Training Limited or Non-English Speaking Food Workers

Get Valuable Tips on Training Non-English Speaking Workers to Eliminate Handing Errors and Foodborne Diseases in Your Food Facility.

Limited and non-English speakers represent a very important segment of the U.S. food industry labor pool. But at present, most managers/supervisors speak English, making training a challenging task. Given that many segments of the food industry are still labor intensive, training is essential to prevent handling errors. To prevent foodborne diseases, which can cost an operation thousands of dollars we must rethink how we train those who have limited or no English speaking abilities.

Attend this session by our expert speaker, Angela Fraser, Ph.D., and get valuable tips on training of limited or non-English speaking food workers to eliminate handling errors and foodborne diseases in your facility. Also, get suggestions on using multilingual resources.

Session Highlights:

• Using the effective principles of learning in training your food workers.
• Why training of U.S. food workers must be offered in multiple languages, particularly Spanish.
• Using word-free materials that contain images and narrated in workers’ languages.
• Being selective about who conducts training for your operation.

Who should attend?

• Quality Assurance Directors/Managers
• Training Coordinators
• Food Safety Educators

 Ask a question at the Q&A session following the live event and get advice unique to your situation, directly from our expert speaker.

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