Training Staff! How and Why the Servsafe way

Training-and-Development

Training Staff can be a real pain, Keeping good workers is even harder. Sometimes keeping bad workers is difficult for some reason. As if that makes any real sense. In this blog we will talk about some points that can help you maintain good workers, weed out the bad and make those who have potentially good workers become key players.

The truth that you must know is it all starts with you, the manager, the owner, the visonner. As the leader you need to be the example that all others need to follow. So you need to know your stuff.

Training!!! Training!!! Training!!! A great way to start is to take the Servsafe Food Manager’s Safety protection course at Westchester Food Safety. Here you will cover 10 units and we will go into detail about the safety your food establishment and how you and your staff need to address certain issues, everything from temperature control, personal hygiene programs and HACCP plans. Food deliveries even how to clean and maintain your equipment.

According to the CDC Foodborne illness (sometimes called “foodborne disease,” “foodborne infection,” or “food poisoning) is a common, costly—yet preventable—public health problem. Each year, 1 in 6 Americans gets sick by consuming contaminated foods or beverages. Many different disease-causing microbes, or pathogens, can contaminate foods, so there are many different foodborne infections. In addition, poisonous chemicals, or other harmful substances can cause foodborne diseases if they are present in food.

According to the FDA While the American food supply is among the safest in the world, the Federal government estimates that there are about 48 million cases of foodborne illness annually—the equivalent of sickening 1 in 6 Americans each year. And each year these illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths.

Keeping your staff knowledgeable and yourself is key to protecting your customers, your reputation and your money. Understanding good procedures that will prevent your staff from making mistakes which can intern cause an illness/food borne illness.

In our section about Personal Hygiene we will cover these points:
– How foodhandlers can contaminate food
– How to wash hands properly and when it is required
– Requirements for proper hand care
– How to use gloves properly
– Requirements for personal cleanliness and proper attire
– Policies that should be implemented in the operation regarding eating, drinking, smoking, and chewing gum or tobacco
– Requirements for reporting illness and injury

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