A Case Study of Food Safety Training Delivery Methods in Dairy Processing Plants

Abstract

Computer-based and supervisor-led trainings are the most common approaches to training employees on food safety across the food industry. This study was conducted to evaluate the effect of training format on changes in food safety knowledge, intentions, and compliance. Individualized and group trainings were developed using behaviorism and constructivism learning theories on four food safety topics. The training programs were implemented at 66 dairy processing plants. Pre- and posttest evaluations were received from 793 employees at 22 dairy plants using a validated evaluation method. Data were collected in the form of 14 pre- and posttraining supervisor audits and employee surveys. Group trainings that involved direct instruction and social learning methods were more effective for increasing knowledge than were individual trainings utilizing programmed instruction. The change in noncompliance associated with receiving training was not significantly different, however, possibly due to the limitations of the study such as the small sample size. Regressions also revealed that knowledge was a significant positive predictor of compliance, whereas intention was not.