Chapter 15, Staff Food Safety Training

Question 1

Training Need

Answer 1

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 and when to wash hands, where to wash hands, other hand-care guidelines including fingernail length, nail polish, covering wounds, proper work attire, reporting illness.
2. ) Controlling Time and Temperature. TCS food, how to measure the temperature of food, holding and storing TCS food, how to label food for storage, temperature requirements when thawing, cooking, cooling, and reheating food.
3. ) 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, and what to do for people who have food allergies.
4. ) Cleaning and Sanitizing. How and when to clean and sanitize, the correct way to wash dishes in a three-compartment sink and in a dishwasher, how to handle cleaning tools and supplies, handling garbage, and spotting pests.

Question 3

OJT

Answer 3

On-The-Job Training. Learners perform tasks while the trainers tell them how they are doing. Works for individual training and small groups. Success depends on the skill of the person doing the training. This method takes experienced staff away from their jobs and it is not useful for training large groups.