5 Reasons Why Live Training Sessions are Still the Most Effective Option for Food Manufacturers

In today's digital world, it's easy to understand why pre-recorded online training is an attractive option. It's convenient, cost-effective, and can fit in with shift patterns and busy production schedules. Certainly, online training has its place – as a basic introduction to food safety, for example, or for a specific short topic such as Natasha's Law. However, it is no substitute for trainer-led classroom learning, whether that's face-to-face or remote delivery through Virtual Instructor-Led Training (VILT).

Here are 5 reasons why:

1. Real-time clarification of complex topics

Having a trainer physically in the room or on a Zoom or Microsoft Teams link means that you can ask questions and receive tailored answers directly. Take our Level 3 HACCP course, for example. Whilst the training inevitably includes HACCP principles and steps, it's about far more than memorising them. It's about putting the learning into context by applying it to real processes in the workplace – and that's where the difference lies between live and online training.

Delegates on Verner Wheelock courses can explore scenarios within their own factories and receive expert guidance from trainers with hands-on experience in the food industry. There's also the opportunity to clarify points to ensure that they're understood fully.

From the trainer's point of view, s/he can gauge the ability and understanding of the delegates. This allows them to set the pace of training appropriately and illustrate key points with relevant examples.

In short, attending face-to-face or remotely ensures that you leave the course with practical understanding, rather than just a certificate.

2. Engaged, collaborative learning

We've all experienced online courses that allow you to skip ahead or give you several attempts to complete a multiple-choice test without grasping the content. That doesn't happen on a Verner Wheelock course.

Whether you're attending face-to-face at our Skipton training centre, at your own premises, or remotely, the courses are live and fully interactive. As a delegate, you'll participate in discussions, group activities and undertake scenario-based exercises.

Our Auditing Skills course is a great example of this. Delegates role-play audit interviews, create audit checklists and, based on information given in exercises, differentiate between major and minor non-conformances, observations and good examples.

Our 4-day Lead Auditor course includes a mock audit against aspects of an industry standard, and delegates are expected to write and submit an audit report.

The result? Better understanding, stronger engagement and greater confidence when applying the learning back on site. It also means that delegates become more effective auditors.

3. A refreshing take on refresher training

Let's be honest – refresher training can be treated as a bit of a formality. A box-ticking exercise. Something which needs to be done to remain compliant with BRCGS and other industry standards.

Not at Verner Wheelock, though! Like all our other courses, our HACCP refresher, Auditing Refresher and Food Safety Update training courses are interactive. They include collaborative exercises and explore what's changed in legislation and best practice. Delegates are also encouraged to reflect on areas for improvement at their own businesses.

Those attending our Trainer Skills Refresher course (which is classroom-based only) will look at training issues facing them, ways of keeping the training topical and up-to-date and new ideas and techniques for training.

This type of environment with live trainers helps to break any bad habits, reinforces critical thinking, and gives refresher training a meaningful impact.

4. Fewer distractions

Trying to complete an online course, especially whilst in a busy manufacturing environment, can be challenging to say the least. Even though many are in modular format, it can be difficult to complete the course. Constant interruptions from staff and suppliers can make you lose the thread of what you've been learning.

Not only that, but if an employee knows that the training is online with no set timeframe, it's too easy to think, "I'll do it later." It's placed on the back burner and often isn't revisited for months – if at all.

Live training, on the other hand, is scheduled for specific dates and the entire course is completed in one go. Momentum is not lost and the whole training experience is more cohesive.

5. The opportunity to network and share best practice

This applies especially to our longer courses such as Level 4 Food Safety, Level 4 HACCP, Lead Auditor and, of course, the very hands-on Creating Thermal Process Flavours course.

Spending time with other delegates who are working within the food and flavour industries means that ideas are shared, challenges raised and solutions discussed. This is something that can't be replicated in pre-recorded online learning.

If you're attending an open course in Skipton, lunch is provided at local cafés – the perfect opportunity to network in a relaxed environment.

Our remote, classroom and hybrid courses deliver the same quality

Some people assume that remote learning means less interaction or lower engagement. At Verner Wheelock our remote courses are live, instructor-led and structured exactly like our face-to-face sessions.

Unlike webinars or online training, you'll actually see and hear the trainer, contribute to discussions and collaborate with other attendees using breakout rooms.

Remote attendance of live training is an excellent way of training employees from different sites at the same time, either on an open or in-house course. It's ideal for companies that want flexibility without compromising on the quality of training. An additional bonus is that it saves money in terms of travel and accommodation expenses.

For more information about our open and in-house courses, please visit www.vwa.co.uk