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On-site, On-the-job Training


Extensive research has shown that most food safety training fails to change behaviour (Reference: Taylor, 1994). This is because it is not job-specific, usually off-site, and often undertaken by trainers who know little about the real risks, practices and pressures of a commercial kitchen.

Furthermore, training has traditionally been focused on the wrong people: food handlers, who have no real power to change their working environment, and not the managers, who should be responsible for initiating, facilitating, financing (where necessary) and supervising safe kitchen practices.

Menu-Safe offers a training approach and resource designed to overcome these problems for three main reasons:

First, the initial Menu-Safe training for a given business is aimed at the person responsible for food safety (e.g. the manager, head chef, owner etc.). They take ownership for the system, and develop the competence of their staff.

Second, each Safe Operating Procedure (SOP) has all the generic steps necessary to create safe food, presented in clear language and with pictures to help understanding, along with the reasons why each step is important. In addition the SOPs also contain all the business-specific steps and details that are relevant to a businesses' recipes, suppliers, equipment etc.

Third, Menu-Safe food handler training is designed to be on-site and on-the-job. Trainees are taught the SOP activities within the scope of their actual working environment, using all the materials, equipment and products they use every day, and subject to the same conditions and characteristics that always apply.

The combination of these three elements ensures that the training of Menu-Safe is correctly focused, extremely relevant to trainees, and the competency learned is immediately and directly applicable.

It is also worth noting that the on-the-job nature of Menu-Safe training is much more economical for businesses than 'traditional' training (i.e. there is no requirement to send all staff members to a classroom training session, which would require travel and accommodation expenses, in addition to the cost of the course itself). For small hospitality businesses, for whom resources are often tight, and who may experience high staff turnover, this economical training option has proved extremely popular.

For more information, see the implementation and training sections.




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