CH. 15 Servsafe

When should staff be trained on food safety?

• After the first year

• After their first six months

• After a few weeks on the job

• Immediately after being hired

How can training needs be identified in a new hire?

• By asking them

• By talking to their coworkers

• By observing job performance

• By talking to their previous employer

Which staff members need general food safety knowledge?

• All staff members

• Part-time staff

• Front-of-house staff

• Back-of-house staff

Which food safety topic is it critical for staff to receive training on?

• How to conduct a self-inspection

• How to identify an approved supplier

• How to identify specific foodborne illnesses

• How to label food for storage

When should staff be retrained in food safety?

• Periodically

• Weekly

• Monthly

• Annually

What does the success of on-the-job training depend on?

• The skill of the trainer

• The learning style of the learner

• The skill level of the learner

• The humor of the trainer

What can make classroom training more effective?

• Using a lecture style format

• Using an activity-based approach

• Relying on telling rather than doing

• Penalizing mistakes made in class

What can make the use of games in classroom training more effective?

• If they are fun and easy to play

• If they are overly challenging

• If they are creating excessive competition

• If they favor people who are more social

What can make demonstrations in classroom training more effective?

• Modeling a task before providing instructions

• Following a Tell, Show, and Do approach

• Letting the learner identify the task steps before starting

• Letting the learner practice a task without feedback

When is technology-based training most appropriate?

• When budget does not matter

• When teaching millennials

• When staff members need to learn at their own pace

• When instructors are not available to teach the information