- Effective Food Safety Training. Hernandez, Jorge // Food Management;Dec2001, Vol. 36 Issue 12, p54
Focuses on significance of an effective food safety training for food service employees. Benefits of food safety training; Components of an effective food safety training program; Responsibilities of managers in food safety training gaps. INSET: TRAINING TIPS.
- All over the map. // Restaurant Business;05/15/99, Vol. 98 Issue 10, p26
Reveals the frequency of further training in food safety given to food service employees after their hiring and initial training. Percentage of those given continuous, monthly, yearly training; Percentage of those given training every two to three years.
- Training changes in the millennium. Hernandez, Jorge // Food Management;Mar1999, Vol. 34 Issue 3, p57
Focuses on the contents of the Educational Foundation's ServSafe line of food safety training products. Food safety challenges; Need of the government to form alliances with the scientific community and the food and restaurant industries; Food safety principles and practices maintained in the...
- Paging all food surgeons. // Food Management;Sep99, Vol. 34 Issue 9, p24
Focuses on food safety training programs. Issues that complicate food safety training objectives; Details on the `Food Safety First' program; Principles that make food safety training effective.
- HOW TECHNOLOGY IS PITCHING IN: FOOD SAFETY TRAINING. Riell, Howard // FoodService Director;8/15/2002, Vol. 15 Issue 8, p98
Looks at how Internet-based food safety training programs at a variety of levels are finding acceptance across the noncommercial foodservice industry in the U.S.. Importance of on-line food safety training program to Corning Inc.; Functions of an Internet-based training program to be introduced...
- WITH PROPER FOOD SAFETY TOOLS: PRIMING F/S WORKERS. // FoodService Director;11/15/2001, Vol. 14 Issue 11, p93
Explores food safety and sanitation education in the United States food service business. Categories included in the ServSafe Employee Guide released by the National Restaurant Association's Educational Foundation; Steps the management can take to train employees toward food safety and sanitation.
- Multilingual FHT. // Canadian Meat Business;Jan/Feb2011, p11
The article focuses on the Food and Hander Training (FHT) program introduced by Ontario Independent Meat Processors (OIMP) intended for supervisors and workers in the food processing industry. It says that the program fulfills the regulatory requirements in Ontario for staff training and offers...
- Training records. // A-Z of Food Safety;2007, p398
An encyclopedia entry on the maintenance of a food handler's training record as an important aspect of a food safety management system in Europe is presented. According to the entry, simple training records should incorporate the details of individuals who have received training, the format of...
- Operators must train their front-line employees to fight food safety battle. Biars, Lee // Nation's Restaurant News;5/31/2004, Vol. 38 Issue 22, p26
Comments on the lack of formal training of food service employees in proper food safety practices in the United States. Tendency of food service establishments to hire both skilled and unskilled workers due to the growth of the industry; Government agencies responsible for food safety...