Training

Food Safety Department Featured Workbook

Free, downloadable, on-the-job training guides.
Analog Thermometer Calibration

Analog Thermometer Calibration
A properly calibrated thermometer is essential in helping to ensure food remains at a specific temperature. Learn how with these helpful tips.

Bakery Storage Guidelines

Bakery Storage Guidelines
Proper storage of perishable foods is necessary to ensure safe food and reduce shrink. Bakery Storage Guidelines describes seven important things to consider when storing bakery ingredients and products including product rotation, freezer and cooler storage, and dry goods storage.

Cold TCS Rotation

Cold TCS Rotation
Always follow proper rotation and display guidelines for COLD time/temperature-controlled for safety (TCS) foods.

Deli Slicer Cleaning

Deli Slicer Cleaning
Clean deli slicers can help reduce the spread of Listeria monocytogenes and other potentially deadly foodborne illnesses. Learn the proper way with this step-by-step guide.

Digital Thermometer Calibration

Digital Thermometer Calibration
A properly calibrated thermometer is essential in helping to ensure food remains at a specific temperature. Learn how with these helpful tips.

FAT TOM

FAT TOM
Become familiar with the conditions that support the growth of microbial pathogens: food, acidity, time, temperature, oxygen, and moisture.

FIFO Product Rotation

FIFO Product Rotation
FIFO (First-IN, First-OUT) is a basic rule of product rotation that protects product quality and freshness. Rotate foods so the first products displayed (IN) are the first products sold (OUT) to minimize spoilage and waste. Every product has a code date. Do NOT use products past their code or “use-by” dates.

Food Allergens in the Bakery

Food Allergens in the Bakery
Major food allergens are: fish, peanuts, wheat, soy, tree nuts (such as almonds, filberts/hazelnuts, pecans, pistachios, walnuts), eggs, milk/dairy, and shellfish (such as shrimp, crab, or lobster). A food allergen can cause illness or death in some of your customers. Other sensitive ingredients include lactose, gluten, and sesame. Be aware of bakery products that contain allergens.

Food Allergens in the Deli

Food Allergens in the Deli
Major food allergens are: fish, peanuts, wheat, soy, tree nuts (such as almonds, filberts/hazelnuts, pecans, pistachios, walnuts), eggs, milk/dairy, and shellfish (such as shrimp, crab, or lobster). A food allergen can cause illness or death in some of your customers. Other sensitive ingredients include lactose, gluten, and sesame. Be aware of deli products that contain allergens.

Hot TCS Rotation

Hot TCS Rotation
Always follow proper rotation and display guidelines for HOT time/temperature-controlled for safety (TCS) foods.

How to Wash Hands

How to Wash Hands
Proper handwashing is a vital step in helping to prevent the spread of foodborne illness. Learn how with this step-by-step guide.

Listeria Basics

Listeria Basics
Listeria monocytogenes is a serious and potentially life-threatening pathogen that easily cross contaminates raw materials or inadequately-processed food. Learn why it’s important for deli and bakery associates to be knowledgeable on this topic.

Personal Hygiene

Personal Hygiene
Good personal hygiene is your first step to good health. And, as a food handler, proper cleanliness practices help keep your department’s products and customers safer.

Proper Chilling & Holding

Proper Chilling & Holding
One of the most critical areas in deli food preparation is the proper chilling of hot foods. It is one of the most abused areas in hot food deli management. Ask your department manager what your role is in the proper chilling and cold holding of foods in your department. Then properly follow your store’s policies and use this job aid as a helpful reminder of critical actions.

Proper Cooking, Holding, & Reheating

Proper Cooking, Holding, & Reheating
To keep food safe, it must be kept out of the Danger Zone [41°F – 135°F (5°C – 57°C)]. This is the temperature range where bacteria multiple rapidly. Ask your department manager what your role is in the proper cooking, hot holding, and reheating of foods in your department. Then properly follow your store’s policies and use this job aid as a helpful reminder of critical actions.

Receiving

Receiving
Know the proper steps to take when food shipments are received.

Sensitive Ingredients: Cross-Contamination

Sensitive Ingredients: Cross-Contamination
Service department employees play a key role in controlling cross-contamination. Improper handling of sensitive ingredients or foods can endanger your customers’ health.

Sensitive Ingredients: Gluten

Sensitive Ingredients: Gluten
An increasing number of customers will ask, “Is this product gluten-free?” This Job Guide will give you a basic understanding of gluten intolerance and how it relates to your departments’ products.

Sensitive Ingredients: Lactose

Sensitive Ingredients: Lactose
An increasing number of customers will ask, “Is this product lactose-free?” This Job Guide will give you a basic understanding of lactose intolerance and how it relates to your department’s products.

Sensitive Ingredients: Sugar

Sensitive Ingredients: Sugar
Customers may ask you about the sugar content of foods. This Job Guide will give you a basic understanding of how diabetic shoppers, who are sensitive to sugar, approach food with sugar and carbohydrates to improve and safeguard their health.

Understanding Fresh Food Allergens

Understanding Fresh Food Allergens
The number of shoppers who have food allergies is increasing. Humans can be allergic to any kind of food, but eight food groups are responsible for 90% of food allergies. You can remember these eight food groups by remembering Food Problems Will Send The Emergency Medical Service

When to Wash Hands

When to Wash Hands
Hand-washing plays a vital role in helping to prevent the spread of foodborne illnesses. Become familiar with the instances that warrant handwashing.

Disclaimer: The information presented in all our Job Guides (including IDDBA & YOU Training Tips) has been compiled from sources and documents believed to be reliable and represents the best professional judgment of the International Dairy-Deli-Bakery Association (IDDBA). However, the accuracy of the information presented is not guaranteed, nor is any responsibility assumed or implied, by IDDBA for any damage or loss resulting from inaccuracies or omissions.