FOODSAFE Level 2 (Advanced)

Section 3
Managing for Food Safety

Revised 2001
Learning outcomes

■ to develop effective food safety training

■ to establish and maintain an effective self-
monitoring program

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Major points to be covered
■ assessing a new employee
■ planning a food safety training program
■ choosing training methods
■ principles of a successful training program
■ evaluating your training program
■ FOODSAFE Code of Practice

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HACCP staff training

■ will become more intense

■ will require formal review, upgrading and
more testing
■ will put more responsibility on the
employee
■ will require an understanding of food
safety
■ will be ongoing
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Assessing new employees

■ a manager’s first control point is hiring

■ new employees should be screened
carefully using a standardized interview
procedure

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Building a winning team

■ together everyone accomplishes more

■ TEAM
– Training
– Educates
– And
– Motivates

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Staff training
■ group work

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Food safety training program

■ consistent
■ well-planned
■ clear goals
■ appropriate training materials
■ logical order
■ good trainer

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Principles of success

■ PEDIC
– Plan
– Explain
– Demonstrate
– Imitate
– Correct

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FOODSAFE Code of Practice

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Self-monitoring checklist
■ self-monitoring is the foundation of a well-
run, safe foodservice establishment
Self-monitoring Checklist

Food Supplies Date Checked: _________ By:

_____________

ITEM Y N Comments and Action Corrected

Required
(Y/N)
Food supplies are obtained only from
reputable sources

Ice intended for eating or drinking has not

been used for any other purpose
All food is checked at receiving

Improperly refrigerated, infested,

adulterated or contaminated food is not
accepted

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