Training needs analysis
Organisation: Northfield Bakery Ltd
Team or role: Production team, 12 people
Prepared by: Maria Costa, HR Manager
Date: 4 February 2030
1. What the business needs
Open the second shop in June and cut waste from 7 to 4 percent.
2. How the needs were found
Manager interviews, a short survey of all 12 staff, review of last year's quality checks and three days of observation.
3. Skills the work needs
Food safety level 2
Sourdough process control
Oven maintenance basics
Stock counting
4. Current level and gaps
| Skill | Who has it | The gap |
|---|---|---|
| Food safety | 12 of 12 have it | No gap |
| Sourdough control | 5 of 12 confident | Gap of 7 |
| Oven maintenance | 1 of 12 | Gap of 11 |
| Stock counting | 8 of 12 | Gap of 4 |
5. Priorities
| Priority | Reason |
|---|---|
| High | Sourdough control, needed for the new shop |
| High | Oven maintenance, one person is a single point of failure |
| Medium | Stock counting |
6. Training plan
| Training | Who | When | How |
|---|---|---|---|
| Sourdough course | 7 staff | March | Internal, by Anna Berg |
| Oven maintenance | 3 staff | April | Supplier workshop |
| Stock counting | 4 staff | May | On the job |
Budget: 3,200 EUR
7. How we will know it worked
Waste below 4 percent by September. Three staff can service an oven without outside help.