As Long as Food Service Never Stops, Neither Should Food Safety Training

June 30, 2014 | 989 Views

As Long as Food Service Never Stops, Neither Should Food Safety Training

Patrick Yearout, FMP, CHT

Director of Innovation, Recruiting, and Training | Ivar's & Kidd Valley Restaurants

As a trainer in the restaurant industry, I am expected to be an expert on a wide variety of topics and skillsets.  On any given day, I could spend time working with our managers and employees on leadership principles, communication skills, recruiting, hiring, service, portioning, inventory control, cash control, delegation of tasks, and on and on.

But none of these comes close to being the most important ongoing training topic for my profession – that would definitely be food safety.  Even though all foodservice employees here in Washington state must take a food handler course and pass a test before they can work in any restaurants, I do not believe that initial training is sufficient to make sure all of our guests consistently receive delicious and safe food and leave our establishments happy and healthy.  As long as the food service never stops, in my opinion, neither should the food safety training.

If you agree with this thinking, then here are eight strategies that your company can adopt to help provide that ongoing training and ensure safe food coming out of your kitchens:

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