Due to a lack of comprehensive food safety training amongst staff, the restaurant has been experiencing a rise in food safety-related incidents, including cross-contamination and improper food handling. These missteps have led to an increase in foodborne illness reports. 

Business Goal

The business goal is to observe a 40% reduction in food safety-related incidents.

Business Solution

The restaurant line cooks, chefs, and management will take this course in order to practice the Four Steps to Food Safety. These four steps include cleaning, separating, cooking, and chilling. Learners will be observed on the job one month after the training to ensure they are properly implementing the Four Steps to Food Safety. 

My Design Process

I used the ADDIE Model to design and develop this course. After the restaurant started receiving an increase of food-safety related customer reports, it was decided to develop the Four Steps to Food Safety training course. Next, I created a design document and storyboard. Then I developed the Storyline course using a variety of instructional methods, scenarios, interactivity, knowledge checks, and a quiz. After implementation of the training, I would evaluate the results of the training using Kirkpatrick's Levels of Assessment. Please view the Course Presentation to learn more about my design & development choices.

Kirkpatrick Level of Assessment

Kirkpatrick's Level 2 Assessment: Learners will take a five-question, scenario-based quiz at the end of the course. This quiz will assess the learning objectives. Learners must earn an 80% or higher to pass. Two knowledge checks will also be used in this course. 

Kirkpatrick's Level 3 Assessment: Learners will be observed on the job one month after the training to ensure they are properly implementing the Four Steps to Food Safety. 

Terminal Learning Objectives

1. Practice proper cleaning methods.

2. Prevent cross-contamination when using cutting boards, utensils, and plates.

3. Use proper thermometer techniques when checking food temperatures.

4. Implement proper chilling practices.

Tools Used

The absence of a structured goal-setting system has led to decreased sales among sales employees. The sales team must learn how to set achievable SMART Goals.

Solution

After this training is complete, the sales team will have a more profound sense of coherence between a vision and the daily habits necessary to accomplish objectives. SMART goals are goals that are specific, measurable, actionable, relevant, and time-oriented.  Learners will be asked to set achievable goals after taking this course.  

My Process

I used the ADDIE Model to design and develop this course. After discovering that management of the sales team has not previously implemented or trained the sales team on developing structured goal-setting techniques, this training course was developed. Then, I created a design document. Finally, I developed the Rise course to help the sales team create steps to achieve appropriate sales results. After implementation of the training, I would evaluate the results of the training using Kirkpatrick's Levels of Assessment.

Kirkpatrick Level of Assessment

Kirkpatrick's Level 2 Assessment: Learners will take a four-question, scenario-based quiz at the end of the course. This quiz will assess the learning objectives. Learners must earn an 75% or higher to pass. 

Kirkpatrick's Level 3 Assessment: Learners will submit their SMART goals to the management team two weeks after the training.

Terminal Learning Objectives

1. Construct the specific details needed in order to define the goal.

2. Design the measurements that need to be added to the goal.

3. Compose the actionable steps needed to complete the goal.

4. Develop the time frames needed to complete the goal.

Tools Used