Barriers to the Implementation of Food Safety Training

The food service industry will face a number of barriers should they implement and proactively promote food safety certification. Food establishments are struggling with constraints imposed by lack of time, the rigid production cycle, high staff turnover, accessibility and convenience of training, availability of course offerings, cost burdens to employers and employees, and language and essential skills limitations. Categorically, smaller food operations and operations in rural areas experience the barriers more intensely.

Effective communication is a barrier that should be addressed. In the ARFA Organizational Needs Assessment (1997), it was recommended that communication strategies be expanded to keep ARFA members informed of new training initiatives and to update information on food safety issues. In this project, we, too, learned that operators in their preoccupation with production and service, and running a business are not aware of what training options are available. There is a need for successful and consistent communication, particularly to those in the rural areas. Whatever means of communication is used, it is essential to update and notify members of new regulations, issues, and available alternatives in course delivery and format.

Food Safety as Common Sense

A frequent theme emerged around the use of 'common sense' or sound practical judgment in food safety practices. Managers, supervisors and employees cite that the concept and procedures in food safety are "simply common sense". Typically the majority of food service workers are young and inexperienced and to rely on common sense for safely handling food depends upon sheer luck, at best. In reflection, the notion or attitude of common sense can be contested since not everyone's definition of common sense is the same. Workers from other cultures have different experiences and understandings of the term. Nor is everyone 'gifted' with common sense. Those who speak about having sound practical judgment have years of experience and observation in the food sector which shapes the foundation for common sense thinking. Yet sensible and practical judgments cannot be excluded or dismissed in the process of food handling; clear thinking assessment of foods appearance and smell relevant to food safety is vital.

Responsibility for Training

At the center of decision-making around food safety certification, an essential question arose from conversations with food service workers: "Who does the responsibility of food training fall on?" Some feel that it is the responsibility of the employer or government while a few think each individual should be accountable for being certified in food safety. One manager stated:

"It's up to the operators and owners. The 20 year old employee will not put himself through a course…they don't have the same business motivation or the resources. Food safety training is good for the industry. If owners/ operators are committed to food safety, they will make it work".