Dear Sir / Madam

I, Mr. Dharamdeo Singh, postgraduate student of the University of the West Indies, am kindly
requesting you participation in completing a very impactful and important survey based on
Exploring the talent needs of the Food Safety Professionals in Trinidad. Your thoughts and
opinions will be kept in the strictest confidentiality and will be used by the University to better
equip students for their future in the food industry. This survey will require 5 to 10 minutes for
completion. Kindly answer all questions and follow the relevant instructions pertaining to the
various questions. You can contact me about any questions or concerns relating to the survey at
singhdharamdeo@yahoo.com or by cell (8683165784) (868-706-7160). The final date of
submission is on December, 2015.

Thank you for your invaluable time and support.

Kindest Regards

Dharamdeo Singh
Student of the Food Production Department
Faculty of Food and Agriculture
University of the West Indies, St. Augustine

Questionnaire
Please read instructions carefully and answer all questions.
Section 1
General Information
This section contains general information about the company to be able to better
understand a profile of your company.

1) What is the location of your company?

Arima

Chaguanas

Port of Spain

San Juan

Mon Repos City of San Fernando

San Fernando City of San Fernando

Other _____________________________________________________, Trinidad.

2) What category does your food processing company belongs to?

Meat and Poultry Processing

Fruit and Vegetable Processing

Confectionary Processing

Bakeries (cakes, cookies, bread)

Beverage Processing

Fish Processing

Dairy Processing

Flour milling

Condiment sauces

Pasta Processing

Other, Please specify _____________________________________________

3) List three (3) major products produced by your company?

___________________________________________________________________________
___________________________________________________________________________
_________________________________________________________________________

Section 2
Capabilities of UWI Undergraduates
To perform at their full potential UWI students needs a combination of theoretical and practical
academic skills. This section seeks to determine what are the areas in of theoretical or practical
skills that you think may be lacking in UWI undergraduates.

4) What area do you believe that the UWI undergraduates are lacking?
Theoretical knowledge
Practical skills required by food production processing companies

5) The table below presents some of the major theoretical and practical skills that students
should possess. In your opinion indicate with a tick () for each option whether you agree or
disagree that students are lacking the various skills.

Theoretical

Strongly

Moderately Slightly

and Practical

disagree

Disagree

Skills
Knowledge and
understanding
of Good
Manufacturing
Practices
Knowledge and
understanding
of hazard
analysis critical
control points

Disagree

Neutral Slightly Moderately Strongly

Agree

Agree

Agree

Theoretical

Strongly

Moderately Slightly

and Practical

disagree

Disagree

Skills
The importance
of sanitation
standard
operating
procedures and
standard
operating
procedures
Maintenance of
food production
equipment
Ability to test
foods at the end
of processing
for quality and
safety using a
variety of
techniques
Skills necessary
for research and
development
Comprehensive
knowledge and
understanding
of food safety
laws at a
national,
regional and
international
level

Disagree

Neutral Slightly Moderately Strongly

Agree

Agree

Agree

Section 3
Importance of Various Skills to the Company
Skills are abilities that can be learned by a person. However aside from academic skills that are
directly related to food safety and quality, food manufacturers also require/prefer employees to
have a broad range of skills.

6) The table below aims to highlight those skills which food manufacturers value the most.
Please indicate with a tick () the level of importance of each of the skills listed below.

Skills

People
Teamwork
Leadership
Ability to
navigate and use
computers, and
handle
quantitative and
management
information

Co-curricular
activities
Technical skills
Communication
Interpersonal
Qualities

Not
Important

Least

Moderately

Important

Important

Neutral

Important

Very

Most

Important

Important

Skills

Employment
(internships)
Grade Point
Average
Employment
and work
experience
Foreign
language
Higher
education or
other
qualifications
The match
between field of
study and job
task

Not
Important

Least

Moderately

Important

Important

Neutral

Important

Very

Most

Important

Important

Section 4
Advantages of the Appropriate Food Skills Required for your company
Having the required skill set allows employees to be more proficient in their primary role.
This section is to highlight the areas in the UWI curriculum that are excellent.

7) The table below refers to the advantages of having the necessary theoretical and practical
skills. Please indicate with a tick () what are some of the advantages that you think you may
achieve from students with food safety training skills?
Advantages

Strongly Moderately Slightly

disagree

Employees
taking
initiatives
Work carried
out efficiently

Confidence of
managers in
the work
carried out by
employees

Requires little
or no
supervision

Production of
quality goods

Disagree

Disagree

Neutral

Slightly

Moderately Strongly

Agree

Agree

Agree

Advantages

Strongly Moderately Slightly

disagree

Disagree

Disagree

Neutral

Slightly

Moderately Strongly

Agree

Agree

Agree

Increase in the
overall
production of
company
Food safety
management
and food
safety control
skills
Ability to
develop and
evaluate
research and
development
for practical
production
Others: please specify and rate as above
_________________________________________________________________________
__________________________________________________________________________

Section 5
Disadvantages of Inadequate Food Skills
A lack of proper skills can impede production for manufacturers. This section aims to determine
what are some of the disadvantages you think you may face from UWI undergraduates who may
have an inadequate skill set.

