Director of Food Safety & Quality Manufacturing, Albertsons Companies) shares how they successfully implemented SafetyChain Software to improve operational efficiency and effectiveness across 18 food processing facilities.
Similar to Exceeding BRC Expectations: Addressing the Human Element of Food Safety (20)
Build an Effective Serious Injury Prevention Strategy (in Food Manufacturing)...Alchemy Systems
Each year, 5 out of every 100 employees in food manufacturing will report an injury (BLS). Of those, 60% are injured within their first 90 days on the job. These incidents result in broken bones, hospitalization, and lost time. Most are due to slips, falls from height or machinery, lifting and handling, improper use of forklifts, being struck by objects, or worse, improper lock out tag out (LOTO) procedures.
Learn how you can mitigate risks, protect your people, your reputation, and your bottom line with an effective serious injury prevention strategy.
Build an Effective Serious-injury Prevention Strategy (in Food Manufacturing)Alchemy Systems
Each year, 5 out of every 100 employees in food manufacturing will report an injury (BLS). Of those, 60% are injured within their first 90 days on the job. These incidents result in broken bones, hospitalization, and lost time. Most are due to slips, falls from height or machinery, lifting and handling, improper use of forklifts, being struck by objects, or worse, improper lock out tag out (LOTO) procedures.
Learn how you can mitigate risks, protect your people, your reputation, and your bottom line with an effective serious injury prevention strategy.
SQF Conference 2015: PROPER RECORDKEEPING AND DOCUMENTATION: THE KEY TO REDUC...Alchemy Systems
Improper recordkeeping creates room for errors that can ruin an organization’s reputation and completely shut down a worksite. Get valuable and practical guidance to help you reduce the risks and liabilities of poor documentation practices and learn what information needs to be captured to ensure compliance. Discover how to ensure your documents are solid and defensible and that supervisors and managers grasp the need for objective documentation. Get tips and techniques on how to create documents that are easy to complete and how to review records for accuracy. Discover common pitfalls that distributors can overcome with robust systems and employee engagement and take home best practices for recording, maintaining, verifying, and tracking the history of food products in distribution.
SQF Conference 2015: THE MIND OF THE FOOD WORKER -- RESULTS OF A BREAKTHROUGH...Alchemy Systems
The front-line food worker is key to any food company’s safety, quality, and yield objectives. Hear the revealing results of a recent study of food workers and supervisors, conducted by the Center for Research and Public Policy (CRPP) through national focus groups and surveys across all segments of the food chain and get fascinating insights on their attitudes to and engagement around work, management, and company. Exlore the changing demographics of the front-line food worker and implications for food safety practices. Assess the impact of worker engagement on safety and quality programs. Identify best practices for developing safety cultures in the context of diverse workforces and gain insights on management perceptions around production efficiency, employee engagement and operational strengths and weaknesses.
Staying Ahead of the Audit Curve with Food Industry Process AuditsAlchemy Systems
Process audits are a new approach to evaluating the effectiveness of your SQF System. They involve selecting a finished product lot and then auditing all the specific SQF components related to that lot. With SQFI considering adopting this methodology in SQF Code Edition 8, now is the time to learn about this process and start conducting your own internal process audits. Join this session to learn more about this process to test your system now and be ready for what’s coming soon!
Meat Institute Outlook: The Power of an Engaged EmployeeAlchemy Systems
In the meat industry it's important to understand how best to empower employees to drive your business' success. In this presentation Wes Burke outlines how to manage turnover, how to understand employee motivations, and how to manage company culture that will attract and retain top talent for meat producers.
Alchemy commissioned the Center for Research and Public Policy (CRPP) to conduct a study among over 1,200 food workers across the entire food system to understand the food worker’s motivations, attitudes and perceptions about their workplace.
View the slides from The Mind of the Food Worker webinar.
This webinar deck walks through how to use Alchemy Creator to build custom training courses, and provides an overview of the new and improved Creator 2.
Preparing for New FSMA Preventive Controls RegulationsAlchemy Systems
FDA's current deadline for publishing the final rules for preventative controls for is quickly approaching. Find out what your company needs to know to prepare for these new regulatory requirements for FDA-regulated processors. This presentation provides an overview of preventative controls requirements under the Food Safety Modernization Act (FSMA), what is HARPC, and how to make the HACCP to HARPC conversion, as well as reassessing food safety plans for compliance and effectiveness.
Is your fleet prepared to meet the new food safety requirements under FSMA? Learn about the regulations and how to keep food safe in the supply chain from end to end.
Food Recalls: Effective Supplier - Retailer PartnershipsAlchemy Systems
If you are a food supplier for retail grocery, and have to conduct a market withdrawal or recall, you must provide the retailer with information required to rapidly pull product from store shelves.
