Assignment task: Imagine you are a food service manager for a new restaurant. You have just hired new kitchen staff and need to train them on various food safety skills.
You will design a training tool for your new kitchen staff. Your training tool should clearly establish and sustain the purpose of the training which is to inform the new staff on the prevention of cross contamination. The training tool should include the following:
- Definition of cross contamination
- Cross contamination prevention
- Physical and procedural barriers
- Maintaining a hygienic environment
- Best practices in glove usage and hand washing
- How to properly handle raw and ready to eat foods
- Physical, biological, and chemical contamination