SS Chapter 15 Flashcard

Front

When should staff receive food safety training?

Back

When hired, and then periodically after that

Front

New staff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temperature, and preventing cross-contamination.

Back

preventing cross-contamination.

Front

The manager's responsibility for staff food safety training is to

Back

make sure that staff have the knowledge and skills to keep food safe.

Front

All new staff should receive training on

Back

general food safety.

Front

What is the first task in training a large group or servers to prevent contamination of food?

Back

Assess the training needs of the servers on this topic.

Front

In which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners?

Back

Guided discussion

Front

The gap between what foodhandlers are required to know to perform their jobs and what they actually know is called

Back

a training need.

Front

A new recipe is introduced to the foodservice operation. What is the most effective way of training the foodhandlers on how to make the new recipe?

Back

Demonstration

Front

Why should training documentation reports be kept?

Back

They verify that training has been completed.

Front

Which form of training considers the special needs of individual foodhandlers? Options: Lecture delivery, One-on-One training, Group-work training, Expert guest speaker

Back

One-on-One training