Futurum Australia is working in partnership with Ferguson Plarre Bakehouses to develop the Food Processing skills of over 40 staff, with particular emphasis on safe food handling, required to meet changing regulations.
A range of Ferguson Plarre staff from bakers to drivers and labourers have completed the Certificate II or III in Food Processing under the Traineeship program. This training has been tailored to suit Ferguson Plarre's working environment and within the context of their overall food safety program.
"We've been very satisfied with the training," said Michael Plarre, Production Manager of Ferguson Plarre Bakehouses. "It has increased staff knowledge and they know how to apply the theory to the work environment. Everyone in the organisation involved in handling food requires this understanding of food safety."
"Futurum's trainer communicates very well with our people and as a result they're much more conscious of food safety. Changing regulations require us to prove that all our processes are correct and this training has helped us achieve that."
"It made a huge difference that our people had good food handling principals reinforced by an external trainer and someone more objective rather than it just coming from me. People are more willing to accept information about changes to the food safety climate from someone outside who is up to date with all the rules and regulations, which can change monthly."
"Futurum's trainer helped make it a smooth process by conducting training on the job, usually one-on-one following them around as they worked and being on-hand once a week from 4.30 am to 4 pm, accommodating all shift changes. Importantly each participant achieves a nationally recognised certificate qualification which is good for personal and professional development", continued Michael.
Futurum Trainer Tony Hanlon says that "in some instances we're formalising knowledge that people have already learned on-the-job, and reinforcing correct procedures. The training also helped people see the bigger picture of Ferguson Plarre Bakehouses and participants really enjoyed learning about other areas of the organisation. The food hygiene modules incorporate the legal responsibilities of all Ferguson Plarre employees especially the legally required Food Safety Supervisor's position, and the company's legal responsibility to train all employees in all aspects of food safety. As a consequence of the training Ferguson Plarre has made several innovative changes to procedures, premises and people to maximise their food safety."
Traineeships are available for new staff, and in some instances, like Ferguson Plarre, existing staff.
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