Training and Monitoring May 11, 2024 by Brian Klein /38 0 votes, 0 avg 9 Training and Monitoring 1 / 38 What may be necessary when food handlers are NOT following proper handwashing procedures? Corrective Actions Coaching or Retraining Neither Both Wrong! Thats right! 2 / 38 What kind of food safety training should you provide for your staff? General training for all staff Job-specific training for individual staff Neither Both Wrong! Thats right! 3 / 38 What is corrective action? Immediately correcting an unsafe situation or practice Coaching an employee who is doing something incorrectly Neither Both Wrong! Thats right! 4 / 38 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. Cleaning program Personal hygiene program Neither Both Wrong! Thats right! 5 / 38 How can you ensure food handlers wash their hands in the correct sink? By monitoring them wash their hands Put the sinks in convenient locations Neither Both Wrong! Thats right! 6 / 38 When should you re-train staff? Retrain one employee who often makes mistakes Retrain your staff if multiple employees make mistakes Neither Both Wrong! Thats right! 7 / 38 What should be done when a food handler completes training? Make a record of their training Monitor to ensure they follow procedures Neither Both Wrong! Thats right! 8 / 38 Which members of your staff need food safety training? Your entire staff Food handlers Neither Both Wrong! Thats right! 9 / 38 Monitoring is essential to implementing active managerial control. What activities should be monitored? Handwashing and the daily cleaning routines The critical activities Neither Both Wrong! Thats right! 10 / 38 What kind of tools should you provide for your staff to help them ensure food safety? Standard Operating Procedures (SOPs) for food handling practices Food safety training Neither Both Wrong! Thats right! 11 / 38 When should staff have food safety training? When they are first hired On an ongoing basis Neither Both Wrong! Thats right! 12 / 38 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). Documentation of training that included instructions to report illness Providing pocket cards to remind staff to report their illnesses Signed documents in which staff have agreed to report illness Posting signs in staff areas that remind staff to report their illnesses All are correct Wrong! Thats right! 13 / 38 What should you focus on when training and monitoring staff? Train staff to follow procedures Monitor staff to ensure they follow procedures Use corrective action when staff don’t follow procedures All are correct Wrong! Thats right! 14 / 38 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? Create procedures that keep food safe Train staff to follow your procedures Neither Both Wrong! Thats right! 15 / 38 Which methods can help you determine the food safety training needs of your staff? Observing staff perform their jobs Testing the food safety knowledge of staff Interviewing staff to identify areas of weakness All are correct Wrong! Thats right! 16 / 38 What should you do after training food handlers to wash their hands? Monitor them to ensure it’s done correctly Retrain them if NOT done correctly Neither Both Wrong! Thats right! 17 / 38 When should you provide food safety training for your staff? As soon as they’re hired If they often make mistakes Neither Both Wrong! Thats right! 18 / 38 Why should you monitor staff after training them? To ensure they follow procedures To watch for signs of illness Neither Both Wrong! Thats right! 19 / 38 What should you do after an employee completes food safety training? Keep records of the training you provide Monitor them to ensure they follow procedures Neither Both Wrong! Thats right! 20 / 38 What are some guidelines for training staff? Document when an employee completes training Train all staff on general food safety Train staff to follow procedures Train individual food handlers for knowledge that is specific to their tasks Train specific staff on the guidelines and criteria for inspecting deliveries All are correct Wrong! Thats right! Once staff are trained, monitor them to make sure they are following procedures 21 / 38 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? Handwashing Personal hygiene Neither Both Wrong! Thats right! 22 / 38 When should you train staff on how to follow your procedures? Soon after hire On a continuing basis Neither Both Wrong! Thats right! 23 / 38 Training staff is an essential part of Active Managerial Control (AMC). What should you train your staff? To follow your procedures Behaviors and actions to avoid Neither Both Wrong! Thats right! 24 / 38 When should your staff have food safety training? When they’re hired When it’s needed Neither Both Wrong! Thats right! 25 / 38 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? By handing out pamphlets or posting signs that remind staff to report illness to management By providing and documenting training that instructs staff to report illness to management Neither Both Wrong! Thats right! 26 / 38 What should the manager monitor to keep their guests and operation safe? The entire Flow of Food Supplier food safety practices Neither Both Wrong! Thats right! 27 / 38 Schedule enough time to train staff to follow the cleaning program. What training method does ServSafe suggest using? Instruct your staff in small groups Perform training by area Neither Both Wrong! Thats right! 28 / 38 How can you ensure that food handlers are washing their hands correctly? By training them By monitoring them Neither Both Wrong! Thats right! Handwashing is the most important part of personal hygiene. Our hands touch surfaces covered with pathogens that are too small to see, and even healthy people can spread them from one surface to another. 29 / 38 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. Train staff to follow procedures All staff should have basic food safety training Document when staff completes training that you provide Individual staff should have training that is specific to their duties All are correct Wrong! Thats right! 30 / 38 When do staff need to be re-trained in food safety? When they continue making mistakes On an ongoing basis Neither Both Wrong! Thats right! 31 / 38 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? Thermometers and scales Purchase orders Neither Both Wrong! Thats right! 32 / 38 Management oversight is essential to implementing active managerial control. What is the purpose of management oversight? To verify that your policies and procedures are being followed To verify that your corrective actions are being followed Neither Both Wrong! Thats right! 33 / 38 What should you do if an employee is doing a task incorrectly? Take corrective action immediately Coach or retrain them Neither Both Wrong! Thats right! 34 / 38 Which are guidelines for training staff? Document each employee’s training Train staff when they are first hired Retrain staff regularly Provide individual staff with job-specific training Train staff to follow procedures Provide all staff with general food safety knowledge All are correct Wrong! Thats right! 35 / 38 How do you know when to re-train staff? Retrain a group of staff who are NOT following procedures correctly Retrain a food handler who is NOT following procedures correctly Neither Both Wrong! Thats right! 36 / 38 Which guidelines should you follow when training your staff? Train them soon after hire Train them to follow policies and procedures Provide job-specific training for individual staff Provide general food safety training for all staff Document each employee’s training Retrain them regularly All are correct Wrong! Thats right! 37 / 38 What kind of training should you provide for your staff? How to follow your procedures Basic food safety knowledge Job specific knowledge Allergens Corrective actions Wrong! Thats right! 38 / 38 Which of these should you focus on for an effective cleaning program? Creating a Master Cleaning Schedule Training staff to follow the Master Cleaning Schedule Monitoring the cleaning program to make sure it works All are correct Wrong! Thats right! 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