Training plan for our company

After deep and thoroughly TNA in which we used different

tools in particular:

survey by questionnaire
observation
focus group meetings
best practice models

we conduct this questionnaire on the company website

and another optional hardcopy and this for managerial
and supervisors level , other levels TNA based on KSA in
job description specially for technical tasks .

Training Needs Survey(sample)

Thank you for your time in completing this survey. At [Company] we are
examining our human resources needs, and exploring what can be done
to provide our employees with the resources and materials you need in
order to do your job most effectively. Building supervisory competencies
will be a critical strategy for growth and planning. Thank you for your time
and energy in making [Company] the best it can be!
Skills You Consider Important
Please rate the importance of the following skills.
Work Skills
How important are the following
skills to your job?
1 Establishing and monitoring
goals and objectives
1 Encouraging collaboration
among fellow employees and

Not
Some
Not
Very what
Very
Applica Import Import Import Import
ble
ant
ant
ant
ant

departments to achieve
results
1 Seeking and utilizing
opportunities for continuous
learning and self-development
1 Understanding and seeking to
achieve [Company]'s mission
and values
1 Responding to a changing
organization
1 Taking appropriate and timely
action to overcome
unexpected hurdles or
obstacles to a plan or project
1 Expressing loyalty and
dedication to [Company] in
interactions with others
1 Setting up and monitoring
timeframes and plans
Which work skill do you feel is most important to receive training (select
one)

Suggestions for how you would improve work skills:

Communication Skills
How important are the following
skills to your job?
1 Understanding clear and

Not
Some
Not
Very what
Very
Applica Import Import Import Import
ble
ant
ant
ant
ant

assertive communication skills

and how they create rapport
and trust
1 Conducting effective and
efficient meetings
1 Listening carefully
Which communication skill do you feel is most important to receive
training (select one)

Suggestions for how you would improve communication skills:

People Skills
How important are the following
skills to your job?

Not
Some
Not
Very what
Very
Applica Import Import Import Import
ble
ant
ant
ant
ant

1 Conducting regular meetings

with direct reports to discuss
performance and achievement
of objectives
1 Encouraging teamwork and
collaboration as a method to
accomplish tasks and achieve
objectives
1 Recognizing and rewarding
people for doing their best
1 Constructively receiving
criticism and suggestions from
others
If you needed training to improve your people skills, which one would you
want training (select one)

Suggestions for how you would improve people skills:

Leader Skills
How important are the following
skills to your job?

Not
Some
Not
Very what
Very
Applica Import Import Import Import
ble
ant
ant
ant
ant

1 Giving others direct,

constructive feedback which
can be used to achieve goals
1 Leading people and allocating
tasks to achieve goals
1 Empowering others to achieve
results and holds them
accountable for actions
1 Motivating others in order to
reach organizational goals
1 Influencing others in a way
that results in acceptance,
agreement, or behavior
change

Which leader skill do you feel is most important to receive training (select
one)

Suggestions for how you would improve leader skills:

Customer Skills
How important are the following
skills to your job?

Not
Some
Not
Very what
Very
Applica Import Import Import Import
ble
ant
ant
ant
ant

1 Understanding who the

department's customer is and
communicates that priority
consistently
1 Becoming more effective in
satisfying customer needs
1 Pursuing the best customerfocused responses that add
value to the business
Which customer skill do you feel is most important to receive training
(select one)

Suggestions for how you would improve customer skills:

Business Skills
How important are the following

Not
Not
Applica Very

Some Import Very

what
ant Import

skills to your job?

ble

Import Import
ant
ant

ant

1 Aligning resources to meet the

business needs of [Company]
1 Understanding the costs,
profits, markets, and added
value of the department and
how those contribute to the
success of [Company]
1 Looking at the "big picture" of
[Company]'s goals, rather
than individual department's
needs
1 Anticipating marketplace
opportunities and supports
speed to market.
Which business skill do you feel is most important to receive training
(select one)

Suggestions for how you would improve business skills:

Analytical Skills
How important are the following
skills to your job?
1 Selecting the appropriate
techniques for analysis
1 Interpreting financial data,
reports, balance sheets, and
cash flow analysis

Not
Some
Not
Very what
Very
Applica Import Import Import Import
ble
ant
ant
ant
ant

1 Generating alternative
solutions to problems and
challenges.
Which analytical skill do you feel is most important to receive training
(select one)

Suggestions for how you would improve analytical skills:

About You!
Management Level
First-line supervisors
Mid level management
Executives
Department

Human Resources
Marketing
Sales
Information Technology
Business Affairs
Accounting. Finance, Purchasing

Training Budget
We set the training budget to be 2% of the total annual
budget, but for (2016-2017) we raised it for 10% as we
really start from zero point, and we put in consideration
the following elements
Planning a Comprehensive Training Budget
include the costs for training staff salaries, appropriate learning
facilities, training materials, hardware and the cost of outside
consultants, outsource certain training needs to vendors or benefit from
advances in learning technologies to reduce training costs, training
budget adequately covers the realistic costs associated with the training
methods your business employs.
Budgeting for Training Needs
Assess the training needs of our business before we begin planning our
budget. Businesses may initially need to spend money on discovering or
researching which skill deficit is hindering productivity and performance
Prioritizing Training Needs
Address those that are both important and urgent first ,other highpriority training topics include compliance training, business procedures,
supervision skills and technical skills come second.
Using E-Learning to Maximize Your Training Budget
E-learning can be a cost-effective option for our business, using social
networking or mobile devices for training
Training budget sample

