Question 1

It's Meghan's first day at your restaurant. When should you start her food safety training?&#10;A)Immediately&#10;B)After one week&#10;C)Within her first 90 days&#10;D)After her other training is complete

Accepted Answer

You should start Meghan's food safety training immediately. Safe food handling practices should be emphasized starting on her first day. Meghan will understand how important food safety is to the success of your restaurant if it is included in every day of her training.

Question 2

Why is it important to use many different training methods when teaching food safety?&#10;A)To keep the trainer challenged&#10;B)To make training time last longer&#10;C)To keep students interested&#10;D)To account for different learning styles

Accepted Answer

When teaching food safety, it is important to use many different training methods to account for different learning styles. Students will learn new concepts in different ways. It is important to take a student's learning style into consideration when planning a training curriculum.

Question 3

When is on-the-job training NOT an effective method?&#10;A)When working with one student&#10;B)When teaching a large group&#10;C)When teaching hand-washing techniques&#10;D)When there is not enough time for training

Accepted Answer

On-the-job training is NOT an effective method when teaching a large group. This method of training allows students to perform the task while the trainer observes. Because of this, on-the-job training works best with one student or a small group of students.

Question 4

When using demonstration as a training method, the steps are: tell, show and what?&#10;A)Repeat&#10;B)Practice&#10;C)Celebrate&#10;D)Watch

Accepted Answer

When using demonstration as a training method, the steps are: tell, show and practice. Learners should be allowed to practice the task they have just been shown. For extra reinforcement, the learner should explain the task as the trainer listens and observes. This is a good method to use when working with an individual or a small group.

Question 5

If a student is trained by reading concepts in a textbook, what percent of the information is he likely to remember?&#10;A)50%&#10;B)25%&#10;C)100%&#10;D)10%

Accepted Answer

If a student is trained by reading concepts in a textbook, he is likely to remember only 10% of the information. Students will remember 50% of information that they see and hear. This is why it is important to reinforce readings with visual and audio training aids.

Question 6

Andre has worked at Jake's Bar and Grill for two years longer than his manager, Kerry. Why should Kerry continue to observe Andre's performance?&#10;A)To make Andre work faster&#10;B)To annoy Andre into quitting his job&#10;C)To make sure Andre continues to handle food safely&#10;D)All of the above

Accepted Answer

Although Andre has worked at Jake's Bar and Grill for two years longer than Kerry, she should continue to observe his performance to make sure he continues to handle food safely. Kerry should monitor Andre to find gaps in his knowledge because food safety regulations change and processes are updated over time. As a manager, it is Kerry's responsibility to make sure all her employees are trained correctly.

Question 7

How long is a ServSafe certificate valid?&#10;A)10 years&#10;B)5 years&#10;C)7 years&#10;D)3 years

Accepted Answer

A ServSafe certificate is valid for five years. After five years, you will need to be re-certified according to local regulations. As long as the certificate is valid, you may order a replacement certificate at www.ServSafe.com.

Question 8

Which of the following topics does NOT need to be covered in training for new hires?&#10;A)Correct procedures for hand washing&#10;B)Preventing time/temperature abuse&#10;C)Sanitizing food prep surfaces&#10;D)All of these should be covered

Accepted Answer

All of these topics should be covered in training for new hires. It is easy for new trainers to believe some topics are "obvious". It is important for trainers to remember that all new hires should be trained in all areas of food safety. Trainers should work to identify and correct knowledge gaps in both new hires and existing staff.

Question 9

Which of the following is a challenge that might prevent your operation from effectively training staff on food safety?&#10;A)Lack of time&#10;B)Staff members speak different languages.&#10;C)Information changes regularly.&#10;D)All of the above

Accepted Answer

All of these challenges might prevent your operation from effectively training staff on food safety. There are hundreds of obstacles to completing training but as a manager it is your responsibility to ensure the food you serve is safe. That includes finding the time to train staff, finding trainers that speak the same language as your staff and keeping up with current food safety information. You must find a way to work around any obstacle to train staff.

Question 10

Ahmed is the manager of a busy coffeehouse. During the lunch rush, he observes an employee scooping ice from the machine using the same cup that will be served to the customer. When should Ahmed correct the employee?

A)Immediately
B)After the lunch rush is over
C)After Ahmed has written disciplinary paperwork
D)At the end of the employee's shift

Accepted Answer

If Ahmed observes an employee scooping ice from the machine using the same cup that will be served to the customer, he should correct the employee immediately. If Ahmed waits to say anything, the employee may continue to scoop ice incorrectly and increase risk to customers. Ahmed should use this as an opportunity for on-the-job training and show the employee the correct method immediately.

Deck 17: Food Service: Training