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We developed an e-learning training for a retail organization in the
Netherlands for the different sections of the supermarkets. The retail
organization wanted to train its employees in the field of hygiene and food
safety. The course is divided into different chapters, for each section in the
supermarket a tailored course included with an examination. Main topics are;
personal hygiene, hygiene on the work floor, cleaning & disinfection, pest
control and food safety. |
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We developed an e-learning training for a Recruitment company called
"Tempo-Team" with a viewpoint that Tempo-Team can provide well
trained workers to the food industry. The training focuses on the awareness and
knowledge of food safety, incorporating things like personal hygiene,
contamination risks and HACCP. |
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Beckers have several production sites, where a variety of snacks and snack
products are produced. Beckers is working on a well educated and skilled
workforce at various levels and concerning several topics. The lack of a
general instruction training for all ( new ) employees formed a blind spot.
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Pepsico wanted its employees, planners and engineers to be aware of the
importance of allergens in the daily activities. After completing the course,
the students should be able to perform their activities with the utmost care
regarding cross contamination of allergens and the applicable agreements. |
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Akzo salt wanted to train its employees in the field of food safety. Here
it has been chosen for a customer - specific training based on the introduction
to food safety course. |
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Green Valley school is a tri-a school, with an eye on the future. Green
Valley school wanted its students to understand the concepts on hygiene and
food safety. GMB-Précon developed the "Food Safety for Kids"
as a tailor made course, concerning all age groups as an interactive, fun,
educational and student based course. Personal hygiene, contaminations and flu
were discussed along others. |
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The main objective of cheese company "Uniekaas" was an e-learning
application with which the basic knowledge of supermarket employees regarding
cheese could be updated and increased. This has resulted in a digital knowledge
centre, a learning environment in which various learning objects have been
integrated according to a didactic structure which is appropriate for the
target group. |
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