Food Safety Training Manuals

To get a sense of what training resources are available, the research team collected training material and analyzed them for design and readability with a broad spectrum of learners in mind. We were able to gather five workbooks (three are local) because many food establishments have not developed any training materials for employees, do not have any available resources on site or have training material that is proprietary.

For the purposes of this study, the criteria for examining the 'user friendliness' or general usability of the training materials adheres to the principles of clear language. The guidelines for the analysis incorporates a review of the layout, organization, format, appearance and design, sentence structure, paragraph structure, vocabulary and a glossary of terms. Based on these criteria, the resources are assessed by their effective traits and by the limitations or shortcomings for a diverse audience. (Appendix 3 for Principles of Plain Language)

Training materials that were analyzed encompass important and major components of food safe handling and hygiene. The manuals or workbooks are designed to be used as:

• a support or supplementary material (a 'textbook') for classroom facilitation.
• an independent study material.
• hand-outs for use in the food operations' workplace.

Only one of the workbooks reviewed is designed and developed on the principles of plain language. It is highly recommended as a model. Two other resources recognize that the target audience could cover a broad spectrum of essential skills and accommodate this by having two levels. Materials range in effectiveness and suitability. (See appendix 4 for the complete review)

Food Safety Trainers in Alberta

Trainers with the Regional Health Authorities, an important and useful source of information on the training context and delivery, are responsible for much of the formal certification training facilitated in the province. We heard a number of positive comments about the trainers in Alberta from both managers and employees. They stated that "the Board of Health has a good product and course, and is very accommodating". Public health educators are sensitive to participants' needs and respond to those with learning issues by making accommodations and providing them with a comfortable environment for learning the content and passing the certification exam.