Animations and food science: A new and effective approach to communicate cheese processing safety

• Published in: International journal of gastronomy and food science 2024-06, Vol.36, p.100948, Article 100948
• Main Authors: Adam, Farida, Bello-Bravo, Julia
• Format: Article
• Language: English
• Subjects: Animation; Cheese processors; Food safety; Informal sector; Traditional cheese
• ISSN: 1878-450X; 1878-4518
• DOI: 10.1016/j.ijgfs.2024.100948

The communication of food safety principles to actors in the informal sector has traditionally been carried out through formal training or demonstrations with human resources. Using a novel approach, an animation was developed to introduce best practices of cheese processing safety and hygiene to processors in the informal sector. The approach used the social cognitive theory (SCT) by engaging principles of visual learning for low literates by developing animations in motion, cell phone technologies and local languages to bridge communication gaps. Twenty-five cheese processors in Ghana were trained using the developed animation with a learner-paced approach. There were significant insights from the processors regarding cheese processing hygiene. The animation provided insight into acceptable modes of introducing important food processing concepts to low literate processors. •Food safety training and processing concepts can be animated for educating low-literate food processors.•Processors identified contamination sources and were hopeful for income growth by following directions.•Logistics, economic and technological support may sustain practices post-training.