Chapter 15, Staff Food Safety Training Flashcards
1
Q
A gap between what staff should know to do their jobs and what they actually know.
A
Training needs
2
Q
Good Personal Hygiene
A
- How and when to wash hands
- Hand-care guidelines
- Proper work attire
- Reporting illness
3
Q
Controlling Time and Temperature
A
- 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
4
Q
Preventing Cross-Contamination
A
- 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
5
Q
Cleaning and Sanitizing
A
- How and when to clean and sanitize
- The correct way to wash dishes in a three-compartment sink and dishwasher
- How to handle cleaning tools and supplies
- Handling garbage
- Spotting pests
6
Q
Some operations assign experienced staff to train learners while on the job, learners preform tasks while the trainers tell them how they are doing
A
OJT (On-the-Job Training)
