Comparative analysis of training delivery methods for new employees cleaning and sanitizing retail deli slicers: An exploratory study

Abstract

The objectives of this study were to characterize the performance of new employees receiving four types of training delivery methods and determine which training method was most effective in interpretation and execution as measured by temporal performance, ATP bioluminescence and participant survey. Participants with limited food service experience received one of four types of food safety training delivery methods for cleaning and operating a meat slicer. The food safety training delivery methods included; no instruction, written instruction, demonstrations and written instruction with demonstrations. Participants were then instructed to slice four slices of bologna and then clean the slicer based on the training they received. Temporal performance as measured by time was recorded per participant and adenosine triphosphate bioluminescence (ATP-B) was measured to determine the hygienic condition of the slicer post cleaning. Next, participants were given a survey asking them to list the steps for cleaning a deli slicer in proper order and their perceived cleanliness of the slicer based on the training delivery method. When written instruction and demonstrations was used as a delivery method, temporal performance increased, ATP-B readings were lower and participants perceived it as an effective training method.