Employee training should be conducted on a regular basis, not just for new employees. Repeated exposure will enhance employees' knowledge levels, modify their attitudes, and may influence their behaviors. New knowledge on sanitation is being added to the field of food service operations everyday. What was an acceptable food handling method yesterday may not be so today. Therefore, employees should be required to attend sanitation training programs on a regular basis, and university food service directors and managers need to update their training materials as new knowledge and techniques become available.
Supervision provided by managers is another important piece in the food service sanitation puzzle.
Without proper supervision, employees may choose convenience over appropriate sanitary practices. In addition to supervision, being a role model is even more important. Demonstration of good behaviors, along with proper explanation of reasons behind actions, is the best training a manager can provide. However, the Big Ten samples reported slightly more positive behaviors, with a mean score of 4.15 compared to a mean score of 3.99 from Taiwanese workers. Similar results indicated that food service sanitation and training is not a concern restricted to one country.