2.  As a manager, you need to make sure that your staff knows how to handle food safely.  You need to tell them about updates to foodservices regulations.  You need to identify the training needs in your operation as your first task.  A Training Need is a gap between what staff needs to know to perform their jobs and what they actually know.  For New Hires, the need might be apparent and for Experienced Staff, the need is not always as clear  There are several ways to identify your staff’s food safety needs like* Observing performance on the job * Testing food safety knowledge * Identify areas of weakness  Your staff needs general food safety knowledge, like properly washing their hands.

3. Personal Hygiene:Safe Food Preparations: Cleaning and Sanitizing: Safe Chemical Handling: Behaviors that can contaminate food. Preventing time-temp. abuse. Cleaning and sanitizing food- contact surfaces. Handling chemicals in the operation. Hand issuesIdentifying types of contaminants. Identifying when cleaning and sanitizing are needed. Correct work attirePreventing contamination and cross-contamination. Health issues that must be reported Handling food safely during the flow of food Policies for eating, drinking, smoking, and chewing gum or tobacco. Identifying common food allergens  You need to teach your staff, from the first day about the importance of food safety and receive training in the critical areas listed:

4.  On the job Training experienced workers teach the beginners  OJT is good for single person training or small groups but keep in mind the newbie will only be as good as the trainee trains  Classroom training should be packed with activities that require the staff to do something. They should also engage in learning activities that will create a learning environment and that encourages them to learn

5.  Some people are curious and like to fine things by themselves  So make small groups  Give them questions to answer in a set amount of time  Give them a job aid poster and employees guide  Bring groups together and see what they have learned

6. Role-play:  Prepare a script in advance that shows the right or wrong way to perform a skill.  Find two volunteers and have them act out the script.  Ask the rest of the group to decide what the role-players did right and wrong. Jigsaw design:  Put learners in small groups.  Assign a specific food safety tip to each group.  Have each group discuss it and decide how they will teach it to others.

7.  Easy to play, fun  Meets all time frames  Easy to bring to the training site and easy to change for the audience and content.

8.  In the training world, there is a belief that learners remember the material in their training sessions in the following ways.  10 percent of what they read  20 percent of what they hear  30 percent of what they see  50 percent of what they see or hear

9. Many operations use technology-based training to teach food safety.  Technology is most appropriate in the following situations…..  Staff workers  Costly to bring staff to same place  Staff needs retraining to complete a topic  Staff has different levels of knowledge  Staff has different learning skills  Classroom training makes staff nervous  Staff learns at there own pace