Which key topic should be included in the training for new food employees?

The training for new food employees should include the basics of food safety and personal hygiene because these elements are foundational to preventing foodborne illnesses and ensuring a safe dining experience. Understanding proper food handling techniques, such as the importance of washing hands, storing food at the correct temperatures, and avoiding cross-contamination, is crucial for anyone working in food service.

Personal hygiene also plays a vital role in maintaining a safe environment for both staff and customers. Employees must be aware of appropriate dress codes, grooming practices, and health regulations to ensure they do not inadvertently contaminate food or surfaces.

While advanced cooking techniques, food plating, and restaurant marketing strategies are important aspects of the culinary industry, they are secondary to the fundamental principles of food safety and hygiene that help protect public health. Thus, the focus of initial training should be on these essential topics to create a solid foundation for new employees.