A new food service employee completes orientation. When should they receive food safety training and what must it include?

PRE-SERVICE TRAINING is an FDA Food Code requirement and a food safety best practice. TIMING: Before the employee handles food or food contact surfaces — not after a learning period, not in the first week, BEFORE first task. REQUIRED CONTENT: Handwashing technique and frequency; personal hygiene (hair restraints, jewelry, no eating at prep stations); ILLNESS REPORTING: The employee must understand the exclusion and restriction criteria — they must report to the manager if they experience vomiting, diarrhea, jaundice, or have been diagnosed with specific pathogens (Norovirus, Hepatitis A, Salmonella Typhi, Shigella, STEC); JOB-SPECIFIC: Temperature checks, FIFO rotation, or other tasks specific to their role; DOCUMENTATION: Training date, topics covered, and employee signature — creates the record that training occurred if questioned by health inspectors.