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2 15 HINT: Talking Points to FOH Staff  A quick tool for employers to use to enhance existing train- ing  An easy tool for employers to start a train- ing that is needed  Increase sani- tation scores  Prevent food- borne illness Why Food Safety Training for FOH? Front-of-the-house (FOH) food and beverage em- ployees traditionally have been held to different standards than kitchen staff. However, the NC Food Code (2012) does not make that same dis- tinction. As a matter of fact, the Code considers anyone who may come into contact with food, clean utensils and equipment, linens, and single service a “food employee.” Often FOH staff are not only in contact with food, they are in direct contact with ready-to-eat foods and the last place in the flow of food before the consumer eats the food. The Orange County Health Department wanted to provide quick training that can be used to help FOH staff identify the steps in their tasks where they can do their part to prevent a food borne illness or inju- ry to the consumer. Even though the Code is clear about what is expected and who are responsible, violations of bare hand contact per- sist and are being attributed to FOH food employees. A typical food protection manager’s certificate course does not specifi- cally address bartending or bever- age preparation. An out-of-the-box employee training has been difficult to find, one that serves this purpose exclusively. This FOH training is designed to be brief; to supple- ment other trainings of the employer; and to ad- dress the five most common violations of the NC Food Code observed during the inspection of FOH activities. As FOH staff may be aware, they are also the staff that the most visible to the public. The appearance of demonstrating food safety knowledge ensures good public relations. References 1. Dane A. Jensen, David R. Macinga, David J. Shumaker, Roberto Bellino, James W. Arbogast, and Donald W. Schaffner (2017) Quantifying the Effects of Water Temperature, Soap Volume, Lather Time, and Antimicrobial Soap as Variables in the Removal of Escherichia coli ATCC 11229 from Hands. Journal of Food Protection: June 2017, Vol. 80, No. 6, pp. 1022-1031. 2. Laura R. Green, Vincent Radke, Ryan Mason, Lisa Bushnell, David W. Reimann, James C. Mack, Michelle D. Motsinger, Tammi Stigger, and Carol A Selman (2007) Factors Related to Food Worker Hand Hygiene Practices. Journal of Food Protection: March 2007, Vol. 70, No. 3, pp. 661-666. 3. James F. Meadow, Adam E. Altrichter, Jessica L. Green. (2014). Mobile phones carry the personal microbiome of their owners PeerJ. 2014; 2: e447. Published online 2014 Jun 24. 8. Where can a wiping cloth can be stored? A. In the bucket of sanitizer in between uses. B. In the apron strings or in the back pocket on a FOH staff person. C. In the hand sink. D. With the soiled linens. 9. When gloves are inconvenient, they can be substituted by utensils that employees use to handle food instead of touching it directly. A. True B. False 10. Towel drying and polishing are the same activity when cleaning glassware. A. True B. False 1-A, 2-C, 3-B, 4-D, 5-A, 6-C, 7-B, 8-A, 9-A, 10-B