Involving the employee in the defensible food service operation

Instructor: Joyce Wilkins
Product ID: 700465
  • Duration: 60 Min

recorded version

1x Person - Unlimited viewing for 6 Months
(For multiple locations contact Customer Care)
Recorded Link and Ref. material will be available in My CO Section

Training CD

One CD is for usage in one location only.
(For multiple locations contact Customer Care)
CD and Ref. material will be shipped within 15 business days

Customer Care

Fax: +1-650-963-2556


Read Frequently Asked Questions

This webinar will focus on the three components of a defensible food operation and methods to involve the employee in the delivery of a safe product.

Why Should You Attend:

It is not enough to have management dedicated to the safe delivery of food. Knowledge and commitment are required at the level of delivery.Employee knowledge and behaviors form the basis of a defensible food operation. The demand that employees demonstrate knowledge is fueled by several factors:

  • Frequency of litigation. Consumers are very savvy about food safety today and far more likely to bring issues to management's attention. Should an issue be brought to legal counsel, the focus will be on the shortcomings tolerated by a company and the lack of knowledge of the persons handling food.
  • Increasingly, inspectors are calling upon employees to verbalize knowledge of information needed to provide safe food. A cook that does not know how to calibrate a thermometer shows clearly that the food operation cannot defend their product. In most cases, it is the worker error, not management's that results in a food borne illness outbreak.
This is a serious issue to consider the struggle involves not only training the employee in a very high turnover industry, but also the integration of their behaviors in day to day operations.

This webinar will focus on the three components of a defensible food operation and methods to involve the employee in the delivery of a safe product. Certificates of completion will be awarded to participants upon request.

Areas Covered in the seminar:

topics will include: designing a defensible food service operation, how to compile a policy and procedure manual, documentation of learning, the management of data and procedure verification.

  • Designing the effective learning experience
  • Involving the employee in 'hands on' learning
  • Separating 'need to know' from 'nice to know'
  • Training in answering questions from inspectors
  • Evaluating learning
  • Documenting training

Who Will Benefit:

This webinar will provide valuable information to:

  • Corporate training directors
  • Operations managers, persons in charge
  • Quality assurance managers
  • Owners/operators
  • Risk managers

Instructor Profile:

Joyce Wilkins,, M.S.,R.D. is founder and owner of Safe at the PlateĀ®, a company with over 20 years of experience in food safety training and materials. Ms. Wilkins has authored several books of food safety and HACCP, and has trained thousands of individuals how to provide a safe food product. She and her staff currently work with corporations, farms and franchises to develop and sustain a compliant and defensible food operation.

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