Training Budget

Developing a Training
Program for New Employees
New employee training programs give employees the
information they need to protect themselves and others at work
and to efficiently manufacture quality feed, employees must
receive formal training to comply with Occupational Safety and
Health Administration, Food safety agencies and minster of
health regulations, and Environmental Protection Agency)
regulations. Training is also required to attain most third-party
certifications. The training program must document and verify
that the employee understands the material and is competent in
the subject matter. In addition to being required by government
agencies, training programs are a good business practice.
STEP 1. The first step in developing our training program is to
identify all of the topics required by the company .
Topics generally fall into the following broad categories:
Employee Handbook
Position Requirements
Safety Training
Quality Assurance
Regulatory Compliance
Employee Development and Certifications
Preventive Maintenance and Housekeeping
Standard Operation Procedures
STEP 2. The second step
we create a checklist that
summarizes all the training topics (New Employee Checklist). In
some cases, employees will require only an introduction to a
topic, whereas
other employees will need to receive in-depth safety training as
part of their job assignment.
First Day
we conduct a well-designed training program signals the companys commitment to safety and employee development.

The employees first day on the job is the best time to establish
safety expectations. First-day employee training topics include
an overview of the
companys employee handbook
emergency procedures
hazard communication standards
material safety data sheet requirements
personal protective equipment (PPE)
key policies
a facility tour
general administrative procedures
Position Information
Managers review with each employee the work schedule,
payroll policy, job requirements, and tasks specific to the
position. The employee receive a copy of the job description
and understand the performance expectations and
standards related to the position, as well as when and how
his or her performance will be evaluated.
All training is documented.
STEP 3.
Identifying training resources is an important part of the training
process. we select training materials based on the training
method we use. we conduct individual training involve reading
safety material, watching videos and computer presentations,
reviewing material with managers, and completing tests
STEP 4.
we will help managers and supervisors to develop a procedure
for evaluating an employees performance. Evaluate new
employees after they have worked 30 days in a process area to
determine what deficiencies exist in their training, and then
develop an action plan to correct the deficiencies.

we will provide employees with an individual improvement plan,

which is evaluated every six months to identify potential
development needs

New Employee Checklist

New Employee Checklist
EMPLOYEE
INFORMATION

Name:

Start Date:

Position:

Manager:

FIRST DAY
Provide New Employee Handbook
Safety Training

Safety Manual
Smoking Policy
Emergency Procedures
Emergency Contact Numbers
Evacuation Signal and
Communication
Meeting Location
Safety Equipment
First Aid
Hazardous Waste and Spills
Fire, Weather
Hazard Communication

Accident Reporting Procedures

Access to Employee Exposure

and Medical Records
Accident Prevention, Signs,
and Tags

Review Key Policies

Company Mission
Statement
Vacation and Sick Leave
Leaves of Absence(FMLA)
Holidays
Time and Leave
Reporting

Personal Conduct Standards

Progressive Disciplinary Actions
Security
Confidentiality
Safety

Overtime
Performance Review
Uniform
Environmental Policy
Right to Know

Emergency Procedures
Visitors
E-mail and Internet Use
Anti-Harassment

ADMINISTRATIVE
PROCEDURES
General Administrative
Procedures

Office/Desk/Work
station
Keys
Mail (Incoming and
Outgoing)
Time Card (Clock-in/ClockOut)

Telephones
Office Supplies
ID Cards
Purchase Requests

FACILITY TOUR
Introduction to Department Staff and Key Personnel
Tour of Facility

Safety Equipment

Operations

Restrooms

Bulletin Board

Break Room

Fax Machines
Copy
Machines

Parking

Office Supplies

Printers

Janitorial Closet

First Aid Kits

Eyewashes

Fire Hoses

Fire Alarms

Safety Showers
Fire Extinguisher
Fall Protection

Spill Kits
Emergency Lights

QA Lab

Maintenance Shop

Grinding

Scale House
Receiving

Production Floor
Pellet Mills
Packaging
Liquid Storage Bulk Load-Out

Boiler Room
MCC Room(s)
Rail Yard

The items checked above have been explained by my manager and I understand this information.
Employee Name (print) _________________________________ (Sign)
___________________________________________
I have met with this employee and discussed this information with him/her.
Manager Name (print) __________________________________ (Sign)
___________________________________________

POSITION INFORMATION
Introduction to Team Members
Review Initial Job Assignments and Training Plans
Review Job Description and Performance Expectations and Standards
Review Job Schedule and Hours
Review Payroll Timing, Time Cards (if applicable), and Policies and Procedures

