Despite all the efforts and attention towards food safety, there is still a high prevalence of foodborne illnesses in the restaurant sector. This high prevalence is mainly attributed to poor food handling and poor personal hygiene of food service workers (Yiannas, 2009). Since food service workers have been identified as leading causes of foodborne illness, it is imperative that they are trained in food safety practices. The training will help food service workers observe proper food handling and storage practices, as well as reduce cases of food poisoning and other foodborne illnesses. Food safety is a top priority in the restaurant industry, so training is important (Yiannas, 2009). Say no to plagiarism. Get a tailor-made essay on "Why Violent Video Games Shouldn't Be Banned"? Get an Original Essay Training in the restaurant industry is administered using several training methods including on-the-job training (OJT), classroom training, and technology-based training. OJT involves training employees on the job while they are engaged in actual work (Noe, 2017). Training can be carried out informally by an experienced colleague or formally by a professional trainer. One of the advantages of OJT is its practical nature. Classroom training is facilitated by an instructor and is usually conducted in a classroom setting, usually away from the work environment. Classroom training for the restaurant industry, especially food safety practices, is usually structured in the form of short courses and seminars. Technology-based training is computer-based and uses electronic technologies such as the Internet and Intranet for web-based or online training. Also includes DVD and CD based training. The method is very useful when students or employees reside in different locations (Noe, 2017). The food service uses various training tools, including printed training manuals and video- or audio-based tools or programs. A restaurant should provide a manual or operating code that employees can refer to when carrying out their duties. The manual, which can be in paper, manual, or visual or audio format, can be used as a reference point and for ongoing training for each restaurant procedure (Jarrett, 2013). Other training tools include question-and-answer sessions and interactive e-learning systems. Restaurants should host in-person or online Q&A sessions where workers, both experienced and new, interact with each other or with managers about new industry trends and best practices. In-house drills and mock health inspections are also used as training tools for the restaurant industry. Management should always evaluate employees' knowledge and awareness of what is required in the food service industry by establishing internal drills and inspections. This will also ensure that food service workers are always vigilant and inculcate best practices in their work (Jarrett, 2013). Please note: this is just an example. Get a custom paper from our expert writers now. Get a Custom Essay Training in the food service industry has been identified as a top priority and several factors and circumstances are important in choosing the training method(s) to be.