Answer to Question 1
A
Answer to Question 2
Fortunately, high-quality and very practical sanitation training programs have already been developed by and are available from numerous organizations including the National Restaurant Association, Educational Institute of the American Hotel & Lodging Association, and other organizations that often include community health departments. Therefore, development time can be minimized. However, restaurant managers must assign a high-priority to sanitation for new employees who must learn the basics and for more experienced staff members who should learn about specific sanitation concerns when preparing new menu items. Pre-shift line-up meetings, scheduled food production department sessions, and coaching to address problems as they are observed are important tactics in delivering quality sanitation information to property employees.
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