8) In the table below please indicate with a tick () the level of agreement each of the
disadvantages listed below.

Disadvantages

Employees
are unable to
perform task/s
assign

Employees
take long
periods to
carry out their
designated
task/s

Poor quality
work from
employees

Strongly Moderately

Slightly

disagree

Disagree

Disagree

Neutral

Slightly Moderately Strongly

Agree

Agree

Agree

Disadvantages

Strongly Moderately

Slightly

disagree

Disagree

Disagree

Neutral

Slightly Moderately Strongly

Agree

Agree

Agree

Employees
require
constant
assistance
Employees
are constantly
making
mistakes
Managers
have to resign
task/s to more
capable
employees
Employees
have to be
retrained in
the area of
food
production

Others: please specify and rate as above

___________________________________________________________________________
___________________________________________________________________________

Section 6
Skills that Require Improvement
The curriculum at UWI is designed to provide students with the necessary food safety and
quality skills; however more emphasis should be place on those skills that food manufacturers
deem as important.

9) In the table below please indicate with a tick () the level of agreement that you think
needs improvement for each of skill provided.
Skills

Strongly

Moderately

Slightly

disagree

Disagree

Disagree

Neutral

Slightly

Moderately

Strongly

Agree

Agree

Agree

Personal skills
Leadership skills
Technical skills
Communication
skills
Management
skills
Computer skills
Business skills
Critical thinking
and problem
solving skills
Research skills

Others: please specify and rate as above

___________________________________________________________________________
__________________________________________________________________________

Section 7
The Essentiality of the Curriculum of the University of the West Indies Food Production
Program
The curriculum at UWI is prepared to enhance students ability and assist them for the working
environment so that they can contribute positively to society. Therefore recommendations from
employers are extremely valued.
10) Do you think that a UWI graduate is adequately trained to work in the food production
companies?
Yes
No

11) As a food safety and quality manager what would you recommend to improve the curriculum
at the University of the West Indies so that students would be better able to satisfy the needs
of the working economy? In the table below please indicate with a tick () the level of
agreement of each of the recommended skills below.
Recommended
Skills

Programs
should allow
students to have
a more hands
on experience
in the various
aspects in food
production

Strongly Moderately Slightly

disagree

Disagree

Disagree

Neutral Slightly Moderately Strongly

Agree

Agree

Agree

Recommended
Skills

Programs
should place
more emphasis
on HACCP and
its prerequisites
(GAP, GMP,
GHP, etc.)

Students should
have career
counseling to
ensure there are
guided on the
right path

Programs
should include
small projects
which will
allow students
to develop
better
leadership,
teamwork,
management
and
communication

Strongly Moderately Slightly

disagree

Disagree

Disagree

Neutral Slightly Moderately Strongly

Agree

Agree

Agree

Recommended
Skills

Strongly Moderately Slightly

disagree

Disagree

Disagree

Neutral Slightly Moderately Strongly

Agree

Agree

Agree

skills.

The university
should foster
relationships
with companies
so that there can
be internship
programs
available

Others please specify and rate as above

___________________________________________________________________________
___________________________________________________________________________

Section 8
Ability of the company to provide training
This section aims to determine if additional training is provided or needed for UWI undergraduates.

12) Does your company prefer to employ persons who possess working experience prior to their
employment at your food company?
Yes

No

Please indicate a reason for you answer

___________________________________________________________________________
___________________________________________________________________________

13) Does your company offer internship opportunities for undergraduate students?
Yes

No

14) Is having working experience in a food processing company a criterion for employment at
your food company?
Yes

No

15) Does your company providing additional / supplementary training for employees involved in
the food safety aspects?
Yes

No

If Yes, please answer questions 16 to 18.

16) Is additional / supplementary training provided to both old and new employees?
Yes

No

17) How often is additional / supplementary training done?

Never

Every 6 months

Yearly

Upon the employment of a new employee only

Other, please specify ____________________________

18) What type of training provided to employees?

Additional theoretical training on specific food safety aspects of your company

Practical / hands-on training on specific food safety aspects of your company

Management and leadership training as it relates to food processing

Hazard Analysis Critical Control Points

Good Manufacturing Practices

Equipment maintenance

Standard Operating Procedures of your food processing company

Other, please specify

___________________________________________________________________________
__________________________________________________________________________.

Section 9
Respondent Profile
19) What position / designation do you hold at your company?
Manager

Assistant Manager

Supervisor

Other, Please specify _______________________________________

20) How long have you been an employee of the company?

Less than 5 years

5 10 years

11 15 years

16 20 years

Over 20 years