NS205 Food Safety and MicrobiologyUnit 9

Deadline for filing incomplete Final project due date Check grade book Final Exam next week along with ungraded

discussion

For the first part, you will research and discuss the following in an APA formatted 2-3 page paper.   You will need to use at least 3 references, which can include reliable electronic resources as well as your text (Wikipedia is not considered an authoritative source).  Be sure that your grammar, sentence structure, and word usage is good.  ◦ Discuss why training in the food service environment is

important ◦ Discuss various training methods used in food service ◦ Discuss various training tools used in food service ◦ Discuss the circumstances under which you may use one

training method over another or in combination with another training method (for example:  what if your employees cannot read or do not speak English?) 

For the second part, design a training tool for your new kitchen staff on the prevention of cross contamination.  

You training tool can be in any of the following formats:  handout, pamphlet, or powerpoint presentation.  Make sure your training tool includes graphics and is creative and informative. 

Use at least 3 references, which can include reliable electronic resources as well as your text (Wikipedia is not considered an authoritative source) and include the references on the last page (or bottom) of your project.   Be sure that your grammar, sentence structure, and word usage is good. 

How to determine training needs

The critical Food Safety Knowledge areas

Training Delivery Methods

Observe job performance

Test food safety knowledge

Identify areas of weakness

Can you name of the four “Critical Food Safety Knowledge” areas?

How and when to wash hands and other “hand issues”.

Personal cleanliness Correct work attire Health issues that must be reported Policies for eating, drinking, smoking and

chewing gum or tobacco Storage of dirty and contaminated clothing

Preventing time-temperature abuse Identifying types of contaminants Learning how contamination occurs Preventing contamination and cross-

contamination Handling food safely through the flow of

food

Cleaning and sanitizing food-contact surfaces

Identifying when cleaning and sanitizing is needed

How to safely handle chemicals in your operation.

Questions??

Training Delivery Methods

If you were a manager, what factors would you

consider before deciding on which training method

to use?

what subject area you are teaching?

who you are teaching ?

what would work best in your operation?

This method:

teaches skills that require thinking and doing.

Works best for one on one training or small groups

Teaches skills that require watching someone do the task correctly

Choose the trainer carefully

Can you name an activity-based training

method used in classroom training?

Information search Guided discussion Role-play Demonstrations Jigsaw design Training videos and DVD’s Games

1. Break staff up into small groups2. Ask a question to be answered in a set

amount of time3. Give them tools to find the answer. Ex.\\

Manuals, guides, posters4. Regroup and have each group talk about

what they learned

This involves asking your staff questions to draw on their knowledge. When the learner answers a question, you should follow with

another question.

Here is what you need to do: Prepare a script in advance showing the

right and wrong way to perform a skill Find 2 volunteers and give them time to

rehearse the script Have the volunteers act out the script Ask the group what they think the role-

players did right and wrong

“Tell/Show/Practice”-the most effective way to demonstrate a task.

Tell-Tell the learner how to do the task. Explain what you are doing and why.

Show-Show the learner how to do the task

Practice-Let the learner do the task.

The process: Form small groups Assign a food safety topic to each group Instruct groups to read about, discuss and

decide on a way to teach it to other groups Take one person from each group & form

new groups Have this person teach the topic to the

new group Bring the groups back together for review

& ?’s

Most appropriate in the following situations: Staff works in different locations and/or

need the same training at different times The cost of bringing staff to the same

place Staff needs retraining to complete a topic Staff has different levels of knowledge

about a topic Staff needs to learn at their own pace Classroom training makes staff nervous

The general belief in the training world is …..People remember:

10% of what they read 20% of what they hear 30% of what they see 50% of what they see and hear

In order to be effective, games must meet the following criteria:

Easy to play Fun Meets all time frames Easy to bring to the training site Easy to change for the audience and

content

FOOD SAFETY FEUD!

WHAT DOES “FATTOM”

STAND FOR?

Define cleaning and sanitizing

WHAT DOES HACCP STAND FOR?

NAME ONE GROUP OF PEOPLE THAT ARE AT A HIGHER RISK OF FOOD

BORNE ILLNESS

WHAT TEMPERATURE RANGE DESCRIBES THE

TEMPERATURE “DANGER ZONE”

WHAT IS THE PROPER TEMPERATURE RANGE FOR THE DRY FOOD

STORAGE AREA?

WHICH TRAINING METHOD IS BASED ON THE PRINCIPLE-”You have learned something when you can teach it to someone else”

WHAT KIND OF ODOR IS A SIGN THAT ROACHES

MAY BE PRESENT?

Proper ______ helps to maintain an

establishment’s indoor air quality by removing steam, smoke, grease

and heat?

YOU CAN HOLD HOT FOOD FOR UP TO FOUR

HOURS AT WHAT TEMPERATURE?

When receiving a shipment of lobster you

notice a strong fishy smell. Should you accept

or reject the order?

AND THE TITLE OF FOOD SAFETY EXPERTS GOES TO TEAM……….

THAT’S ALL FOLKS!!!!