Effective procedures are essential for protecting public health and your brand. The reality is, it often does not go as smoothly as planned. How can you partner with your retailer to ensure an expedient recall?
On May 15, 2015, the USDA Food Safety Inspection Service (FSIS) released the final requirements for Hazard Analysis & Critical Control Points (HACCP) Systems Validations. Learn how to be ready, and avoid non-compliance and enforcement actions?
The need to build a robust food safety culture with your front-line workforce will only increase as the customer and regulatory demands continue to escalate. In 2020 the industry will need to feed 9 billion, leaving little room for error with regard to food quality standards and food waste.
http://www.alchemysystems.com
Learn why training is an area the food industry should not overlook. See how effective training reduces turnover, improves employee safety, and increases productivity.
Learn how Weis Supermarkets uses a branded AP program to engage associates through orientation, certification, and 24/7 awareness. We also provided a sneak preview of emerging Augmented Reality tools to train and engage associates.
CLFP Food Processing Expo Session: Protecting Your People Profits & BrandAlchemy Systems
Discover how Maple Leaf developed a single, company-wide culture around food and workplace safety with the help of the Alchemy training and coaching program.
The Value of an Engaged Workforce for the Food IndustryAlchemy Systems
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FIA officials brutally tortured innocent and snatched 200 Bitcoins of worth 4...jamalseoexpert1978
Farman Ayaz Khattak and Ehtesham Matloob are government officials in CTW Counter terrorism wing Islamabad, in Federal Investigation Agency FIA Headquarters. CTW and FIA kidnapped crypto currency owner from Islamabad and snatched 200 Bitcoins those worth of 4 billion rupees in Pakistan currency. There is not Cryptocurrency Regulations in Pakistan & CTW is official dacoit and stealing digital assets from the innocent crypto holders and making fake cases of terrorism to keep them silent.
At Techbox Square, in Singapore, we're not just creative web designers and developers, we're the driving force behind your brand identity. Contact us today.
Understanding User Needs and Satisfying ThemAggregage
https://www.productmanagementtoday.com/frs/26903918/understanding-user-needs-and-satisfying-them
We know we want to create products which our customers find to be valuable. Whether we label it as customer-centric or product-led depends on how long we've been doing product management. There are three challenges we face when doing this. The obvious challenge is figuring out what our users need; the non-obvious challenges are in creating a shared understanding of those needs and in sensing if what we're doing is meeting those needs.
In this webinar, we won't focus on the research methods for discovering user-needs. We will focus on synthesis of the needs we discover, communication and alignment tools, and how we operationalize addressing those needs.
Industry expert Scott Sehlhorst will:
• Introduce a taxonomy for user goals with real world examples
• Present the Onion Diagram, a tool for contextualizing task-level goals
• Illustrate how customer journey maps capture activity-level and task-level goals
• Demonstrate the best approach to selection and prioritization of user-goals to address
• Highlight the crucial benchmarks, observable changes, in ensuring fulfillment of customer needs
Navigating the world of forex trading can be challenging, especially for beginners. To help you make an informed decision, we have comprehensively compared the best forex brokers in India for 2024. This article, reviewed by Top Forex Brokers Review, will cover featured award winners, the best forex brokers, featured offers, the best copy trading platforms, the best forex brokers for beginners, the best MetaTrader brokers, and recently updated reviews. We will focus on FP Markets, Black Bull, EightCap, IC Markets, and Octa.
LA HUG - Video Testimonials with Chynna Morgan - June 2024Lital Barkan
Have you ever heard that user-generated content or video testimonials can take your brand to the next level? We will explore how you can effectively use video testimonials to leverage and boost your sales, content strategy, and increase your CRM data.🤯
We will dig deeper into:
1. How to capture video testimonials that convert from your audience 🎥
2. How to leverage your testimonials to boost your sales 💲
3. How you can capture more CRM data to understand your audience better through video testimonials. 📊
Event Report - SAP Sapphire 2024 Orlando - lots of innovation and old challengesHolger Mueller
Holger Mueller of Constellation Research shares his key takeaways from SAP's Sapphire confernece, held in Orlando, June 3rd till 5th 2024, in the Orange Convention Center.
In the Adani-Hindenburg case, what is SEBI investigating.pptxAdani case
Adani SEBI investigation revealed that the latter had sought information from five foreign jurisdictions concerning the holdings of the firm’s foreign portfolio investors (FPIs) in relation to the alleged violations of the MPS Regulations. Nevertheless, the economic interest of the twelve FPIs based in tax haven jurisdictions still needs to be determined. The Adani Group firms classed these FPIs as public shareholders. According to Hindenburg, FPIs were used to get around regulatory standards.
