MARINE HARVEST DEVELOPING EMPLOYEES
The UK’s largest salmon processing company has recently become approved by the Royal Environmental Health Institute of Scotland (REHIS) to deliver top quality Food Safety and Hygiene training with a commitment to rolling it out to each and every member of its workforce.
The 200,000 square foot site, with a workforce of almost 600, situated in Rosyth, Fife, is now registered as a REHIS Approved Training Centre for REHIS training courses in Food Hygiene.
The company prides itself on having food safety at its very core and believes that investing in the workforce education will bring continued success to the business.
The management team at Marine Harvest recognise that cutting edge machinery may be purchased by anyone, but individual skills, talent and experience cannot be bought. Individual skill sets are being nurtured and developed to create a formidable and high performance work force, which is key in keeping Marine Harvest as the market leader in the salmon processing industry.
The six hour elementary syllabus that covers a full range of food safety fundamentals has been further enhanced to meet Marine Harvest specific needs yet comply with REHIS regulations.
David Bett - Quality Manager, and Course Presenter at Marine Harvest, worked closely with Harry Degnan (Degnan Quality & Food Safety LTD) in developing the course content. Harry brought a wealth of knowledge from his lengthy food industry experience. Whilst David was keen to make the course as relevant and effective as possible for employees by incorporating examples of Marine Harvest controls, policies and procedures which promote food safety and good manufacturing practices.
Video clips demonstrating real life examples of poor standards are shown which highlight key issues and emphasise the importance of fundamental issues such as, barrier control, traceability, and good standards of hygiene.
The course itself was presented to Jackie McCabe (Director of Training at REHIS) prior to the course going live. It was then subsequently quality assessed by Raymond Hubbocks (Training Advisor for REHIS). The feedback from Raymond was very complimentary with comments such as "first class", "good group interaction" and "good use of media resources" all mentioned in the report.
It is not only the Marine Harvest’s workforce who benefit from this training as they aim to make a positive contribution in the community, and recently welcomed staff from local business “Marini’s” in Rosyth to join one of the training sessions. They also found it relevant and valuable which demonstrates the diversity the course content delivers.
The photo shows David Bett and Jackie McCabe with some of the Marine Harvest workforce receiving their REHIS Elementary Food Hygiene Certificate.