WorksheetsServSafe Chapter 15
Total questions: 30
Worksheet time: 15mins
When should staff be trained on food safety?
After the first year
After their first six months
After a few weeks on the job
Immediately after being hired
How can training needs be identified in a new hire?
By asking them
By talking to their coworkers
By observing job performance
By talking to their previous employer
Which staff members need general food safety knowledge?
All staff members
Part-time staff
Front-of-house staff
Back-of-house staff
Which food safety topic is it critical for staff to receive training on?
How to conduct a self-inspection
How to identify an approved supplier
How to identify specific foodborne illnesses
How to label food for storage
When should staff be retrained in food safety?
Periodically
Weekly
Monthly
Annually
What does the success of on-the-job training depend on?
The skill of the trainer
The learning style of the learner
The skill level of the learner
The humor of the trainer
What can make classroom training more effective?
Using a lecture style format
Using an activity-based approach
Relying on telling rather than doing
Penalizing mistakes made in class
What can make the use of games in classroom training more effective?
If they are fun and easy to play
If they are overly challenging
If they are creating excessive competition
If they favor people who are more social
What can make demonstrations in classroom training more effective?
Modeling a task before providing instructions
Following a Tell, Show, and Do approach
Letting the learner identify the task steps before starting
Letting the learner practice a task without feedback
When is technology-based training most appropriate?
When budget does not matter
When teaching millennials
When staff members need to learn at their own pace
When instructors are not available to teach the information
What should a manager do after a staff member completes food safety training?
Document it.
Consider their training complete.
Cross-train them on other job functions.
Provide them with a certificate.
How can training needs be identified for an employee who has worked at an operation for over a year?
Ask the employee to self-assess their food safety knowledge.
Ask the regulatory authority to conduct an inspection while the employee is working.
Observe the employee’s performance on the job.
Observe how other staff members interact with the employee.
What is the purpose of documenting employee food safety training?
A health inspector might ask for it.
The CDC requires it.
It demonstrates the employee’s commitment.
It is good for public relations.
What critical knowledge should staff have about cleaning and sanitizing?
How to handle garbage
How to order chemicals from a supplier
When to conduct a self-inspection
When to refuse a delivery
What critical knowledge should staff have about controlling time and temperature?
How to identify and prevent food allergens
How to hold and store TCS food
How to wash and dry produce
How to accept and store invoices
What should a manager do after an employee has been fully trained?
Shift their focus to new or untrained staff.
Ask the employee to mentor untrained staff.
Require the employee to repeat the training every year.
Monitor the employee to make sure they continue to follow procedures.
What does a food handler certification represent?
Permission to operate a foodservice operation
Proof that an operation has passed their regulatory authority’s inspections
Proof that an employee has received proper food safety training
Immunity from a foodborne-illness outbreak
After watching employees incorrectly wash their hands during dinner service, a manager decides to retrain staff on proper handwashing procedures. What is this an example of?
Monitoring on the job performance
Documenting training opportunities
Selecting appropriate training methods
Disciplining employees
What critical knowledge should staff have about controlling cross-contamination?
What is appropriate work attire
What to do for people who have food allergies
How to properly cool and reheat food
How to calculate a product’s use-by date
What is general food safety knowledge that all employees of a foodservice operation should know?
How to inspect deliveries
How to order cleaning supplies
How to store food in a cooler
How to properly wash hands
What is the recommended length for an instructional video segment?
3-5 minutes
7-10 minutes
15-30 minutes
45-90 minutes
Research on learning motivation recommends which strategy to capture and hold a learner’s attention?
Using a variety of media
Randomly selecting learners to answer questions
Presenting information in a lecture format
Administering frequent exams
A manager wants to demonstrate the process of sanitizing a prep table for a new hire. What should the trainer do first?
Show the new hire how to sanitize the table.
Create a record of the training session.
Tell the new hire how to sanitize the table.
Allow the new hire to practice sanitizing.
What can instructors do to make videos an effective training tool?
Show videos that are at least 30 minutes in length.
Assign videos only as homework.
Provide questions for the learners to consider as they watch.
Reprimand learners who aren’t paying attention.
Why is it important to monitor employees after initial training?
People might pay less attention to actions that seem intuitive.
People will do the wrong thing if they think no one is watching.
Monitoring allows a manager to gauge an employee’s work ethic.
Most employees won’t retain what they learned in initial training.
What is a potential disadvantage of on-the-job (OTJ) training?
It works best for large groups.
It has a low success rate.
It requires hiring an outside contractor.
It takes experienced staff members away from their jobs.
For whom is asynchronous training most appropriate?
Learners who want on-the-job training opportunities
Learners who want to get together in a classroom
Learners who do not speak English as a first language
Learners who need to complete the training at different times
What is the biggest advantage of technology-based training?
It is effective for all learners.
It can be delivered when and where the staff needs it.
It is one of the least expensive training methods.
It does not require an experienced trainer.
What is an important tool in preventing employees from experiencing the “forgetting curve”?
Passion for food safety
Repetition of key information
Memorization of the food safety facts
Persuasion of the dangers of foodborne illness
What activity-based teaching strategy is the trainer using when learners are divided into small groups, assigned a topic, and then rotate to teach new group members?
Role-playing
Guided discussion
Jigsaw design
Demonstrations
