Tag Archives: Food Safety Consortium

Holly Mockus, Product Manager, Alchemy Systems

10 Training Concepts for an Effective, Engaged Workforce

By Holly Mockus
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Holly Mockus, Product Manager, Alchemy Systems

Effective training programs are the cornerstone of a high performing workplace. Providing the basic knowledge to workers and reinforcing the need to apply that learning in their daily activities are just two critically important facets of a well thought out training system.

Here are 10 concepts that need to be implemented to bring training and education full circle and to provide forward momentum in the process of developing a fully engaged highly productive workforce.

  1. Set learning objectives – determine first what the key points or factors are that will be influenced by this knowledge exchange and how will the outcomes be measured.
  2. Create the content – tailor the message or training information to the specific audience for maximum absorption and comprehension.
  3. Deliver the content – ensure the set-up is conducive to learning. Keeping the message relevant to the workers level of comprehension and using real life examples that they can relate to is a best practice.
  4. Keep training top of mind – use awareness programs as visual and audio prompts that keep the topic out in front of the organization. When everyone walks the walk and talks the talk it makes it harder for the individual leaner to forget what needs to be done and how to do it.
  5. Verify comprehension – use testing, observation and constructive feedback to help employees apply what they have been taught. Be sure that feedback is constructive not punitive and is delivered in real time for maximum effectiveness and greater adoption by the worker.
  6. Track and trend using metrics – Measurement of desired outcomes should be used as a yardstick to help determine if the content, delivery and application of the training is on track or needs course correction.
  7. Never pass up an opportunity to train – refresher training on a regular basis is needed for any program to be effective. Retraining is also very impactful when used as a corrective action or as part of an investigative process.
  8. Keep it fun – capture the learner’s attention by using bright colorful presentations, games or game show formats, and some light humor. A little friendly competition between departments is a great way to engage the workforce while promoting the learning process.
  9. Use positive reinforcement – those that absorb and apply need to be recognized and reinforced. Don’t just say thank you. Recognize the positive impact of their good work habits and how their application of those work habits has resulted in good outcomes.
  10. Hold people accountable – employees that are unwilling to follow training principles need to be held accountable with appropriate consequences. Deciding in advance what the consequences are and hold all employees to the same level of accountability will drive continuous improvement and strengthen the overall training program.

These 10 basic training concepts will provide an excellent cornerstone to support programs across an organization and drive consistency, accountability and employee engagement.

Hear the author speak more on food safety training at the Food Safety Consortium, November 17-18, 2014, Schaumburg, IL. Click here for more details and to register. 

 

Dr. Douglass Marshall, Chief Scientific Officer – Eurofins Microbiology Laboratories

Environmental Monitoring – Another Leg on the Food Safety Management Stool

By Sangita Viswanathan
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Dr. Douglass Marshall, Chief Scientific Officer – Eurofins Microbiology Laboratories

Eurofins laboratories routinely test for the presence of the infectious bacterial generaSalmonella and Listeria monocytogenes in the food processing environment. While L. monocytogenes long has been known as an environmental contaminant, only recently Salmonella has been considered a persistent environmental contaminant.

At this year’s Food Safety Consortium (November 17-18, 2014, Schaumburg, IL), Dr. Douglas L. Marshall, Chief Scientific Officer – Microbiology, for Eurofins Scientific Inc. will present a workshop on Environmental Monitoring. This workshop will provide an overview of analytical methods used, a discussion of the zone approach to environmental monitoring, and a practical example of the use of microbial genetics in Eurofins’ Source Tracking Program to identify and eliminate a pathogen harborage.

In this Q&A with Dr. Marshall, we present a sneak-peek into what to expect in this workshop. Register today to learn more.

Food Safety Tech (FST): How are environmental monitoring requirements changing under FSMA?

Dr. Marshall: The Food Safety Modernization Act passed by Congress contains language in SEC. 418. HAZARD ANALYSIS AND RISK-BASED PREVENTIVE CONTROLS stating: ‘‘(4) the preventive controls implemented under subsection (c) are effectively and significantly minimizing or preventing the occurrence of identified hazards, including through the use of environmental and product testing programs and other appropriate means” and ‘‘(C) An environmental monitoring program to verify the effectiveness of pathogen controls in processes where a food is exposed to a potential contaminant in the environment.”

The Preventive Controls for Human Food Proposed Rule has moved environmental testing to the appendix. It is clearly FDA’s intention that firms use environmental monitoring but how this will ultimately play out in the final rule is unknown. The companies we work with are finding a substantial non-regulatory push for environmental monitoring from their customers. As a result, firms without environmental monitoring programs will find it challenging to escape criticism from inspectors, auditors, and customers.

FST: What are some broad topics you are going to be covering in your FSC presentation?

Dr. Marshall: This EMP workshop will deliver tips for an effective pathogen monitoring program. Highlights include information relevant to answering many EMP questions such as what to test for, what is the value of indicators; where to test, what methods to use, what test volumes are appropriate, how to use trending, and how to remediate an environmental problem.

FST: What are some key challenges when companies do environmental monitoring? For Salmonella, and for Listeria?

Dr. Marshall: Many companies find it difficult to start an EMP program and fail to use the program in a proactive manner as an assessment tool. Environmental monitoring is an essential tool for microbial control, but it is not a control program. Robust programs target areas in a processing plant where environmental pathogen control is critical to product safety. The pathogen of concern may differ depending on food product type and processing conditions.

FST: Why is it important for food companies to pay attention to this critical area of testing?

Dr. Marshall: Numerous recent high-profile foodborne disease outbreaks and large recalls have been traced to poor environmental controls. Lack of effective environmental monitoring by producing firms contributed to these events. As a result, inspectors, auditors, and customers are demanding the placement of environmental monitoring programs as an additional leg on the food safety control stool, adding to GMPs, SSOPs, and HACCP.

FST: What kind of technologies will you be talking about in your presentation?

Dr. Marshall: The talk will present an overview of analytical tools required for routine monitoring and give an example of the use of genetic strain typing as a source-tracking tool for remediation.

Learn more, and register today for the Food Safety Consortium – Multiple Conferences, One Event, featuring 30 plus expert industry speakers, and speakers from FDA, CDC and USDA.