NEEDS ASSESSMENT ASSIGNMENT PROBLEM FINDING, PROBLEM SOLVING MODEL 1

PROBLEM/CAUSE(S) Consistent issues with annual surveys. Cause: lack of in depth, repetitive training. The current Food Handler’s Training (offered by local health departments) is insufficient for employees in long term care settings. Weekly in-service training will correct problem ServSafe (HACCP) training will serve this instructional need. 2

WHAT STAFF SHOULD KNOW: Staff should know that food safety is reliant on many factors, and be able to assure safety based on those factors. Staff should believe in and value good customer service which is one result of safe food service practices. Mastery of ServSafe principles will result in quality work performance. 3

HINDRANCES Factors that may inhibit performance on the job include, but are not limited to: lack of prior training, such as the why of things (i.e. cover, label, date). inability to translate safe food handling principles to quality service, (correct temperatures, clean staff and work place, etc.) and lack of time in the work place devoted to training. 4

What is needed Meeting place-a quiet room free of distraction where staff can discuss (and thereby learn and remember) the topics covered each session. Handouts from the ServSafe course book on the topics covered each week. Staff can make notes and/or refer to the information on their own. Staff members will build on information already obtained from the mini course given by the Health Department to obtain food handler’s permit. 5

What is needed, (con.) Time to train-to avoid cutting in to production time, two sessions are recommended. Day shift meets in the afternoon Evening shift can meet one hour prior to their shift Manager can plan to spend two hours one day a week to train or one hour over two days. 6

TRAINING STANDARDS The current method for training consists of the ‘on-the-spot in-service’, which has proven to be insufficient in terms of (memory) retention on the part of staff members. 7

Gaps Current in-service training centers on nursing and care giving as well as changing facility rules/regulations. Training opportunities specific to dietary training should be held for dietary members. 8

Gaps While a gap exists between need and actuality, many corporations do not want to invest the time/money involved in closing it. The commitment to an hour a week ongoing for approximately ten people is apparently cost inhibitive. 9

Closing the gap It is important to close the gap in order to assure not only deficiency-free surveys, but to assure safe food handling. In addition, employees are more productive and satisfied with their jobs when they are well trained/educated in their responsibilities. 10

Practice A quiet meeting place, the Serv Safe course- book, and the instructor are the only external requirements needed. Dietary manager can be certified to offer this course The intended audience for this course will already have basic knowledge to build on. Continual practice also keeps staff current on new information 11

Finally The benefits for the company, staff, and customer are worth a commitment to this simple program. 12