2 Sisters Food Group says it has stepped up its commitment to the continuous training development of its people with two major learning programme roll-outs across its UK poultry estate.
Word Works – its English language training course, is designed to improve key on-the-job language skills for the 8,000-strong poultry workforce that speaks more than 40 languages from across the globe.
The Work Words programme compromises of a series of 10 facilitated one-hour sessions concentrating on key aspects of factory life, ranging from compliance, dignity and respect, food quality and safety, hygiene and health safety and wellbeing.
Already the sessions have been rolled out at eight of the company’s poultry processing facilities and trained more than 200 employees, with further roll-outs to other sites planned for 2019 and a ‘train the language trainer’ session, so more of its staff can be reached.
John Degg, head of learning & development, UK Poultry, said: “This is a unique system where we create an environment for our colleagues to develop language from a practical approach away from the constraints of the traditional classroom.
“The sessions are fast-paced and interactive, where key vocabulary from each theme is taught out, using an assortment of visual cues and prompts. The learner is encouraged to memorise and verbalise the words with accurate pronunciation and then practise the vocabulary within simple situational contexts.
“Results have been excellent. Managers have noticed a self-confidence and an 'I can do this' attitude among those colleagues who participate in our course.”
John’s team have also been keen to improve butchery skills at poultry sites with its Butchery Academy programme. Designed to improve cutting skills and maximise efficiency, the team at 2 Sisters has partnered with knife skills business Cutting Edge to review the latest tools for precision cutting and refreshers on the best ways to minimise waste and improve meat yields when cutting whole chickens into portions.
John added: “Willand have already trained over 300 employees in trim quality and currently have a further 20 employees going through a structured six week programme in the Butchery Academy. Our latest partnering with Cutting Edge has really helped bring home to colleagues the importance of having the right tools of the right job and how to make each cut the best cut possible.
“The results are focussed on food safety and quality, safe practices and procedures and improvement in filleting standards,” he concluded.
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
