UNIT 15
EMPLOYEE
FOOD SAFETY
TRAINING
EMPLOYEE FOOD SAFETY TRAINING
UNIT
15
Identifying Food
Safety Training Needs
A food safety training need:

Is a gap between what employees are
required to know to perform their jobs
and what they actually know

Can be identified by:

Testing employee’s food safety
knowledge

Observing employee’s performance on
the job

Surveying employees to identify areas
of weakness
EMPLOYEE FOOD SAFETY TRAINING
UNIT
15
Initial and Ongoing Employee Training
Managers should:


Provide initial and ongoing training
for employees

Provide general food safety knowledge
to all employees

Provide employees with job
specific food safety knowledge

Retrain employees periodically on food
safety practices
Keep records of all food safety training
conducted at the establishment
EMPLOYEE FOOD SAFETY TRAINING
UNIT
15
Critical Knowledge for Employees
Employees should receive training in:

Proper personal hygiene

Maintaining health

Personal cleanliness

Proper work attire

Hygienic practices
EMPLOYEE FOOD SAFETY TRAINING
UNIT
15
Critical Knowledge for Employees
Employees should receive training
in: continued

Safe Food Preparation

Time-temperature control

Preventing cross-contamination

Handling food safely during:

Preparation and cooking

Holding and cooling

Reheating and service
EMPLOYEE FOOD SAFETY TRAINING
UNIT
15
Critical Knowledge for Employees
Employees should receive training in:
continued

Proper cleaning and sanitizing


Safe chemical handling


Procedures for cleaning and sanitizing
food-contact surfaces
Procedures for safely handling
chemicals used in the establishment
Pest identification and prevention
EMPLOYEE FOOD SAFETY TRAINING
UNIT
15
Developing a Training Plan
A training plan should list:

Specific learning objectives

Training tools needed for the session

Specific training points that should be
covered

Timeframes
EMPLOYEE FOOD SAFETY TRAINING
UNIT
15
Delivering Training
Methods for Delivering Training
 One-On-One Training
Advantages:
 Accounts for the needs of the individual
learner
 Offers the opportunity to apply
information
 Allows for immediate feedback
Disadvantages:
 Effectiveness depends upon the
trainer’s ability
EMPLOYEE FOOD SAFETY TRAINING
UNIT
15
Delivering Training
Methods for Delivering Training:
continued

Group Training
Advantages:

Training is cost-effective

Training is more uniform
Disadvantages:

Effectiveness depends upon the
trainer’s ability

Often does not account for the needs
of the individual learner
EMPLOYEE FOOD SAFETY TRAINING
UNIT
15
Delivering Training
Methods for Delivering Training:
continued

Demonstrations
Use the “Tell/Show/Tell/Show” model

Tell them how to do it

Show them how to do it

Have them tell you how to do it

Have them show you how to do it
EMPLOYEE FOOD SAFETY TRAINING
UNIT
15
Delivering Training
Methods for Delivering Training:
continued

Role-play
When using a role-play:

Keep it simple

Provide employees with detailed
instructions

Explain and model the situation before
employees begin
EMPLOYEE FOOD SAFETY TRAINING
UNIT
15
Delivering Training
Methods for Delivering Training:
continued

Job aids
Include:
 Written procedures
 Checklists
 Posters
They can be used:
 To train employees
 As a reference back on the job
EMPLOYEE FOOD SAFETY TRAINING
UNIT
15
Delivering Training
Methods for Delivering Training:
continued

Training videos / DVDs - Can be used to:
 Introduce information
 Reinforce information during the session
 Review information at the end of the
session
To use them effectively:
 Explain to employees what they will learn
 Select stopping points to discuss
concepts
 Ask questions afterwards to reinforce
content
EMPLOYEE FOOD SAFETY TRAINING
UNIT
15
Delivering Training
Methods for Delivering Training:
continued

Technology-Based Training
Advantages:

Consistent delivery and feedback

Learner control

Interactive instruction

Increased practice

Self-paced training
EMPLOYEE FOOD SAFETY TRAINING
UNIT
15
Delivering Training
Methods for Delivering Training:
continued

Technology-Based Training: continued
Advantages:
 Training records are easily created
and stored
 Training can be delivered anytime,
anywhere
 Reduced cost
 Supports different learning styles
 Multilingual training
EMPLOYEE FOOD SAFETY TRAINING
UNIT
15
Delivering Training
Methods for Delivering Training:
continued

Games
To use a game effectively:
 Explain how it relates to the
information presented
 Explain the rules carefully
 Play a practice round
 Make sure employees do not lose sight
of the game’s purpose
 Discuss the game after it has finished
EMPLOYEE FOOD SAFETY TRAINING
UNIT
15
Delivering Training
Methods for Delivering Training:
continued

Case Studies
When conducting case studies:
 Provide clear instructions
 Point out the case study’s relevance
to the content
 Make sure employees identify realistic
solutions
 Carefully facilitate the discussion
EMPLOYEE FOOD SAFETY TRAINING
UNIT
15