2 Sisters launches two new learning programmes

By James Ridler contact

- Last updated on GMT

Staff show off their Butchery Academy certificates
Staff show off their Butchery Academy certificates
2 Sisters Food Group has rolled out two major learning programmes across its poultry processing sites, in a bid to improve language skills and meat cutting efficiencies.

The manufacturer’s English language training course, Word Works, is designed to improve key on-the-job language skills for its 8,000-strong workforce who speak more than 40 languages.

Comprised of 10 facilitated one-hour sessions, the programme focuses on key aspects of factory life, ranging from compliance, dignity and respect, food quality & safety, hygiene, and health safety & wellbeing.

Head of learning and development for 2 Sister’s poultry division John Degg said the programme helped colleagues develop language from a practical approach, away from the constraints of a traditional classroom.

‘Fast-paced and interactive’

“The sessions are fast-paced and interactive, with key vocabulary from each theme taught out, using an assortment of visual cues and prompts,”​ Degg explained. “The learner is encouraged to memorise and verbalise the words with accurate pronunciation and then practise the vocabulary within simple situational contexts.

“Results have been excellent. Managers have noticed a self-confidence and an ‘I can do this’ attitude among those colleagues who participate in our course.”

Meanwhile, Degg’s team have moved to improve butchery skills at 2 Sisters’ poultry sites with its Butchery Academy programme.

The manufacturer has partnered with knife skills business Cutting Edge to review the latest tools for precision cutting and provide refreshers on the best ways to minimise waste and improve meat yields when cutting whole chickens into portions.

Over 300 employees trained

“[2 Sisters] Willand have already trained over 300 employees in trim quality and currently have a further 20 employees going through a structured six-week programme in the Butchery Academy,” ​Degg added.

“Our latest partnering with Cutting Edge has really helped bring home to colleagues the importance of having the right tools for the right job and how to make each cut the best cut possible. The results are focused on food safety and quality, safe practices and procedures, and improvement in filleting standards.”

The programme is now being rolled out to 2 Sister’s Coupar Angus and Scunthorpe poultry processing centres.

Related topics: Meat, poultry & seafood, People & Skills

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