1. Employee Food Safety Training
ServSafe: Chp. 14
Employee Food Safety Training

2. Training Staff Managers
To make sure your operation is serving safe food, you must train your staff when they are first hired and on an ongoing basis.
Training Staff

3. Critical Food Safety Knowledge
Personal hygiene
Safe food preparation
Cleaning and sanitizing
Safe chemical handling
Critical Food Safety Knowledge

4. Retraining & Record Keeping
Even after initial training, staff should continue to go through periodic training to update them on new procedures and reinforce food safety guidelines.
Keep records of all food safety training carried out
Retraining & Record Keeping

5. Training Delivery Methods
On-the-Job Training (OJT): perform tasks while being monitored by more experienced staff
Classroom Training: activity based learning in a classroom setting
Training Delivery Methods

6. Activity-based Training
Information Search – search for food safety information individually or in small groups based on a set of questions given by the instructor
Guided Discussion – ask staff questions that draw on knowledge and experience and discuss thoughts.
Demonstration – Tell/Show/Practice model
Role-Play – prepare a script and have employees act out the parts
Activity-based Training

7. Activity-based Learning
Jigsaw Design – method that has trainees become experts on a topic and teach that topic or skill to other members of the team
Games – exciting/fun way to learn skills
Training Videos – see and hear food safety training (accounts for 50% of learned knowledge)
Technology-based Training – online training and interactive CD-ROMs
Activity-based Learning