Food processors pushing on-site training, says RSSL

According to Gill Palmer, RSSL food training manager, food and drink processors are realizing that, in times of economic uncertainty, ensuring staff gain and maintain appropriate skills is a way of future proofing their businesses.

And she claims that food manufacturers are recognizing that they can save money by training several staff members at the one time at the processing facility itself rather than sending one or two people to a course provider’s premises.

Palmer said that, as a result of burgeoning demand, the UK-based RSSL is suspending its open programme for this year and concentrating instead on providing tuition that is relevant to each food manufacturing plant and one that is more likely to change the trainee's behaviour to benefit the company.

She told FoodProductionDaily.com that this on-site up-skilling enables food processors to open up about any of the HACCP or food safety issues they are facing, as opposed to a training situation where the presence of competitors would inhibit such revelation.

“This openness allows RSSL greater freedom in moulding training to fit a particular’s food or drink processors’ needs, with confidentiality the hallmark of our service,”​ added Palmer.

Technical support in areas such as HACCP can help build employee confidence, in particular in the fundamental aspect of decision making, she continued.

“Often, just by talking through the problem with an RSSL trainer, the staff member can feel a lot less anxious about whether the HACCP step taken was the appropriate one,”​ explained Palmer.

She claims that the trainers employed by RSSL have had hands on industry experience in a wide range of food manufacturing sectors, and are thus able to provide tuition in regard to auditing, food safety management training, hygiene and technical skills upgrading.

“Equipping staff with auditing skills will help a business in many different ways, such as investigating problems and identifying opportunities for continuous improvement,”​ said Palmer.

And she claims that regardless of how long a food manufacturer has been using a HACCP based food safety management system, it will still need to maintain and update the system to ensure it continues to be current, practical and effective.