390 PRINCIPLES OFFOODSANITATION
Employee training is important because it
is difficult to recruit competent and motivated
workers.Periodic training is essential because
the industry has a higher rate of employee
turnover than do most organizations.
On-the-job training can be effective for cer-
tain tasks but is not comprehensive enough for
sanitation training.Each employee involved in
foodservice sanitation should become familiar
with the sanitation concept and sanitary prac-
tices required for job performance.
An ideal method for training employees of
a large firm is to set up a training depart-
ment and hire a training director.This
approach is being adopted in many large and
medium-sized foodservice operations. In
fact, foodservice trainers have established
their own professional association, the Coun-
cil of Hotel and Restaurant Trainees.Fur-
thermore, the Association of Food and Drug
Officials develops and publishes food sanita-
tion codes and encourages food protection
through the adoption of uniform legislation
and enforcement procedures.
In most foodservice operations, the super-
visors, rather than professional trainers,
normally conduct the sanitation training.
Therefore, a previously trained employee or
one certified in foodservice sanitation
should personally conduct the training.
The effectiveness of a training program
can be evaluated by the ability of employees
to perform their assigned tasks.If standards
of achievement have been set before trainingTable 21–2Sample Cleaning Schedule (Partial), Food Preparation Area
Item When What Use Who
Floors As soon as possible Wipe up spills Broom, bucket, mop, and dustpan ——
Once per shift between Damp mop Mop, bucket, or scrubber ——
rushes
Weekly, Thursday Scrub Brushes, bucket detergent ——
evening (brand)
January, June Strip, reseal See procedure ——
Walls and As soon as possible Wipe up Cloth; portable high-pressure,
ceilings splashes low-volume cleaner; or portable
foam cleaner
February, August Wash walls Same as above ——
Work Between uses and at Empty, clean, See cleaning procedure for ——
tables end of day and sanitize each table
drawers; clean
frame, shelf
Weekly Saturday p.m. See cleaning procedure for ——
each table
Hoods and When necessary Empty grease Container for grease ——
filters traps
Daily, closing Clean inside See cleaning procedure ——
and out
Every Wednesday Clean filters Dishwashing machine ——
evening
Broiler When necessary Empty drip pan, Container for grease; clean cloth ——
wipe down
After each use Clean gird tray, See cleaning procedure for each ——
inside, broiler
outside, top
Source:Adapted from Applied Foodservice Sanitation, 4th Edition. Copyright 1992 by the Educational Foundation of the
National Restaurant Association.