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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.

 

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Meer Learning Point

May 2022

Industrial espionage by intrusion

May 2022 

What if your competitor unashamedly takes pictures of your production area? It happened to one of our companies. How could this happen?
March 2022

Should every production site have its own trained spokesperson?

March 2022

Most food companies do not have their own communications manager. In a crisis situation, it will usually be the company leader who takes care of an interview. Is this the right call? What happens if you have multiple production sites? Should each location have someone who addresses the press? What happens if the press is at your gate: do you send them away or let them in?
February 2022

What steps should you take at the first signs of a potential crisis?

February 2022

The FASFC takes a sample of a branded product and sends it to a laboratory. The analysis discovers an exceeded standard. What now? What steps should you take? Can you reduce the risk of an upcoming crisis or avoid it altogether?