1. 1 Staff Food Safety Training Chapter Number 15 Class Name Instructor Name Date, Semester Book Title Book Author

2. Learning Objectives After 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

3. Training need: Gap between what staff are required to know to do their jobs and what they actually know. There are several ways to identify food safety training needs, including observing job performance, testing food safety knowledge, and surveying staff to identify areas of weakness. KEY TERMS 15.0

4. To ensure staff can handle food correctly, first identify each training need within 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 duty 15.1

5. CRITICAL FOOD SAFETY KNOWLEDGE Staff duties and specific training needs for each duty 15.1 All staff should be trained in the following critical areas:

6. JOB SPECIFIC TRAINING Staff duties and specific training needs for each day 15.1 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.

7. WAYS OF TRAINING Ways of training specific to staff and their duties 15.2 On-the-Job Training (OJT) Learners perform tasks while the trainers tell them how they are doing. Classroom Training An 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

8. TELL/SHOW/PRACTICE MODEL OF LEARNING Ways of training specific to staff and their duties 15.2

9. TECHNOLOGY-BASED TRAINING Ways of training specific to staff and their duties 15.2 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.

10. RECORD KEEPING How to maintain food safety training records 15.3 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.

11. Monitoring and Retraining How to ensure all staff are trained upon and after being hired 15.4 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.