critical control benchmarking your food concepts safety ... do you... · critical control concepts...
TRANSCRIPT
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Laura Nelson, VP of Food Safety & Global AlliancesRaj Shah, Chief Strategy Officer
HCAPP Today:
Critical Control ConceptsMarch 7, 2018
How Do You Rank?
Benchmarking your Food Safety Training Program
February 28, 2018
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• Audio Options:
– Choose “Mic & Speakers” to use computer speakers
– Choose “Telephone” to dial in using info provided
• All lines are in listen-only mode
• Please post your questions at any time
• A link to the recording will be emailed shortly after the event
Welcome!
2#alchemywebinar
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• Raj Shah• Chief Strategy Officer
• Laura Nelson• VP of Food Safety & Global Alliances
Today’s Speakers
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Why are we here?
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Frontline Workforce Reality
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• Lack of labor resources
• High turnover
• Challenging work environment
• Overwhelmed Supervisors
• Demanding Operations
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“I am motivated to do my job well”
64%31%
5%
Agree Neither Agree or Disagree Disagree
The Good News…
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5th Annual Global Food Safety Training Survey Partners
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1,400 survey responses from
20 food industry sectors
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94% of budgets
steady or increasing
4x moreincreasing than decreasing
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71%
23%
6%
Unchanged
Increasing
Decreasing
Q: How does your food safety budget compare to the previous year?
Source: 2017 Global Food Safety Training Survey; Alchemy analysis
Budgets Steady or Rising
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Strongly agree23%
Agree51%
Neutral18%
Disagree5%
Strongly disagree3% 74% of respondents believe
their company has a clear visionfor strengthening food safety
Q: Does your company have a clear vision for improving food safety in thenext 12 months?
Source: 2017 Global Food Safety Training Survey; Alchemy analysis
Strong Commitment to Food Safety
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Q: Are you able to provide the needed food safety training to drive appropriate, consistent food safety behaviors?
Yes83%
No17%
Source: 2017 Global Food Safety Training Survey; Alchemy analysis
Confident in Ability to Drive Consistent Behaviors
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POLL
• True
• False
Despite our best efforts in food safety training, we still have employees not following our food safety program on the plant floor?
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Q: Despite your efforts in employee food safety training, do you still have employees not following your food safety program on the plant floor? True
67%
False33%
Source: 2017 Global Food Safety Training Survey; Alchemy analysis
Employees Not Always Following Safety Program on the Floor
Global Food Safety Training Survey Responses
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The Big Disconnect…
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✓ Employees motivated to do job well
✓ Have budget (money & people)
✓ Confidence in driving safety behaviors
Yet….
67% don’t follow
food safety program consistently
What’s going on?
Source: 2017 Global Food Safety Training Survey; Alchemy analysis
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Why Employees Don’t Consistently Follow the Program
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0% 10% 20% 30% 40% 50% 60% 70%
Other
Did not understand the training
Not sure why
Training was not remembered
Not engaged
Followed other employee's direction
Prefer doing things the old way
Bad habits
Q: Why do employees not follow your food safety program consistently?
Source: 2017 Global Food Safety Training Survey; Alchemy analysis
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A Model for Employee Safety Training
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100% Knowledge + 100% Confidence = 100 % Smart Safety Decisions
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POLL
• Scheduling time for training
• Verifying effective training
• Organizing refresher training
• Delivering training in appropriate languages
• Management commitment
What is your organization’s biggest food safety training challenge?
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Q: What are your organization’s biggest food safety training challenges?
Food Safety Training Challenges
0% 10% 20% 30% 40% 50% 60% 70%
Finding competent trainers
Training documentation
Resources for training delivery
Retraining or remediation
Cost of training
Identifying necessary competencies for specific roles
Developing current training curriculum
Management commitment
Delivering training in appropriate languages
Organizing refresher training
Verifying effective training
Scheduling time for training
Source: 2017 Global Food Safety Training Survey; Alchemy analysis
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Best Practices:
• Rethink 1-2 days of “drink from the firehose” onboarding
– New hires don’t have enough context of the operation to really “get” the training
– Better to provide the basics and come back in a week for a second round
– Requires more coordination with Operations, which can often be difficult
• Condense training content down to as short as possible
– Attention spans keep declining
– “15 minutes is the new 1 hour”
• Use training kiosks for on-demand training
#1 Challenge: Scheduling Time for Training
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Who is Responsible for Food Safety Training?
