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Chapter 14Employee Food Safety Training
14-2
Identifying Food Safety Training Needs
A food safety training need: Gap between what staff needs to
know to perform their jobs and what they actually know
Can be identified by:
Observing performance on the job
Testing food safety knowledge
Identifying areas of weakness
14-3
Training Staff
Managers should: Provide initial and ongoing
training for employees
Provide general food safety knowledge to all staff
Provide staff with job-specific food safety knowledge
Retrain employees periodically on food safety practices
Keep records of all food safety training conducted at the operation
14-4
Critical Knowledge for Employees
Employees should receive training in: Personal hygiene
Behaviors that can contaminate food
Hand issues (handwashing, single-use gloves, hand care)
Personal cleanliness
Correct work attire
Health issues that must be reported
Policies for eating, drinking, smoking, and chewing gum or tobacco
Storage of dirty and contaminated clothing
14-5
Critical Knowledge for Employees
Employees should receive training in: continued
Safe food preparation
Preventing time-temperature abuse
Identifying types of contaminants
Identifying how contamination occurs
Preventing contamination and cross-contamination
Handling food safely during the flow of food
14-6
Critical Knowledge for Employees
Employees should receive training in: continued Cleaning and sanitizing
Cleaning and sanitizing food-contact surfaces
Identifying when cleaning and sanitizing are needed
Safe chemical handling
Handling chemicals in the operation
14-7
Delivering Training
Methods for Delivering Training On-the-job training
Classroom training
Information search
Guided discussion
Demonstration
Role-play
Jigsaw design
Games
Training videos and DVDs
14-8
Delivering Training
Methods for Delivering Training continued
Technology-Based Training
Online training
Interactive CD-ROMs
14-9
Review
Time for Review
Recommended