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

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

Purpose: To provide information needed to practice good cleaning and sanitizing methods in the workplace to help prevent foodborne illness outbreaks.

Presenter Documents

PowerPoint Presentation

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

Purpose: To explain the procedure for effectively cleaning a patient or resident’s room.

Presenter Documents

PowerPoint Presentation

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.

Presenter Documents

PowerPoint Presentation

Food Allergies, Intolerances & Sensitivities

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

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

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

Purpose: To understand the impact of gluten related disorders and explain how to successfully eliminate gluten from the diet.

Presenter Documents

PowerPoint Presentation

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

Purpose: To inform employees of the importance of proper food safety practices.

Presenter Documents

PowerPoint Presentation

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.

Presenter Documents

PowerPoint Presentation

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

Presenter Documents

PowerPoint Presentation

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.

Presenter Documents

PowerPoint Presentation

Foodborne Illness

Purpose: To educate on the different types of foodborne illnesses and their prevention.

Presenter Documents

PowerPoint Presentation

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.

Presenter Documents

PowerPoint Presentation

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.

Presenter Documents

PowerPoint Presentation

Receiving and Storage

Purpose: To promote safe food by learning proper techniques for receiving and storage of food.

Presenter Documents

PowerPoint Presentation

Too Sick to Work?

Purpose: To inform food service employees when and what symptoms and exposures they should communicate to their Person in Charge.

Presenter Documents

PowerPoint Presentation

Top 10 Food Safety Concerns in a Restaurant

Purpose: To understand the importance of using sound food safety practices.

Presenter Documents

PowerPoint Presentation

Foodservice

The following training topics are designed to address key foodservice topics essential for your business.

Cycle Menu Planning

Purpose: To demonstrate how to effectively write a cycle menu for your facility.

Presenter Documents

PowerPoint Presentation

Additional Resources:

Cycle Menu Planning Food Production Chart

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.

Presenter Documents

PowerPoint Presentation

Certificate of Completion

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.

Presenter Documents

PowerPoint Presentation

Foodservice Math 101

Purpose: To demonstrate how basic mathematical principles can improve foodservice operations.

Presenter Documents

PowerPoint Presentation

Foodservice Math 201

Purpose: To demonstrate how basic mathematical principles can improve foodservice operations.

Presenter Documents

PowerPoint Presentation

Fortified Foods

Purpose: To educate on what fortified foods are and how they can be utilized to help prevent malnutrition.

Presenter Documents

PowerPoint Presentation

Garnishing "That Final Touch"

Purpose: To discuss how garnishing can greatly impact the acceptance of a meal. To provide simple garnishing ideas and techniques.

Presenter Documents

PowerPoint Presentation

How to Read a Recipe

Purpose: To provide successful outcomes when starting to use a new recipe.

Presenter Documents

PowerPoint Presentation

Certificate of Completion

Implementing a Menu Cycle

Purpose: To provide the information and solutions needed to successfully implement a menu cycle within your facility.

Presenter Documents

PowerPoint Presentation

Kitchen Safety

Purpose: To understand the basics of food safety to ensure a safe environment.

Presenter Documents

PowerPoint Presentation

Portion Control

Purpose: To demonstrate that correct portion control is essential for providing proper nutrition and is necessary for cost control.

Presenter Documents

PowerPoint Presentation

Additional Resources:

Portion Control Chart - English

Portion Control Chart - Spanish

Reducing Food Waste

Purpose: To educate on the impact of food waste. To provide strategies to reduce pre- and post-consumer food waste.

Presenter Documents

PowerPoint Presentation

Additional Resources:

Plate Waste Log

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.

Presenter Documents

PowerPoint Presentation

Additional Resources:

F-Tag Training Topics Resources

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

Purpose: To educate participants on the basics of the FODMAP diet and to learn how and why this diet is used and implemented.

Presenter Documents

PowerPoint Presentation

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.

Presenter Documents

PowerPoint Presentation

Video Presentation

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

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.

Presenter Documents

PowerPoint Presentation

Wellness and You

Purpose: To introduce you to MyPlate and instruct you about how to incorporate these guidelines into your daily life.

Presenter Documents

PowerPoint Presentation

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

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

Presenter Documents

PowerPoint Presentation

Certificate of Completion

Dietary Intake Records

Purpose: Explain what dietary records are and why we need them. Also, to review how to properly document residents' dietary intake.

Presenter Documents

PowerPoint Presentation

Additional Resources:

Dietary Intake Record Samples

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.

Presenter Documents

PowerPoint Presentation

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.

Presenter Documents

PowerPoint Presentation

Certificate of Completion

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.

Presenter Documents

PowerPoint Presentation

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.

Presenter Documents

PowerPoint Presentation

Video Presentation

Additional Resources:

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.

Presenter Documents

PowerPoint Presentation

Certificate of Completion

Modified Diet Therapies

Purpose: To provide a description of the different diet types available and during which situations that particular diet should be used.

Presenter Documents

PowerPoint Presentation

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.

Presenter Documents

PowerPoint Presentation

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

Purpose: To educate participants on the importance of breakfast and the components of the School Breakfast Program (SBP) meal patterns.

Presenter Documents

Presenter Presentation

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.

Presenter Documents

PowerPoint Presentation

Smart Snacks in School

Purpose: To educate participants on additional food sales in schools and help them to promote healthier, qualified options.

Presenter Documents

PowerPoint Presentation

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.

Presenter Documents

PowerPoint Presentation

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).

Presenter Documents

PowerPoint Presentation

Additional Topics

The following training topics are designed to help train employees on targeted areas important to your foodservice business.

Customer Service

Purpose: To understand the importance of practicing good customer service skills in all aspects of your job.

Presenter Documents

PowerPoint Presentation

Courtesy and Hospitality

Purpose: To educate you on the basics of customer relations and dealing with difficult customer situations.

Presenter Documents

PowerPoint Presentation

Guest Satisfaction

Purpose: To educate participants about guest satisfaction.

Presenter Documents

PowerPoint Presentation

Video Presentation

HIPAA Privacy Rule

Purpose: To introduce foodservice employees to the main concepts of HIPAA that effects the foodservice department, specifically the privacy rule.

Presenter Documents

PowerPoint Presentation

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