Tabitha's Way Project

The Problem

• Current food safety training varies by location and instructor, resulting in inefficiencies, food safety errors, and excessive dependence upon staff

• Current ILT creates an excessive time burden on staff

• Mistakes result in food waste

The Business Goal

• Increase volunteers' preparedness, efficiency, and independence by having them complete food safety training before their first shift

• Reduce demands on staff members' time

• Reduce food waste

• Reduce mistakes due to confusion over expiration date criteria and food rotation processes

The Blended Solution

• Standardize food safety training by implementing an eLearning module

• Implement a new color-coded job aid within the pantry to support volunteers' decision-making, incorporating those visuals into the eLearning module

• Provide lead volunteers red aprons so volunteers can easily identify them as a resource, thus freeing up staff members' time

• Update selection options in the client's online ordering system to solve a process-related problem discovered during the analysis phase

My Process

I followed the ADDIE model.

Analyze

• • • • Analyzed learners, needs, gaps, and tasks

      • Interviewed volunteers, lead volunteers, leaders, staff, and SMEs

      • Toured the pantry to analyze processes and tasks

      • Identified the current state, the desired state, and the gaps

Design

• • • • Aligned learning objectives, content, and assessments to business goals

      • Advised clients on the risks and benefits of various design and instructional approaches

      • Created a design document and storyboard, each with several rounds of client review/revision

      • Differentiated between training and non-training solutions

      • Suggested non-training solutions

Development

• • • • Presented look-and-feel, audio, and color options to the client

      • Developed an eLearning solution, with several rounds of client review/revision

Implementation (in progress)

• • • • Researched course-delivery options and presented them to the client

      • Collaborated with clients' web designer to facilitate hosting and delivery of the module to volunteers

Evaluation Plan (in progress)

• • • • Embed a link to a Google Form at the end of the module as a simple record-keeping, evaluation tool

      • Trial beta eLearning module with experienced volunteers for feedback

      • Follow up with subject matter experts and administrators after implementation

Learner Analysis

• Community volunteers (teens, adults, individuals, and groups)

• Some volunteers come only once, others frequently and regularly

• Lead volunteers assume supervisory roles

• All volunteers need food safety training

• Some cannot do basic math calculations, which informs how expiration date criteria should be taught

Needs Analysis

• Need to standardize food safety training, training volunteers before their first shift

• Need a visual communication tool to instruct volunteers on which bakery, produce, deli, and dairy items should be given to patrons first to reduce food waste

• Need a way to visually distinguish lead volunteers from staff members

• Need to modify the computerized order form so volunteers don't have to rely on memory

Gap Analysis

• Volunteers are not changing their gloves when they move from one station to another

• Volunteers do not consult existing job aids in some areas of the pantry because they are not user-friendly

• Volunteers are not properly prioritizing the handling of grocery rescue foods

• Volunteers make recurring mistakes when checking and sorting shelf-stable foods

Task Analysis

• Visited the pantry to observe processes, physical layout, and existing job aids

• Analyzed the tasks volunteers do as the food proceeds through the pantry's checking and sorting processes

• Asked volunteers which tasks are difficult to do and why

• Created the flowchart below to communicate with the client regarding their processes