Training in de-boning

When committing to training of any kind, employers want marked improvement.

In the context of the meat industry, ‘improvement’ is defined in very specific terms: increased yield; reduced wastage; and extended shelf life through improved hygiene – resulting in repeat and new business and quality through efficiency. Training can facilitate this improvement, specifically when offered in the form of learnerships.

As an accredited training provider specialising in the meat industry, InnerOut Training Solutions count some of the leading meat processors and retail chains in southern Africa amongst its valued clients. The efforts of and commitment from employers, learners and training providers enable clients to quantify the positive production results of running learnerships year after year. Employees get promoted and unemployed learners find employment: there are many success stories.

But how is this achieved? By developing the specialised and scarce skill of breaking and de-boning beef, lamb, pork and/ or ostrich carcasses through theoretical knowledge transfer and measured and monitored practical application in the workplace. Activities are logged and hours signed off by mentors over several months. This culminates in practical observation in the presence of a moderator, and learners then obtain their national qualification. Many years in the industry has taught InnerOut to train and assess within the operational constraints of clients’ businesses, using integration in training delivery and assessment to support the efficiencies sought by the employer.

Learnerships offer the added advantages of access to Seta funding, subsidised stipends for unemployed learners, attractive tax breaks, and valuable BBBEE points. The provider also partners with internationally qualified and experienced subject matter experts that can assist clients at top level with efficiency assessments and proposals for improvement in the operation.

‘Our Seta scope covers meat and fresh meat processing, bread and flour confectionery baking, food safety and hygiene, packaging operations, quality control and basic HACCP. It extends into receiving and dispatch, stock control, even professional driving. Supervisor development can follow – a critical skill in your operation – as part of employee PDPs,’ Karen Rabie of InnerOut concludes.