The third annual global survey of food safety training – released by Campden BRI and Alchemy in partnership with BRC, SGS, SQF and TSI – reveals some interesting developments, Campden BRI notes: There has been an improvement in both the quality and quantity of food safety training since last year Content is king […]
There has been an improvement in both the quality and quantity of food safety training since last year
Content is king – relevant, current training is more important than both the cost and delivery method
Lack of resources and time are cited as the biggest challenges to effective training
Developing a strong, positive food safety culture is now recognised as a key success factor
The survey questioned food and drink manufacturers and processors worldwide to identify the needs, effectiveness and challenges of food safety training in the industry.
It showed that there has been an improvement in both the quality and quantity of training compared to 2014. 42% of those surveyed said there had been an increase in the quantity of training and 45% felt the quality of training had improved. With 55% of employees and 45% of managers stating that they undertake fewer than eight hours of training last year, Campden BRI believes it’s likely that respondents have underestimated the amount of training they actually receive. For example, trainers often focus on classroom training and don’t count other learning activities such as peer-to-peer training.
Relevant and current training content was named as the top factor used to select a training provider, beating cost and delivery methods. Employee engagement and comprehension of the training was the second most important factor.
For many people, work is becoming increasingly technologically mediated, but traditional methods such as on-the-job and classroom training are used more commonly, Campden BRI says. E-learning and interactive technologies were only used by 35% and 15% respectively and 68% of training records were still held in some kind of paper form; 60% used Excel spreadsheet and just 20% used a learning management system.
“The survey provides us with invaluable information which allows us to respond to the needs of industry and develop solutions to the challenges they face in this area,” said Bertrand Emond, Head of Membership and Training at Campden BRI. “We have recently partnered with TSI to develop a Food Safety Culture Excellence program which allows a company to get a comprehensive picture of their food safety culture and measure the impact of training.”
The survey was sent to over 25,000 food manufacturing and processing sites worldwide, so the results provide a complete useful snapshot of the current activities and practices in food safety training, according to Campden BRI. The companies surveyed represent a cross section of the industry and ranged in size from under 50 employees to over 1,000 and cover many sectors including cereal and baking, dairy, meats, fish and poultry, and packaging.
The results of the survey are, says the company, an excellent way for food manufacturers and processors to benchmark their performance against their competitors and identify any opportunities for development. The survey is conducted annually so it will track developments and trends in food safety training.