ServSafe Ch. 15: Staff Food Safety Training

When should staff receive food safety training?

• When hired, and then periodically after that

• When they do not have foodservice experience

• When a new FDA Food Code comes out

• Only when they request it

New staff must be trained in the critical areas of personal hygiene, cleaning and sanitizing, controlling time and temperature, and

• crisis management.

• equipment handling.

• HACCP plan creation.

• preventing cross-contamination.

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

• test staff's food safety knowledge

• provide all staff with videos and DVDs for training

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

• let staff learn on their own.

All new staff should receive training on

• HACCP.

• crisis management.

• general food safety.

• active managerial control.

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

• Assess the training needs of the servers on this topic.

• Make a list of possible information to. cover.

• Provide servers with operation manuals on the topic.

• Put the servers into small groups based on service experience.

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

• Information search

• Guided discussion

• Jigsaw design

• Games