Defining Standards Through Training With a continuous increase in consumer demand for safe food, numerous food safety standards have been developed. These national standards generally recognize key elements to ensure food safety from plantation to plate and it include interactive communication, system management, control of food safety hazards through pre-requisite programmes and HACCP plans, and continual improvement and updating of the management system. With the implementation of these standards, any skills gaps identified should be narrow down with the use of training as a mean of filling them. The need of training for staffs is of great importance as it ensures that the staffs acquire the necessary and appropriate skills and knowledge to manage new circumstances. Increasing the skills levels in the business are beneficial to all concern. There are the benefits of personal and professional development for the staffs being trained and this will boost their morale which also leads to increase in the standard and efficiency of their work. As for the business, all these help to increase the business productivity, meeting and improving quality standards and customers’ satisfaction and confidence over time. See the animation for the speech at http://www.youtube.com/watch?v=svtLjEXQ37U&feature=player_embedded

1. Defining Standards
Through Training
By:
Mr. Anderson Tan
Managing Director
XpRienz Pte Ltd

2. Outline
• About XpRienz Pte Ltd
• Roles of standards in food safety
• Roles of training in food safety
• Training model now and training model to
come
• Illustration
• Benchmarking
• Conclusion
• Contact Us

3. About XpRienz Pte Ltd

4. Roles of Standards

5. Roles of Standards
THEORY REGULATIONS STANDARDS PRACTICE PERFORMANCE
becoming achieving maintaining leaping

6. Roles of Standards
• Useful to distinguish
– Regulations
– Standards

7. Roles of Standards
• What are regulations?
– boundaries of operations imposed with legality to
protect the rights/safety of general public
– translations of theories
– less stringent than standards, but more specific in
scope (who, what, where, when)

8. Roles of Standards
• What are standards?
– Technical / legal requirements e.g. industry
standards, food safety regulations
– Occupational competencies or outcomes –
WSQ/ industrial training tradition
– Consensus about the capabilities that a member
of a professional or subject community should
display
– Accepted practices within organisations

9. Roles of Standards
• Translating standards
– Standards are consumed by users
– Standards need to be translated (interpreted)
before they can be consumed (used)
– Lost in translation (misinterpretation)?
– Is fulfillment of standards = performance?

10. Roles of Standards
Food Safety Standards

11. Roles of Training
TRAINING TRAINING TRAINING TRAINING
THEORY REGULATIONS STANDARDS PRACTICE PERFORMANCE
becoming achieving maintaining leaping

12. Roles of Training
• Training outcomes
– Acquisition of new knowledge
– Transference of achieved knowledge
– Realignment of attitudes for standards
implementation
Skills Knowledge
Attitude

13. Roles of Training
Export
Innovation
Training
Training Market
Leader
Productivity
TRAINING TYPES
Training Global
Competitive Player
Training Global
On-Job Market
Training
Daily
Self-
Operations
Training
Entry /
Licence
Theory Regulations SOPs International Practice Benchmarking
Standards

14. Training Model Now
•Governance (Mgt) •Management
•Theories/Concepts (Sup) •Supervisory
•SOPs (Ops) •Operations
•Not established •Internal (few)
•External (more)

15. Training Model to Come
Practitioner
Expert Employee
• Workplace training
Pedagogy • Curricula
• Training accessibility
Participation Possibility • Training systems
• Staff’s capability to learn
Participant’s Propensity • Staff’s desire to learn
Peripheral Participant
New hires / Rank & File
Adapted from Lave, 2005

16. Training Model to Come
Emphasis
on
connoisseurship
Emphasis on
training systems
and learning
culture
Emphasis on active involvement

17. Training for HACCP
Implementation & Practice
Export
Innovation
Training
T Training Market
R Leader
A Productivity
I Training Global
N
I Competitive Player
N Training Global
G Market
T
Y
P
E
S
HACCP Certn Practice Benchmarking

18. Training for HACCP
Implementation & Practice
Competitive Training : Training for certification process
Form HACCP Standard Instruction to
Implementation
Management Training Operating Production
of HACCP
Team Procedures staffs
Preparing for
audit
Good Food Safety HACCP and its Pre-
Manufacturing Management requisite
Practices System (Management
(Management (Management Team)
Team, Supervisors & Team & Supervisors) certification
Operators)
Competitive Productivity Innovation

19. Training for HACCP
Implementation & Practice
Productivity Training : Training for optimization of new processes
Improvement/
Certification Increasing New Processes
Productivity
Training
Continual Developing & Continual
Improvement for Conducting an Improvement for
Documentation on Effective Supplier HACCP System
HACCP System Assessment
Programme
Competitive Productivity Innovation

20. Training for HACCP
Implementation & Practice
Innovation Training : Training for branding
New Process
Higher Quality
(Metal Trial Run Review Actual Run
Products
Detection)
Calibration and Increased
Training Function of
Metal Detector
Food Safety
Competitive Productivity Innovation

21. Benchmarking
• Performance beyond practice
– Benefits of benchmarking
– Benchmarking Process
– Cost of benchmarking

22. Benchmarking
• Export of training
– Best practices for industry
consumption
– Reference for future industry
standards
– Global branding

23. Conclusion
• Food safety standards should be seen as useful tools
for:
– Global market participation
– Branding
– Trend-setting
• Training in food safety standards should be seen as:
– Accurate translation of standards
– Pathways into productivity, innovation, and branding
– Investment in human capital

24. Contact Us
• For queries on respective business areas, kindly refer to:
– Email address: enquiries@xprienz.com
Website: www.xprienz.com
• XpRienz HR Pte Ltd (HR Consultancy)
Contact: Mr Shane Goh (9745 7371)
• XpRienz Pte Ltd (Food & Beverage)
Contact: Ms Hazel Peh (9669 8890)
• XpRienz Pte Ltd (Training & Consultancy)
Contact: Mr Anderson Tan (9698 8884)
• XpRienz Security & Investigation Pte Ltd
Contact: Mr Anfernee Tan (9740 4207)

25. Contact Us
• Main Office
Tampines Centre, 476, Tampines Street 44, #01-169
Singapore 520476
• Branch Office
Potong Pasir Centre, 46, Upper Serangoon Road
Singapore 347645
(Beside Potong Pasir MRT Station Exit B)
• China Office
Shenyang City
Shenyang Economicial and Technology Development District
No 14 Road, Jin Se Feng Jing Estate, Blk 15-1, #4-5-1, China 110141