Instructional Design Plan

Project Overview

The Always Poppin Employee Hygiene & Sanitation Training Guide was developed to provide structured onboarding for employees working at a stand-alone popcorn concession business. The owner required a practical training manual and job aid to support new employees — primarily young workers new to the workforce — in maintaining food safety standards with minimal supervision.

This training guide combines instructional content, external regulatory resources, learning activities, and assessments to ensure employees understand food safety principles and can apply them in daily operations.

Goals & Objectives
The primary goal of this project was to ensure employees acquire the knowledge and practical skills necessary to maintain a safe, hygienic environment for both staff and customers.

By the end of the training, employees should be able to:

Explain the importance of hand hygiene in preventing foodborne illnesses

Demonstrate proper handwashing techniques

Identify company uniform and hair restraint policies

Recognize symptoms of illness that pose food safety risks

Report health concerns appropriately

The objectives were intentionally written using measurable language to support clear evaluation.

Resources & Tools Used
Microsoft PowerPoint (Food Safety & Sanitation Presentation)

USDA Food Safety and Inspection Service resources

Instructional YouTube video on handwashing procedures

Handwashing diagram activity

Foodborne illness chart

Knowledge checks and quizzes

Course map for alignment of objectives and assessments

The training incorporated publicly available regulatory guidance to ensure accuracy and real-world applicability.

-Process & Implementation-
Needs Analysis

The owner identified a gap: employees needed structured training to ensure safe food handling without constant oversight. Because many employees would be 16+ and new to the workforce, the training had to be clear, visual, and accessible.

-Design Strategy-

Using foundational instructional design principles:

I identified the target population (age, experience level, skill needs).

I developed measurable learning objectives aligned with workplace expectations.

I created a course map to ensure alignment between objectives, activities, and evaluation.

I incorporated readings, multimedia content, and interactive quizzes to reinforce learning.

I designed the guide to function as both a training module and an on-the-job reference tool.

Assessment Strategy

Employees complete quizzes on:

Proper handwashing procedures

Foodborne illness identification

This ensures comprehension before independent shift work.

-Outcomes & Impact-

This training guide provides:

A standardized onboarding process

Reduced reliance on constant supervision

Increased compliance with hygiene standards

Clear expectations for uniform and illness reporting policies

Risk reduction for foodborne illness

By structuring the guide around both knowledge acquisition and skill demonstration, the training supports safer operations and improved employee accountability.

-Why I Am Highlighting This Work-

This project demonstrates my ability to:

Conduct a practical needs analysis

Design workforce training for novice learners

Align objectives, instruction, and assessment

Incorporate regulatory guidance into instructional design

Develop both instructional materials and job aids

Apply learner-centered design for emerging workforce populations

It highlights my strength in translating compliance requirements into accessible, structured learning experiences — a skill highly valuable in higher education, workforce development, and educational technology environments.

This work reflects my ability to design instruction that is both strategic and practical, ensuring learning directly supports performance outcomes.