Training Tips for Managers

One of your most important jobs as a certified food safety manager is to share the information that you learned in your food safety training course with your staff. To effectively train employees, you will want to implement a multifaceted training approach including:

• initial training
• ongoing group training
• individual re-training

Read on for helpful tips.

Literacy and learning styles

Before implementing any training plan, it is important to consider the literacy level and language skills of your staff. For any written training manuals or posted signs, write in a style that is easily understandable. A good rule of thumb is to write any manuals or signage at a 4th-grade reading level or lower. When possible, consider using pictures to accompany the written text.

If you have employees who speak a different language than yourself, you will need to find a translator to help translate what you are trying to teach into appropriate terms that your staff will understand. Also, consider posting signs in English and any other commonly spoken languages. The FDA has free printable posters on many topics available in several languages.

In addition to literacy and language, it is also important to create a training program that suits the learning style of your employees.  People learn information in different ways. Some people prefer to learn by reading or observing, others learn by hearing, many people, especially adult learners, learn best by doing.  People also retain different amounts of information depending on the way they learned it.

A training program where you incorporate all learning styles is best to ensure understanding.

• first explain a concept
• demonstrate the proper procedure
• allow employees to practice with feedback
• reinforce with signage

Example: You would like to ensure that all employees are following proper handwashing procedures. You might first discuss proper handwashing techniques at your next staff meeting. Then in smaller groups, you might demonstrate proper handwashing techniques at the handwash sink and have employees practice while you give feedback on their technique. Lastly, you might hang a sign above the handwash sink and in the bathrooms reminding employees to wash hands and outlining proper steps.

Training plans

While most employers recognize that they need to train new employees, it is important to continue to provide training on a regular basis to reinforce concepts and re-train employees who might not be implementing proper procedures.

Initial training

When you hire a new employee, it is important to train them on all parts of their job including food safety. Often this training can be completed by pairing them with an experienced employee in a similar position.  However, it is your responsibility as the manager to ensure that they have achieved all training goals. It can be helpful to create a list of topics that need to be covered and have them check it off as they feel comfortable with each topic. Make sure to include any specific trainings for identified food safety risks in your establishment.  Training can be position-specific. For example, the training for a dishwasher will be different than for a server but all employees should understand food safety basics and any employee in a supervisory role should be trained on all aspects of subordinates' jobs.

Ongoing group training

It is a good idea to have an ongoing training program for common food safety topics. This can be done in small segments for a large group at pre-meal, during shift change, or tray line pauses where most employees are present.  During this training, explain the proper procedure, why it is important for food safety, and practices to avoid. By explaining the reason that it is important, people feel more invested in the process rather than just doing something because they were told.  By listing what not to do, you can explain how these "shortcuts" might compromise food safety. You can keep a log of all topics covered and have employees sign off and date that they have been trained on each topic. These types of logs can be helpful as a performance tool if employees continue to miss important food safety steps in their jobs.

Individual re-training

If after initial training and group reinforcement, an individual still struggles with food safety concepts, it will be up to you as the manager to re-train them properly. Set aside time to show them the proper procedure and explain why it is important. Have them demonstrate back to you and once they have been successful, have them teach someone else while you observe. Be sure to document this retraining and the topics covered in the employee's personnel file. Continue to monitor this employee closely throughout their daily routine until you are confident that they have implemented the desired changes. 

Systems to support training

The other important part of your job as a food safety manager is to implement systems that support proper food safety in your establishment.  Even if you have done an excellent job training your employees on food safety, if they do not have to tools required to be successful, your system will fail.  Think through the entire workflow and identify potential failure points, what can you do to prevent these failures?

Example: You have trained all your employees on proper handwashing but there is never any soap or paper towels at the handwash sink.  You talk to the employee whose job it is to clean and stock the sink and he tells you he does not know where the supplies are kept.  You re-train the employee and show him where to get more supplies.  A few weeks later, you notice there is no soap again. You speak to the employee again and find out that the restaurant is out of soap and he does not know how to get more.  You implement a clipboard outside your office where people can write down when supplies are getting low. You also take it upon yourself to do a weekly inventory and ensure adequate back stock. By implementing this system, you ensure that the handwash sink is always stocked and handwashing practices improve.

In conclusion, as the food safety manager, you have an important role to play. Your job involves ensuring that your employees have the knowledge and tools to do their jobs successfully and the support to ask for help when they are struggling. A food service operation is a complex system with dozens to hundreds of employees. There is no way you can do all the jobs on your own so you must empower your staff with the knowledge they need to carry out service with safety in mind.