COMPUTERS
Automation System

Login

Process

Areas
Data Entry
Parameters
Security Policy Alarms

Reports

Microsoft

Hardware and Software E-mail

Intranet
Software

Policy

Disposal

Office

System
Data on Shared
Drives

Databases

SAFTEY TRAINING
TOPICS
Date
Complet
ed
Topic
Housekeeping Preventing Fires and Dust Explosions
Cutting and Welding Hot Work Permits
Slips, Trips, and Falls
Blood Borne Pathogens
Electrical Safety/Arc Flash (Tools, SOPs, Barriers, Clothing)
Compressed
Air
Respiratory Protection
Portable Ladders
Permit Required Confined Space Entrant
Permit Required Confined Space Attendant
Permit Required Confined Space Supervisor
Powered Trucks Forklifts
Rail Yard Safety and Rail Car Moving

Required

Internet

Equipment
Loading Tractor Trailers Dock Plates, Jack Stands,
Wheel Chocks
Portable Fire Extinguishers
Fire Detection, Extinguishing, and Alarms
Storage and Handling of Liquefied Petroleum Gases
Asbestos

Date
Complet
ed

Topic
Basic First Aid and Cardiac and Pulmonary Resuscitation
(CPR)

Optional

PREVENTIVE MAINTENANCE & HOUSEKEEEPING

Required Topic
Lock-out/Tag-out Procedures
Equipment Numbers
Motor Control Center (MCC) Box Labels
Fall Protection
Electrical Safety
PPE
Arc Flash
Clothing
Work Orders
Time
Cost
Parts and Vendors
History Tracking

Housekeeping Areas
Priority Areas
Assigned Areas
Compressed Air Policy

Pest Control Program (Internal or External)

Date Completed

Employee Handbook
we are committed to our Core Values, which in turn ensure our
employees work and grow in an environment where:
Our customers success is paramount
Quality is everyones job
Employee involvement builds commitment and unlocks our potential
Integrity is never compromised
Continuous improvement and innovation are critical to securing our
future
Food and workplace safety are everyones responsibility

First: factory production rules

UNIFORM STANDARDS

Smocks / Gloves
All employees must wear clean, properly secured smocks, hairnets and gloves at all times
in the plant. They shall be changed daily.
Smocks shall be sufficient to cover all personal clothing, as far as possible. Shirts may
not be ripped or frayed, all shirt sleeves must not hang lower than the sleeve of the
smock. When wearing a shirt that has a hood the hood must be contained under the
smock.
At NO time smocks shall be worn outside the food processing area. Smocks, hairnets and
gloves must be removed before using washroom facilities and before using the
lunchroom.
Top pockets on the smock are to be kept empty.
Gloves must be maintained in sound, clean and sanitary manner. Gloves shall be washed
and disinfected frequently throughout the day. Wearing of gloves does not exempt the
employee from washing their hands.
Hair Nets / Beard Nets / Particle Masks
Hair nets must be worn at all times in the production area. All hair must be covered to
prevent any possible contamination of food product.
Males are to be clean-shaven. Employees with any facial hair (beards or mustaches) must
wear beard nets.
Employees must wear particle masks or beard nets to cover the whole nose and mouth
while working with cooked products.
Footwear

 All employees must wear work place shoes with non-skid soles and steel toe. Protective
footwear must be easily cleaned and maintained in a clean condition, consistent with the
nature of the work in which the employee is engaged. Steel toed shoes or boots are
mandatory, as you will be working around/with a fork lift and pallet jacks
Work shoes must not be worn outside the plant.
Jewelry
NO jewelry, earrings, bracelets, rings or watches, except for medical alert necklace and/or
bracelet, is allowed to be worn in the food handling area/production area. Medical alert
necklace and/or bracelet must be covered completely. Plain wedding band is allowed but
has to be protected by the gloves. Any other religious bracelets that cannot be removed
have to be protected by taping and covered by protective work gear. Personal effects and
coats etc., are to be kept in the lockers provided.
Hats / Make-up / Perfume
Hats are not permitted.
Makeup is to be worn in moderation.
Perfume is not to be worn on your wrists.

Second : GOOD MANUFACTURING PRACTICES

Overview
The principles of food protection begin with the individual worker. The human element is
the single most important factor in the control of food-borne illness and food spoilage. Good
personal hygiene, work habits and physical health of food production personnel are critical.
Personal hygiene is important to the food production employee. Good personal hygiene
prevents spreading of microorganisms responsible for food spoilage.
Because we manufacture food products, it is extremely important that everyone is fully
aware of the requirements and expectations regarding Good Manufacturing Practices and
hygiene.
Washing of Hands
Employees working in the food handling area must wash and sanitize their hands / gloves
frequently and thoroughly. Water that is as warm / hot as can be tolerated should be used in
washing hands and gloves. Employees that are handling the food products must wash their
hands before entering the food processing area; then gloves must be put on and washed and
sanitized also. Hands / gloves must always be washed:
Before commencing work.
Immediately after using the washroom.
After handling contaminated item (e.g. dirty utensil, skid, garbage, etc).
After eating or drinking.
After smoking.
After touching nose, mouth, skin or hair.
After sneezing, coughing or blowing the nose.
Work Area Habits / Personal & Plant Hygiene

