Written answers

Tuesday, 27 January 2015

Department of Education and Skills

Food Industry Development

Photo of Michael CreedMichael Creed (Cork North West, Fine Gael)
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423. To ask the Minister for Education and Skills if she is satisfied that there are sufficient opportunities for training operatives in the meat industry, including butchers-boners; the details of the ongoing efforts by her Department to address the skill shortages in this industry; and if she will make a statement on the matter. [3529/15]

Photo of Jan O'SullivanJan O'Sullivan (Limerick City, Labour)
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The National Skills Bulletin 2014 comments that there are just over 8,000 butchers and fishmongers employed in Ireland. Analysis of labour market transitions in 2013 indicated a high turnover for food operatives, suggesting retention issues. Evaluation of the recent training programme provided in the National Butchery Academy, referred to below, also indicated issues with attracting and retaining staff following completion of the course.

The conclusion outlined in the National Skills Bulletin 2014 was that while no shortages of meat processing skills have been identified, it is recognised that many food processing companies are experiencing difficulty in attracting and retaining skilled butchers/de-boners.

In 2011 the National Butchery Association (NBA) identified some skills gaps and employment opportunities in the primary meat processing sector in respect of beef de-boners and industrial butchers.

A FÁS-funded training course subsequently commenced in Ballinasloe, Co. Galway for 50 participants for 20 weeks. The course was independently evaluated and its principle findings included:

- The Programme did not achieve its outcome target of 90% of learners being placed in employment.

- The work placement module emerged as the weakest element of the Programme.

As a consequence of the pilot SOLAS currently does not offer any courses in this area. It is considered international best practice for such training to be industry led and some examples of employer-led initiatives through the Skillnets framework are below. However, if there were demand and an appropriate business case, local ETBs could offer such courses.

Skillnets, the State funded industry-led training facilitator, includes two networks who provide training for Meat Industry Operatives - the Taste4Success Skillnet and Food and Drink Industry Ireland Skillnet.

Taste4Success delivered the following courses in 2014 specifically for operatives in the meat industry, training approx 45 trainees, some of whom attended an intensive 20 week course in Food Industry Skills:

- General Knife Skills

- Food Industry Award in Beef and Pork Butchery Skills – FDQ/EQF – Level 3 Award

- Operative skills – various operative skills

- Supervisor Skills – Beef and Pork Butchery

During 2015 they plan to deliver further knife and technical skills at various levels for member companies and Job Seekers looking to get into the sector.

Food and Drink Industry Ireland (FDII) looked at developing a Knife and Boning Skills Traineeship under the Future Skills Needs Programme (FSNP) with initial training planned to be delivered before the end of 2014. However, the industry requested deferring the programme until 2015 as they explained they did not have the in-house resources to facilitate the programme in Q3 & Q4 2014. For 2015, FDII they will progress the Knifing and Boning Traineeship as well as offering training in Animal Welfare, Conflict Management, Negotiation Skills, Train the Trainer Skills, MS Excel and HACCP. They are also looking at offering courses in leadership skills for people working in operative roles, all of which will be available to meat producers. Their Steering Group has representation from across the Food and Drink sector, with 3 companies from the meat sector represented.

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