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Allergen In-house Training

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

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  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. Recalls still happen! 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-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

  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 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

  8. What’s already out there? • Allergen Bureau Presentation • www.allergenbureau.net/resources/training-materials/ • 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. 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

  12. 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

  13. 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)

  14. 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

  15. 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)

  16. 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

  17. 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

  18. Dirty scoop Broken bags Ingredient spillage Residue Get personal!

  19. 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

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