"Ensuring food safety is a critical success factor for any food business. High staff turnover, heavy reliance on overseas nationals, tight budgets, the wide range of training providers and training delivery techniques and systems available, the new sector skills councils and the changes in food safety qualifications are some of the challenges and issues that food businesses have to deal with. This event will bring you up-to-date with the developments in food safety training and help you to make the right decision for your business when it comes to ensuring your staff are trained properly and cost-effectively"
Bertrand Emond/Robert Gaze – Event Directors
Programme |
Chairman: Bernard Watts, Head of Vocational Training Policy, Food Standards Agency |
09:00 |
Registration and opportunity to view exhibits |
09:45 |
Chairman’s opening and scene setting |
09:45 |
Update on the skills situation in the food industry. The challenges and how they are being addressed. Update on the National Skills Academy and Improve’s work on food safety qualifications
Derek Williams,
Development Director
Improve – Food & Drink Sector Skills Council, York |
10:15 |
Continuing professional development for food safety professionals
Carol Wallace
Institute of Food Science & Technology, London
Representative from the Food and Drink Federation |
10:45 |
The role of the Awarding Bodies
Tony Varey,
Centre Manager The Royal Institute of Public Health, London |
11:05 |
Refreshment break and opportunity to view exhibits |
11:20 |
Working safely in a multicultural food and drink industry
Chris King,
Corporate Responsibility Manager, First Milk plc |
11:50 |
An overview of the various ways of training and training systems available including pros and cons
Adrian Snook,
Deputy Chief Executive, Director of Learning and Development Programmes.
The Training Foundation, Coventry |
12:20 |
Buffet lunch and opportunity to view exhibits |
13:00 |
The value of learning and ways to improve and measure training effectiveness
Dr Sue Williams ChartMCIPD,
Programme Leader MA Leading Change. Senior Lecturer Learning and Development, University of Gloucestershire, Cheltenham |
13:30 |
What makes a good trainer and the benefits of TAP (Trainer Assessment Programme)
Adrian Snook,
Deputy Chief Executive, Director of Learning and Development Programmes. The Training Foundation, Coventry |
13:55 |
Issues in writing food science courses for delivery in an electronic medium and the lessons learnt by the Open University’s Centre for Continuing Professional Development (CCPD)
Liz Whitelegg,
Senior Lecturer in Science Education,
Open University, Milton Keynes |
14:15 |
Case study 1 of a successful food safety training programme implemented in food manufacturing
Marco Faccini,
Account Director, ThirdForce, Uxbridge |
14:45 |
Casestudy 2 of a successful training programme implemented in food manufacturing
Debbie Ganz,
Partner, Information Transfer LLP, Cambridge |
15:15 |
Closing remarks and depart - refreshments available
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Exhibits:
Campden & Chorleywood Food Research Association (CCFRA)
Chartered Institute of Personnel and Development (CIPD)
Food Standards Agency (FSA)
Improve – Food & Drink Sector Skills Council
Information Transfer
Institute of Food Science and Technology (IFST)
ThirdForce
Open University (OU)
Royal Institute of Public Health (RIPH)
For further information or to check availability contact the Training Department on +44 (0)1386 842104
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