While training has been defined as ‘learning provided to improve performance at a present job,’ it can seem like a simple concept out of context.
At its most basic, learning is what the person does; training is how he/she does it. Unfortunately, organizations become more fixated on the training process and presume the person participating in the process actually understands and can apply the learning principles.
Part of the challenge in a system as broadly applied as HACCP is that there is a wide array of training course material, compounded by a broad style of instruction that may or may not be compatible with the individuals who have to apply the principles every day.
Consider, too, that HACCP is a globally accepted and applied system. Training is then impacted by the geographic and cultural gaps that come to bear with a vast array of training technologies, designs, programs, and instructors.
Ensuring a consistent application of training across such boundaries, even within the framework of currently accepted training practices, makes it hard to ensure that a truly “qualified” person is overseeing an HACCP system.
This is not meant to denigrate training; in fact, there are many good programs, outstanding training material, and extraordinarily capable trainers who can share knowledge. The question becomes, “Can the learner truly absorb the principles and apply them consistently and properly?”
As stated earlier, the core principles of an effective HACCP plan, as well as the expectations of FSMA in a food safety system, while not overly complex, do require a strong knowledge of food, food safety, measurement, project management, and more. The key is to bridge the gap between learning and application.
Certification as a Validation of Knowledge
An integral part of a good training program is a valid means of assessing the degree to which individual learners acquire the knowledge and skills intended for use in business.
In the case of HACCP knowledge, the consideration must focus on the certification of the person and not the HACCP system itself. Certification of systems and processes has tremendous value but is framed in a very different set of processes and expected outcomes. For purposes of this discussion, the focus will remain on the certification of the person within the process.
Individuals who work with HACCP principles must develop the knowledge and skills to effectively perform jobs that can be complex and challenging. Unlike a license, certification of someone’s knowledge is a voluntary process by which individuals are evaluated against predetermined standards for knowledge, skills, or competencies.
In the case of HACCP, the “qualified” person would demonstrate he/she has the knowledge, skills, and attributes of a successful HACCP manager by completing an independently administered assessment.
Delivering an autonomous assessment allows the learner to select the training course most appropriate for his/her job and learning style. This addresses the vast gap in training course material, geographic boundaries, culture, learner styles, etc.
