By Jayne Roth
Shall I say it? Covid19 ad nauseum 2020… The world as we know it has changed. What now? We persevere! That’s what we do in 2020 as food safety professionals. We find new ways to accomplish what we need to in order to keep consumers safe and for brand protection. What does the terrain look like now for training and education? Several food safety instructors provide their input on how they are continuing to offer essential and effective food safety training during 2020’s restriction due to Covid-19.
As social distancing has become the norm, instructors have moved to instructor-led virtual training (ILVT). I was able to talk with several instructors that have provided some profound insight as to how they have kept effective training alive – They discussed what has worked and what are some limitations that can help guide your to developing your ILVT.
It is important to set the stage for your students during ILVT (and even in-person courses). Lee Cockerell, Exec VP, Disney, Disney Chief Learning Officer at Cockerell Academy, said it best “you have to go through the heart to get to the brain.” During our conversation, he stressed the instructors must make training and education personal for your students. Let them know that if critical food safety processes aren’t followed, people will suffer. This will get students’ attention and empower them. Tell them the “why” of what they need to do. Scott Zimmerman, CEO of Seafoodcertification.com said training that only “focuses on theory will fall by the wayside.” The training needs to be done methodically. Instructor’s know the material and the delivery is the key to success.