Interested in linking to "Training and sustaining your workforce"?
You may use the Headline, Deck, Byline and URL of this article on your Web site. To link to this article, select and copy the HTML code below and paste it on your own Web site.
By Mike Pehanich, Plant Operations Editor | 05/05/2006
Advanced automation. Heightened food safety standards. Demand for thorough and error-free documentation. This technological evolution, driven largely by computerized operations, has processors facing critical shortages of personnel with the requisite training to fill vital manufacturing positions.
In January of 2005, Workforce 2020 and the CFDC gathered high profile processors to ascertain the industry’s most acute labor and training needs. "We found an echoing concern for training a skilled workforce," notes Campbell-Dominick.
The most burning need was training in the use of programmable logic controllers, also known as PLCs or, simply, programmable controllers – small dedicated computers programmed to automate and control processing and packaging equipment. In recent years, these microprocessor-based units have brought the food industry into the high-tech era, activating and monitoring virtually every aspect of activity on processing lines.
PLCs have replaced numerous timers and relays that controlled operations in the past. They monitor activity including machine performance and energy output. They control and monitor motors, valves and sensing devices and ensure products meet quality standards throughout the process. PLCs help generate data critical to food safety and the forward and backward tracking of food products from raw ingredients to finished product.
Central Florida took the industry’s needs to heart. Partnering with Polk Community College and other local learning institutions, Workforce 2020 secured a federal grant of $630,000 for manufacturing training and located key experts to manage the curriculum. In 2005, Polk County received a $400,000 grant to advance its PLC training programs.
"We help find the training funds, map the education and provide the training," says Campbell-Dominick. Other needs also are being addressed.
Butterkrust president Wimberly worked with a local community college to get needed training for one member of his engineering staff.
"It’s hard to find individuals with the right mechanical and computer skills," says Wimberly. "But we were able to get the training we needed working with the county and Polk Community College."
"The food industry has had difficulty filling positions ranging from entry level to those demanding the highest skill requirements," says Nancy Thompson, executive director of Polk Works. "We established a manufacturing institute in 1996 to understand the industry and the dynamics of food manufacturing. It’s designed for folks who want to work in manufacturing but are missing the requisite training. We identify the people who satisfy all the criteria but don’t yet have the training."
The grant and program are structured around three levels of training: first jobs, better jobs and high-skill positions.
PLC training represented a "high-skill" training opportunity that food processors eagerly seized. Incorporated into the program is a "Train-the-Trainer" component that offsets some of the training cost by enabling companies to teach capable employees how to train other employees in requisite skill areas.
"We are an institute without walls," says Thompson of Polk Works. "Businesses tell us what they need and the best way to deliver the instruction, whether it’s on site, off site or even out of state."
The grant actually extended to the wide spectrum of Polk County manufacturing firms. To no one’s surprise, however, companies like Florida’s Natural, Pepperidge Farm, Coca-Cola and Publix were among the first in line to take advantage of the opportunity.
"The grant is an overall manufacturing grant," explains Thompson, "but it just happens that much of our manufacturing here happens to be food. This is something unique to our area. We hope to put the infrastructure in place for food manufacturing employers that will last long beyond the grant."
And the "high skill" training won’t stop at programmable logic controllers either. "We also want to develop a two-year associate of science degree in advanced manufacturing," says Thompson. "That, too, will be a major draw for manufacturers when we get it."
What kind of training do you need? And where do you start? Try your suppliers. Some may offer no more than simple answers about equipment operation and software. But others are finding advanced training and training assessment carries marketplace cachet.
Workforce changes – and workforce cuts – have been dramatic. Companies are doing today with three to four people what used to require 10. Yet the amount of time devoted to training at many companies has gone down instead of up.
"Worse yet, as they are going from 10 to three or four, much of the loss is in experienced individuals," says Kevin Ives, business manager for Milwaukee-based Rockwell Automation. The processor’s challenge, he says is twofold: to do more with less, and to replace a 20- or 30-year veteran with people with five years of experience or less.
To answer such needs, Rockwell Automation offers four areas of services related to training:
"It’s all part of a training continuum that involves assessment, providing tools, actual training (classroom, custom, on-line and e-training), providing on-site vehicles, and refreshing — finding out what you don’t know or going back for additional training or assessment," says Ives. "Studies have shown that, unless an individual receives ongoing training and can apply it, he or she will forget it. The classroom ultimately provides only about 25 percent of what trainees actually retain."
Polk Works/Workforce 2020
Northwest Food Processors Assn.
Central Florida Development Council
FoodProcessing.com is the go-to information source for the food and beverage industry. We offer processing best practices as well as new products, equipment and ingredients for food and beverage processors.