Appendix 2B Interview Instrument Employees' Tool

A. General contextual questions

Length of Time with employer/company

Employee Job Position

1. Tell me about your job.
   • What kind of restaurant is it?
   • How many people work here?
   • When is the busy season?
   • What shift(s) do you work?
   • How long have been in the food services industry?
   • Where else have you worked in the food service industry?
   • Why did you leave?
2. What were the qualifications to get the job? Did you need certification with ATEC? What education do you have?
3. How do you think your job might change in the future? Are you aware of future changes that might impact your job?

B. Training/Learning

1. When you started at this worksite, how were you trained? How did you learn to do your job?
   • buddy system (peer coaching)
   • demonstration by supervisor
   • formal new hire orientation
   • on paper (employee manual)
   • none - just did it
   • other
2. If you have new tasks on the job, how do you learn them?
3. Have you ever had to teach anybody at work? If yes, what did you do? How did it go?
   What would make it easier for you to train somebody?
4. What training have you taken since starting here?
   Have you taken:    Service Best    ATEC certification    Responsible Alcohol Service
5. Tell me what are the important and critical things you do to handle food in a safe and hygienic way?
   
   Why is it important to handle food safely?
   
   Possible Answers
   • Allergens (peanuts, shellfish, fish, eggs, milk, preservatives)
   • Physical contaminants (wood slivers, bits of glass, hair, jewelry, insects)
   • Chemical contaminants (cleaners, paint, soap)
   • Biological contaminants - harmful micro-organisms (bacteria, fungi (yeasts, moulds), viruses, parasites/protozoa)
   • Hot handling and cold handling in preparing food (temperature control)
   • Proper storage
   • Personal hygiene
   • Cleaning and sanitizing of equipment
   • Getting rid of garbage
6. How did you learn about safe food handling?
7. Did you take a food training course? Did you find it difficult or easy? Explain.
8. If you haven't taken any training, why haven't you? What stands in the way?
   What would make it easier for you to take training?
9. What would be on your wish list for training?
10. Would you consider training for:
    • reading and writing
    • document use
    • oral communication (speaking/listening)
    • math/measurement
    • computers/electronic equipment
    • how to train co-workers
    • other

Further comments if any: