Harnessing Sanitation Innovation Safely: A Pilot Study on Operators’ Perceptions and Training When Adopting Superheated Steam in Food Processing Industries

Food workers play a crucial role in ensuring food safety. Implementing a novel sanitation technology requires providing workers with the tools and knowledge to feel comfortable using it. This study focuses on potential challenges in the adoption of superheated steam as surface sanitizer equipment for food processing industries. Superheated steam has emerged as a promising tool for dry sanitation. Because it works at temperatures ranging from 125°C to >300°C, evaluating worker safety hazards associated with its use is paramount. A trial with 24 participants was conducted. Participants received an in-person synchronous training presentation, operated a pilot unit, and provided feedback via survey. Results showed that 46% of participants considered the time and accuracy to operate the equipment as the biggest limitation, followed by its weight (42%). Almost half (42%) of the participants changed their perception of the technology after training. Active learning strategies used in this study could improve operational outcomes and knowledge transfer related to superheated steam technology and use because 83% of participants felt confident in explaining the technology to others. Our findings offer a perspective about the interconnected factors that influence the adoption of a technology that, if operated by trained personnel, could improve sanitation.