Food Safety Training Plan Essay Example

practice what they are taught, making them have a positive view of their jobs (Rahm, 2015).

Employees need to be trained on specific food safety areas to ensure that the training remains effective in upholding of food safety and mitigating the effects of improper handling of food. Such areas include: personal hygiene, waste disposal, cleaning and sanitation (Silverstein, 2008)

Cleaning and sanitation

Surfaces that comes into contact with the food when it is being prepared contain germs and bacteria that contaminate food. Employees need to be trained on the how, and the importance of keeping food processing services, equipment and the preparation areas clean. When training the employees, workers need to adapt a cleaning program that is effective and done on regular basis to ensure high sanitation standards are maintained. For example, workers need to document the proper procedures for washing of utensils. For example:

• Equipment- employees should ensure equipment such as the utensils as well as knifes are cleaned regularly and wiped.
• Food surfaces- employees must ensure that food contact areas such as sinks and tables are washed with warm water and detergents before and after use.

Personal hygiene

Personal hygiene is very important in ensuring food safety. Bacteria from the skin and noise may enter the food and contaminate it. Employees need to be trained on how to maintain high standards of cleanliness and personal hygiene. This would help in preventing the transfer microorganisms from the skin into food, preventing food poisoning. Personal hygiene training would include:

• Clothing-the employees should ensure that their uniforms are clean and are changed as the employee starts a new shift.
• Health conditions- employees need to ensure that any open wounds or cuts
  

are covered with waterproof bandages. They must also keep their nails short and clean.

Pest control

Pests such as cockroaches contaminates food and causes foodborne diseases. The employees need proper training on pest control mechanisms. They should be provided with pest control education to ensure that pests are prevented from contaminating the food. Such would include the necessity for teaching and elaborating to them importance and benefits of covering food and capturing any pests present in the food preparation areas. The program should include:

• employees must ensure that things such as used cartons that attract pests are kept away from the kitchen.
• employees must ensure that food spillages are cleaned up immediately.
• employees must ensure that toilets are kept clean and observe the high hygiene.

Waste disposal

Wastes are any unwanted ingredients, foods that are disposed when food is being prepared. Waste contaminates food and therefore calls for an urgent need to train the employees on the proper waste disposal techniques. For example:

• employees need to ensure that dust bins are cleaned and sanitized on daily basis and allowed to dry for a night.
• employees should ensure that the disposal bins are emptied regularly.
• they should ensure that food wastes are placed in bins that are covered tightly.

Employee safety training should be provided in a stepwise process allowing the employee to apply the skills he or she is learning. The training should be taken before the employees start their duties. Employees might

be required to attend safety training courses from outside providers. The food business might also provide an in house training using their own designed training programs. In house expertise are used in the training of the employees. The guides used contain enough information and records to ensure that the training meets the required legal standards. The food business may also designed to higher the services of an external expertise and come and train the employees as per the requirements of the business needs (Deon Green, 2007).

The food business is required to keep an inventory record that indicates the names of the employees and the dates the training was offered. The records would also indicate the competencies of the employees as well as the gaps that need to be filled such as introduction of new workers. The records would indicate the areas of that need to be prioritized and this would enable an easy review of the records for a continuous training (Deon Green, 2007).

References

• Deon Green, J. (2007). Well-Designed Food Safety & Sanitation Training Programs. Food Safety Magazine. Retrieved 24 May 2016, from http://www.foodsafetymagazine.com/magazine- archive1/december-2006january-2007/well-designed-food-safety-sanitation-training- programs/
• Rahm, J. (2015). The Importance of Food Safety Training for Restaurant Employees | FSW. FSW Season'd. Retrieved 24 May 2016, from http://www.foodservicewarehouse.com/blog/the- importance-of-food-safety-training-for-restaurant-employees/
• Silverstein, M. (2008). Getting home safe and sound: occupational safety and health administration at 38. American journal of public health, 98(3), 416-423.