Empower Employees Through Training Help reinforce good food safety practices in your establishment through stand-up meetings. Use this training outline as a guide for your next meeting. Cleaning and sanitizing a surface removes food particles, filth, and bacteria. Together, cleaning and sanitizing help prevent the spread of foodborne illness. Learning Objectives You may choose to […]
Category: Training Tips
Training Tip: Handling a Foodborne Illness Outbreak
By following food safety guidelines and training your employees well, you may never have to handle a foodborne illness outbreak in your establishment at all. However, understanding what to do in the event of an outbreak ensures that you’ll be prepared even if the worst happens. Common Questions About Foodborne Illness Outbreaks What is an […]
May Cartoon: How to Use a Three-Compartment Sink
If you work in food service, you have probably used or have seen a three-compartment sink before. While the steps to properly using three-compartment sinks are fairly simple, small mistakes could cause a food safety violation. Read these five steps as a quick training tip to refresh yourself on how to properly use a three-compartment […]
How to Prevent Allergic Reactions
How Can I Prevent Allergic Reactions? When preparing a meal, cutting chicken on the same cutting board that you used to chop up shrimp doesn’t seem like a big deal. But to someone with a shellfish allergy, that act alone could be life threatening. One simple mistake could easily give a customer an allergic reaction. Attention […]
Training Tip: Allergic Reactions in Children
Food allergies are becoming more prominent these days. In fact, about 15 million Americans have a food allergy, including 5.9 million children. Because it is becoming an increasing problem, food establishments should be familiar with the eight major food allergens identified by the FDA (milk, eggs, fish, shellfish, wheat, soy, peanuts, and tree nuts) and […]
Naturally Occurring Physical Hazards in Food
Food hazards, such as chemical, biological, and physical hazards, can contaminate the food you serve and become harmful to your customers. Knowing how to properly store, prepare, and serve food can help keep the food you serve and your customers safe. Because no amount of cooking or manipulation to food can guarantee it is safe […]
Training Tip: Pest Prevention
Like humans, rodents and other pests prefer to be warm during the wintery, cold days. Because of this, pests will often find ways into homes and buildings, especially if they can sense food. Pests, such as rodents, cockroaches, and flies, may carry dangerous diseases which can cause people to get very sick. To keep pests […]
Training Tip: HACCP Plans
HACCP, or Hazard Analysis and Critical Control Points, can sound intimidating, especially to new employees. Make sure that your employees understand your HACCP plan so they know how important it is. Here are some simple questions to ask about HACCP to discuss with your employees: Why do we have a HACCP plan? The purpose of […]
Training Tip: Maintaining a Cleaning Schedule
Cleaning is an essential part of food safety in a food service establishment. If your facility is not cleaned properly, customers could get sick, pests could enter and infest your establishment, and many more undesirable consequences will likely occur. Some tasks, such as cleaning a meat slicer or sweeping under equipment, may inadvertently be forgotten […]
Training Tip: Double Handwashing
Restrooms are notorious for harboring pathogens, and the restrooms at restaurants are no different. When food workers use the restroom, they are instructed to wash their hands in the restroom sink and then wash them again at a handwashing sink before continuing their duties. This practice is called double handwashing. Double handwashing is like an […]