Needs Assessment Survey of Sanitation, Good Manufacturing and Hygienic Training Practices for Food Processors, Wholesalers and Warehouse Operators

摘要

The objective of this research project was to assess the need for sanitation training for food industry personnel. A survey was designed and distributed to food processors, wholesalers and distributors to determine current training practices and to ascertain their opinions on whether an Internet-based, interactive training course on sanitation, Good Manufacturing Practices (GMP) and Good Hygienic Practices (GHP) could be utilized. Of 182 survey respondents, 75% categorized themselves as food processors of a variety of processed commodities: poultry (47%), meat (40%), dairy (34%), seafood (31 %), fruits and/or vegetables (21 %) and cereals, breads and/or baked goods (13%). Although respondents (95%) indicated that there was some food safety, sanitation and/or hygiene employee training in their facilities, 54% responded that they could use an Internet-based course, and 43% indicated that they would like to judge it prior to implementation. It was encouraging that 82% of those surveyed indicated thatthe Internet-based training could be integrated into the workday.The top four barriers to employee training were identified as time, cost, language and literacy. However, 61% still indicated that they would be willing to pay for an Internet course that would first target management level employees and would then provide supplementary educational materials that would be used for on-site training of production employees.