Instructor Skills for the Food Industry

Also known as Train the Trainer

As an in-house trainer you will have to speak in front of staff and colleagues or make presentations to large audiences.  To the inexperienced presenter/trainer the first reaction is one of fear and panic however with the correct training, preparation and practice it is possible to become sufficiently skilled to actively enjoy the experience.  Effective presentation demands attention to both preparation and delivery. Knowledge of the correct delivery method to choose is essential so that trainees maximize the learning experience.  As a trainer you must be familiar with the four steps of the Systematic Training Cycle.  Step one focuses on the Training Needs of the learner (Training Needs Analysis).  This task is often overlooked as trainers may believe that the existing training course will automatically meet the need.  Once the exact need has been established the lesson plan for the training course can be developed.  The lesson plan will give the trainer the structure and discipline to deliver good training on a consistent basis. There are three objectives to presentation, to inform by imparting knowledge or information to a target audience, to bring about change in attitude, behaviour or performance and finally to engage or entertain the target audience so that the learning experience is memorable.  This course is designed to equip the presenters with the necessary skill, knowledge and confidence to deliver on the above objectives.

Delivery Mode

  • Customised
    In-House
    Programmes

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SnapshotSnapshot

What's covered?

  • Introduction:
    Tutor
    Delegate
  • Outline why Food Safety / Health & Safety Training is important to their food business
  • Fear of Presenting
  • What is Training?
  • How People Learn
  • Systematic Training Cycle
  • Step 1 – Identify the Training Need
  • Step 2 – Planning the Training Programme
  • Training Methods
  • Visual Aids
  • Step 3 – Delivering the Planned Training
  • Lesson Plan
  • Learning Environment
  • Structure of Presentation - Beginning, Middle & End
  • Delivery and Communication / Presentation Skills
    Eye contact, Body posture / Voice
    Handling questions
  • Feedback
  • Step 4 - Evaluation and Assessment
    Techniques
    Follow-up
  • Workshop
    Each individual to use techniques / knowledge acquired to design / plan and deliver a training session
  • Course Review / Evaluation

 

Presentation
Please note that delegates will be required to make a 10 minute presentation on day 2 of the programme which focuses on Training Skills acquired on day 1. Delegates may wish to bring their own laptop for presentations.

Who should participate?

  • HR personnel
  • QA personnel responsible for delivering induction training
  • Personnel responsible for delivering training modules to production operatives
  • Team Leader of any department

What will I learn?

Participants achieve the following learning outcomes from the programme;

  • Be competent to carry out a training needs analysis to identify the training needs of relevant staff
  • Be able to develop training plans / lessons for F.B.O. staff
  • Know how to prepare and design a training programme to meet the training needs identified
  • Know the appropriate visual aids to be used to impart the required knowledge
  • Understand how people learn, Active Vs Passive Learning
  • Know how to create the correct learning environment to make learning more effective and help your learner remember more
  • Establish competency evaluation methods to assess the return on investment in training
  • Acquire the presentation skills necessary to become confident and competent in delivering training programmes

Who are the tutors?

Ciaron White

Ciaron has a Degree in Food Science and Biochemistry, a Diploma in Statistical Methods from UCD as well as a Masters Degree in Food Science (by research) via UCD/Teagasc Ashtown. He is a Registered Auditor with IRCA (International Register of Certificated Auditors), a Food Safety and Quality auditor for MRPI and MWP and has an Evaluators Qualification in Packaging Technology (EQIPT).

Ciaron is a Licensed trainer with CIEH (Chartered Institute of Environmental Health UK) and a member of Institute of Food Science and Technology Ireland (IFSTI).
He is a very experienced technical professional from the Food Industry having worked as Technical Manager in Kepak. He also holds an NUI Certificate in Training and Continuing education.


Denis Kiely

Denis has 25 years of experience working in various sectors of the Food Industry specialising in Food Safety / HACCP, Process Control, Legal Compliance and Auditing.  His main skill is removing the jargon and mystique attached to what is now considered the most important element of business continuity in the food industry, food safety.  Denis has worked with competent authorities both Irish and European, multinational food and beverage manufacturers plus Irish SME food business’.  He also has extensive experience working with Irish, UK and European retailers.

The manufacturer and retail of safe food requires investment in the three Ps; Premises, Plant & People.  The last of these – People – arguably the most important but perhaps least reliable if not trained well.  This is the key message that Denis focuses on in all training programmes he delivers regardless of the audience.  Food Safety must be taken out of the laboratory or technical department and brought down to factory floor level.  This can only be done with strong leadership and excellent communication skills where the concept of team and collective responsibility is fostered and rewarded.

Denis has a BSc Food Science & Technology, is a Registered Food Safety Auditor with IRCA (International Register of Certificated Auditors), an elected Fellow of the Royal Society for Public Health, an Associate Member of Chartered Quality Assurance and holds an NUI Certificate in Training & Continuing Education. Denis has worked at management level in a number of food industries and is one of Ireland’s leading experts on Food Safety and is constantly in demand by major food manufacturers and food retailers for his expertise in this area. He is a gifted trainer, expert at delivering complex information in plain English in language that is clearly understood, ensuring delegates leave his training programmes empowered with new knowledge and confident to implement.

Denis is a Licensed trainer with CIEH (Chartered Institute of Environmental Health UK).  Denis Kiely is a Qualified PCQI and a Qualified Lead Instructor in Preventive Controls for Human Food.


Edel Jones

Edel has a B.Sc. (Hons), M.Applied Science (Food Science), Cert Training & Continuing Education, is a Fellow of the Institute of Food Science & Technology (Ireland) and holds auditor qualifications from IRCA (International Register of Certified Auditors). She is an experienced Food Safety Professional with extensive knowledge and experience within various sectors of the food industry and has held significant positions in organisations such as the Institute of Food Science and Technology of Ireland where Edel is a fellow and past president. She is also a Licensed trainer with C.I.E.H (UK) and with the Environmental Health Officers Association of Ireland.

Edel has a passion for training and enjoys the interaction with her learners over the duration of the training course. Many of her learners often put the ‘Skill of the trainer’ as the highlight of the course on their evaluation form which is testament to Edel’s natural training style. She often surprises her delegates when she asks as an ice breaker, for an interesting fact about themselves and she tells them she met a canonised saint (No, she is not ancient), she had a private audience with Pope John Paul Second, now Saint John Paul!!.


Joan Brien

A Food Safety Adviser with over 10 years’ experience working in Technical/ Quality management roles, implementing food safety standards and providing training & mentoring services across a broad spectrum of industries – including dairy and meat (slaughtering, boning and further processing).

Auditing experience includes implementation of a tailored supplier auditing program including supplier risk assessment & KPI scoring system; supplier auditing, BRC Food; Storage & Distribution & Agents & Brokers Standard V3 preparatory audits & gap analysis and internal auditing in line with customer standards. Joan has a Certificate in Training and Continuing Education from NUI Maynooth


What are the entry requirements?

English Language Competency

For applicants whose first language is not English, SQT recommends a minimum English language competency of IELTS 6.0 (or equivalent) for successful completion of this programme. It is important to note that learners are not expected to have an IELTS or equivalent examination complete. Potential delegates are expected to self-assess their English language competency against the IELTS Band scores which can be found in this document.

How do we train and support you?

In-House Courses
For In-House courses, the tutor will contact you in advance to discuss the course programme in more detail in order to tailor it specifically for your organisation.

Course Manual
Delegates will receive a very comprehensive course manual.

Joan Brien

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Joan Brien

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