 Insubordinate conduct or refusal to follow managements instructions will not be

tolerated.
No employee shall smoke, chew tobacco, chew gum, candy or spit in the food processing
areas. These could result in contamination of food products. Violations of these will be
dealt with accordingly.
No product shall be taken from the production area to be eaten by an employee. Taking
product from the production area to be eaten in the lunchroom is not permitted.
No employee shall return product that has come in contact with contaminated surfaces
(e.g. floor). Depending on the amount of such products, these should be weighed and
recorded before being discarded.
Hands / Gloves that have been in contact with contaminated surfaces (garbage, inedible
food totes, floor, etc.) must be thoroughly cleaned by following proper hand washing
procedure. (Rub soap on and around hands for 30 seconds, thoroughly rinse with hot
water, dry with paper towel and rub hand sanitizer on and around hands.
No person shall walk on pallets. Pallet must not lean against wall
No person shall stand or sit on a pallet or on the products.
After using the washroom facilities, all employees must wash their hands properly before
returning to the work area.
No employee, while known to be infected with a disease likely to be transmitting through
food or while afflicted with infected wounds, skin infections and sores or with diarrhea, is
permitted to work in any food handling area in capacity in which there is any likelihood
of that person directly or indirectly contaminating the food with pathogenic organisms.
Any employee who has an open cut or wound will not be permitted to handle food or
food contact surfaces until the injury is completely protected by water proof covering
which is firmly secured.
Fingernails must be trimmed short and you are not permitted to wear nail polish at
anytime.
Do not cough or sneeze around food or a food preparation area.
Use only disposable tissue to control coughs and sneezes and wash your hands with hot
water and antibacterial soap before commencing work.
Lunchroom must be kept clean and tidy at all times. All employees are expected to be
considerate of others and clean up after themselves.
All garbage should be placed immediately in garbage containers, not thrown on the floor.
A CLEAN-AS-YOU-GO policy means that workspace should always be kept neat and
sanitary while working. All supplies must be returned to their original places when you
are done using them!
All employees are responsible for reporting to Quality Assurance on any sightings of
pests or rodents in the plant.
Paperwork
All paperwork must be completed, signed and handed in. Paperwork is to be kept as
clean as possible.

HR policies
HARASSMENT FREE WORKPLACE as an example

 Use of offensive or demeaning terms that have a sexual connotation.

Objectionable physical closeness, behavior, actions, or contact.
Unwelcome suggestions regarding, or invitations to, social
engagements or work-related social events, or unwelcome sexual or
romantic advances.
Unwelcome attention such as love letters, inappropriate e-mails,
telephone calls or gifts.
Any indication expressed or implied, that an employees job security,
job assignment, conditions of employment, or opportunities for
advancement may depend on the granting of sexual favors.
Any action relating to an employees job status which is in fact
affected by consideration of the granting or refusal of social or sexual
favors.
Deliberate or careless jokes or remarks of a sexual or graphic nature,
including remarks about an individuals appearance, body or personal
life.
Displaying, creating, storing, accessing, transmitting, showing or
sending (whether by e-mail, inter-office mail, voicemail, Internet, or
otherwise) materials that have a sexual content or are of a sexual,
pornographic or graphic nature including but not limited to cartoons,
drawings, articles, pictures, narratives and other materials.
Deliberate or careless creation of an atmosphere of sexual
harassment or intimidation. All such behavior is strictly prohibited
and may serve as grounds for disciplinary action up to and
including termination of employment
You are expected to treat other employees, including supervisors and
managers, and all others with whom you come in contact during the
workday with respect at all times.
If you witness or believe you are being subjected to such conduct,
you are responsible to report it to your manager and human resources
immediately, and to immediately demand that the person stop such
harassment or behavior at once.
You can be assured that your complaint will be investigated
promptly, in an objective and confidential manner.
As noted above, the company will not retaliate against any
employee who makes a good faith report of discrimination, sexual
harassment or inappropriate or offensive conduct, or assists in or
cooperates in an ensuing investigation.
Nor will we permit any employees to retaliate. You should not gossip,
spread rumors about, or ignore or be hostile toward coworkers who
have made complaints under this policy.

If you believe you have been retaliated against in any way, you
should report such retaliation in the same manner as set forth above.
If an investigation of an accusation results in finding that an
individual made false or bad faith accusations of sexual harassment,
the accuser may be subject to disciplinary action, up to and including
immediate termination at the discretion of management.
Again,
no retaliation of any kind will occur because you have reported an
incident of suspected sexual harassment, other harassment, or
offensive behavior.
We encourage you to help us keep the company. free of sexual and
other harassment and offensive behavior. You should understand that
the harassment and sexual harassment policies apply to each and
every employee, whether full-time or part-time, regular or temporary
or a contractor.
Again, any violation of this policy may result in discipline, up to and
including termination, at the discretion of management.

I have read and understand everything in the employee handbook.

I understand that I can see my Manager at anytime to explain to me the policies,
procedures and terms of Employment.