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EXPLORE THE POWER OF COLLABORATION VS. INDEPENDENT SILOS
EXAMPLE: CONAGRA
71.2
9.4
7.1
1.3
0.60.6
9.7
Quality Control/QualityAssurance
Human Resources
Operations
Regulatory Affairs
ExternalProvider/Agency
Technical
Other
Answer: EVERYONE!
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Continuous Skills Development (CSD) Process Enterprise Mission
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The expected outcome is a culture where expectations are clear, the path to attain new skills is defined, and metrics are in
place to continuously identify development opportunities for our team members.
Case Study: ConAgra Brands
“Every day, every shift, every job role, we have a validated person in the job role”
-- Dale Greenbank, Conagra Brands Continuous Improvement Manager, Rensselaer, IN
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Challenge #2: Verifying Effective Training
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Compliance goes to 94% after 3 on-the-floor coaching observations by a supervisor
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What is the Consequence for Undesired Behavior?
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Training is a key
Antecedent
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POLL
• Yes
• No
Do you have a formal supervisor-employee observation program?
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Supervisor Observations Lower at Larger Companies
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Verifying Effective Training Best Practices
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Formal Supervisor/Employee Observation & Coaching Program
1. Confirm what is learned in the training room is applied on the floor
2. Ensure consistency across shifts/lines/plants
3. Provide employees opportunity to engage and give feedback
4. Shows the company takes safety seriously
5. Document the observation for remediation, audits, & records
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Challenge #3: Refresher Training
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The Forgetting Curve
• Without systematic reinforcement, original training is not applied correctly
• As much as 80% of content is forgotten within 30 days when not reinforced1
Reversing the Forgetting Curve
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Use Reinforcement Training with Most Impact
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Supervisor communications & team meetings have greatest reach by far; start initiatives here
0% 20% 40% 60% 80%
Other
Pay check stuffers
Digital messaging
Newsletters
TV monitors for messages and images
E-mail communication
Posters
Bulletin boards
Team meetings
Supervisor communications
Q: How does your organization keep training “top of mind” on a daily basis for hourly employees?
Source: 2017 Global Food Safety Training Survey; Alchemy analysis
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Best Practice: Give Supervisors the Right Communications Tools
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• Simple tools like Safety Huddle guides to drive team discussions
• Ensure consistency across supervisors
• Minimize team lead/new supervisor anxiety around presenting
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Best Practices: Keep Safety Messages Top of Mind
Posters Digital SignageInternal or Public
Social Media
Increased knowledge retention
– 17% increase across all workers
– 36% increase among workers needing it most
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Deficiencies Identified by Auditors
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Additional Challenge: Auditor Identified Deficiencies
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How Is Food Safety Training Delivered?
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It all comes down to…
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Available Resources
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Resource: Global Food Safety Training Survey Report
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Download full report from Alchemy’s website:
https://www.alchemysystems.com/food-production/resources/research/
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Resource: Benchmark Your Own Company
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Request a copy in the post webinar survey:
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Upcoming Webinar
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Upcoming Webinars
Register on Alchemy’s website under Upcoming Webinars!
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Wednesday, March 7, 201810am PT | 12pm CT | 1pm ET
Wednesday, March 14, 201810am PT | 12pm CT | 1pm ET
Join this 30 minute webinar to learn: • How to integrate the Alchemy Coach app into your safety culture• The benefits of a continuous learning environment• Upcoming enhancements to coach to further expand your
communications
Join this webinar to learn: • The 14 key elements of HACCP Development and Implementation• Maintaining effective monitoring, corrective action and verification
procedures• Performing HACCP Reassessments properly• How to measure the success and effectiveness of a HACCP program
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THANK YOU