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Online training for the Food Bank.

What is the trigger?

It is important for Food Bank Netherlands volunteers to know when products can still be safely dispensed and when dispensing is no longer safe. Previously, Food Bank volunteers could learn more about food safety through a website, but this curriculum is outdated.

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Importance of food safety.

Our colleague Ester Boone, food safety consultant and board member at Voedselbank Deventer, therefore initiated a collaboration. A customized e-learning from Précon on food safety for all volunteers working at the Food Bank.

Précon developed the customized training and donated it to Food Banks Netherlands. On top of that, Précon has made two public training courses ("Don't Betray" and "Pest Resistance and Control") available to Food Bank employees. By doing so, Précon wants to contribute to increasing the awareness and knowledge on food safety among all volunteers.

"This great online training from Précon brings volunteers' knowledge of food safety up to date. Very important and also fun to do."
- Volunteer, Food Banks Netherlands

The customized training zooms in on the specific food safety knowledge needed to work at a food bank. For example, what do you need to pay attention to during transportation? Or how long does tomato ketchup stay good after the THT date has passed? In cooperation with the food safety experts of Food Banks Netherlands and the experts of Précon, this information was collected. Pictures were taken at a local food bank to clarify example situations. Volunteers from Voedselbank Deventer also helped test this training in the pilot.

All 11,700 volunteers of Food Banks Netherlands can now take the online training courses free of charge to work food safely.

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About the company.

In the Netherlands, more than a million people live below the poverty line. The Food Bank helps those who really can't make it financially for a while by providing them with temporary food assistance. In order to provide their clients with sufficient food, they work together with companies, institutions, municipalities and individuals. Together, they ensure that poverty is fought, food surpluses disappear and the environment is less burdened. To increase the self-reliance of their clients, they work with local organizations that help their clients get back on their feet. After all, food aid should always be temporary.

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