Our training programs not only meet federal requirements, they will give your employees the knowledge and know-how to better serve your customers.
Foodservice Employee Training Program
Food Services of America is proud to present our Foodservice Employee Training Program for 2007. The topics in the program address key issues in the foodservice industry and provide solutions for everyday challenges that operators encounter.
The program is divided into twelve monthly segments designed as 20 to 30 minute training sessions. Each monthly segment includes instructor and employee handbooks. These make training an easy and efficient process. The instructor's handbook contains detailed topic information and a tracking form is provided to monitor employee participation. The employee handbook helps access learning with pre-tests and post-tests.
The Foodservice Employee Training Program offered by Food Services of America is a valuable tool because it assists in meeting state and federal training requirements, helps improve employee performance, and increases overall customer service. Your employees will enjoy learning about food safety, cost management and varieties of food preparation and presentation techniques.
Topics for the 2009 training series will include the following:
January
Customer Service -- First Time, Every Time
February
Marketing 101: Smallwares
(Focus on plates, flatware and table settings, and smallwares)
March
"Going Green" -- The Basics
April
Nutrition Update: What's New
May
Electrical Safety and Accident Prevention
June
Food Safety -- Storage and Transportation
July
Knife Safety
August
Food Safety -- Cooking, Cooling and Reheating
September
Cost Control
(Focus on avoiding waste, purchasing)
October
Food Safety -- Personal Hygiene
November
Nutrition Update -- What's New
(Focus on labels and consumer education)
December
Food Safety -- HACCP Update
To qualify for the in-service materials, you must be purchasing 80% of volume through Food Services of America.
For questions and information please email
Jodi Berger.
Calibrated Thermometer is Critical
Thermometer use rules:
Keep thermometers and their cases clean.
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During temperature monitoring, thermometers should be sanitized between each food; you may use an alcohol swab.
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Between monitoring times, thermometers should be washed, rinsed, sanitized and allowed to air dry.
Measure internal temperatures of foods by inserting the thermometer probe into the center (thickest part) of the food.
Thermometer Must be calibrated regularly to be Accurate
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Always calibrate after dropping a thermometer
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Always calibrate after extreme temperature changes
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At minimum, calibrate a thermometer at least once per week
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Calibrate using the ice method or boiling point method
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All thermometers must be calibrated
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Some thermometers can be adjusted, while some cannot be adjusted
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If a thermometer is out of calibration and cannot be adjusted, discard it and replace with a new thermometer.
Focus Items
NEW! Stacy's Pita/Soy Chips
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All Natural
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No Artificial Flavors
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No Artificial Colors
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No Preservatives
Stacy's White Cheddar Soy Thin Chips
#262919
48/1 oz
Smooth and mild cheddar flavor.
Stacy's Sweet BBQ Soy Thin Chips
#262932
48/1 oz.
Perfectly coated with a blend of onion, garlic, tomato and paprika that yields a sweet and tangy BBQ chip.
Stacy's Simply Baked Pita Chips
#262945
24/1.5 oz.
Baked pita chip seasoned with sea salt. The Ultimate dipping chip or great straight from the bag.
Stacy's Parmesan Garlic Herb Chips
#262971
24/1.5 oz.
100% pure imported parmesan cheese, garlic & parsley makes savory & sophisticated snack