SUPPLEMENTAL MATERIAL CHAPTER 7 QUESTION


1. Plan a training for a group of hospital food service staff following Table 7.1. Who would be the trainer for the training and what techniques would be best for optimal retention of information?


ANSWER


Planning an in-service training for all the Food Service Employees on Staying Healthy During the Pandemic. It will focus on the importance of wearing masks and shields while serving customers and clients, how to effectively handwash, use of sanitizing solutions when cleaning areas in the kitchen, on the trayline, and out in the cafeteria and will go over general policies and protocols developed by the Hospital. The trainer would be the Food Service Director and the Safety Representative from the HR department. We would have a power point presentation followed by demos for use of PPE.


2. Following Table 7.2, prepare an outline for an in-service training on handwashing . Indicate the training techniques used.


HANDWASHING 101 After finishing this in-service, the learner will be able to:


a) Discuss how germs are spread on the hands of healthcare workers.


b) Recite and demonstrate the five steps of proper hand washing.


c) List at least four different situations when to wash hands.


d) Discuss at least three ways to protect hands from drying, cracking and dermatitis.


e) Discuss the barriers that keep healthcare workers from washing their hands.


The in-service training will have an online presentation on an introduction to germs and how they are spread, the steps to handwashing, situations in food services that require handwashing and protection of hands from overwashing. We will ask all participants to complete the presentation online and take a quiz at the end. They will need to get at least 75% to pass the in-service training and demonstrate knowledge in handwashing. Names and scores will be tabulated at the end of the training to ensure completion of the in-service.


3. The CDM, CFPP is leading the training for employees on the temperature danger zone and optimal temperatures for cooking, holding, and refrigerating food. What are some methods of communicating this information to persons who use English as their second language?


a) Have an in-person training that would be interactive and that would help with verbal learners who can repeat the information and assess the scenarios that would be presented.


b) The presenter would go through the presentation and explain using visual and auditory cues.


c) Have thermometers available for kinesthetic learning as well as hand out the Danger Zone posters for visual and kinesthetic learners.


d) Have a learning activity where employees go to the various refrigerators, prep and serving areas to look for foods and their temperatures and tabulate which ones are in the danger zone and for how long they will be in that zone.


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Foodservice Management—By Design


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