Answer the following four questions. Responses should be between 300 and 600 words for each set of questions.
- Identify and discuss who should go through food safety training and at what time after hire is the most appropriate.
- 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?
- Methods in food safety training are essential in the kitchen. What are these, and how do we deliver them?
- 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?