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.
Serfas is the owner and president of R.S. Quality Products. Reach him at email@example.com.
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.