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  • Hello and welcome to AtTheInstitute.com’s online preparatory course for the National Restaurant AssociationServSafe Manager Certification Exam.
  • Our final section will cover Employee Training.
  • In this final section of our training course, we’ll talk about training staff to serve safe food. Once you’ve completed this section you should be able to outline the critical areas employees must be trained in.Explain how to identify employee training needs.And explain the relative merits of various training delivery methods.
  • As a foodservice manager you must make sure that your staff knows how to handle food safely. Your employees need to be trained on the following key areas of food safety:Personal hygieneSafe food preparationCleaning and sanitizingSafe chemical handling
  • In personal hygiene, employees should be trained on:Behaviors that can contaminate food.Hand issues including, how and when to wash hands.Personal cleanliness.Proper work attire.Reportable health issues.Policies for eating, drinking and tobacco use.Storage of dirty and contaminated clothing.
  • The Safe Food handling procedures that employees must know include:Preventing Time/temperature abuse.Identifying types of contamination and how they occur.How to prevent contamination and cross-contamination.How to handle food safely during the flow of food: Receiving, Storing, Prep, Cooking, Holding, Cooling, Thawing, Reheating and Service.Identifying and controlling the spread of common food allergens.
  • Cleaning and sanitizing includes:When cleaning and sanitizing are required.How to properly clean and sanitize food contact surfaces.
  • And safe chemical handling means knowing the safe use of -- and protective equipment required for -- handling chemicals used by the operation.
  • Before we can begin a successful training program, we must assess what our employees know in relation to what they need to know. This is called identifying the training need in your operation. A training need is a gap between what a staff member needs to know to perform their job and what they actually know.Ways to identify training needs include:Observing on-the-job performance.Testing food safety knowledge.Identifying and targeting areas of weakness
  • In addition to Identifying Training Needs and Conducting Training, managers also need to keep in mind the need for retraining: Your staff needs to be periodically retrained to reinforce concepts and practices previously learned and Record Keeping: Document all food safety training carried out by you operation.
  • There are many ways to teach staff what they need to know. As a manager you must consider your staff and the subject matter in order to best teach the knowledge and skills required:No single type of training works best. Ultimately, using many methods produces the best results.Let’s look at some training methods.
  • Many operations use on-the-job training: using experienced staff members to teach learners while on the job. Learners repeatedly perform tasks while trainers tell them how they are doing. This type of training has advantages & disadvantages.Advantages are:It’s good for teaching skills that can be seen and then imitated.And excellent for individuals and may be adapted for small groups.The Weaknesses include:Success depends upon the ability and skill of the trainer.It is a poor choice for training large groups.And it pulls an employee from their regular duties in order to train someone.
  • Using activity based, classroom training can also be very effective as a training delivery method. Since people learn by doing, the challenge is to keep learners actively engaged.There are many activity-based methods that can be used in the classroom – including:Information SearchGuided DiscussionRole-playJigsaw designAnd Training Videos/DVDs
  • Information Search is a self-directed form of learning in which students are placed into small groups and then given questions that they must answer in a set amount of time. Groups are then brought together to communicate what they have learned.
  • Jigsaw design is similar to Information Search but with the added requirement that each small group will teach a specific skill or piece of knowledge.
  • In the Guided Discussion approach an instructor asks questions that help staff draw upon their knowledge and experience. The goal is to make participants think and discuss their thoughts.
  • In the Demonstration model or “Tell/Show/Practice” model.In this model an instructor will tell the learner how to perform a task.Show the learner how to perform the task.Then have the learner show and explain the task back to the instructor.
  • Role-play is a form of play acting where a script is prepared illustrating wrong and right ways of performing a task. Volunteers perform the parts and a group discussion follows.Though not always applicable, role-playing can be effective for teaching particular groups & tasks.
  • Other methods include Games, Technology-Based Training and Training Videos and DVDs. Whatever methods you choose be sure to use a variety of training delivery methods and always start by assessing training needs.
  • All of the information provided can be found in The National Restaurant Association’s, ServSafe Essentials, 5th Edition with 2009 FDA Food Code Updates.For more information check them out online at www.servsafe.com.
