Despite all the efforts and attention paid to food safety, there is still a high prevalence of foodborne illnesses in the food industry. the Restoration. This high prevalence is mainly attributed to poor food handling and poor personal hygiene of food service workers (Yiannas, 2009). Given that food service workers have been identified in connection with the leading causes of foodborne illness, then 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 in addition to reducing cases of food poisoning and other foodborne illnesses. Food safety is a top priority in the restaurant industry, which is why training is important (Yiannas, 2009). Say no to plagiarism. Get a Tailored Essay on “Why Violent Video Games Should Not Be Banned”? Get an Original Essay Restaurant industry training is delivered using several training methods, including On-The-Job Training (OJT ), classroom training and technology. training. OJT involves training employees on the job while they perform their actual jobs (Noe, 2017). Training can be delivered informally by an experienced colleague or formally by a professional trainer. One of the advantages of OJT is its practicality. Classroom training is instructor-led and typically takes place in a classroom typically away from the work environment. Classroom training for the restaurant industry, particularly in food safety practices, is typically structured as short courses and seminars. Technology training is computer-based and uses electronic technologies such as the Internet and Intranet for web-based or online training. This also involves DVD and CD training. The method is very useful when learners or employees are based in different locations (Noe, 2017). The food service uses a variety of training tools, including printed training manuals and video or audio tools or programs. A restaurant must provide an operating manual or code that employees can refer to in the performance of their duties. The manual, which may be in print or manual form or in visual or audio form, can be used as a reference point and for continuing education for each restaurant procedure (Jarrett, 2013). Other training tools include question and answer sessions and interactive e-learning systems. Restaurants should host face-to-face or online question-and-answer sessions in which experienced and new workers interact either within themselves or with managers about new trends and best practices in the industry. Internal exercises and mock health inspections are also used as training tools for the food service industry. Management should always assess employees' knowledge and awareness of what is required in the food service industry by instituting exercises and internal inspections. This will also ensure that food service workers are always vigilant and instill best practices in their work (Jarrett, 2013). Keep in mind: this is just a sample. Get a now.