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Foodservice Training Topics
Foodservice Training Topics
Attention: The Personal Hygiene topic is now available in Spanish!
Each training topic is designed to help you implement internal training programs in compliance with federal regulations. Each topic includes:
PowerPoint Presentation
Presenter Documents
Presentation Notes
Pre and Post Rest (with Answer Key)
Attendance Sheet
Activity Idea(s)
Copy-Ready Certificate of Completion
Click here for a complete list of all Foodservice Training Topics available.
Healthcare Customers: To understand what Training Topics and Webinars may help with training on certain F-Tags click here.
K-12 Customers: To understand what Training Topics and Webinars may help with meeting Professional Standards Training click here.
Cleaning and Sanitation
Cleaning and Sanitation
The following training topics are designed to equip you with the best practices and processes for effective cleaning and sanitizing. These modules will help you implement internal training programs to educate your team to help ensure a spotless environment.
Cleaning and Sanitation
Cleaning and Sanitation
Purpose: To provide information needed to practice good cleaning and sanitizing methods in the workplace to help prevent foodborne illness outbreaks.
Additional Resources:
CMS Infection Control Regulations Flyer
CMS and the Centers for Disease Control & Prevention (CDC) Free, On-Demand E-Learning Curriculum
Patient/Resident Room Cleaning Procedures
Patient/Resident Room Cleaning Procedures
Purpose: To explain the procedure for effectively cleaning a patient or resident’s room.
Warewashing and Floor Care 101
Warewashing and Floor Care 101
Purpose: To provide a basic understanding of the steps to take in using a three-compartment sink and review standards of practice in mechanical warewashing, including safety and to explain the procedure for safely and correctly preparing and cleaning hard surface flooring, offered in six simple steps.
Are you prepared to serve guests with food allergies? The following training topics are designed to aid in training foodservice employees to understand food allergy basics as well as safely and confidently serve customers with common food allergies.
Best Practices to Approaching Food Allergies
Best Practices to Approaching Food Allergies
Purpose: To provide you with an understanding of food allergies so you can better serve customers with food allergies.
Additional Resources:
How to Avoid Cross-Contact (FARE)
Understanding Food Allergies
Understanding Food Allergies
Purpose: To provide a basic understanding of food allergies and how to apply that knowledge in the workplace.
Additional Resources:
How to Avoid Cross-Contact (FARE)
Gluten
Gluten
Purpose: To understand the impact of gluten related disorders and explain how to successfully eliminate gluten from the diet.
Food Safety
Food Safety
The following training topics are designed to protect your customers and your brand. These modules will help you implement internal training programs to serve safe meals to your customers, and stay in compliance with food laws and regulations.
Food Safety Basics
Food Safety Basics
Purpose: To inform employees of the importance of proper food safety practices.
Food Safety for Cooks: From Cooking to Cooling
Food Safety for Cooks: From Cooking to Cooling
Purpose: To review TCS (time and temperature controlled for safety) foods, proper temperatures and techniques for thawing, cooking, cooling and reheating food and proper use of probe thermometer.
Food Safety for the Nursing Station
Food Safety for the Nursing Station
Purpose: To understand the importance of dietary and nursing staff working together to ensure safe food handling and cleanliness of the nurses’ stations
Food Safety Myths
Food Safety Myths
Purpose: To review the most common myths about food safety and explain why each myth is false-and the truth behind the myth.
Foodborne Illness
Foodborne Illness
Purpose: To educate on the different types of foodborne illnesses and their prevention.
Personal Hygiene and Hand Washing
Personal Hygiene and Hand Washing
Purpose: To provide information needed to practice good personal hygiene in the workplace to help prevent food borne illness outbreaks.
Personal Hygiene and Hand Washing - En Español
Personal Hygiene and Hand Washing - En Español
Purpose: Suminstrar la información necesaria para practicar una efectiva higiene personal en el lugar de trabajo, para evitar así los brotes de intoxicaciones alimentarias.
