Welcome to Waycup Cafe Employee training Program.

The Waycup Cafe employee training program has been established to ensure the safe delivery of food to our customers, And  also to give our staff a training curriculum for advancement in the food service industry.   The following training videos should be used to prepare for both our in house testing, and as preparation for the " Servsafe " certification we require of our managers. 
The information they contain is required not only for employee advancement but is also considered a job requirement for all employees.

This presentation is in 6 parts.
In "Part One : The Importance of Food Safety" you'll find out how many Americans are affected by foodborne illness nationwide. We'll meet an Environmental Health Inspector and discuss how cleanliness is a key factor in his work.

What is biological contamination? How does food worker health affect safety? What should you do when you are sick? What does good personal hygiene mean? Find the answers to these and other important Food Safety questions in Chapter 2 "Health and Hygiene" including: Proper handwashing and when it's important, how to avoid barehand contact with ready to eat foods, glove use, and how personal habits can affect food safety.

"Part 3: Temperature Control" As we just learned, Health and Hygiene is the first defense a foodworker has for keeping their customers safe but there are other key Food Safety Defenses that must be understood in every restaurant and kitchen. In the next segment we will explain Temperature Control including: The Danger Zone, Hot and Cold Holding, Proper Cooking Temperatures,as well as Thawing and Cooling Food.

In "Part 4: Avoiding Cross Contamination" you will learn what causes cross contamination so you how to avoid this potentially dangerous problem.

Now that you know how to avoid cross contamination, lets take a closer look at "Cleaning and Sanitizing" in Part 5. Some crucial points in this segment include: The difference between cleaning and sanitizing, and why it's important, and washing dishes by hand and using a commercial dishwasher.

As we near the end of our presentation, let’s review what we’ve learned with we consider to be the key points to safe food handling known as the Food Worker Top 10.

In this supplement to the Basic Food Handlers Video Series , Let's take a moment to focus on Preventing contamination from pests in the kitchen. Pests, such as rodents, cockroaches, and flies spread germs and contaminate food. They must be kept out of all foodrelated areas for the safety of your customers