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SERVSAFE CH. 15 EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -10 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Training need
Answer:
Gap between what employees are required to know to do their jobs and what they actually know. There are several ways to identify food safety training needs, including observing job performance, testing food safety knowledge and surveying employees to identify areas of weakness
Question 2: Training delivery methods
Answer:
Approaches for providing training to employees. This can include more traditional methods such as lectures, demonstrations, or role-play or more technology-based approaches such as Web-based training and interactive CD-ROMs. Regardless of the approach, it is important to use more than one method of delivery, because employees learn differently
Question 3: Training records
Answer:
All food safety training should be documented for legal purposes
Question 4: Classroom training
Answer:
A foundation upon which activity based training can be built
Question 5: Retraining
Answer:
Staff should periodically be retrained and updated on new procedures to reinforce food safety practices
Question 6: Critical food safety knowledge
Answer:
All employees should have a thorough understanding of the following:
- personal hygiene
- safe food preparation
- cleaning and sanitizing
- safe chemical handling
Question 7: On-the-job training (OJT)
Answer:
Method in which experienced staff members teach learners while on the job
Question 8: Training staff
Answer:
Managers are responsible for teaching staff how to properly handle food. Must be done on an initial hire and ongoing basis
Question 9: Technology based training
Answer:
Uses online training and interactive CD-ROMs. Allows managers to deliver training when and where staff needs it.
Question 10: Role-play
Answer:
Training method in which trainees act out a situation to try new skills or apply new knowledge
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