Receiving and Storage
Receiving and Storage
Purpose: To promote safe food by learning proper techniques for receiving and storage of food.
Too Sick to Work?
Too Sick to Work?
Purpose: To inform food service employees when and what symptoms and exposures they should communicate to their Person in Charge.
Top 10 Food Safety Concerns in a Restaurant
Top 10 Food Safety Concerns in a Restaurant
Purpose: To understand the importance of using sound food safety practices.
Foodservice
Foodservice
The following training topics are designed to address key foodservice topics essential for your business.
Cycle Menu Planning
Cycle Menu Planning
Purpose: To demonstrate how to effectively write a cycle menu for your facility.
Additional Resources:
Cycle Menu Planning Food Production Chart
Date Codes and TCS Food Date Marking
Date Codes and TCS Food Date Marking
Purpose: To understand what a lot code is and maintain proper TCS food date marking in your commercial kitchen according to the Food Code.
Emergency Planning for the Foodservice Department
Emergency Planning for the Foodservice Department
Purpose: To establish plans and protocols for emergency preparedness in the event of a natural, man-made, or reputation disaster.
Foodservice Math 101
Foodservice Math 101
Purpose: To demonstrate how basic mathematical principles can improve foodservice operations.
Foodservice Math 201
Foodservice Math 201
Purpose: To demonstrate how basic mathematical principles can improve foodservice operations.
Fortified Foods
Fortified Foods
Purpose: To educate on what fortified foods are and how they can be utilized to help prevent malnutrition.
Garnishing "That Final Touch"
Garnishing "That Final Touch"
Purpose: To discuss how garnishing can greatly impact the acceptance of a meal. To provide simple garnishing ideas and techniques.
How to Read a Recipe
How to Read a Recipe
Purpose: To provide successful outcomes when starting to use a new recipe.
Implementing a Menu Cycle
Implementing a Menu Cycle
Purpose: To provide the information and solutions needed to successfully implement a menu cycle within your facility.
Kitchen Safety
Kitchen Safety
Purpose: To understand the basics of food safety to ensure a safe environment.
Portion Control
Portion Control
Purpose: To demonstrate that correct portion control is essential for providing proper nutrition and is necessary for cost control.
Additional Resources:
Portion Control Chart - English
Portion Control Chart - Spanish
Reducing Food Waste
Reducing Food Waste
Purpose: To educate on the impact of food waste. To provide strategies to reduce pre- and post-consumer food waste.
Additional Resources:
Survey Readiness for the Healthcare Foodservice
Survey Readiness for the Healthcare Foodservice
Purpose: To have a basic understanding of an annual survey and how the food service should respond in a survey.
Additional Resources:
Nutrition: General
Nutrition: General
The following training topics are designed to help train foodservice employees on various nutrition and general wellness topics. These modules will help you implement internal training programs to leverage nutrition to market your dining program and support your employees.
FODMAP Diet
FODMAP Diet
Purpose: To educate participants on the basics of the FODMAP diet and to learn how and why this diet is used and implemented.
Healthy Eating: Understanding, Impact and Opportunities
Healthy Eating: Understanding, Impact and Opportunities
Purpose: To understand what "healthy" means and how it can impact the choices you have available on your menu.
Nutrition Facts Label 101
Nutrition Facts Label 101
Purpose: To educate participants on the basics of the Nutrition Facts Panel and how the information may be used to select the most appropriate food for a special diet.
Mediterranean & DASH Diet
Mediterranean & DASH Diet
Purpose: To understand the similarities and differences between the Mediterranean and DASH Diets. Also, to emphasize the health benefits of both the Mediterranean and DASH Diets.
Wellness and You
Wellness and You
Purpose: To introduce you to MyPlate and instruct you about how to incorporate these guidelines into your daily life.