Best practices for project execution and deliveryCLIVE MINCHIN
A select set of project management best practices to keep your project on-track, on-cost and aligned to scope. Many firms have don't have the necessary skills, diligence, methods and oversight of their projects; this leads to slippage, higher costs and longer timeframes. Often firms have a history of projects that simply failed to move the needle. These best practices will help your firm avoid these pitfalls but they require fortitude to apply.
An introduction to the cryptocurrency investment platform Binance Savings.Any kyc Account
Learn how to use Binance Savings to expand your bitcoin holdings. Discover how to maximize your earnings on one of the most reliable cryptocurrency exchange platforms, as well as how to earn interest on your cryptocurrency holdings and the various savings choices available.
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How to Implement a Real Estate CRM SoftwareSalesTown
To implement a CRM for real estate, set clear goals, choose a CRM with key real estate features, and customize it to your needs. Migrate your data, train your team, and use automation to save time. Monitor performance, ensure data security, and use the CRM to enhance marketing. Regularly check its effectiveness to improve your business.
Need for benchmark data: How does my training programme compare to others on a global scale?
•4th Annual Global Survey by Campden BRI and Alchemy in partnership with BRC, SGS, SQF, TSI
•Sent to over 25,000 sites world-wide
Sent to over 25,000 food industry sites world-wide
Food company managers and executives around the world generally agree that effective employee training can have a direct impact on food safety and product quality. In fact, survey respondents noted that the top three benefits from effective training are: improved food safety culture, improved product quality, and fewer food safety incidents (Figure 1).
In a further effort to boost product quality and food safety, companies are covering a broad spectrum of food safety topics from allergens to sanitation (Figure 4).
GMPS, Personal Hygiene,
Sanitation/Cleaning
Food Safety Culture,
Recalls, Internal Auditing
How is it possible that despite the resources and commitment, 62% of companies have frontline employees who do not actually follow food safety practices?
Companies are devoting significant time to food safety training. About 74% of employees get four or more hours per year of training per year. For Supervisors/Managers, 52% get nine or more hours of training per year (Figure 3).
Food companies are increasingly driving food safety training across their supply chains by requiring their raw materials suppliers, service suppliers, and equipment suppliers to undergo food safety training (Figure 5). The caveat is that only 56% of companies are training temporary staff – leaving up
Tell me about the module you have developed
Consider how the way we work has changed in the last two decades. In 1986, when the youngest Baby Boomers entered the workforce, the percentage of knowledge necessary to retain in your mind to perform well on the job was about 75 percent (according to research by Robert Kelley). For the other 25 percent, you accessed documentation, usually by looking something up in a manual. In 2009, only about 10 percent of knowledge necessary to perform well on the job is retained — meaning a myriad of other sources must be relied upon. It’s no wonder that those who enter the workforce now have devised new tools and ways of working with each other to deal with the complexity, such as a query through Facebook to their trusted friends. (Even if it’s blocked on the company network, Millennials will connect via mobile devices when they are stuck on projects.)
A growing number of progressive companies are leveraging leading indicators like employee behaviors to ensure that their employees are not only retaining what they learned in the classroom, but also demonstrating correct behaviors and habits on the plant floor. Comprehensive verification of employee behaviors through plant floor observations, once thought to be too time consuming and impossible to manage, is now available through technology
Refresher training is an emerging area of research on modifying behaviors. Most people are familiar with the concept of “moving down the learning curve.” There is a corollary curve called “the forgetting curve” – the amount of training forgotten over time (Figure 12). According to Dr. Kohn, people forget 90% of their training within a week.
‘One and Done’ doesn’t get it done anymore!
Need ‘Rolling Thunder’
Extends learning onto the plant floor
Utilizes and engages the Supervisor
#1 driver of employee perception of a great workplace is a belief that ‘management cares for me as a person, not just an employee’. *
Provides reinforcement
Captures the outcome
Because it works!!
At Alchemy, we believe in unlocking the potential of your frontline workforce. Your employees are front and center every day, so they are your biggest asset in keeping your facility safe. We should be consistently teaching employees correct behavior, reinforcing that information through communications, and then coaching and observing employees on the production floor to ensure they are retaining what they have been taught. If your employees know what to look out for and they feel comfortable bringing their concerns to Supervisors or Managers, then they can help you prevent food fraud from occurring in the first place.
Consider how the way we work has changed in the last two decades. In 1986, when the youngest Baby Boomers entered the workforce, the percentage of knowledge necessary to retain in your mind to perform well on the job was about 75 percent (according to research by Robert Kelley). For the other 25 percent, you accessed documentation, usually by looking something up in a manual. In 2009, only about 10 percent of knowledge necessary to perform well on the job is retained — meaning a myriad of other sources must be relied upon. It’s no wonder that those who enter the workforce now have devised new tools and ways of working with each other to deal with the complexity, such as a query through Facebook to their trusted friends. (Even if it’s blocked on the company network, Millennials will connect via mobile devices when they are stuck on projects.)