According to the 2013 FDA Food Code, training employees is one of the responsibilities of the Food Safety Manager. Here’s what you need to know in order to successfully train your employees:
First, Your Employees
As you know, in the foodservice industry, personnel turnover is extremely high… and you have to train new employees constantly. Since your employees’ actions can directly affect your customers’ health (and your restaurant’s profits), it’s very important to hire the right employee that’ll follow your food safety guidelines. That’s why, when you’re looking for new employees, you’ve got select people who possess a strong work ethic and also take responsibility for their actions.
Teach Your Employees about the Consequences of Food Poisoning
In a North Carolina State University study, researchers put 8 small web cameras in strategic spots inside several different restaurant kitchens. The results? On average, foodservices employees committed 8 actions that lead to cross-contamination (and foodborne illness) in a typical eight hour shift. This could be happening in restaurant right now, and maybe you’ve already seen your employees handle different raw foods without washing their hands.
The consequences of not following excellent food safety guidelines can be catastrophic for you, your customers, and your restaurant.
When most people get food poisoning, they usually recover after a few days of diarrhea, vomiting, nausea, stomach cramps, fever, and discomfort. However, people with weakened immune systems, seniors, and pregnant women suffer dreadful consequences after Listeria, E. Coli, Salmonella, Campylobacter, and other pathogens invade their bodies. For example, people with weakened immune systems can literally find themselves fighting for their lives in the intensive care unit (because of a deadly infection)… and pregnant women can lose their unborn child (or, the unborn child develops serious health complications including paralysis, blindness, mental retardation, and heart problems).
On the other hand, a single case of foodborne illness in your restaurant can make you lose up to $75,000 after you add up hefty fines, lawsuits, lost business, and crushed reputations.
Nevertheless, if you carefully select your employees, hire people with strong work ethics, and show them the horrible consequences of not following excellent food safety guidelines… then you can rest assured your employees will follow your lead.
Now, after you train your employees, you need a way to evaluate them. Routine self-inspections (using the same checklist and criteria of the health inspector) will work wonders to assess your employees’ performance and detect potential health code violations. Moreover, you can congratulate and motivate your employees after they pass your self-inspection with flying colors.
Training your employees on food safety is extremely important for the success of your restaurant. However, if you’re looking to learn more about serving the safest food in the U.S. (that’ll never cause foodborne illness), then you have to take one of Ken Kuscher’s certified courses on food safety for restaurant managers. You can choose from same-day completion classes and exams… or private, customized classes. Call 561-369-2622 now to talk to one of our food safety specialists.