15-2 Avoiding the costs associated with foodborne illness Preventing the loss of revenue/reputation due to closure Improving employee morale Increasing customer satisfaction The benefits of food safety training include:

15-3 Provide initial and ongoing training for employees Make food safety training specific to job duties Use different tools to assess employee knowledge Keep records documenting training Managers should:

15-4 Assess training needs Establish learning objectives Choose training-delivery methods Select an instructor (if applicable) Select training material Schedule a training session Select a training area Prepare the trainer To develop and deliver an effective training program:

15-5 Test employees’ food safety knowledge Observe employee job performance Question or survey employees to find weaknesses To identify food safety training gaps:

15-6 Demonstrations Lectures Role-plays Methods for Delivering Training

15-7 Job aids One-on-one training Technology-based training Methods for Delivering Training continued

15-8 Successful training = 1/3 presentation + 2/3 application with feedback

15-9 Is knowledgeable of food safety practices Understands the operation’s food safety challenges Has demonstrated skill teaching others Has good communication skills Select an instructor who:

15-10 No longer than 20 to 30 minutes Conducted during slow times Conducted on-site to allow for demonstrations (if possible) Documented Training sessions should be:

15-11 Measure performance against the objectives Use both written and performance-based tests When evaluating training:

15-12 Reasons Why Training Might Be Ineffective The employee was improperly trained The employee has the knowledge, but is not applying it The equipment used during training differs from equipment on the job There are negative consequences for doing what was taught

15-13 Recommended for managers and supervisors Demonstrates comprehension of basic food safety principles Demonstrates your commitment to food safety Food Safety Certification