How often should food safety training be provided to employees?

Food safety training should be provided at onboarding and annually thereafter to ensure that employees are fully aware of the best practices, procedures, and regulations that govern food safety. This approach establishes a strong foundation of knowledge from the beginning of an employee's tenure, ensuring they are equipped to handle food safely as they begin their work.

Providing annual refresher training helps to reinforce the information learned during onboarding and updates staff on any new regulations, trends, or changes in procedures that may have occurred since their last training session. This continuous education is crucial in the food service industry to maintain high standards of hygiene and safety and to prevent foodborne illnesses. Regular training also instills a culture of safety within the workplace, making employees more mindful of their practices over time.

In contrast, limiting training to only during hiring does not account for the need for ongoing education. Offering it every six months or twice a year is more frequent than necessary for most operations and could lead to training fatigue, causing employees to be less engaged. Thus, a structured plan of initial training and annual updates strikes a balance that maintains knowledge while being manageable for staff.