Nutrition: Healthcare
Nutrition: Healthcare
The following training topics are designed to help train healthcare foodservice employees on critical nutrition topics. These modules will help you implement internal training programs to serve delicious, healthy and wholesome meals to your patients and residents, and stay in compliance with federal regulations.
Alzheimer's Disease and Nutrition
Alzheimer's Disease and Nutrition
Purpose: To review the ways in which Alzheimer’s disease and Dementia can impact nutritional status and to discuss how to prevent poor nutritional status of these individuals
Dietary Intake Records
Dietary Intake Records
Purpose: Explain what dietary records are and why we need them. Also, to review how to properly document residents' dietary intake.
Additional Resources:
Fiber Is Functional
Fiber Is Functional
Purpose: To understand why it is a team approach to insure that your residents get enough fiber throughout the day. To emphasize that adequate fiber intake can help lessen some health concerns and improve the overall quality of life for your residents.
Healthcare Associated Infections
Healthcare Associated Infections
Purpose: To understand the basics of Healthcare Associated Infections (HAIs) and to explain the role that the foodservice department plays in managing patients with HAIs, as well as how they can help prevent the spread of HAIs.
Hydration Needs & Fluid Intake Documentation
Hydration Needs & Fluid Intake Documentation
Purpose: To provide an understanding of why proper hydration is important in healthcare facilities and how to prevent dehydration.
and to provide a tool to help you create and maintain an appropriate fluid intake documentation process for your community.
International Dysphagia Diet Standardisation Initiative (IDDSI)
International Dysphagia Diet Standardisation Initiative (IDDSI)
Purpose: To educate participants about how the International Dysphagia Diet Standardization Initiative (IDDSI) can decrease confusion due to language differences, creating a safer environment in their community or organization.
Additional Resources:
Memory Care: Communication During Mealtime
Memory Care: Communication During Mealtime
Purpose: To educate participants on the proper and efficient way of communicating with people with memory loss during meal times.
Modified Diet Therapies
Modified Diet Therapies
Purpose: To provide a description of the different diet types available and during which situations that particular diet should be used.
Real Food First
Real Food First
Purpose: To understand the concept of real food first and how it benefits residents and the foodservice department. To outline the steps to implement real food first in your facility.
Nutrition: K-12 Schools
Nutrition: K-12 Schools
The following training topics are designed to help train K-12 foodservice employees on critical nutrition topics. These modules will help you implement internal training programs to serve delicious, healthy and wholesome meals to your students, and stay in compliance with federal regulations.
Basics of School Breakfast
Basics of School Breakfast
Purpose: To educate participants on the importance of breakfast and the components of the School Breakfast Program (SBP) meal patterns.
Basics of School Lunch
Basics of School Lunch
Purpose: To educate participants on the basics of the National School Lunch Program meal patterns and how they fit into nutritional guidelines.
Smart Snacks in School
Smart Snacks in School
Purpose: To educate participants on additional food sales in schools and help them to promote healthier, qualified options.
Sports Nutrition in K-12 Schools
Sports Nutrition in K-12 Schools
Purpose: To educate participants on the basic nutrition needs of a high school athlete so they can be nourished to compete to their full potential.
What is a CN Label?
What is a CN Label?
Purpose: To educate participants on how to use Child Nutrition (CN) labels and to clarify the difference between CN labels and School Lunch Equivalents (SLE's).
Additional Topics
Additional Topics
The following training topics are designed to help train employees on targeted areas important to your foodservice business.
Customer Service
Customer Service
Purpose: To understand the importance of practicing good customer service skills in all aspects of your job.
Courtesy and Hospitality
Courtesy and Hospitality
Purpose: To educate you on the basics of customer relations and dealing with difficult customer situations.
Guest Satisfaction
Guest Satisfaction
Purpose: To educate participants about guest satisfaction.
HIPAA Privacy Rule
HIPAA Privacy Rule
Purpose: To introduce foodservice employees to the main concepts of HIPAA that effects the foodservice department, specifically the privacy rule.
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