What is the goal of training food service employees?

The primary goal of training food service employees is to prevent foodborne illnesses. This training ensures that staff members understand safe food handling practices, personal hygiene, proper cooking temperatures, cross-contamination prevention, and food storage guidelines. By equipping employees with this crucial knowledge, it significantly reduces the risk of foodborne illnesses, which can have severe consequences for customers and the establishment's reputation.

While improving employee morale, increasing sales, and enhancing a restaurant's rating are important aspects of running a successful food service establishment, they are secondary benefits that can arise from well-trained employees. However, the foundational aim of training is to protect public health by ensuring that food is prepared and served safely.