Chapter 15

Question 1

Training Needs

Answer 1

Gap between what staff should now to do their jobs and what they actually know.

Question 2

Four areas of Critical Food Safety Knowledge for staff

Answer 2

Good personal hygiene: how and when to wash hands, where to wash hands, other hand care guidelines, proper work attire, reporting illness.

Controlling Time and Temperature: TCS food, how to measure the temperature of food, holding and storing TCS, and how to label food for storage.

Preventing Cross Contamination: Preventing cross contamination of food during storage, preparation, and service, preventing cross contamination when storing utensils and equipment, what to do if cross-contamination happens, what to do for people who have allergies.

Cleaning and Sanitizing: How and when to clean and sanitize, the correct way to wash dishes in a 3 compartment sink and in a dishwasher, how to handle cleaning tools and supplies, handling garbage, and spotting pests.

Question 3

OJT (on the job training)

Answer 3

On the job training teaches skills that require thinking and doing. It is good for training staff members one at a time. It can also work for small groups. It is equally effective for teaching skills that require watching someone perform the task correctly.