Training on mechanical material handling in the Food
Beverage Wholesale Distribution industry must
integrate general safety protocols with specific food
safety and hygiene compliance measures. This training
guide supports workers, managers, and supervisors in
delivering effective training that aligns with regulatory
requirements. This guide offers tools and insights for
training operators, pedestrians and supervisors.
The guide is structured into four key sections:
Preparation: Steps to take before
conducting training
Delivery: Core topics to cover during
the training session
Evaluation: Measures of training effectiveness
Follow-up: Activities to reinforce learning after training completion
Key training points should cover hazard prevention, proper equipment use,
and stringent contamination control measures.
Preparation of Training
Delivering training is a significant responsibility, and being thoroughly prepared ensures the training is
effective and potentially life-saving. Key preparation steps include:
1) Choose Your Trainer(s)
Ensure trainers are qualified on the equipment and possess a thorough understanding of the regulatory
requirements relevant to their work and facility. Training can be led by a single instructor or a
coordinated team. A solo trainer offers consistency in messaging and instruction, ideally someone
with expertise in mechanical material handling equipment used and food safety protocols. If using a
team-based approach, divide responsibilities strategically: one group can deliver theoretical instruction
on mechanical material handling principles and safety regulations, while experienced personnel
lead hands-on sessions on mechanical material handling equipment. Trainers should communicate
regularly to maintain consistent messaging and ensure alignment with both regulatory requirements
and adult learning strategies, which are essential for effective knowledge transfer.
MECHANICAL MATERIAL HANDLING TRAINING GUIDE
WSPS.CA
