The project partners work with food operations to raise awareness about the impact of limited essential skills on safe food handling and hygiene training.

1. Provide training around essential skills to those who deliver food safety training whether in a classroom or in a one-on-one situation.

   Everyone who delivers training whether formally or informally should know how to deliver effective instruction to workers who have limited language or literacy skills. They should learn ways of checking for understanding particularly necessary with second language workers and recognize when a learner is having difficulty with the course content because of language and literacy limitations.

2. Work with government regulatory bodies to raise awareness of the impact of increasing the certification requirements for those workers with essential skills limitations.

   It is very important to consumers to have food establishments that offer food that is healthy and free from micro-organisms that cause illness. While governmental bodies that oversee food safety raise expectations around certification, they need to be aware of workers who could be screened out of their jobs through certification requirements. As operations have to hire people who lack the essential skills required for studying, government may have to make more provision in terms of training around workplace essential skills.