Trainning Need Analysis
Training Needs Analysis For Bakery Department
Student : Le Nguyen Hoai Viet Student ID : UIT00791
Abstract:
Training needs analysis process is a series of activities conducted to identify problems or other issues in the workplace, and to determine whether training is an appropriate response. In Bakery Department, TNA is an ongoing process of gathering data to determine what training needs exist so training can be developed to help Bakery Department to accomplish its objectives that include work-safe, food-safe and productivities. There are several methods are selected to gather data for conducting a successful TNA. They include observation, interviews, questionnaires, difficulty analysis.
I.
Food-safe:
Food safety is the responsibility of this business. We have a responsibility to ensure that the food we sell is safe and suitable for human consumption. Food poisoning can be prevented and it is your responsibility to ensure that the food you sell is safe and suitable for human consumption. 1. Temperature control is vital in maintaining food safety. All potentially hazardous food must be under temperature control. Temperature control means maintain food at temperature of 5° or below as Cold food; or 60° or above as Hot C C food and under -18° as frozen food. When accepting delivery food, we must C implement temp check to ensure that food is under temperature control. Food not under temperature control must be reject. 2. Food storing must ensure that it is protected from the likelihood of contamination. The food must be stored under condition that will not adversely affect the safety and suitability of the food. Food stock must be rotated to make sure that food under storage will not waste unnecessarily and safe to use. 3. Date making system must be used to monitor the safe storage of food. Information must be filled including: what foods are includes, first date of opening, using period. 4. Tools, container, utensils must be cleaned and signed by the
Student : Le Nguyen Hoai Viet Student ID : UIT00791
Abstract:
Training needs analysis process is a series of activities conducted to identify problems or other issues in the workplace, and to determine whether training is an appropriate response. In Bakery Department, TNA is an ongoing process of gathering data to determine what training needs exist so training can be developed to help Bakery Department to accomplish its objectives that include work-safe, food-safe and productivities. There are several methods are selected to gather data for conducting a successful TNA. They include observation, interviews, questionnaires, difficulty analysis.
I.
Food-safe:
Food safety is the responsibility of this business. We have a responsibility to ensure that the food we sell is safe and suitable for human consumption. Food poisoning can be prevented and it is your responsibility to ensure that the food you sell is safe and suitable for human consumption. 1. Temperature control is vital in maintaining food safety. All potentially hazardous food must be under temperature control. Temperature control means maintain food at temperature of 5° or below as Cold food; or 60° or above as Hot C C food and under -18° as frozen food. When accepting delivery food, we must C implement temp check to ensure that food is under temperature control. Food not under temperature control must be reject. 2. Food storing must ensure that it is protected from the likelihood of contamination. The food must be stored under condition that will not adversely affect the safety and suitability of the food. Food stock must be rotated to make sure that food under storage will not waste unnecessarily and safe to use. 3. Date making system must be used to monitor the safe storage of food. Information must be filled including: what foods are includes, first date of opening, using period. 4. Tools, container, utensils must be cleaned and signed by the