1. NS205 Food Safety and Microbiology Unit 9

2.  Deadline for filing incomplete  Final project due date  Check grade book  Final Exam next week along with ungraded discussion

3.  For the first part, you will research and discuss the following in an APA formatted 2-3 page paper. You will need to use at least 3 references, which can include reliable electronic resources as well as your text (Wikipedia is not considered an authoritative source). Be sure that your grammar, sentence structure, and word usage is good. ◦ Discuss why training in the food service environment is important ◦ Discuss various training methods used in food service ◦ Discuss various training tools used in food service ◦ Discuss the circumstances under which you may use one training method over another or in combination with another training method (for example: what if your employees cannot read or do not speak English?)

4.  For the second part, design a training tool for your new kitchen staff on the prevention of cross contamination.  You training tool can be in any of the following formats: handout, pamphlet, or powerpoint presentation. Make sure your training tool includes graphics and is creative and informative.  Use at least 3 references, which can include reliable electronic resources as well as your text (Wikipedia is not considered an authoritative source) and include the references on the last page (or bottom) of your project. Be sure that your grammar, sentence structure, and word usage is good.

5.  How to determine training needs  The critical Food Safety Knowledge areas  Training Delivery Methods

6.  Observe job performance  Test food safety knowledge  Identify areas of weakness

7. Can you name of the four “Critical Food Safety Knowledge” areas?

8.  How and when to wash hands and other “hand issues”.  Personal cleanliness  Correct work attire  Health issues that must be reported  Policies for eating, drinking, smoking and chewing gum or tobacco  Storage of dirty and contaminated clothing

9.  Preventing time-temperature abuse  Identifying types of contaminants  Learning how contamination occurs  Preventing contamination and cross- contamination  Handling food safely through the flow of food

10.  Cleaning and sanitizing food-contact surfaces  Identifying when cleaning and sanitizing is needed

11.  How to safely handle chemicals in your operation.

12. Questions??

13. Training Delivery Methods

14. If you were a manager, what factors would you consider before deciding on which training method to use?

15.  what subject area you are teaching?  who you are teaching ?  what would work best in your operation?

16. This method:  teaches skills that require thinking and doing.  Works best for one on one training or small groups  Teaches skills that require watching someone do the task correctly  Choose the trainer carefully

17. Can you name an activity- based training method used in classroom training?

18.  Information search  Guided discussion  Role-play  Demonstrations  Jigsaw design  Training videos and DVD’s  Games

19. 1. Break staff up into small groups 2. Ask a question to be answered in a set amount of time 3. Give them tools to find the answer. Ex.\\Manuals, guides, posters 4. Regroup and have each group talk about what they learned

20. This involves asking your staff questions to draw on their knowledge. When the learner answers a question, you should follow with another question.

21. Here is what you need to do:  Prepare a script in advance showing the right and wrong way to perform a skill  Find 2 volunteers and give them time to rehearse the script  Have the volunteers act out the script  Ask the group what they think the role- players did right and wrong

22. “Tell/Show/Practice”-the most effective way to demonstrate a task. Tell-Tell the learner how to do the task. Explain what you are doing and why. Show-Show the learner how to do the task Practice-Let the learner do the task.

23. The process:  Form small groups  Assign a food safety topic to each group  Instruct groups to read about, discuss and decide on a way to teach it to other groups  Take one person from each group & form new groups  Have this person teach the topic to the new group  Bring the groups back together for review & ?’s

24. Most appropriate in the following situations:  Staff works in different locations and/or need the same training at different times  The cost of bringing staff to the same place  Staff needs retraining to complete a topic  Staff has different levels of knowledge about a topic  Staff needs to learn at their own pace  Classroom training makes staff nervous

25. The general belief in the training world is ….. People remember:  10% of what they read  20% of what they hear  30% of what they see  50% of what they see and hear

26. In order to be effective, games must meet the following criteria:  Easy to play  Fun  Meets all time frames  Easy to bring to the training site  Easy to change for the audience and content

27. FOOD SAFETY FEUD!

28. WHAT DOES “FATTOM” STAND FOR?

29. Define cleaning and sanitizing

30. WHAT DOES HACCP STAND FOR?

31. NAME ONE GROUP OF PEOPLE THAT ARE AT A HIGHER RISK OF FOOD BORNE ILLNESS

32. WHAT TEMPERATURE RANGE DESCRIBES THE TEMPERATURE “DANGER ZONE”

33. WHAT IS THE PROPER TEMPERATURE RANGE FOR THE DRY FOOD STORAGE AREA?

34. WHICH TRAINING METHOD IS BASED ON THE PRINCIPLE- ”You have learned something when you can teach it to someone else”

35. WHAT KIND OF ODOR IS A SIGN THAT ROACHES MAY BE PRESENT?

36. Proper ______ helps to maintain an establishment’s indoor air quality by removing steam, smoke, grease and heat?

37. YOU CAN HOLD HOT FOOD FOR UP TO FOUR HOURS AT WHAT TEMPERATURE?

38. When receiving a shipment of lobster you notice a strong fishy smell. Should you accept or reject the order?

39. AND THE TITLE OF FOOD SAFETY EXPERTS GOES TO TEAM……….

40. THAT’S ALL FOLKS!!!!