New Employee
Name:

__________________________

Signature: __________________________

Date:

____________________________

Verified by:
Name:

__________________________

Signature: __________________________

Date:

____________________________

Developing a Training
Program for current
Employees(2016-2017)
we are going to conduct training in four aspects;
Administrative Training Programs
Communication and effective delegation
Planning and organizing skills of the national and international fairs
Work values and ethics
Marketing and customers service
Modern trends for store management
Self- management and priorities management
courses provided by ITC (industrial training council)
Fundamentals of Quality Assurance in the Food Processing Industry
Interview Skills For the Food and Beverage Industry
Workplace Essentials:
Oral Communications
Job Task Planning and Organizational Skills
Document Use

E-learning& training by
THE FOOD PROCESSING HUMAN RESOURCES COUNCIL
Technical Training Programs
Juice HACCP Training Curriculum Developed by the Juice HACCP
Alliance
as recognized by the Food and Drug Administration
Introduction to Good Manufacturing Practices (GMPs)
National Sanitation Training Program
by THE FOOD PROCESSING HUMAN RESOURCES COUNCIL
Fire team preparation requirements (level 1 & 2)
Safety requirements at industrial area (level 3)
by ITC (industrial training council)
Meetings

 Methods and Techniques of Improving Productivity in the Industrial

Sector(factory)
Stress at Work and How to Handle it
Work Teams and their Impact in Achieving the Goals of company
Total Quality Management
conducted by internal trainers from the company
Awareness and Cultural (lectures)
Human Relations at Work Environment
Identifying the Egypt Labor Law
The Impact of Smoking and Drugs upon the Egypt Society
by ITC (industrial training council)
Food Safety Culture for Supervisors and Managers
Overview of Food Safety Management Systems and Certification
Schemes
Training schedule
no

name

ja
n

fe ma ap
b
r
r

Administrative
Training
Communicatio
n and
effective
delegation

Planning and
organizing
skills of the
national and
international
fairs

Work values
and ethics

Marketing and
customers
service

Modern trends for

store management

ju ju
n l

24

13

24
57

57

au
g

se oc
p
t

no de
v
c

Selfmanagement
and priorities
management

Fundamentals
of Quality
Assurance in
the Food
Processing
Industry

Interview
Skills For the
Food and
Beverage
Industry
Workplace
Essentials

47

Technical
Training
1

Juice HACCP
Training
Curriculum
Introduction to
Good
Manufacturing
Practices
National
Sanitation
Training
Program
Fire team
preparation
requirements
Safety
requirements
at industrial
area
Meetings

7- 710 10
11

1
1

13
18
812

Methods and
Techniques of
Improving
Productivity in
the Industrial
Sector
Stress at Work
and How to
Handle it
Work Teams
and their
Impact in
Achieving the
Goals of
company
Total Quality
Management
Awareness
and
Cultural
Human
Relations at
Work
Environment

Identifying the
Egypt Labor
Law

The Impact of
Smoking and
Drugs upon
the Egypt
Society

Food Safety
Culture for
Supervisors
and Managers
Overview of
Food Safety

To be organized in coordination
with the
Company departments and sectors

To be organized in coordination
with the
Company departments and
sectors

Management
Systems and
Certification
Schemes

Training programs specifications

Communication and Effective Delegation

Program's duration 3 Days

Date :
Place To be determined later
Targeted participants Supervisors: heads of departments
Administrative level Middle and executive management

Program's Objectives
Developing the participants effective skills in the field of effective
communication.
Providing participants with required skills and knowledge to master
the art of listening .
Supporting participants with the skills and knowledge in the field of
delegation and how to empower the employees.

Topics
The concept of effective communication: Types and levels 4 Hours

 The art of talking to others, listening skills (understand to be

understood) 4 Hours
Effective delegation (basics and principles of the effective
delegation,
fundamental questions for delegation) 4 Hours

Planning and Organizing Skills of the National and

International Fairs and Effective Contacts and
Conversation During the Fairs
Program's duration 2 Days
Date
Place To be determined later
Targeted participants Jobs in the field of marketing, sales and fairs
affairs
Administrative level Middle and executive management

Program's Objectives
Developing the participants' skills and knowledge in planning and
organizing the national
and international fairs
Up-lifting participants with the required skills in contacts and
conversation during the Fairs

topics
How to plan and organize trade fairs and exhibition in Oman and
abroad. 6 Hours
How to perform during the show to gain successful contacts and
sales among international competitors 6 Hours

Work Values and Ethics

Program's duration 3 Days

Date
Place To be determined later
Targeted participants Operational and administrative employees in
companies and factories
Administrative level Middle and executive management

Topics
Values concepts and work ethics. 4 Hours

 Values and their effects on human behaviors. 4 Hours

The role of values and ethics in performance improvement. 4 Hour s

Program's Objectives
Supporting participants with the skills and knowledge in terms of
the importance and role of values to the performance improvement.
Providing participants with relevant knowledge to accommodate
positive behavior at work.

