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Pre-employment and in-employment screening: unnecessary paranoia or a necessary evil?

Pre-Employment-In-Employment-Screening-Food-Security

By now, we all agree that pre-employment* screening isn’t a case of unnecessary paranoia and even that in-employment* screening isn’t. 

Although it is practically standard in the financial and pharmaceutical sector, it doesn’t seem so matter-of-fact in the food sector. Besides a barrier against fraud and industrial espionage, we also recognise a Food Defense aspect in it.

* : read further

The 3 tips!

Background-Check-Food-Security

Perform a background check (or have one preformed)

During a pre-employment screening, you search forbackground information on a candidate employee. Some of the things you’re looking for are “gaps” in a CV, you check the validity of diplomas, you contact references and you ‘question’ your open sources. Elements that don’t match the information in a CV, act as indicators that require further investigation. 

During an in-employment screening, the “whereabouts” of employees during their career within the company is examined. 

But beware, you can’t just do whatever you like, there are legal limitations to an employer’s freedom when it comes to such investigations.
Talk-Food-Security

Have a Conversation

Contradictions or any uncertainties that come to light, can be clarified in a conversation with the person involved. During this conversation, certain elements can be discussed and they can contribute to taking decisions on recruitment, prolonging a contract etcetera.
Expectations-Sub-Contractors-Food-Security

Require the same from your interims and subcontractors

Discuss the same inhibiting actions in the field of “security” with your subcontractors. Draw up clear agreements on the company’s expectations of employees who are hired through subcontractors.

 

Food Security helps its members by:

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Meer Learning Point

February 2021

How prepared is your crisis team?

February 2021

The question is not ‘if’ but ‘when’ your company will be faced with a crisis. Reality shows us that every food company – sooner or later – will face a crisis. At that moment it is crucial to have procedures, a trained Crisis Management Team and communication tools in place. The secret of successful crisis management lies mainly in preparation. How can we help you?

January 2021

How accessible is your company?

January 2021

Every food company’s mission is to market high-quality, tasty products. This is generally the case. However, zero risk does not exist. It is therefore always possible that a consumer has a complaint about your product. How do you ensure that the consumer reaches your consumer service? What is the best way to handle such a complaint?

 

November 2020

Crisis management in times of Covid-19

November 2020

It appears that the measures concerning meetings and telework are here to stay, affecting every crisis management team. There is always somebody in quarantine who has to participate remotely in crisis meetings. How do you avoid the loss of efficiency caused by the digital chaos?