Retail Best Practices to Food Safety and Sanitation Trainer's Kit is an easy to follow, bulleted training and teaching guide which is an excellent tool to help educate managers on the topic of food safety and sanitation.

The PowerPoint slide presentations, provided on CD-ROM's, are full of effective illustrations and photos that emphasize the importance of:

• proper time and temperature controls
• good personal hygiene habits
• prevention of cross contamination
• proper cleaning and sanitizing principles

All of the technical testable information about food safety and sanitation is reinforced through sample test questions, real-life scenarios, experiential learning exercises and a five video series. The Trainer's Kit can be customized to fit a group of any size in full day or two-day training sessions.

Features:

All-encompassing training materials including:

• Training Manual
• Compact Discs with:
  • 16-hour training PowerPoint Slideshows
  • 8-hour training PowerPoint Slideshows
  • Photo and art bank for customizing slideshows
  • Electronic copies of 10 Food Safety posters printable at any size

Training manual is 3-hole punched and bound in a 3-ring binder for ease of customizing and includes:

• Bulleted teaching points and support materials from the books
• Highlighted essentials terms

Each PowerPoint slideshow includes these topics:

• Introduction Slide
• Points to Ponder
• Lesson Pages
• Safety Stop!
• Concepts to Keep
• Take This Back To Your Team!

Contents

Retail Best Practices to Food Safety and Sanitation Trainer's Kit consists of 11 training sessions.

Each training session is comprised of lesson pages. The lesson pages consist of:

• The slide that is being seen by the learner
• The essential information from which you will teach. The slide shows directly correspond to the lesson pages so your learners may follow your lesson

Lesson page description:

• The key information to be delivered is displayed on the slide.
• Additional information to be delivered has been bulleted for easy reference during instruction and reduced preparation time. Much of this information is fundamental to the success of the learner.
• You will encounter certain words in boldface, underlined print. These words are the Essential Terms from the Retail Best Practices and Guide to Food Safety and Sanitation and are considered to be important words the learners need to fully understand.
• Slide mapping — Page numbers appear at the lower right hand portion of each slide. These numbers correspond to a page, or set of pages in both the Retail Best Practices and Guide to Food Safety and Sanitation and the Retail Best Practices and Supervisor's Guide to Food Safety and Sanitation where the information on the slide can be found.

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