ServSafe Chapter 15

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 th etopic

• 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 research

• Guided discussion

• Jigsaw design

• Games

The gap between what staff should know to do their jobs and what they actually know is a/an

• achievement gap

• training need

• problem

• facility focus

Describe good personal hygiene.

There are several ways to teach staff how to keep food safe. __-___-___ training requires learners to perform tasks while learning.

The use of classroom training for food safety utilizes all but which of the following?

• Guided discussion

• on-the-job training

• demonstrations

• videos