Marketing and Customer Service

Program's duration 3 Days
Date
Place To be determined later
Targeted participants Jobs in the field of marketing, customer service
and public relations
Administrative level Middle and executive management

TOPICS
Modern approaches in using media and advertising campaigns 4
Hours
The skills of Excellency in the field of providing service to customers
4 Hours
Marketing concept and its role in increasing the company's
marketing
fortunes (Marketing strategy and marketing planning)
4 Hours

Program's Objectives
Developing the participants' skills and knowledge regarding to the
importance and role of marketing in increasing the company's
fortunes in the market (marketing strategy and planning).
Supporting participants with the current approaches in the use of
marketing, media and advertising campaigns during marketing
operations.
Up-lifting participants with the required skills in the field of customer
service Excellency

Modern trends for Stores Management

Program's duration 3 Days

 Date
Place To be determined later
Targeted participants Employees working in procurement and stores
management
Administrative level Middle and executive management
TOPICS
Planning and internal stores organization. 4 Hours
Stored materials classification and coding skills. 4 Hours
Principles and methods for dealing with stored records. 4 Hours

Program's Objectives
Developing participants' skills in the field of planning and internal
organization of the stores.
Providing participants with the needed knowledge and skills in the
field of classification and
coding of stored materials.
Empowering participants' ability to deal with the stored records.

Self-Management and priorities management

Program's duration 3 Days
Date
Place To be determined later
Targeted participants Supervisors: heads of departments from
various administrations
Administrative level Middle and executive management

TOPICS
Self-management before time management. 4 Hours
Golden principles for managing priorities. 4 Hours
Wasting time and how to handle it. 4 Hours

Program's Objectives
Developing the participants effective skills in the field of "begin with
the superior before the important".
Developing participants' skills in smart time management.
Supporting participants with the required skills to deal with wasting
time.

Fire Team Preparation Requirements

Program's duration 5 Days

 Date To be determined later

Place To be determined later
Targeted participants Employees in departments and production
lines
Administrative level Operation levels

TOPICS
Health and safety regulations 10 Hours
Fixed firefighter systems and fire alarm systems 10 Hours
Hazards materials and personal protective equipment 10 Hours
Using first aid 10 Hours

Program's Objectives
Develop participants' skills about fire types and the appropriate
distinguishing media fire for each type.
Aware the participants of the fire sprinkler systems and automatic
and manual fire alarms ,and how to manage the chemical risks.
Develop participants' skills on how to use first aids.

Safety Requirements At Industrial Area

Program's duration 5 Days
Date To be determined later
Place To be determined later
Targeted participants Employees in departments and production
lines
Administrative level Operation levels

TOPICS
Personal protective equipment and office work safety 10 Hours
Implementation of emergency evacuation plan 10 Hours
The requirements and components of health and safety
management
systems
10 Hours
Prevention methods to deal with engineering, mechanical, chemical
and
electrical hazards
10 Hours

Program's Objectives

Aware the participants of the causes and damages of accidents to

take the necessary actions for protection and minimize their effects.
Provide participants with the required skills for emergency plans
preparation and implementation

(I.O.S.H) Managing Safely

Program's duration 5 Days
Date To be determined later
Place To be determined later
Targeted participants Employees in departments and production
lines
Administrative level Operation levels

TOPICS
Risks assessing, controlling and how to manage them 10 Hours
Managing safety and risk assessment at the workplace 10 Hours
Identifying hazards, investigating accident and incidents 10 Hours
Measuring performance and protecting the environment 10 Hours

Program's Objectives
Provide participants with the required knowledge, skills and
understanding to allow them to
effectively mange health and safety in their day to day working
environment.

ONLINE COURSE PROFILE

Introduction to Good Manufacturing Practices (GMPs)
Description:
Sometimes we just think about Good Manufacturing Practices as
putting on lab coats and hairnets, but theres a lot more to it. Its
about knowing why GMPs are needed and how to identify the
hazards or dangers to the food we are manufacturing and how to
prevent them from happening.
This course will discuss how food workers need to act, dress and be
aware of food safety hazards and how they can prevent them. This
course will provide you with the knowledge and skills to understand
how GMPs support safe food manufacturing and your role in
supporting GMPs. You will be able to identify food safety hazards and

understand how food workers behavior and can have either a

positive or a negative impact on food safety.
Who should attend?
New hires, production personnel, sanitation team, etc.
Duration:
1.5 hours
Learning Objectives:
Define GMPs and understand how they support Food Safety Program
Identify Food Safety Hazards and understand how Food Workers can
both positively and negatively influence Food Safety and safe food
production
Know your role as a Food Worker in producing safe food using personal
GMPs
Know exactly what to do to practise GMPs by studying the DOs and
DONTs regarding personal Cleanliness and Conduct
Identify and report symptoms of food borne illnesses
Understand both how and why to wash your hands and whether or not
to glove in a food production facility
The goal of this training is to provide knowledge, insights and
strategies which will help clients be develop and implement GMPs
and be successful in Canadas food processing industry.

Major Topics:

Good Manufacturing Practices

Food Safety Programs
Food Safety hazards
Role of a food worker
Personal Practices
Illness in the workplace

Workplace Essentials - Thinking Skills

Description:
This course addresses thinking skills, which are high on the list of
skills which extensive government and industry research has
identified as essential to success in work, learning and life. These
skills provide the foundation for learning other skills and are the
cornerstone of lifelong learning. Lifelong learning and workplace
skills training are closely linked to productivity, adaptability and
innovation, all vital elements of today's competitive and rapidly
changing global business environment.
This course provides guidelines for making decisions, solving
problems, thinking critically, resolving staff conflict, improving
products and processes, providing quality control, and facilitating
change.

