Food safety training tools, tips

Operators share resources and ideas they’ve used to ensure food safety is a top priority in their operations.

We asked operators to give us some of their training tools and resources they use to ensure proper food safety in their operations. Here are some of their answers, excluding the usual programs like ServSafe. 

  • We use internal audits and mock health inspections. These are done every semester. In addition, these are done by hourly staff to increase awareness.
  • We trained all of our staff on ServSafe procedures and it has helped. We do a quality performance review monthly and they are given a bonus if the team scores above 90, so there is incentive to follow proper procedures.
  • We are currently looking at a program called Safeschools training/Utica training (safeschools.com).
  • We actually created a video-based system, with print manuals, that trains volunteers in food safety. We have sold these to centers and nonprofits across the USA. It is called Serve Food Safely: A Volunteer Training System.
  • Since we no longer have in-service days built into our school calendar, I have implemented a one page "grab-and-go" training lesson. The lessons used this school year were: proper hand washing, safe lifting, 10 tips to help pass your health inspection and proper cold holding temperatures. The lesson is sent to the cafeteria managers and they print the lesson for staff to review. As the staff member sreview the lesson, they sign the training roster provided along with the lesson. Upon completion, the roster is returned to my office for filing.
  • Recommend a "fresh eyes" review and have another foodservice director observe your operation to see things you may not otherwise notice to improve food safety.
  • RD411.com has training tools. 
  • One employee a month is responsible for sharing a hand washing idea.  We have watched videos, played games, come up with posters etc.
  • I use Safe Food Crew (publichealthmdc.com/environmental/sfc/foodSafety.html).
  • I tell all of my employees to feel free to "throw me under the bus." This lets them tell one another, "Don't let the boss see you doing that, she won't like it.” This is an easy way for them to keep each other in check. For example, if a student employee sees another worker not changing their gloves, they will say that and not feel like they are telling the other worker what to do. It is more of an, “I'm just looking out for you” statement.
  • Fightbac.org.
  • Conduct daily walkthroughs to find at least three violations. The findings become harder and less serious as time goes on. Reward staff for perfect day.

 

More From FoodService Director

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources