Training associates working in foodservice is essential to preventing outbreaks of foodborne illness
Whether the issue is cleaning sharp, crevice-filled equipment or preparing ready-to-eat foods, the biggest piece in preventing foodborne illness outbreaks is staff training.
This best practice needs to happen on the store level and under the guidance of well-trained managers, asserts Julie Heinrichs, product line manager for food machines at Troy, Ohio-based Hobart.
Often with bigger chain operators, equipment manufacturers will provide on-site training, as well as training videos or YouTube links. Safety reminders posted near the equipment are also helpful, as are cleaning schedules, checklists and visual instructions for disassembly.
“We recommend as many layers of training as possible to minimize any risk of injury,” stresses Heinrichs.