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Staff Food Safety Training

Chapter Number 15

Class NameInstructor NameDate, Semester

Book TitleBook Author

Learning ObjectivesAfter this presentation, you should be able to complete the following Learning Outcomes

15.0

2

15.1

15.2

15.3

15.4

Staff duties and specific training needs for each duty

Ways of training specific to staff and their duties

How to maintain food safety training records

How to ensure all staff are trained upon and after being hired

• Training need: Gap between what

staff are required to know to dotheir jobs and what they actuallyknow. There are several waysto identify food safety trainingneeds, including observing jobperformance, testing food safetyknowledge, and surveying staff toidentify areas of weakness. 

KEY TERMS15.0

• To ensure staff can handle food correctly, first identify each training needwithin your operation.

• A training need is a gap between what staff should

know to do their jobs and what they actually know. • Identifying food safety training needs will require some effort. You can

achieve this in several ways:• Observe performance on the job.• Test food safety knowledge.• Identify areas of weakness.

TRAINING STAFF

Staff duties and specific needs for each duty15.1

CRITICAL FOOD SAFETY KNOWLEDGE

Staff duties and specific training needs for each duty15.1

• All staff should be trained in• the following critical areas:

JOB SPECIFIC TRAINING

Staff duties and specific training needs for each day15.1

• Staff must also be trained on the skills needed for their specific job.

• This can be achieved by multiple methods as determined by the needs of your specific operation.

WAYS OF TRAINING

Ways of training specific to staff and their duties15.2

•On-the-Job Training (OJT)Learners perform tasks while the trainers tell them how they are doing.

• Classroom TrainingAn activity-based approach where people learn by doing rather than by just being told what to do.

Information Search Guided Discussion Role-Play Demonstrations Jigsaw Design Training Videos and DVDs

TELL/SHOW/PRACTICE MODELOF LEARNING

Ways of training specific to staff and their duties15.2

TECHNOLOGY-BASED TRAINING

Ways of training specific to staff and their duties15.2

• Technology-based training lets you deliver training when and where your staff needs it.

• Most appropriate in the following situations:

• Staff work in different locations and/or need the same training at different times.

• When it is too costly to bring staff to the same place

• Staff need retraining.

• Staff have different levels of knowledge about a topic.

• Staff have different learning skills.

• Staff need to learn at their own pace.

• You want to collect specific information, such as test scores, time spent on different topics, and/or problem areas.

RECORD KEEPING

How to maintain food safety training records15.3

• Keep records of all food safety training at your operation.

• For legal reasons, be sure to document this training when a staff member completes it.

Monitoring and Retraining

How to ensure all staff are trained upon and after being hired15.4

• Once staff have been trained, they must be monitored to ensure that they are adequately following procedures.

• Staff need to be periodically retrained in food safety. • You can do this by:– scheduling short training sessions– planning meetings to update them on new procedures– holding motivational sessions that reinforce food safety

practices.