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First Milk

How things stood...
A complete culture shift was needed across training, standards and the way the temporary workforce was integrated.

What we changed...
A full programme of staff induction and food safety training was introduced; including a commitment to put all gap workers through food safety hygiene level 1 & 2 training. gap management also streamlined its client reporting process.

What happened next...
Improved working practices and increased production standards across the board.