[AIB Up Front] The Importance of Being a Manager

I recently visited produce fields in the desert. During the visit, I was interested in the training process for the field workers. I quickly learned how complex agricultural training really is. Each aspect of the process from product selection through cleaning, trimming, grading, and packaging requires a skill and training. And, each skill set changes from crop to crop and season to season.

Food safety was the main focus of my visit. I observed hygiene issues related to the usage of portable toilets, hand wash stations, and lunch and break areas. I was constantly looking for a better method, a safer system, etc. I wondered if the workers were practicing good sanitation because I was present or because it was standard behavior. I examined harvested fields to determine if my observations were, in truth, what was practiced.

My experience was educational. I had great guides who taught me a lot about the agricultural industry. But, at the end of the week, I knew that the farm or field manager is the key to ensuring that training and procedures are followed 24/7.

Good policies, training, standards, audits, and regulatory enforcement can’t accomplish what the onsite manager can. If managers are educated about important issues, trained on best practices, and committed to supervise and train field workers, they play the most important role in the process.

At first, I thought the agricultural process was unique, but quickly realized that isn’t the case. The same is found in all processing plants, distribution centers, warehouses, and retail stores. While trained employees are important, managers are the key. They provide personnel guidance and enforce the training and education necessary to ensure food safety is practiced.

As I was reminded in the fields, managers are the key to success. It is critical to invest in educating your employees about the process, as well as the science and principles of food safety as they relate to their job. Managers must be educated about why the process runs the way it does and trained on how the process works. Without this education and training, they will not be able to implement best practices, identify new issues, and supervise the staff. Remember, investing in managers is critical to your success.

The author is vice president of Food Safety Education, AIB International.