The best color-coding plan is truly only as good as the training procedures designed to interpret it. Food quality and safety is a serious business—just one employee in a facility who’s unclear on color-coding procedures can have devastating effects. The very best way to mitigate mistakes is by holding clear and regular training so no guesswork takes place.
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Explore This IssueApril/May 2019
Serfas is the owner and president of R.S. Quality Products. Reach him at firstname.lastname@example.org.
State of Training in Food and Beverage Industry
TalentLMS recently surveyed 200 employees in various roles (managerial, behind-the-scenes, and customer-facing positions) in the food and beverage industry on the topic of training. It discovered that 52% of respondents say they only received training when they started working at their current position (a.k.a. onboarding training). This means that only 48% of employees have some experience with continuous learning at work.
When asked to describe their training, 75% of respondents depict it as compelling, constructive, and team-building.
However, in terms of satisfaction with their food industry training, 40.5% of respondents are unsatisfied.
Other stats include:
- 43.5% of respondents said training boosts their motivation;
- 47% of respondents said their training builds their confidence;
- 46% of respondents elevated their problem-solving skills through training;
- 61.5% said that training enhanced their overall professional performance; and
- 4% of respondents say they don’t want any more training. The survey also asked employees whether lack of training of any kind would influence their decision to leave a company: 62% said yes.