15-1 employee food safety training. 15-2 apply your knowledge: test your food safety knowledge...
Post on 21-Dec-2015
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TRANSCRIPT
![Page 1: 15-1 Employee Food Safety Training. 15-2 Apply Your Knowledge: Test Your Food Safety Knowledge 1.True or False: A major advantage of Web-based food safety](https://reader030.vdocuments.us/reader030/viewer/2022032704/56649d565503460f94a34f82/html5/thumbnails/1.jpg)
15-1
Employee Food Safety Training
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15-2
Apply Your Knowledge: Test Your Food Safety Knowledge
1. True or False: A major advantage of Web-based foodsafety training is that the content is delivered the same way every time
2. True or False: An employee who receives food safetytraining upon being hired does not require further training
3. True or False: Training videos will be less effective if thetrainer stops them at different points to discuss theconcepts presented
4. True or False: It is important for legal reasons to keeprecords of food safety training conducted at theestablishment
5. True or False: It is the manager’s responsibility to provide employees with food safety training
15-2
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15-3
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
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15-4
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
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15-5
Critical Knowledge for Employees
Employees should receive training in:
Proper personal hygiene
Maintaining health
Personal cleanliness
Proper work attire
Hygienic practices
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15-6
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
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15-7
Critical Knowledge for Employees
Employees should receive training in: continued
Proper cleaning and sanitizing
Procedures for cleaning and sanitizing food-contact surfaces
Safe chemical handling
Procedures for safely handling chemicals used in the establishment
Pest identification and prevention
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15-8
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
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15-9
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
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15-10
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
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15-11
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
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15-12
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
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15-13
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
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15-14
Methods for Delivering Training: continued
Training videos and 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
Delivering Training
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15-15
Delivering Training
Methods for Delivering Training: continued
Technology-Based Training
Advantages:
Consistent delivery and feedback
Learner control
Interactive instruction
Increased practice
Self-paced training
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15-16
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
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15-17
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
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15-18
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