Who should attend?

owners, supervisors, managers, production personnel, sanitation
team, etc.
Duration:
2.0 hours
Learning Objectives:
After the completion of the thinking skills course, you will obtain the
following skills:
Making decisions quickly and effectively using the module
techniques and strategies
To use the different stages of the decision making process.
Solving problems quickly and effectively
Understanding of possible barriers to problem solving
Understanding of the importance and benefits of Critical
Thinking
Describe and use the six core skills of critical thinking
Thinking more clearly and critically
Resolving staff conflict
Using a four step conflict resolution process
Identify activities which contribute to improve company
products and processes
Providing quality control in the organization
Knowledge of a food processing supervisor's responsibilities.
The goal of this training is to provide knowledge, and strategies
which will help clients develop better thinking skills to
participate in a team environment in Canadas food processing
industry.
Major Topics:
Decision Making Process
Problem Solving
Critical thinking
Conflict Resolution

Interview Skills for the Food and Beverage

Industry

Description:
This course addresses the many Interview skills and practices
required for finding employment in the Canadian work environment.
This course provides strategies, tips, and guidelines for
understanding the Canadian hiring process, developing effective
cover letters and resumes, being successful in job search activities,
knowing what to wear to interviews, and what to expect and do
before, during, and after a job interview.

Who should attend?

personnel who are looking for new employment opportunities or
career changes in the food and beverage processing industry.
Duration:
1.5 hours
Learning Objectives:
After the completion of the Interview Skills course, you will have
learned and obtained the following skills:
An understanding the five stages of the standard hiring process
in Canada
A knowledge of the various sources from which employers seek
job applicants means
An understanding of the various formats importance and uses
of cover letters and resumes
Strategies for developing a professional looking, resultsoriented resume
Knowledge of appropriate interview attire
Understanding of the importance and elements of good
personal hygiene and grooming in an interview and the
ensuring good workplace food safety
Knowledge of the stages of the job interview, different interview
formats
The importance of posture and body language in an interview,
and the types of interview questions you can expect
Acceptable behavior before, during, and after the interview
Understanding that carefully planned and sustained job search
activities will lead to interviews which will ultimately lead to
employment!
The goal of this training is to provide knowledge, insights and
strategies which will help clients apply for new employment
positions in Canadas food processing industry.
Major Topics:
Interview skills
Cover letters and Resumes
Preparing for interviews
Interview styles
Job search activities

Overview of Food Safety Management Systems and

Certification Schemes

Description:
Certification to a food safety standard has become a critical issue for
food processors as expectations of regulatory agencies, buyers and

consumers drive the movement to certify food safety management

systems, on a global basis.
This in-depth introductory course is designed to inform and guide
management and other personnel involved in the certification
process for a facility to choose a certification scheme and begin the
process.
The course outlines the variety of globally recognized food safety
management schemes a company can certify to, the governing
authorities they are subject to internationally, and the standards
organizations and certifying bodies involved in the process for each
scheme. Course participants learn how to choose a system, and the
processes involved in achieving certification.
Finally, the course outlines the reasons why processing facilities that
do not achieve certification or are not working toward certification
will find themselves at an economic disadvantage, and how
certification contributes to reducing global incidences of food borne
disease and deaths.
Who should attend?
HACCP coordinators, owners, food safety team
Duration:
4.0 hours
Learning Objectives:
Upon completion of this Food Safety Management Systems and Food
Certification Schemes course, participants will develop the
knowledge and skills to:
Understand food safety standards and programs
Describe the process and standards of 3rd party food safety
audits
Understand provincial/territorial, federal and international
regulations
Review and compare food safety program documentation
required for audits
Conduct pre-audit inspection of facility and prepare staff for
audit
Participate in audit summary and closures, provide correct and
preventive actions plans and implement them
Report on and resolve documentation and operational
deficiencies
Conduct research to identify applicable food safety standards,
programs and regulations and interpret those as they apply to
operations
Develop HACCP systems

 Keep up to date with food safety standards, programs and

regulations
Communicate effectively, write reports and related documents
The goal of this training is to provide knowledge, insights and
strategies about choosing a food safety management scheme and
the certification process that best reflects your food processing
establishment needs.
Major Topics:
Food Safety Schemes
Food Safety Certification
Food Safety Legislation
HACCP
Global Food Safety Initiative
Food Safety Audit

Fundamentals of Quality Assurance in the Food

Processing Industry

Description:
Quality Assurance is a critical function in the food processing
industry. This course provides Canadian food workers, at the Quality
Technician level, with general food safety and quality assurance
knowledge. Standard occupational skills necessary to successfully
perform in this occupation are identified.
Who should attend?
supervisors, production personnel, plant manager, HACCP
coordinators, QA/QC team, etc.
Duration:
5.0 hours
Learning Objectives:
By the end of this course participants will have an understanding of
the functions of a Quality Assurance system, the major components,
and implementation. They will also understand their responsibilities
and the importance of their role in a creating and maintaining a
Quality Assurance system or other Food Safety System.
They will be able to:
Identify the elements of a QA system and how they support
safe food processing
Understand the function of food safety and quality practices
and strategies
Identify major food safety regulations and how they impact
food processing
Review the elements of a HACCP system and its seven
principles

