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At first glance, you might think that designing bilingual training is simple. You have a workforce that speaks both English and another language, so you make sure your training materials are offered in two languages. But the fact is that if you are a training director at your company, there are several kinds of bilingual…
When inspectors shutter a restaurant or food concession, the most common reaction from the owners is, “I didn’t even know we were going to be inspected for that” or, “I had no idea we were in violation.” Unfortunately, ignorance is not a defense if government inspections find something wrong. And if your business is shut…
Most food workers know that foods can become contaminated if they are allowed to contact uncooked foods or surfaces where raw foods were previously processed. One example? If your broiler chef puts a cooked steak back on the plate that held it prior to cooking, that’s a recipe for bacterial contamination. But bacterial contamination is…
How much does it cost to breathe fresh life into an under-performing training program? Is it even worth trying, or do you need to discard what you have and start designing all over again from the beginning? Many companies assume that it cannot be done without incurring enormous expenses. But that is often not the…