  • Please take this opportunity to complete the review questions for this section. We hope you enjoyed this course.For AtTheInstitute.com, this is [your name]. Feel free to send us comments and feedback by email at feedback@AtTheInstitute.com.

Transcript

  • 1. ServSafe™ Exam Prep & Study Guide AtTheInstitute.com
  • 2. 14. Employee Training AtTheInstitute.com
  • 3. Section Goals• Outline the critical areas employees must be trained in.• Explain how to identify training needs.• Explain the relative merits of various training delivery methods.
  • 4. Critical Food Safety Knowledge •Personal hygiene •Safe food preparation •Cleaning and sanitizing •Safe chemical handling
  • 5. Personal HygieneEmployees should be trained on:• Behaviors that can contaminate food.• Hand issues including, how and when to wash hands.• Personal cleanliness.• Proper work attire.• Reportable health issues.• Policies for eating, drinking and tobacco use.• Storage of dirty and contaminated clothing.
  • 6. Safe Food HandlingEmployees should be trained on:• Preventing Time/temperature abuse.• Identifying types of contamination and how they occur.• How to prevent contamination and cross- contamination.• How to handle food safely during the flow of food: Receiving, Storing, Prep, Cooking, Holding, Cooling, Thawing, Reheating and Service.• Identifying and controlling the spread of common food allergens.
  • 7. Cleaning & SanitizingEmployees should be trained on:• When cleaning and sanitizing are required.• How to properly clean and sanitize food contact surfaces.
  • 8. Safe Chemical HandlingEmployees should be trained on:• The safe use of and protective equipment required for handling chemicals used by the operation.
  • 9. First Step: Identify Your Staff’s Training NeedsWays to identify training needs include:• Observing on-the-job performance.• Testing food safety knowledge.• Identifying and targeting areas of weakness
  • 10. Additional Steps• Retraining: Your staff needs to be periodically retrained to reinforce concepts and practices previously learned.• Record Keeping: Document all food safety training carried out by you operation.
  • 11. Training Delivery MethodsAs a manager you must consider your staff and the subject matter in order to best teach the knowledge and skills required.No single type of training works best. Ultimately, using many methods produces the best results.
  • 12. On-the-Job TrainingAdvantages:• Good for teaching skills that can be seen and then imitated.• Excellent for individuals and may be adapted for small groups.Weaknesses:• Success depends upon the ability and skill of the trainer.• Poor choice for large groups.• Pulls an employee from their regular duties in order to train.
  • 13. Classroom TrainingUsing activity based, classroom training can also be very effective as a training delivery method. Since people learn by doing, the challenge is to keep learners actively engaged.There are many activity-based methods that can be used in the classroom – including:Information Search• Guided Discussion• Role-play• Jigsaw design• And Training Videos/DVDs
  • 14. Information SearchThis is a self-directed form of learning in which students are placed into small groups and then given questions that they must answer in a set amount of time. Groups are then brought together to communicate what they have learned.
  • 15. Jigsaw DesignThis is a similar to Information Search but with the added requirement that each small group will teach a specific skill or piece of knowledge.
  • 16. Guided DiscussionIn this approach an instructor asks questions that help staff draw upon their knowledge and experience. The goal is to make participants think and discuss their thoughts.
  • 17. DemonstrationAlso known as the “Tell/Show/Practice” model.• Tell the learner how to perform a task.• Show the learner how to perform the task.• Have the learner show and explain the task back to the instructor.
  • 18. Role-PlayA form of play acting where a script is prepared illustrating wrong and right ways of performing a task. Volunteers perform the parts and a group discussion follows.Though not always applicable, role-playing can be effective for teaching particular groups & tasks.
  • 19. Other Delivery MethodsOther methods include Games, Technology- Based Training and Training Videos.
  • 20. ServSafe Essentials ISBN: 0135026520 http://nraef.orghttp://www.servsafe.com
  • 21. AtTheInstitute.comfeedback@AtTheInstitute.com