 Identify the standard technical and analytical occupational skills

of QA Technicians such as; process monitoring, product
inspection and evaluation, sampling plans, sensory evaluation,
and training of employees among others
Understand food safety issue troubleshooting strategies and
corrective actions
The goal of this training is to provide knowledge, tools and resources
which will help clients understand the many aspects of Quality
Assurance and successfully implement and maintain QA programs in
Canadas food processing industry.
Major Topics:
Quality Assurance
Food Safety System
Critical Control Points
Food safety legislation
Hazard Analysis Critical Control Points
QA occupational skills

Meetings
Methods and Techniques of Improving Productivity in the
Industrial Sector

Program's duration 4 Hours

Date To be determined later
Place To be determined later
Targeted participants Directors and department heads
Administrative level Top and Middle Levels

Meetings Objectives
Identify the most effective methods and techniques to improve
productivity.
Review some foreign models in improving and increasing
productivity.

Stress at Work and How to Handle it

Program's duration 4 Hours
Date To be determined later
Place To be determined later
Targeted participants Managers, operational and administrative
employeesin company and factories
Administrative level Middle and low levels

Meetings Objectives
Provide the participant with knowledge in types and causes of stress
and their impacts at work place.
Develop participants with skills of managing stress and how to
handle it.

Work Teams and their Impact in Achieving the Goals

Program's duration 4 Hours

Date To be determined later
Place To be determined later
Targeted participants Directors and department heads
Administrative level Top and middle levels

Meetings Objectives
Aware the participants of the importance of work teams and their
role in achieving the goals of factories and companies.

Total Quality Management

Program's duration 4 Hours
Date To be determined later
Place To be determined later
Targeted participants Managers, operational and administrative
employees
in companies and factories
Administrative level Middle and low levels

Meetings Objectives

Review and discuss the importance of TQM and its impact on

improving the performance and productivity.

lectures
Human Relations at Work Environment
Program's duration 4 Hours
Date To be determined later
Place To be determined later
Targeted participants Managers, operational and administrative
employees
in companies and factories
Administrative level Top and Middle Levels

Lectures Objectives

Identify the importance of human relations at work and their role in

creating positive, motivated, and productive work environment.

Identifying the Egypt Labor Law

Program's duration 4 Hours
Date To be determined later
Place To be determined later
Targeted participants Employees in departments and production
lines
Administrative level Middle and executive management

Lectures Objectives
Identify the employees' rights and duties according to the Omani
Labor Law.
Identify the employees' rights and duties according to the rules and
regulations governing the relations between management and
workers.

The Impact of Smoking and Drugs upon the Egypt

Society

Program's duration 4 Hours

Date To be determined later
Place To be determined later
Targeted participants Employees in departments and production
lines
Administrative level Operation levels

Lectures Objectives
Identifying the side effects of smoking and drugs on the workers in
companies and factories including the psychological, mental, and
health impacts.
Exploring the side effects of smoking and drugs on the performance
and production levels
Finding the possible solutions to the problem for limiting its side
effect on both workers and organizations.

Juice HACCP(Hazard Analysis

and Critical Control Point)
Training Curriculum
Course Format

This juice HACCP course is divided into three distinct segments:

1. HACCP fundamentals.
2. An orientation to the requirements of the juice HACCP regulation.
3. Work sessions to develop a juice HACCP plan.

Course Agenda
Day One
Welcome
Introduction to the Course and HACCP.Chapter 1
Hazards Biological, Chemical, and Physical..Chapter 2
Prerequisite Programs and Preliminary Steps ...............................................Chapter 3
Break Out Session: Exercise One. Prerequisite Programs and Preliminary Steps
Team Presentations and Class Discussion
Commercial Processing Example: Refrigerated Pasteurized
Apple Juice ....................................................................................................Chapter 4
Principle 1. Hazard Analysis .........................................................................Chapter 5
Break Out Session: Exercise Two. Hazard Analysis
Day Two
Team Presentations and Class Discussion on Exercise Two
Principle 2. Determine the Critical Control Points .......................................Chapter 6
Principle 3. Establish Critical Limits ............................................................Chapter 7
Principle 4. Critical Control Point Monitoring .............................................Chapter 8
Principle 5. Corrective Actions .....................................................................Chapter 9
Break Out Session: Exercise Three. Critical Control Points
Team Presentations and Class Discussion
Principle 6. Verification Procedures ...........................................................Chapter 10
Principle 7. Record-Keeping Procedures ....................................................Chapter 11
Break Out Session: Exercise Four. The HACCP Plan
Team Presentations and Class Discussion
Day Three
The Juice HACCP Regulation ....................................................................Chapter 12
Sources of Information on Preparing HACCP Plans ..................................Chapter 13
Final Discussion
Course Evaluation and Examination