Internationalisation Within The Food Industry A Luxury or a Necessity? International Conference Food Safety and Regulatory Measures August 17 Birmingham UK Deborah Wortelhock

Internationalisation Crossing the borders? What does this mean within the food industry? – New foods and production methods? – New people?

T Research Project Food Safety and HACCP training in the Food Industry. Are food handlers trained in line with customer and legislative requirements? And more importantly: Are the new skills/knowledge acquired from the training being implemented in the workplace?

Food Industry Training Legislation Food business operators are to ensure: Food handlers are supervised and instructed and/or trained in food hygiene matters commensurate with their work activity. Successful implementation of the procedures based on the HACCP principles will require the full cooperation and commitment of food business employees. To this end, employees should undergo training. EC No. 852/2004 on the hygiene of foodstuffs. Customer Standards (Tesco, M&S etc.)

Pre-assessmentCoursesImplementation Research Outline Safe Food 500 Level 2 Snacks Restaurant Spices/sauces Meat Processor Prepared Vegetables New Knowledge Consultant Auditor Trainer PGCE

Research Project Barriers CostTimeUse?How?Need ?

LANGUAGE BARRIERS!

Why? How?

New People? The number of foreign-born people of working age in the UK has more than doubled from: 2.9 million in 1993 >6 million in UK’s Labour Force Survey (LFS) conducted by the UK Office for National Statistics (ONS)

How many are working? The data shows that number of foreign born workers has grown significantly in the last decade. UK’s Labour Force Survey (LFS) conducted by the UK Office for National Statistics (ONS) The increase in the share of migrant labour has been greatest among process operatives including food and drink, up from 8.5% in 2002 to 29.3% in As discussed by Aldin et al. (2010)

What is currently available? Language - Availability of the courses - CIEH The benefits drawbacks of language specific training – Is there a place for this? – Is it important for training to be in English? Language - Implementation of training and new skills in the workplace

Methodology Rethink Classroom teaching using PowerPoint, visual aids. All candidates given a copy of the training in their own language All encouraged to discuss throughout with piers Ensured that in every group there was one person who could translate Assessment by class contribution exam and working practice

Food Safety and YOU….. You must do everything that you can to help your company to produce safe products

TAMIL பாதுகாப்பான நொறுக்குத் தீணிகளை தயாரிப்பதற்கு உங்களின் கம்பெனிக்கு நீங்கள் உதவ நீங்கள் எல்லாவற்றையு ம் கட்டாயம் செய்ய வேண்டும்.

Hungarian Mindent meg kell tennie annak érdekében, hogy segítsen az Önt foglalkoztató cégnek egészséges rágcsálnivalókat előállítani

Polish Musisz zrobić wszystko, co możliwe, aby pomóc firmie produkować bezpieczne przekąski

Hindi आपको वह सभ कुछ करना चाहिए जो आप सुरक्षित स्नैक्स का उत्पादन करने में अपनी कंपनी की मदद करने के लिए कर सकते हैं

Gujarati સુરક્ષિત નાસ્તા ઉત્પાદિત કરવા માટે તમારી કંપનીને મદદ કરવા તમારે શક્ય એવી તમામ બાબતો કરવી જ જોઇએ

Exam Individually Individually with translator Collaboratively as a class In groups with common native language

Result of exams Individually Individually with translator Collaboratively as a class In groups with common native language

What did this show? Individually – blank exams Translator – unworkable Collaboratively – hidden Group the overall results were improved Importance of wrong answers Basic literacy skills as well as language barriers

Did this impact on working practice? Food handlers were observed carrying out their work over a period of time Assessed on anything that they did that they had been trained not to do. Internal audits carried out Key inspection areas included: – CCPs – PPE (wearing of and storage) and Hand washing – Canteen areas and toilets etc. etc.

Overall effectiveness of the Training Collaboratively – common native language Industry specific – worked well time Cost – can be overcome But just when you think that you have it sorted …………

Overall effectiveness of the training Little changed as systems were not set up for change FBO – resources/awareness – unaware of practices being carried out Leading by example? – very few bosses trained When bosses were trained things changed

Further work Ongoing – TACCP Industry specific – Allergens Levels 3 and 4

Thank you very much for listening Any Questions?