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There are more than enough seasons in the year where as a restaurant manager, you will hire seasonal employees to help with the larger amount of customers that come through your doors. Not only are more people pouring through your front doors to enjoy your delicious food and beverages, but rush seasons are where there are greater numbers of foodborne illnesses due to inadequate training being conducted for seasonal employees. It is vital to have proper training for all your employees, but many restaurants fail to implement the proper food handling training to seasonal employees. This is the moment where managers get it wrong. It is most important to train these seasonal employees because many seasonal employees are usually teens and/or young adults who have not had enough experience with handling food in a restaurant more or less receiving proper training to handle food as well as beverages. I have done some great research and found some very helpful tips by Ashley Miller, Food Safety Expert from the National Restaurant Association, to help you with training seasonal employees for your restaurant so that your customers, your direct staff members, and seasonal employees will benefit all around.
1.) Train like there's no tomorrow. - The first step for any position in any industry is receiving the proper training. Whether you have had some experience in handling food to not having any experience at all, training is vital for the overall health of your customers and restaurant.
Ashley Miller - Food Safety Expert From National Restaurant Association Tip: Create a training matrix that identifies job function, training required and whether or not the employee has received that training.
2.) Require the same training across the board. - No matter if the staff member is full-time or seasonal, the training given to each employee should be equal. There is no reason why seasonal employees should not also receive the type of training given to full time employees. Also make sure to know the appropriate training needed for each position and the right amount of employees needed to perform each job function during that work shift. Unfortunately many managers fail in preparation when it comes to making sure there are enough employees working the shift for certain job functions. NEVER place an employee full time or seasonal to a job during a shift that he or she has not been trained to do. There is higher risk for mistakes as well as food borne illnesses.
Ashley Miller - Food Safety Expert From National Restaurant Association Tip: If staffers aren’t cross-trained to perform multiple duties, don’t give them tasks they can’t handle. For example, at lunch rush, don’t turn your cashier into a food-prep employee.
3.) Have each employee trained on the basics for working a clean restaurant. - Providing training to your entire staff on how to avoid food contamination is great, but make sure to also provide training on good, basic practices of handling food.
Ashley Miller - Food Safety Expert From National Restaurant Association Tip: Make sure they understand and perform proper handwashing and hand care, are knowledgeable in the appropriate use of single-use gloves, practice personal hygiene, and are able to know policies for and report potential health issues.
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