Common use of Staff Training Activities Clause in Contracts

Staff Training Activities. 1. A yearly written staff training plan shall be developed, implemented, and maintained on file by the ENP provider, as required in Title 22, Division 1.8, Section 7636.7(c). 2. The provider’s registered dietitian shall review and approve the content of the staff training plan prior to submittal to the County. 3. The staff training plan must identify who is to be trained, who will conduct the training, content of the training, and when it is scheduled. 4. Persons who provide food safety training must have a current food safety certificate. (CRFC 113949.2) 5. A copy of the staff training plan that has been approved by the provider’s registered dietitian must be submitted to County by July 15 of the fiscal year in which it is being provided. The County registered dietitian will review and approve the staff training plan and return it to the provider. The County-approved staff training plan must be kept on file. 6. A minimum of four (4) hours of staff training shall be provided annually for paid and volunteer food service staff, including home-delivered meal and congregate meal staff. 7. Training sessions shall be evaluated by those receiving the training. 8. ENP providers shall maintain documentation of each training session on file. Documentation includes, but is not limited to sign-in sheets, agendas, handouts, and completed evaluations. 9. All staff, paid and volunteer, shall be oriented and trained to perform their assigned responsibilities and tasks. Training, at a minimum, shall include: a) Food safety, prevention of food borne illness, and HACCP principles. b) Accident prevention, instruction on fire safety, first aid, choking, earthquake preparedness, and other emergency procedures. c) Elder abuse law and reporting procedures.

Staff Training Activities. 1. A yearly written staff training plan shall be developed, implemented, and maintained on file by the ENP provider, as required in Title 22, Division 1.8, Section 7636.7(c). 2. The provider’s registered dietitian shall review and approve the content of the staff training plan prior to submittal to the County. 3. The staff training plan must identify who is to be trained, who will conduct the training, content of the training, and when it is scheduled. 4. Persons who provide food safety training must have a current food safety certificate. (CRFC 113949.2) 5. A copy of the staff training plan that has been approved by the provider’s registered dietitian must be submitted to County by July 15 of the fiscal year in which it is being provided. The County registered dietitian will review and approve the staff training plan and return it to the provider. The County-approved staff training plan must be kept on file. 6. A minimum of four (4) hours of staff training shall be provided annually for paid and volunteer food service staff, including home-delivered meal and congregate meal staff. 7. Training sessions shall be evaluated by those receiving the training. 8. ENP providers shall maintain documentation of each training session on file. Documentation includes, but is not limited to sign-in sheets, agendas, handouts, and completed evaluations. 9. All staff, paid and volunteer, shall be oriented and trained to perform their assigned responsibilities and tasks. Training, at a minimum, shall include: a) Food safety, prevention of food borne illness, and HACCP principles. b) Accident prevention, instruction on fire safety, first aid, choking, earthquake preparedness, and other emergency procedures. c) Elder abuse law and reporting procedures.. DocuSign Envelope ID: 6981E64E-3BCB-4EFB-8056-24CC1EF3B10D

Staff Training Activities. 1. A yearly written staff training plan shall be developed, implemented, and maintained on file by the ENP provider, as required in Title 22, Division 1.8, Section 7636.7(c). 2. The provider’s registered dietitian shall review and approve the content of the staff training plan prior to submittal to the County. 3. The staff training plan must identify who is to be trained, who will conduct the training, content of the training, and when it is scheduled. 4. Persons who provide food safety training must have a current food safety certificate. (CRFC 113949.2) 5. A copy of the staff training plan that has been approved by the provider’s registered dietitian must be submitted to County by July 15 of the fiscal year in which it is being provided. The County registered dietitian will review and approve the staff training plan and return it to the provider. The County-approved staff training plan must be kept on file. 6. A minimum of four (4) hours of staff training shall be provided annually for paid and volunteer food service staff, including home-delivered meal and congregate meal staff. 7. Training sessions shall be evaluated by those receiving the training.. DocuSign Envelope ID: 87CE9712-9720-487A-A45D-A522FB26486D 8. ENP providers shall maintain documentation of each training session on file. Documentation includes, but is not limited to sign-in sheets, agendas, handouts, and completed evaluations. 9. All staff, paid and volunteer, shall be oriented and trained to perform their assigned responsibilities and tasks. Training, at a minimum, shall include: a) Food safety, prevention of food borne illness, and HACCP principles. b) Accident prevention, instruction on fire safety, first aid, choking, earthquake preparedness, and other emergency procedures. c) Elder abuse law and reporting procedures.

Staff Training Activities. 1. A yearly written staff training plan shall be developed, implemented, and maintained on file by the ENP provider, as required in Title 22, Division 1.8, Section 7636.7(c). 2. The provider’s registered dietitian shall review and approve the content of the staff training plan prior to submittal to the County. 3. The staff training plan must identify who is to be trained, who will conduct the training, content of the training, and when it is scheduled. 4. Persons who provide food safety training must have a current food safety certificate. (CRFC 113949.2) 5. A copy of the staff training plan that has been approved by the provider’s registered dietitian must be submitted to County by July 15 of the fiscal year in which it is being provided. The County registered dietitian will review and approve the staff training plan and return it to the provider. The County-approved staff training plan must be kept on file. 6. A minimum of four (4) hours of staff training shall be provided annually for paid and volunteer food service staff, including home-delivered meal and congregate meal staff. 7. Training sessions shall be evaluated by those receiving the training. 8. ENP providers shall maintain documentation of each training session on file. Documentation includes, but is not limited to sign-in sheets, agendas, handouts, and completed evaluations. 9. All staff, paid and volunteer, shall be oriented and trained to perform their assigned responsibilities and tasks. Training, at a minimum, shall include: a) Food safety, prevention of food borne illness, and HACCP principles. b) Accident prevention, instruction on fire safety, first aid, choking, earthquake preparedness, and other emergency procedures. c) Elder abuse law and reporting procedures.. DocuSign Envelope ID: 9923AE6D-7AA6-497C-A7E9-68EA4B6E9470