Why this is the answer
Comprehensive food employee orientation training topics: (1) PERSONAL HYGIENE — proper handwashing technique (wet, soap, scrub 20 seconds, rinse, dry with paper towel, turn off faucet with towel) and timing (before work, after restroom, after eating/drinking/smoking, after touching face/hair, after handling raw foods, after taking out trash, after handling chemicals); appropriate work attire (clean uniform, hair restraints, no/limited jewelry per Food Code, fingernails short and clean, no artificial nails on food handlers without gloves); no eating or drinking in food prep areas (use designated areas); avoid touching ready-to-eat food with bare hands — use utensils or gloves; (2) EMPLOYEE ILLNESS POLICY — what to report (symptoms, diagnoses, exposure), to whom, exclusion vs restriction, return-to-work requirements; (3) CROSS-CONTAMINATION PREVENTION — separate raw and ready-to-eat; storage order (top to bottom: RTE, seafood, whole meat, ground meat, poultry); separate equipment for raw and RTE or thorough cleaning between; separate cutting boards; (4) TIME/TEMPERATURE CONTROL — danger zone, cooking temperatures, cooling, hot/cold holding, reheating, thermometer use; (5) CLEANING AND SANITIZING — what they are (different processes), proper procedures, sanitizer concentrations, when to clean/sanitize; (6) SPECIFIC JOB DUTIES — for that role: line cook, server, dishwasher, etc.; (7) ALLERGEN AWARENESS — recognition, communication, cross-contact prevention; (8) PEST MANAGEMENT — signs, what to report; (9) EMERGENCY PROCEDURES — fire, injury, illness, power outage; (10) FACILITY-SPECIFIC POLICIES — HACCP plan if applicable, supplier-specific procedures, menu items; (11) DOCUMENTATION — logs they're responsible for. Training should be: documented (signed acknowledgments); ongoing (refreshers, updates); multilingual when appropriate; interactive (demonstrations, observations); reinforced through supervision. Mandatory food handler certification is required in many jurisdictions for non-manager employees.
Source: FDA Food Code, Employee Training