What should be prioritized during the training of new employees in a food service setting?

Prioritizing health and safety regulations during the training of new employees in a food service setting is essential because it directly affects the well-being of both employees and customers. Ensuring that all staff members understand how to handle food safely, maintain cleanliness, and comply with hygiene standards is crucial for preventing foodborne illnesses and accidents. Knowledge of regulations such as the Food Safety Modernization Act or local health codes equips employees with the skills needed to create a safe dining environment. Furthermore, a solid foundation in health and safety protocols reduces the risk of liability for the organization and fosters a culture of responsibility and care within the workplace. This foundational knowledge is vital, as it impacts every aspect of food service, from food preparation to customer interactions. Prioritizing those regulations helps create a safe environment that ultimately supports customer satisfaction and business success.