Production Workers – Quality Control: Best Practices Certification

The Quality Control Best Practices program is designed to teach farm production workers and farm leaders the best practices of proper hygiene, quality control and sanitation for employees who work in the berry picking and processing industry. The courses are oriented in developing knowledge and skills in workers who are responsible for picking, cleaning and processing. It expands the knowledge necessary relative to quality control cleaning and sanitation, and builds on the best in current industry practices.

Program Modules
Module 1: Quality Control
Module 2: Best Practices – Quality
Module 3: Food Processing Safety

Module A1: Quality Control – Production Workers

Module 1 Quality Control: Best Practices Certification teaches production workers the key quality control standards and food production essentials in the in the berry production industry. The program instructs participants the essential fundamentals and quality control standards expected and delivered by the best companies in the industry. The program is a hand on practical exercise in proper food production techniques in the field and food processing departments.

Learning Outcomes:
● Learn the essential fundamentals berry harvesting
● Learn the essential fundamentals berry processing
● Understand food issues of health and safety and the risks associated with these
● Practice proper harvesting and food processing techniques

Instructional Objectives:
● Engage the participant’s perspective on food production
● Engage the participant in proper berry harvesting techniques
● Engage the learner through relevant work place quality improvement challenges
● Engage the learner with experiential learning in harvesting and processing techniques
● Transfer knowledge of quality control
● Transfer knowledge of the quality harvesting processing and improvement
● Transfer skills and techniques of quality standards in the industry

Course Components:
● Harvesting process and practices
● Processing processes and practices
● highest quality control standards and procedures
● Decision making
● Reviewing procedures and policies
● Food manufacturing and industry standards

Delivery Methods:
The module will be delivered in a one full day to two separate groups (Harvesting and Processing). The module is designed for large group training. There is a lecture and discussion format that is based on actual workplace situations that are impacting the company. Small group breakout sessions are part of this module. Learning activities and interaction and experiential learning is a major part of the course where participants work together to use the knowledge and new techniques. There are role playing and practice sessions associated with this module.

Assessment:
1. A formal evaluation process is designed for this module that will be completed by all participants. This will ensure the company can measure the effectiveness of the module prior to the next module being delivered.
2. There will be an informal feedback during training at the halfway point of the module via group discussion and one on one feedback with participants.
3. A formal written evaluation (computer and/or hard copy) by each participant post training.
4. A formal review of module assessment process is scheduled with company management post training.

Measurement of Success:
A written and/or verbal evaluation by the management team of the company will take place within 5 working days of the module being completed. Adjustments in content, delivery methods or any other changes will be made if required, prior to the next module being delivered. Success is based on knowledge gained and skills learned via the course objectives and learning outcomes of the course.

Cost:
$300 per participant.

Module A2: Best Practices – Production Workers

To teach production workers the best practices in current food production standards and practices.
The program will give food harvesting and food processing workers an understanding of their own personal skills and abilities in production as they begin to perform as leaders in the food production industry. The program also gives participants the essential fundamentals that a worker needs in understanding how to produce the best quality while improving the speed of production.

Learning Outcomes:
● Learn the essential fundamentals of worker responsibilities in food production
● Understand participant’s own skills and knowledge bases in speed of production
● Learn the practical application of excellence in food production practices in BC and Canada
● Understand fundamentals of improving speed of production while improving the quality of food production

Instructional Objectives:
● Engage the participant’s perspective on production dynamics of speed, safety and quality
● Engage the learner through relevant workplace production challenges
● Engage the learner with experiential learning
● Transfer knowledge of production efficiencies
● Assess personal skills and abilities of each participant

Course Components:
● Best practices in food production
● Documentation and best practices
● Production efficiencies framework
● Production assessment measurement criteria
● Review standards, policies and procedures

Delivery Methods:
The module will be delivered in a one full day to two separate groups (Harvesting and Processing). The module is designed for large group training. There is a lecture and discussion format that is based on actual workplace situations that are impacting the company. Small group breakout sessions are part of this module. Learning activities and interaction and experiential learning is a major part of the course where participants work together to use the knowledge and new techniques. There are role playing and practice sessions associated with this module.

Assessment:
1. A formal evaluation process is designed for this module that will be completed by all participants. This will ensure the company can measure the effectiveness of the module prior to the next module being delivered.
2. There will be an informal feedback during training at the halfway point of the module via group discussion and one on one feedback with participants.
3. A formal written evaluation (computer and/or hard copy) by each participant post training.
4. A formal review of module assessment process is scheduled with company management post training.

Measurement of Success:
A written and/or verbal evaluation by the management team of the company will take place within 5 working days of the module being completed. Adjustments in content, delivery methods or any other changes will be made if required, prior to the next module being delivered. Success is based on knowledge gained and skills learned via the course objectives and learning outcomes of the course.

Cost:
$300 per participant.

Module A3: Food Processing Safety – Production Workers

This module introduces concepts and terminology commonly used in the food manufacturing industry, and addresses food safety practices. The course explores how cultural behaviors and diversity in the workplace impacts the efficiencies of production. The module covers essential industry topics and participants receive on-site training food safety topics including food hazards, sanitation, food spoilage, and allergens.

Learning Outcomes:
● Food hazards
● Recall prerequisites
● Sanitation and pest controls
● Employer and employee expectations for production and safety
● Oral communication in the field and processing plants
● Workplace diversity and communication
● Food processing safety (hygiene, spoilage, allergens)
● Introduction to good manufacturing practices

Instructional Objectives:
● Engage the participant’s perspective on production dynamics of speed, safety and quality
● Engage the learner through relevant workplace production challenges
● Engage the learner with experiential learning
● Transfer knowledge of production efficiencies
● Assess personal skills and abilities of each participant

Course Components:
● Hazard Analysis Critical Control Point (HACCP)
● Best practices in food production
● Production efficiencies framework
● Production assessment measurement criteria
● Review standards, policies and procedures

Delivery Methods:
The module will be delivered in a one full day to two separate groups (Harvesting and Processing). The module is designed for large group training. There is a lecture and discussion format that is based on actual workplace situations that are impacting the company. Small group breakout sessions are part of this module. Learning activities and interaction and experiential learning is a major part of the course where participants work together to use the knowledge and new techniques. There are role playing and practice sessions associated with this module.

Assessment:
1. A formal evaluation process is designed for this module that will be completed by all participants. This will ensure the company can measure the effectiveness of the module prior to the next module being delivered.
2. There will be an informal feedback during training at the halfway point of the module via group discussion and one on one feedback with participants.
3. A formal written evaluation (computer and/or hard copy) by each participant post training.
4. A formal review of module assessment process is scheduled with company management post training.

Measurement of Success:
A written and/or verbal evaluation by the management team of the company will take place within 5 working days of the module being completed. Adjustments in content, delivery methods or any other changes will be made if required, prior to the next module being delivered. Success is based on knowledge gained and skills learned via the course objectives and learning outcomes of the course.

Cost:
$300 per participant.

Instructor: Mike Garcia PE, FMP
Mike Garcia began his career in power engineering and facility management in 2003 and now is regarded as a leading specialist and dynamic educator in power engineering and facility management.

Mike has over 15 years experience in food production and is a specialist in the agrifoods including berry farming, fish farming and protein production practices.

Mike is the owner of Total Facilities Management Consultants International (TFMCI) a company comprised by a group of professional power engineering specialists and facilities management consultants. He leads workshops and provides services in boiler and power plant operations, large facilities operations, pulp mills, manufacturing, agrifoods, mining, petrochemicals and the forest industry across BC and Canada.