Training and Monitoring

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Training and Monitoring

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What should the manager monitor to keep their guests and operation safe?

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What are some guidelines for training staff?

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What should you do if an employee is doing a task incorrectly?

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Schedule enough time to train staff to follow the cleaning program. What training method does ServSafe suggest using?

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What kind of food safety training should you provide for your staff?

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Monitoring is essential to implementing active managerial control. What activities should be monitored?

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How can you ensure that food handlers are washing their hands correctly?

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Your regulatory authority may ask for proof that you have informed staff to let you know they are sick; it can be provided in the following ways (3).

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When should you re-train staff?

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You should be able to prove to your regulatory authority that staff know they must report to management if they get sick. Some operations require staff to sign an agreement for this. How else can you prove to your regulatory authority that staff have been instructed to report illness?

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Which methods can help you determine the food safety training needs of your staff?

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What kind of tools should you provide for your staff to help them ensure food safety?

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Which of these should you focus on for an effective cleaning program?

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Management oversight is essential to implementing active managerial control. What is the purpose of management oversight?

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According to ServSafe, what program should focus on these principles?

• Make a master schedule
• Train your staff to follow the schedule
• Monitor the schedule and your staff to ensure it works.

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Training staff is an essential part of Active Managerial Control (AMC). What should you train your staff?

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How can you ensure food handlers wash their hands in the correct sink?

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What may be necessary when food handlers are NOT following proper handwashing procedures?

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What kind of training should you provide for your staff?

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When should you provide food safety training for your staff?

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Receiving and inspecting deliveries should be assigned to staff trained to follow the proper guidelines and criteria. What tools should be provided for them during the deliveries?

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The manager of a food service operation must understand and apply these principles:

• Purchasing food from approved, reputable suppliers
• Controlling time and temperature to prevent the growth of pathogens
• Cleaning and sanitizing to reduce the pathogens on surfaces to a safe level
• Practicing personal hygiene to prevent the transmission of illness by viruses and bacteria
• Avoiding cross-contamination to prevent pathogens from spreading from raw food to ready-to-eat food

How should the manager apply these principles?

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When should staff have food safety training?

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What should you focus on when training and monitoring staff?

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What should you do after an employee completes food safety training?

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Train and monitor staff to follow procedures, provide initial and ongoing training, provide all staff with general food safety knowledge, provide job-specific food safety training, retrain staff regularly, and document training.

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What should you do after training food handlers to wash their hands?

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Which members of your staff need food safety training?

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When should your staff have food safety training?

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When should you train staff on how to follow your procedures?

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What should be done when a food handler completes training?

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How do you know when to re-train staff?

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What is corrective action?

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Some jurisdictions allow bare-hand contact with ready-to-eat food if staff have been trained and specific policies about staff health are followed. What kind of training do staff need?

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Why should you monitor staff after training them?

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Which are guidelines for training staff?

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Which guidelines should you follow when training your staff?

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When do staff need to be re-trained in food safety?