Call Us: +1 (234) 567-8900


Order HERE


Answer the following four questions. Responses should be between 300 and 600 words for each set of questions.

  1. Identify and discuss who should go through food safety training and at what time after hire is the most appropriate.
  2. As a food service manager, what do we need to develop a training program? In other words, what do we need to cover in these trainings?
  3. Methods in food safety training are essential in the kitchen. What are these, and how do we deliver them?
  4. How would you assess and use what you learned as a food service manager when giving food safety training? Will this be a continuous process? Why or why not?