In-service on-site learning

On a daily basis in some operations, shift meetings are the vehicle to address new food safety topics. In others, employees are made aware of issues at health and safety meetings or at staff meetings (once a month) when they are offered regular in-service sessions and given food safety hand-outs. A few establishments deliver food safety training in short term half hour to one hour sessions. During in-service sessions, "food safety or any kind of training is done with fun and humor". The stress of learning (for some) is reduced in the techniques that use games, having no right or wrong answers and oral questioning. The learning/training culture in these operations encourages continuous learning.

Informal Training

A number of the food establishments, particularly those that are smaller and independent, do not provide formal training. Instead, food safety is learned in an informal way through knowledge networks, through coaching, and from daily experiences and communications with people at work.

"We pass on the information all the time, everyday, informally as things happen, as it is needed such as the temperature of the equipment, keeping the steam tables at 140°, the dishwasher at 180°. Don't leave stuff out".

Informal training, in an ongoing interactive process, as one interviewee remarked, relies heavily on communication. "If communication isn't good, there are problems in training."

Buddy Training - One-on-one and small group

Many operations facilitate impromptu informal refreshers on a periodic basis. In most cases, on-the-job, one-to-one training is the usual method of delivery and learning of food safety practices. The manager, operator, supervisor, or an experienced co-worker act as a buddy or coach to demonstrate procedures and give examples to employees in a hands-on approach. Many employees have the opportunity to teach co-workers on the job either in a one-to-one or small group situation. They are largely enthusiastic about this training experience but recognize that training others can be a challenge since people have different capabilities and potential. The greatest barrier to effective training is lack of time. "… it is harder (to train) when we are busy".

Food safety as "Common Sense"

On a number of occasions, both managers and employees remarked that food safety was "a lot of common sense". "You just don't cut up vegetables where you just finished cutting chicken". Another employee observes that many employees have done some kind of food safety and sanitation training but do not have a certificate. "For most people, it (food safety) is common sense". Long term employees have developed good sound judgment through being aware and self-directed in their approach to food safe handling. Typically they learn by reading newspaper articles related to food and health safety, asking questions, and discussing relevant concerns and issues on the job at meetings or informally with other co-workers.