Canadian Quality Milk On-Farm Food Safety Program - Centre ...

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Canadian Quality Milk • Motivation and job satisfaction for staff, because training and ongoing managerial support will help them meet new challenges. Even the best-planned program will not work unless hired help and family members understand the principles and practices of a HACCP-based system. Training helps staff learn: • Who does what. • What the: - Rules and policies are. - HACCP-based system is all about. - Standard operating procedures are. - Corrective action plans are. • When SOPs and preventative best management practices are to be implemented and records kept. • Why the HACCP-based system is important. • Where the CCPs are in the operation. • How to apply SOPs, corrective actions, etc. Hiring and retaining a workforce can always bring new challenges. Hiring workers who do not speak your language or who have a different cultural background can bring about a variety of new issues and demands. Some things to consider are: • Do not segregate staff who speak your language from those who do not. Staff morale will be better if you include all staff in training sessions and staff meetings – you may even find that during these sessions everyone learns new words and phrases from each other, which will improve every day communication. • Be prepared to have a translator or someone on staff who can speak both languages present during training sessions and staff meetings. The meetings may be slow at first, but, over time, the benefits will outweigh any delays. • Be aware that some cultures are more male-oriented and some workers may need time to adjust to having a female supervisor, or vice versa. Be prepared to give your staff time to adjust to you, as you will need time to adjust to them. Be patient and yet firm in your messaging. • If you hire a group of foreign workers, depending on the culture, the group may develop a class-system within itself. Understanding this group dynamic will help you spot and solve problems before they gain momentum. • Understand cultural needs and work with them, not against them. This will ensure things run more smoothly without any surprises, for example, some cultures require separate toilet facilities, while others may need time to accommodate religious needs. Knowing your “farm culture” and having a shared respect for these needs will ensure a happier, more successful workforce. June 2010 9—3
Canadian Quality Milk 9.3 THE TRAINING PROCESS Develop a training plan. Work with your staff to develop the HACCP-based plan for your operation. Get their input on the CCPs, best management practices, corrective measures, standard operating procedures and record-keeping responsibilities. Set objectives. Clearly state the specific tasks your employee should be able to do after training. Select training methods. Training should progress from basic to complex in small, easy-to-master steps. Match the training method, including whether to provide individual or group instruction, to your employees’ skill level. Use the four-step method (Table 14) of Prepare, Present, Try out and Follow up. Active involvement promotes learning: we learn by doing. Evaluate the training. Have the objectives been met? How does the staff feel? What are the ‘bottom line’ results or benefits? Are SOPs being practiced? Are records being kept? Are milk and meat safety indicators improving? Update training. Make sure all staff are given regular training updates according to any changes in the program. Table 14: THE FOUR-STEP METHOD OF TRAINING Step 1 ⎯ Prepare • Put the learner at ease. • Find out what he or she already knows about the job. • Get him or her interested in learning the job. • Place him or her in the correct position. Step 3 ⎯ Try out performance • Test by having the learner perform the job. Have him or her tell and show you and explain key points. • Ask questions and correct errors. • Continue until you are satisfied that he or she knows the job. Step 2 ⎯ Present the operation • Tell, show, illustrate and question carefully and patiently. • Stress key points. • Instruct clearly and competently, one point at a time ⎯ but no more than the learner can master. Step 4 ⎯ Follow up • Put the learner on his or her own. • Check frequently. Designate someone who can help if needed. Get the learner to look for key points as he or she progresses. • Taper off extra coaching and close followup. 9—4 June 2010
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Canadian Quality Milk On-Farm Food
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Canadian Quality Milk Table of Cont
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Canadian Quality Milk PRESIDENT’S
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Canadian Quality Milk ABOUT THIS BO
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Canadian Quality Milk 1.0 DAIRY FAC
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Canadian Quality Milk Introduction
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Canadian Quality Milk HAZARD SOURCE
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Canadian Quality Milk 3.2 HEALTH MA
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Canadian Quality Milk Clinical mast
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