Chances are you have people from a range of generations on your team – and the mix is always shifting. That has an impact on how your food safety training is received and how it must be delivered as a result. According to operators at the 16th annual Nation’s Restaurant News Food Safety Symposium, multigenerational teams often need varying instruction. For example, the fast-casual brand Noodles & Company employs workers across four generations – and the restaurant’s director of food safety and quality assurance says the brand’s younger workers respond best to 30-second instructional videos, while their older team members tend to respond best to written cards. If you’re getting mixed food safety results in your restaurant, it may be worthwhile to take a closer look at your training and seeking feedback from staff about how they learn best – whether due to generational differences or simply preferences. You want to make sure your most important lessons are being delivered in ways that are most likely to be absorbed.
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