Food_Safety_Training_Techniques.docx NS305 Food Safety and Microbiology Nancy Purdue U

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Food_Safety_Training_Techniques.docx NS305 Food Safety and Microbiology Nancy Purdue University Global-NS305 Food Safety Training Techniques The American food supply is the safest in the world b... ecause the federal government has programs set in place with strict guidelines ensuring the safety of food. The same goes for restaurants and establishments that handle food. It is extremely important that staff is trained properly in food safety. Food borne illness can result when people are not trained and management is lax. With food borne illnesses, so many things happen that could be prevented. Things like sickness, death, cost to the company, and so much more. In 2018, there were 48 million cases of foodborne illnesses annually (FDA, 2018). With this in mind, food safety training is a small sacrifice for the safety of others. There are several different training techniques that will ensure the staff retains the information they are being presented with. The first thing to do is to determine what areas are in need of training the most, and the job performance of the staff. This can be done by observing the staff in action and test their food safety knowledge. With that information and the schedules and personalities of the staff the management can develop training to suit the needs of the facility. One of the ways that can be considered would be On-the-Job Training which is teaching the person in a way that would encourage thinking and doing as well as watching someone do the job. Another way to train would be . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . .. .. . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . [Show More]

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