16 Years of Experience = AWESOME Training

16 Years of Experience = AWESOME Training

Dear fellow Food-Biters,

We have decided to dedicate all our blogs for the month of March (our birthday month) to all aspects relating to what we do for a living: changing people’s insights on food safety and other management systems through our training programmes.

With 16 years of experience in the training realm, we have managed to gather some pretty useful information.  Sometimes we’ve learned from our own mistakes and sometimes through the mistakes of others.  Having said that, we are sure that there are still many lessons to be learned!

This week we would like to take a look at the impact that the physical environment has on the learning process.  It is tragic that we sometimes need to deliver training under unacceptable conditions and circumstances.  In fact, we have had facilitators balancing laptops and projectors on make-shift desks, removed paintings from walls to create a projection screen, taped windows shut to cut out glaring light; to name but a few.  Given that our facilitators are very creative individuals we have no doubt that they could maneuver any MacGyver stunt with the sole aim of “making the training happen”.

Despite our creativity in challenging situations, these “conditions” are far from the ideal learning environment and it always saddens us to see how much money is invested in training where the environment is not conducive to learning.

Research has shown that the correct learning environment can improve a participant’s progress by more than 25%.  The ideal learning environment includes the following:

  • Space: Each participant should be able to sit comfortably on a chair, have a desk or table for learning materials and enough space to write and take notes. (In the context of the current pandemic and social distancing requirements, this aspect is even more important).  We know that not all sites have access to state-of-the-art training facilities, but you will be surprised how easily you can convert a canteen into a temporary classroom.
  • Tools: Most facilitators will require a table for their laptop, projector and other learning materials as well as a clear white wall for projection purposes. A mobile projection screen is also an option if wall space is a problem.  A flip chart is also a welcome resource.
  • Environment: Ideally the “classroom” should be well ventilated with sufficient lighting. Open a few windows or turn on the air conditioner.  The area should be isolated from loud external noise and prevent unnecessary interruptions.

There is still an astonishing number of aspects that hinder the learning process:

  • Staff are not informed of the training in advance. They have just come off night shift and now they need to attend a 2-day workshop.  Not good!
  • Constant interruptions by colleagues who are not attending the training and need help in sorting out a crisis. This is particularly frustrating for the participant who needs to leave the room every time and return a few minutes (or hours) later.  Not good!
  • In some instances, learners are actually their own distraction – they are constantly on their phones, reading and responding to messages, taking calls and frustrating the living daylights out of everyone else! Not Good!


We are open to discuss your specific training needs and take pride in the role of our back office and their contribution to effectively communicate our requirements for delivering on-site training.  If you are ready to experience AWESOME, why not click here to visit our website or e-mail us with your specific training needs?

How can we help?

From the Food Bites Team