Full bibliography

This study describes the difficulties and challenges that instructors encounter when implementing structured training sessions to teach apprentices how to debone meat on the production line of an SME in the agri-food sector. The results obtained through our ergonomic approach showed that, in order to organize learning situations, the instructors, who were experienced employees, had to consider physical, material, and organizational conditions and choose between "what they would have liked to do" and "what they could really do." The results also showed that the work group can contribute to the training activity. The observations made in our study can serve as food for thought for anyone interested in workplace training conditions.