Chapter 15- Staff Food Safety Training

Question 1

Training Needs

Answer 1

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

Question 2

Four Areas of Critical Food Safety Knowledge for Staff

Answer 2

1. Good personal Hygiene: how/where to wash hands,proper work attire, reporting illnesses
2. Controlling Time and Temperature: TCS food, measure temp of food, holding/storing food, temp requirements
3. Preventing Cross-Contamination: during storage, prep, service,, when storing utensils/equipment, food allergens
4. Cleaning and Sanitizing: how/when to sanitize, handling garbage, spotting pests, handling cleaning tools and supplies

Question 3

OJT

Answer 3

On-the-Job Training: teaches skills that require thinking and doing,, hands on teaching so that new employees can learn better and quicker