- 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?
Responses should be between 300 and 600 words for each set of questions
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