Tabitha's Way Project

Project Details

Deliverables in this section are used with the client's permission. Content and design are not subject to an NDA.

The Client

  • non-profit, community-based food pantry

  • two pantry locations

  • currently trains 5,000 volunteers a year through ILT

The Problem

  • Current food safety training varies by location and instructor, resulting in inefficiencies, food safety errors, and excessive dependence upon staff

  • Current ILT creates an excessive time burden on staff

  • Mistakes result in food waste

The Business Goal

  • Increase volunteers' preparedness, efficiency, and independence by having them complete food safety training before their first shift

  • Reduce demands on staff members' time

  • Reduce food waste

  • Reduce mistakes due to confusion over expiration date criteria and food rotation processes

The Blended Solution

  • Standardize food safety training by implementing an eLearning module

  • Implement a new color-coded job aid within the pantry to support volunteers' decision-making, incorporating those visuals into the eLearning module

  • Provide lead volunteers red aprons so volunteers can easily identify them as a resource, thus freeing up staff members' time

  • Update selection options in the client's online ordering system to solve a process-related problem discovered during the analysis phase

My Role

  • Client-facing instructional designer

  • eLearning developer

  • Volunteer role spanning 7 months

My Process

I followed the ADDIE model.


        • Analyzed learners, needs, gaps, and tasks

        • Interviewed volunteers, lead volunteers, leaders, staff, and SMEs

        • Toured the pantry to analyze processes and tasks

        • Identified the current state, the desired state, and the gaps


        • Aligned learning objectives, content, and assessments to business goals

        • Advised clients on the risks and benefits of various design and instructional approaches

        • Created a design document and storyboard, each with several rounds of client review/revision

        • Differentiated between training and non-training solutions

        • Suggested non-training solutions


        • Presented look-and-feel, audio, and color options to the client

        • Developed an eLearning solution, with several rounds of client review/revision

Implementation (in progress)

        • Researched course-delivery options and presented them to the client

        • Collaborated with clients' web designer to facilitate hosting and delivery of the module to volunteers

Evaluation Plan (in progress)

        • Embed a link to a Google Form at the end of the module as a simple record-keeping, evaluation tool

        • Trial beta eLearning module with experienced volunteers for feedback

        • Follow up with subject matter experts and administrators after implementation

Analysis Results

Learner Analysis

  • Community volunteers (teens, adults, individuals, and groups)

  • Some volunteers come only once, others frequently and regularly

  • Lead volunteers assume supervisory roles

  • All volunteers need food safety training

  • Some cannot do basic math calculations, which informs how expiration date criteria should be taught

Needs Analysis

  • Need to standardize food safety training, training volunteers before their first shift

  • Need a visual communication tool to instruct volunteers on which bakery, produce, deli, and dairy items should be given to patrons first to reduce food waste

  • Need a way to visually distinguish lead volunteers from staff members

  • Need to modify the computerized order form so volunteers don't have to rely on memory

Gap Analysis

  • Volunteers are not changing their gloves when they move from one station to another

  • Volunteers do not consult existing job aids in some areas of the pantry because they are not user-friendly

  • Volunteers are not properly prioritizing the handling of grocery rescue foods

  • Volunteers make recurring mistakes when checking and sorting shelf-stable foods

Task Analysis

  • Visited the pantry to observe processes, physical layout, and existing job aids

  • Analyzed the tasks volunteers do as the food proceeds through the pantry's checking and sorting processes

  • Asked volunteers which tasks are difficult to do and why

  • Created the flowchart below to communicate with the client regarding their processes

Image created on

Design Document

Design Doc Tabitha's Way.pdf


Storyboard Tabitha's Way.pdf

Storyline Course

  • Coming soon! The course is currently being developed for the client in Storyline 360.