Crantock has been in business since 1981 and under its current ownership since 2002. Now employing over 170 staff, Crantock was originally recognised predominately as a pasty manufacturer. The management team and its staff have worked hard to grow and diversify the business and now produce a wide range of products from its purpose built site, specialising in own label production for high street retail, foodservice, travel and multiples.
What were the businesses issues/challenges to undertake training?
Over the last 12 months they have taken the opportunity to train some of their key staff to underpin the knowledge necessary to operate in food manufacturing. By allowing people the time to understand the principles of food safety and health and safety they now have a basic platform to upskill their teams across the site.
The training they undertook:
Crantock undertook the following training courses, Managing Safety Level 3, HACCP Principles at Level 2 and 3, along with Food Safety Level 3.
What impacts and benefits has the training had on the company?
The training has encouraged their first level managers in the business to operate their areas of controls in a safe manner, implementing their technical systems, such as allergen control and HACCP with confidence and knowledge.
Following the training Crantock are now in a position to carry out more specific training for their staff. They have taken on two Engineering Apprentices with the intention that they will qualify and become their engineers and possible managers of the future.
Crantock are really excited to be teaming up with Duchy College to offer the opportunity of employment alongside the chance to complete a Food Science Degree. This will open doors not only for their current staff but new staff. Crantock believe that it is crucial to invest in their staff providing them with opportunities to upskill.
“The training to-date has provided a platform for future development allowing us to train our staff, with the intent that we will reduce waste, increase yield and productivity by having a skilled and engaged workforce.”
Tracey Weeks - Operations Manager, Crantock Bakery.