The pedagogy used will enable them to understand all the operations and give them the autonomy required by their job.
He thinks that progress comes by asking the right question.
This strictly technical approach to pan operator training is part of a general skill development of the machine operators in today’s company.
This means that, during the pan operator training, Frédéric Menguy will take into account the following aspects:
Respect of good manufacturing practices, use of HACCP approach in compliance with the European Legislation 178/2002 and 852/2004 and food safety standards (ISO 22000, IFS, BRC).
the emphasis is on the necessity for the operator to be aware of the risks of using the pan: protective gear, respect of procedure and also ergonomic principles (movements and postures).
Frédéric Menguy particularly pays attention to not put management in awkward situations especially during internal training. On the contrary, he tries to involve the managing team and team leaders as much as possible. This can be done by a prior visit or by a Skype conference. This will enable both parties to agree on the training program.
Thanks to his thorough knowledge of French and foreign markets and also current issues, Frédéric Menguy offers in depth specific training around pan coating.
Please unload the program of the Sugar and Chocolate pan coating training in the footer of this page (News Section)
Of course, the training content can be tailor-made
to your production needs.
Today recognized as one of the best experts in pan coating, he guides industrial confectioners and artisan chocolatiers in their development in France as well as internationally.