Employee Training Sheet
Y:\Food Service\Employee Training Records Form.doc
Training Topics
Date
Completed
QFO
Initials
Employee
Initials
1. Proper Food Temperature Control
a. Cooking
b. Hot and Cold Holding
c. Rapid Cooling and Heating
d. Food temperature gauge use, storage,
sanitization, and calibration
2. Food Protection
a. Washing Fruit and Vegetables
b. Protection from bare hand Contact
c. Protection from Cross
Contamination
d. Covering food and protection from
other sources of contamination
3. Personal Health and Cleanliness
a. Employee sick leave,
restricting/excluding ill workers
b. Reporting illness to health
jurisdiction
c. Good hygienic practices
d. Hand washing requirements,
facilities, and procedures
4. Sanitation of the Facility, Equipment,
Supplies, and Utensils
a. Sanitization requirements and
procedures
b. Cleaning schedule and procedures
for food/nonfood-contact surfaces
c. Proper use of the ware washing sink,
and dishwashing machine
5. Identify and recognize the foods most
commonly associated with food allergies.
Employee Training Sheet
Y:\Food Service\Employee Training Records Form.doc
Pursuant to Public Health Code (PHC) Section: 19-13-B42(s)(8)(A) and
19-13-B49(t)(7)(A) the qualified food operator of each food service and catering food
service establishment is responsible for ensuring training of food preparation personnel.
Training shall include but not necessarily be limited to:
1. Instruction in proper food temperature control;
2. Food protection;
3. Personal health and cleanliness;
4. Sanitation of the facility, equipment, supplies and utensils
5. Food Allergies
The qualified food operator of each food service and catering food service establishment
shall maintain written documentation of a training program, and training records of
individual employees, and shall make these recor