An NGFN An NGFN Webinar binar July 23, 2015 SYSTEMIC CHANGE: HOW FORMALIZING PROCESSES INCREASES EFFICIENCY, REDUCES RISK, AND INCREASES ORGANIZATION SOPHISTICATION
Presentation Outline Technical Orientation Welcome Jeff Farbman Wallace Center at Winrock International Introduction to Systems Case Study: Food Safety Case Study: Employee Training Questions and Answers Upcoming Opportunities, etc.
W ALLACE C ENTER AT W INROCK I NTERNATIONAL • Market based solutions to a 21 st Century food system • Work with multiple sectors – business, philanthropy, government • Healthy, Green, Affordable, Fair Food • Scaling up Good Food
NATIONAL GOOD FOOD NETWORK: VISION
NATIONAL GOOD FOOD NETWORK: GOALS Supply Meets Demand • There is abundant good food (healthy, green, fair and affordable) to meet demands at the regional level. Information Hub • The National Good Food Network (NGFN) is the go to place for regional food systems stories, methods and outcomes. Policy Change • Policy makers are informed by the Data and Analysis and outcomes of the NGFN and have enacted laws or regulation which further the Network goals. http://ngfn.org | contact@ngfn.org
Presentation Outline Technical Orientation Welcome Introduction to Systems Case Study: Food Safety Case Study: Employee Training Questions and Answers Upcoming Opportunities, etc.
Presentation Outline Technical Orientation Welcome Introduction to Systems Phil Britton Cherry Capital Foods Case Study: Food Safety Case Study: Employee Training Questions and Answers Upcoming Opportunities, etc.
Systemic Change What, why, how and other nuts and bolts Phil Britton Together - with you and our growers - we're building a resilient, socially just food system in Michigan.
Systems Approach • Definition of a process • Activity Outcome • Definition of a system • Interrelated Processes • Taking a “systems approach” Cherry Capital Foods / cherrycapitalfoods.com
Decision Drivers • 3 rd Party Certifications • Risk, business or otherwise • Job/role succession • Practicality • Business effectiveness Cherry Capital Foods / cherrycapitalfoods.com
When to Write it Down • Am I required to? • Is the risk high if I don’t? • Once trained, is it easy to remember and repeat? • Will it benefit the business in terms of efficiency, consistency, quality, etc.? Cherry Capital Foods / cherrycapitalfoods.com
Writing SOPs • Common Sections • Purpose • Scope • Responsibility • Other Sections • Revision History • Reference Documents • Role of Templates Cherry Capital Foods / cherrycapitalfoods.com
Morning Routine Example 1. Get out of bed 2. Let the dog out 3. Take medication 4. Get ready for day 5. Make coffee 6. Eat breakfast 7. Take medication with food 8. Leave by 7:45am Photo Credit: Ian Ransley, Creative Commons Cherry Capital Foods / cherrycapitalfoods.com
Final Takeaways • Quality over quantity • Available at point of use • Formats - electronic vs paper • Keep it dynamic Photo Credit: Peter Castleton, Creative Commons Cherry Capital Foods / cherrycapitalfoods.com
Thanks eh! Phil Britton phil.britton@cherrycapitalfoods.com 906-869-6131 Please feel free to ask questions or contact us at info@cherrycapitalfoods.com
Presentation Outline Technical Orientation Welcome Introduction to Systems Case Study: Food Safety Hannah Mellion Farm Fresh Rhode Island Case Study: Employee Training Questions and Answers Upcoming Opportunities, etc.
