Chapter 15 Staff Food Safety Training

Question 1

Training needs

Answer 1

Is a gap between what staff should know to do their job and what they actually know

Question 2

O.J. T

Answer 2

On the job training

Question 3

Good personal hygiene

Answer 3

How and went to wash hands

Where to wash hands

Other hand care guidelines including fingernails length nail polish covering wounds

Proper work attire

Reporting illnesses

Question 4

Controlling time and temperature

Answer 4

TCS foods

How to measure the temperature of food

Holding and storing TCS foods

How to label food for storage

Temperature requirements when thawing cooking cooling and reheating food

Question 5

Preventing cross contamination

Answer 5

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 food allergies

Question 6

Cleaning and sanitizing

Answer 6

How And went to clean and sanitize

The correct way to wash dishes and a three compartment sink and in a dishwasher

How to handle clean tools and supplies

Handling garbage

Spotting pests