Proper Cleaning Training for Food Service Employees
Need to train your food workers on how to properly clean their work area while working with, cooking, or serving food?If so, then this Food Worker Cleaning Training is for you. This training video teaches your employees all about the importance of a clean work area, the dangers of NOT cleaning, and how to clean. Keeping a clean and tidy work area is step one in preventing food-borne illnesses and should be part of any employee training for those that deal with food.
Important Topics Covered in This Cleaning Video for Food Workers:
- What are the different cleaning products available, and how is each one used? (Soaps, detergents, glass cleaners, degreasers, and more)
- What type of information is on the label of a cleaning product? (What type of surfaces should the product be used on, what types of materials can it remove, what types of microorganisms can be killed by using it, etc.)
- How to reduce the risk of pests and rodents from entering your food processing area (cleaning all surfaces, including the floor, sweeping up crumbs or other food particles, wiping up spills, etc.)
- The importance of personal hygiene of employees who deal with food (Important, since at least 30% of all food-related illnesses stem from poor personal hygiene of those handling, preparing, or serving the food to patrons)
- How to teach employees how to wash their hands, why this is so important, and the proper way to do it
- What is the time when hand washing by employees should be required?
- Upon entering your facility
- When they touch something that might contaminate your hands (doorknobs, machinery, etc.)
- When the employee finishes eating or drinking
- After the use of the bathroom
- If they use a tissue, or cough or sneeze
- What are the proper procedures for using gloves while handling food?
- The gloves should fit properly and be free of tears or rips
- The gloves should be disposed of and replaced with new ones on a regular basis to prevent contamination
- Gloves should be replaced if an employee touches their nose, coughs or sneezes in their hand, etc
- The role of masks, hair nets, aprons, and more
Additional Details for this Cleaning Training Video:
- What does “TACT” stand for when teaching employees about cleaning?
- T is for Time which is the amount of time that certain cleaning tasks require
- A is for Action or is the amount of effort required to do the cleaning
- C is for Concentration or the amount of water and cleaning products to be used
- T is for Temperature and how that affects the cleaning products being used
- What are the five basic types of food products used in the food industry that will have to be cleaned?
- Fats and grease
- Complex carbohydrates
- What is “dry cleaning,” and how should it be done properly? (Brooms, vacuums, scrapers, brushes, etc.)
- What temperature should water be when it is used as a cleaner? (between 100 and 120 degrees Fahrenheit)
- What is the proper Personal Protective Equipment or PPE used for cleaning products in the kitchen or food areas?
- and much more….
Teaching your employees how to clean their food prep or food service area properly is critical to keeping your employees and customers safe from food-borne illness. Use this Cleaning Training for Food Workers training to educate your employees on this process. Available as an English-speaking DVD or USB stick, the training is 25 minutes long.
Proper Cleaning Training for Food Workers – Full-Length Preview:
All of our training videos include the following additional resources:
1) A Leader’s Guide
The person giving the training can use the Guide to help facilitate the training and provide additional verbal support to the video. It also includes a sample outline for the training session along with the highlights of the course.
2) An Employee Quiz
Important to be able to test your trainees to make sure they understand and comprehend the training course they just watched. This is also good for employer documentation for safety training of employees.
3) Answer Key to the Quiz
Ensures the questions are being answered correctly.
4) An Attendance Sheet
Allows you to keep track of who was trained, when the training occurred, who was the instructor, etc. Excellent documentation to prove your training requirements are in order.
5) A Printable “Certificate of Completion”
Allows you to give one to each employee who attends the safety training session. Can also be kept in an employee file for training documentation.
Purchases made before 7:00 pm EST will be shipped out the same business day!
You will receive a tracking number for your package via email within a few hours of placing your order.
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