Employers urged to have their say in new technology standards

Employers in the food and drink industry are being urged to have their say in the design of a new set of performance standards that will help ensure workers are equipped with relevant know-how concerning food technology.

Sector skills council Improve is developing a new suite of National Occupational Standards, which define the skills or knowledge needed to understand and  undertake a particular job or process, that focus solely on food technology. They will cover subjects such as nutrition, biochemistry, food preservation and packaging, and microbiological analysis.
 
Jack Matthews, chief executive of Improve, said: “Previously National Occupational Standards have been written for particular job roles, but we are now starting to develop them for processes and techniques that span different occupations. We are well underway with developing the first sustainability standards for the sector, covering waste reduction and elimination, waste water management and energy efficiency, which are set to be complete in March. We are now making a start on food technology standards, with a view to completing them by July.”
 
Food and drink employers, as well as industry stakeholders, are being asked to help scope out the standards, determining exactly what skills and knowledge they need to cover. When the first draft is complete, the standards will then be opened up to the wider industry via on online consultation hosted through Improve’s website.
 
The new standards will be a vital tool in the development of new qualifications for the sector. They will form the basis of new units of assessment within the Qualifications and Credit Framework (QCF), which will be available within defined qualification structures for employers to choose when building qualifications for their staff. They will also aid in the design of internal professional development schemes, acting as a template for job design, recruitment selection, training plans and staff performance and development appraisals.
 
Jack Matthews added: “Research from Improve has shown that there is a shortage of food scientists and technologists in the sector. Efforts are being made to recruit more science graduates, but in the meantime these standards will play a key role in helping to up-skill the existing workforce. By shaping training and qualifications, the standards will ensure that employees have an understanding of relevant technological processes, and, if they so wish, will help them move towards undertaking a higher-level science or technology qualification.”
 
Pye Tait Consulting, a research consultancy that specialises in education research and qualifications, is leading the development of the standards. Employers who would like to join the initial consultation should contact Miranda Pye by emailing m.pye@pyetait.com.
 
For further information, go to www.improve-skills.co.uk.