Systematizing Food Hubs: How Standard Operation Procedures Improved Our Food Hub N G F N W E B I N A R J U L Y 2 3 , 2 0 1 5 H A N N A H M E L L I O N P R O G R A M D I R E C T O R - E N T E R P R I S E F A R M F R E S H R H O D E I S L A N D
Farm Fresh Rhode Island is a 501 (c) 3 not-for-profit founded in 2004. Mission: To grow a local food system that values the environment, health, and quality of life of farmers and eaters
Farm Fresh RI’s Model
Market Mobile 70+ farmers and • food producers 200+ customers • Farmers set prices • Farm name • preserved in supply chain 18% of sales go to • support operations Online ordering • USDA GHP • certification
Veggie Box 25 farmers • 80+ worksites and • YMCAs Over 1,500 families • reached $25 per box • Weekly and • Biweekly option E-newsletters with • farm information, recipes, etc
Farm Fresh RI’s Hub Growth and Development 2009: Market Mobile Program Begins 2011: $1 Million in sales, 1800 Veggie Boxes • First cooler expansion • Veggie Box Begins 2013: $1.5 Million in sales, 16400 Veggie Boxes • Second cooler expansion • Staff Added: Market Mobile and Veggie Box Program Managers, Warehouse Manager 2014: $2.1 Million in sales • USDA Good Handling Practices (GHP) certification • Staff Added: Administrative Assistant, Receiving Manager 2015: $2.35 Million, 17500 Veggie Boxes projected • Full Time Staff: 6, plus 2 FTE in warehouse
Experience With Certification Approached as a way to expand operation and opportunity for farms Allowed us to “professionalize” our operation and refine policies and procedures Huge learning and development opportunity for staff Methods learned have spilled into other areas of operation
Good Handling Practices (GHP) Audit USDA AMS* Audit Good Agriculture Practices (GAP) covers farmers Good Handling Practices (GHP) covers food handlers Third party food safety certification, required by larger customers and institutions *United States Department of Agriculture, Agricultural Marketing Service
Standard Operating Procedures (SOPs) Primary tool used in GHP process to establish food safety procedures SOPs created a set list of procedures for a particular task or process Many areas of use at Farm Fresh, including: Hiring and orientation of staff, volunteers, interns Food Safety processes and training Receiving and delivery Billing and collections
Benefits of Systematizing Value of SOPs is in the shared creation, training uses and continuous improvement Great opportunity to collect perspectives and knowledge of staff Engagement of frontline staff in development and implementation is critical for success Opportunity to take a big picture perspective of operation and understand linkages so valuable
Improvements at Farm Fresh Post-Systematizing Clearer processes throughout operation Opportunity to clarify roles and responsibilities Improvements and efficiencies in staff training Interest in systematizing other areas of organization Method for bringing staff together to problem-solve issues
Final Thoughts It is a process, as well as a destination Requires continuous upkeep and management Time intensive, but worthy investment in your team and operation The greater the engagement of staff, the greater the benefit
Contact Information HANNAH MELLION HANNAH@FARMFREHSRI.ORG 401 312 4250 WWW.FARMFRESHRI.ORG
Presentation Outline Technical Orientation Welcome Introduction to Systems Case Study: Food Safety Case Study: Employee Training Tatiana Garcia-Granados & Samantha Shain Common Market Questions and Answers Upcoming Opportunities, etc.
Systematizing Training at Common Market Philadelphia Tatiana Garcia-Granados Co-Founder and Co-Director & Samantha Shain Local Food Operations Fellow
About Common Market • We are a non-profit food hub in Philadelphia • We work with 300 customers, focusing on institutions like school, hospitals, colleges and workplaces. • We source from 85 growers and vendors • Since 2008, we have moved $9M of “good food”
The Early Days
We needed systems • Dividing staff roles into departments • Job descriptions for all employees • Training programs for each role • Integrating food safety protocol into operations (especially documentation)
Training gave us the chance to strengthen our systems as an organization and improve employee retention -- at the same time.
Our Training Philosophy What does the employee need to know how to do in order to succeed at his/her job?
Our training system
What is our training system? • Competencies: Each job has 4-5 competencies, which are big pieces of an employee's job. • Modules : Training around a discrete skill, including helpful how-to resources for future reference. • Check-ins: Our trainees have daily or weekly check-ins about their learning process with a member of the Training Department. • Milestones: Trainees receive a "training completion" certificate and are honored in front of their colleagues when their training period is complete.
Case study #1: Food Safety • Our Food Safety plan is intertwined with our training program. • Every department is involved in the food safety system • Having a system made it easier to implement and maintain our food safety standards. • We all work together to perform well on our independent food safety audit.
Recommend
More recommend
