15-2 Avoiding the costs associated with foodborne illness Preventing the loss of revenue/reputation...
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Transcript of 15-2 Avoiding the costs associated with foodborne illness Preventing the loss of revenue/reputation...
![Page 1: 15-2 Avoiding the costs associated with foodborne illness Preventing the loss of revenue/reputation due to closure Improving employee morale Increasing.](https://reader035.fdocuments.in/reader035/viewer/2022070308/551c25a2550346b24f8b5e19/html5/thumbnails/1.jpg)
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15-2
Avoiding the costs associated with foodborne illness
Preventing the loss of revenue/reputation due to closure
Improving employee morale
Increasing customer satisfaction
The benefits of food safety training include:
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15-3
Provide initial and ongoing training for employees
Make food safety training specific to job duties
Use different tools to assess employee knowledge
Keep records documenting training
Managers should:
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15-4
Assess training needs
Establish learning objectives
Choose training-delivery methods
Select an instructor (if applicable)
Select training material
Schedule a training session
Select a training area
Prepare the trainer
To develop and deliver an effective training program:
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15-5
Test employees’ food safety knowledge
Observe employee job performance
Question or survey employees to find weaknesses
To identify food safety training gaps:
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15-6
Demonstrations
Lectures
Role-plays
Methods for Delivering Training
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15-7
Job aids
One-on-one training
Technology-based training
Methods for Delivering Training continued
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15-8
Successful training =
1/3 presentation
+
2/3 application with feedback
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15-9
Is knowledgeable of food safety practices
Understands the operation’s food safety challenges
Has demonstrated skill teaching others
Has good communication skills
Select an instructor who:
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15-10
No longer than 20 to 30 minutes
Conducted during slow times
Conducted on-site to allow for demonstrations (if possible)
Documented
Training sessions should be:
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15-11
Measure performance against the objectives
Use both written and performance-based tests
When evaluating training:
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15-12
Reasons Why Training Might Be IneffectiveThe employee was improperly trained
The employee has the knowledge, but is not applying it
The equipment used during training differs from equipment on the job
There are negative consequences for doing what was taught
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15-13
Recommended for managers and supervisors
Demonstrates comprehension of basic food safety principles
Demonstrates your commitment to food safety
Food Safety Certification