Saftey Training in Food Service

Only available on StudyMode
  • Download(s) : 34
  • Published : February 11, 2009
Open Document
Text Preview

Safety is important to all of us because it prevents everyone from getting injured. Everyone has a different perspective of what does safety really means. According to safety is “The state of being safe; freedom from the occurrence or risk of injury, danger, or loss.” Safety is all about following rules and regulation to keep the workplace free from any hazards. All employees should be trained, and to knowledgeable about all the equipment that they are using to prevent anyone from getting injured. What is really training mean? Training refers “to a planned effort by a company to facilitate employees’ learning of job related competencies. Those competencies include knowledge, skills, or behaviors that are critical for successful job performance. The goal of training is for employees to master the knowledge, skill, and behaviors emphasized in training programs and to apply them to their day-to-day activities”(Noe, Raymond A.). All managers and supervisors should always observe their employees to see if they are following the rules, and to correct any mistake that they are doing to prevent any risk. It is the manager responsibility to ensure that all employees are trained properly to all of the equipment that they might use in the future to perform their work efficiently.

According to the there are several basic rules for food services safety that all employees should trained to before they start working. Those rules are “hands should be washed with soap and hot water and dried with single use towel before starting any task; appropriate cloth should be worn to work such as slip proof shoe. Spilled liquids should be mopped immediately, and then place the wet floor caution signs on the wet areas. Employees should not disconnect any electric plugs with wet hands; never start a machine or any equipment unless the guards provided are in place and operational. If a machine is jammed it should be turned off immediately. Apron and gloves should be worn all of the time to ensure everyone safety. Employees should not wear any jewelry because it may catch on to any equipment and cause a serious injury. All chemicals should be in clear labeled containers, and stored away from food.”


According to the Noe, Raymond, “training refers to a planned effort by a company to facilitate employees learning of job related competencies. These knowledge skills or behaviors that are critical for successful job performance. The goal of training is for employees to master their day to day activities”.


According to Noe, Raymond, “development is the formal education job experiences, relationships and assessments of personality and abilities that help employees prepare for the future”.

Friendly’s Restaurant History:

Friendly’s Restaurant is a very well known restaurant in the United States. According to “Friendly’s is located in the following sixteen states; Connecticut, Delaware, Florida, Maine, Maryland, Massachusetts, New Hampshire, New Jersey, New York, North Carolina, Ohio, Pennsylvania, Rhode Island, South Carolina, Vermont, and Virginia. Friendly’s was founded by two brothers in 1935 in Springfield Massachusetts, Curtis Blake who was only eighteen-years old, and S. Prestley Blake who was twenty years old.”

Friendly’s expanded really fast even though there was a national crisis. The brothers took a huge risk in opening their first store because it was opened right at the height of the Great Depressionin 1935. The restaurant was small, and their intentions were to provide warm, caring, neighborly service to all who visited. The only item on the menu at the time was ice cream, but their double dip, cones for only five cents made their restaurant well-known fast (

Friendly became a chain of five hundred restaurants concentrated in the Mid- Atlantic and North Eastern United...
tracking img