Professional trainings, Meat trade training, Council for ISO 9000 quality certification
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Formation Agroalimentaire

SHARPENING TRAINING COURSESHARPENING TRAINING COURSE

audits ateliers OBJECTIVE :
This training course is aimed at food processing professionals who have every day elaboration activity which requires the use of sharp tools (knives, etc...)

The goal is to bring them the educational and technical knowledge they need to apply these means.


I) INITIAL PHASE
Behavioural study of trainee knowledge.
(To be able to value the technique of each operator in the practice and the maintenance of his material)


II) EDUCATIONAL PHASE
1) Initial knowledge appraisal.

  • Quick assessment of the knowledge
  • Brain storming


2) Participants awareness to the personal and economical issue.
(With video equipment)

  • To define the negative reasons that could lead to a poorly upkept tool regarding health and profitability.


3) Defining different procedures.

Explain the different terms to use :
  • Sharpening action cofco How to proceed ?
                                     formation Aiguisage How to make it the sharpest ?
  • Sharpening operation     Effilage   Why ? - When ? - How ?



III) PRACTICAL PHASE
1) Individual handling.

Each trainee sharpens his tools under the supervision of the trainer.
(Apply logical methods (Look and say method)

  • Course methodology (Individual)
  • ACTION Effilage CORRECTIVE ACTION
 affutage
IV) CONCLUSION
1) Evaluation and overview.

  • Knowledge evaluation
  • Knowledge evaluation
  • ANALYSIS Effilage DEBAT



audits ateliers LENGTH OF COURSE : 1 day, therefore 8 hours actual time

audits ateliers NUMBER OF TRAINEES : Group of 5 trainees maximum

COFCO - Communication, formation et conseil
Siège social : BP 119 - 61102 FLERS CEDEX - Tél. +33 (0)2 33 98 14 14 - Fax. +33 (0)2 33 96 06 93
Dernière modification le : 04/04/2005