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

Industry News & Opinion

Foodservice operators and other employers in New York City are adjusting to a new law that enforces paid time off for staff who have been the victims of certain crimes.

Called paid safe leave, the benefit is believed to be among the first of its kind in the nation. A more limited version has been in effect in Minneapolis since last summer.

The New York law applies to employees who have been the victims of actual or threatened domestic violence, unwanted sexual contact, stalking or human trafficking.

Workers can also opt for safe paid leave if a member of their...

Industry News & Opinion

A Massachusetts bill to end lunch shaming has been stalled in the House, reports South Coast Today.

The House chair of the Education Committee voted on Tuesday for further study of the bill, which would prevent schools from throwing away hot lunches and/or serving an alternative meal to students behind on lunch payments. Under the bill, schools would also be unable to bar students with unpaid balances from participating in extracurricular activities.

Additionally, the bill asks schools to take action in reducing families’ meal debt by helping families apply for free or...

Industry News & Opinion

The University of California, Santa Cruz is converting its Cowell Coffee Shop into a “multi-service basic needs cafe” to aid students facing food insecurity .

The new cafe is being created through a partnership with dining services, the school’s center for Agroecology and Sustainable Food Systems and UCSC’s Cowell College. Due to open at the start of the fall semester, the lower part of the cafe will continue to be a study space for students (with free coffee and tea) and will also host nutrition and financial wellness programming.

Upstairs, the kitchen will be used as a...

Managing Your Business
quitting job

What prompts foodservice managers to clean out their offices and head out with a last paycheck? A new survey suggests the triggers may be changing with the times.

The canvass of 2,000 restaurant professionals, conducted by placement firm Gecko Hospitality, shows lifestyle issues abounding among the top 10 reasons for parting with a restaurant employer last year.

Here are the gender-specific lists:

Top 10 reasons female managers leave

1. Better opportunity

2. Unemployed

3. Relocation

4. Not satisfied

5. No growth

6. Long...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code