Optimizing Web-Based Instruction: A Case Study Using Poultry Processing Unit Operations
Corliss A. O' Bryan, Philip G. Crandall, Katrina Shores-Ellis, Donald M. Johnson, Steven C. Ricke, John Marcy
Journal of Food Science Education Volume 8, Number 4, ISSN 1541-4329
Food companies and supporting industries need inexpensive, revisable training methods for large numbers of hourly employees due to continuing improvements in Hazard Analysis Critical Control Point (HACCP) programs, new processing equipment, and high employee turnover. HACCP-based food safety programs have demonstrated their value by reducing the number and frequency of multimillion-dollar food recalls. The focus for the future must be proactive training of plant personnel to ensure continuous improvements in plant food safety and quality. In response to this need, we developed training modules focused on applying HACCP principles, quality aspects, and production information to individual poultry unit operations. Learning objectives were evaluated using discount usability testing techniques to optimize the delivery system and to ensure a satisfactory e-learning experience. Discount usability testing of this virtual orientation was successful in obtaining vast amounts of feedback. Usability issues with the training materials were identified. Expected completion times were not met by most participants, indicating that a change in the format of the course might be necessary, perhaps segmenting the modules into smaller sections to be reviewed independently of one another. Another suggestion by the evaluators was to include narration for the sections, which might in turn speed up the completion times. A navigation error was discovered by these users, as well as other critical errors in design. Other errors, such as font inconsistencies and page design changes, were also discovered by the participants.
O' Bryan, C.A., Crandall, P.G., Shores-Ellis, K., Johnson, D.M., Ricke, S.C. & Marcy, J. (2009). Optimizing Web-Based Instruction: A Case Study Using Poultry Processing Unit Operations. Journal of Food Science Education, 8(4), 93-100.