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