After you have gone through the initial orientation process - including teaching them about your plans and policies around safety and security in your restaurant - you will start doing the actual position training. Don't skip over the important basic learning. Every person who works in your organization will need to know things like:
- Safety and security
- Fire prevention
- Personal Hygiene
- Dress code and appearance standards
- Anti-harassment guidelines
You should go over these things before starting to train them on their position. If you don't teach a new employee that they shouldn't lift anything over 30 pounds on their own - you could end up with an injured employee and a lawsuit before they even start making food. Protect yourself and your employees!
When you are ready to start training them about preparing food - start with Food Safety. I have mentioned this before - but you cannot overdo it when it comes to serving safe food. Hand washing must be your number one point of training for a food handler.
Plan: Make sure your hand washing sink is stocked with soap and paper towels; Gather any job aids that you have such as a list of questions that you will ask during the hands-on training or a poster that outlines the steps of proper hand washing.
Teach: Take the employee to the sink area. Explain to them that they must use hot water and soap to wash their hands and that they must scrub their hands and wrists for at least 10-15 seconds- making sure that they wash between their fingers and under their nails; when they are done washing - they must rinse with hot water - then use a paper towel or warm air dryer to dry their hands. ServSafe® recommends that you a paper towel to turn off the water - otherwise your hands will be re-contaminated from the dirty handle. Ask them if they have any questions - if there was anything they didn't understand. Tell them about different diseases that are spread by dirty hands. Tell them when they must wash their hands.
Observe/Evaluate: Now it is their turn! Have them wash their hands and role-play that they are teaching you! Observe what they do and see if they followed all the steps that you taught them. Ask them questions about illnesses and times that they must wash their hands. If they miss any steps - tell them what they missed. Even if they do everything perfectly - that doesn't mean that you should certify them in hand washing. You will have to observe them over a couple of shifts to see if they are consistently following the standard.
This is one of the most basic, not to mention critical aspects of working with and around food - and yet everyone doesn't understand how important it is. Your food handlers must understand that they could not only make customers sick - but they could potentially cause your establishment to be closed - or even run out of business just because they didn't wash their hands properly.
I use this example because it demonstrates a simple task that we take for granted - and shows the detailed steps that have to be followed to ensure proper training and execution.
If you apply this same detailed focus to all of the tasks you teach your people - you will be successful!
Training is not a one - time event - it is an ongoing journey...Learn it...Live it...Pass it on!