Die QC mense se metings en terugvoering aan spanne is ‘n kritiese aspek van kwaliteitsbestuur. Hierdie dag gaan hulle agtergrond gee oor wat druk-en suiker metings is; hoe dit geneem word, hoe 'n monster getrek word en waarom; wat standaarde is en waarvandaan dit kom en die verstaan van kleurkaarte. Die boord en pakhuis QC mense sal ‘n deel van die dag saam wees en ‘n deel apart hanteer word.

Die QC mense se metings en terugvoering aan spanne is ‘n kritiese aspek van kwaliteitsbestuur. Hierdie dag gaan hulle agtergrond gee oor wat druk-en suiker metings is; hoe dit geneem word, hoe 'n monster getrek word en waarom; wat standaarde is en waarvandaan dit kom en die verstaan van kleurkaarte. Die boord en pakhuis QC mense sal ‘n deel van die dag saam wees en ‘n deel apart hanteer word.

Hierdie kursus is vir toesighouers in die verskillende posisies in 'n vrugte / groente pakhuis; d.w.s. sorteer toesighouer, verpakking toesighouer, paletiserings toesighouer, koelkamer toesighouer, ens. Die kursus inhoud is spesifiek gemik op die verskaffing van algemene en intermediêre toesighoudende kennis en vaardighede. Spesifiek gemik op prosesse van vrugte / groente met 'n kliënte basis op beide die plaaslike en uitvoermarkte van die wêreld.

Module 1:  Basic Business Principles: the Packhouse as an effective business unit

Module 2:  Reporting Structures: Understanding the organigram and the reporting / communication routines required in a processing environment

Module 3:  The Role and Responsibility of the Packhouse / Process Stage Supervisor: The expectations of management

Module 4:  The basics of effective Communication

Module 5:  Handling / management of conflict in the workplace (includes management of discipline and application of the grievance and disciplinary procedure)

Module 6:  The functions of the Packhouse / Process Stage Supervisor:

• Planning the workday and inputs that are required
• Organizing the workplace for quality and volume delivery
• Setting of work targets and communicating of required work / product standards
• Measuring of team and individual performance
• Giving of feedback on progress

Module 7:  The meaning of Productivity:

• Measurements used in the various processing stages
• Practical applications and benefits
• Communication of results (Production Scoreboard)

Module 8:  The management of Quality:

• Understanding and interpreting quality standards
• Quality Measurements; Their meanings
• Typical quality controls and points of measurement throughout the process
• Communication of results (Quality Scoreboard)

Module 9:    Food Safety, Housekeeping, Health and Safety applicable in Fruit Packhouses

The practicalities and main requirements of:

• HACCP
• BRC
• OHASA

Module 10:   The Packhouse / Process Stage Supervisor as the Leader of the team:

• The characteristics of an effective Leader
• Leadership traits
• The results of effective Leadership

Hierdie kursus is vir toesighouers in die verskillende posisies in 'n vrugte / groente pakhuis; d.w.s. sorteer toesighouer, verpakking toesighouer, paletiserings toesighouer, koelkamer toesighouer, ens. Die kursus inhoud is spesifiek gemik op die verskaffing van algemene en intermediêre toesighoudende kennis en vaardighede. Spesifiek gemik op prosesse van vrugte / groente met 'n kliënte basis op beide die plaaslike en uitvoermarkte van die wêreld.

Module 1:  Basic Business Principles: the Packhouse as an effective business unit

Module 2:  Reporting Structures: Understanding the organigram and the reporting / communication routines required in a processing environment

Module 3:  The Role and Responsibility of the Packhouse / Process Stage Supervisor: The expectations of management

Module 4:  The basics of effective Communication

Module 5:  Handling / management of conflict in the workplace (includes management of discipline and application of the grievance and disciplinary procedure)

Module 6:  The functions of the Packhouse / Process Stage Supervisor:

• Planning the workday and inputs that are required
• Organizing the workplace for quality and volume delivery
• Setting of work targets and communicating of required work / product standards
• Measuring of team and individual performance
• Giving of feedback on progress

Module 7:  The meaning of Productivity:

• Measurements used in the various processing stages
• Practical applications and benefits
• Communication of results (Production Scoreboard)

Module 8:  The management of Quality:

• Understanding and interpreting quality standards
• Quality Measurements; Their meanings
• Typical quality controls and points of measurement throughout the process
• Communication of results (Quality Scoreboard)

Module 9:    Food Safety, Housekeeping, Health and Safety applicable in Fruit Packhouses

The practicalities and main requirements of:

• HACCP
• BRC
• OHASA

Module 10:   The Packhouse / Process Stage Supervisor as the Leader of the team:

• The characteristics of an effective Leader
• Leadership traits
• The results of effective Leadership