Food Safety Management

Onboarding and Beyond: A Guide to the Best Practices for Your Kitchen

Posted by
Trust20 Contributors • 7 minute read
Share:

The turnover rate in the food industry is notoriously high, so it’s important for businesses to have smooth and efficient onboarding practices for new staff. Building a team seamlessly can help you retain top talent and stay ahead of the competition.

When new staff know exactly what to expect in their new role, where to go with any questions, and that they’ll have the training needed to succeed, they’re much more likely to perform well–and stay on longer.

Having veteran staff in place also means they’re better able to take newcomers under their wing, passing on valuable knowledge about not just this particular kitchen, but the industry as a whole. It also means younger staff see the career opportunities ahead of them, giving them more motivation to succeed.

It all starts with a clear and informative onboarding process–no throwing new staff into the kitchen fire (without at least showing them where the fire extinguishers are first).

Audit your onboarding process

What a comprehensive onboarding plan looks like

Building an effective team culture 

All aboard 

Audit your onboarding process 

The first step is taking stock of what your current onboarding process is. This will tell you if you need to tweak what you have or completely overhaul it. If you don’t have an onboarding process at all, it’s time to put one in place, no matter how small of an establishment you run! 

Create a comprehensive onboarding plan 

The next step is taking what you want to keep (if anything) from your existing plan and then building things out from there. We’ll share a comprehensive example in the next section, but here’s a quick outline of what you’ll want to include:

  • Welcome/orientation session: hold this either before new staff starts or on their first day (logistics may also depend on how complicated your kitchen is, plus a new hire’s years of experience and the particular role they’ll be in). 

  • Training expectations: if you’re hiring staff that hasn’t completed specific training, when do you expect to have them complete it? Are you covering the cost, or are they responsible for it? Do you offer any other training to your staff? Be sure all of this is clear to both of you before anyone officially joins as part of the staff! 

  • Emergency preparedness: This training you absolutely need to provide to all new staff so they know the emergency escape routes, where equipment such as fire extinguishers is stored, and more. 

  • Resources and equipment: What do you provide, and what are staff expected to provide for themselves? Where is everything located in the kitchen? Be sure all of this is clear, as well as policies for replacements. 

  • Communication systems: Make sure staff understand any systems in place for scheduling shifts, communicating emergencies or closures, and more. Ideally, they should have full access starting on their first day.

Create an onboarding team to oversee success 

In order to measure success, you need to know what that will look like to you. If you’re aiming for higher staff retention rates, measure what they currently look like and then check back quarterly and again in a year to see if your onboarding system is improving how long your people stay with your establishment.

Consider implementing regular employee surveys and exit interviews to see how new staff feel about the onboarding process, and what they think you can improve, and to record why people are leaving. The latter is especially important because there’s a big difference between staff who move on for bigger opportunities they cannot refuse and staff who leave because the kitchen is disorganized to the point of low morale.

Choose key team members to be part of an “onboarding team” to help implement the new process and ensure its success. Team members who are responsible for a system are more likely to be invested in a positive outcome–plus, other team members will know they have someone they can go to with questions.

These don’t necessarily have to be the team members with the most authority in the kitchen; those people might have too much else on their plate already. Choose team members who naturally tend to take newcomers under their wing to help them, or that you otherwise think might shine with this new role and responsibility. 

What a comprehensive onboarding plan looks like

The plan you build out should take into consideration any unique attributes of your particular business, how it's run, and anything else that’s an integral part of your brand. Every plan will be a little bit different based on these details.

With that in mind, we’ve built out a comprehensive base plan you can use to start layering over with your own custom plan. 

During the orientation session

Like most orientation sessions, you’ll want to start by covering the basics with a full introduction to the team–highlighting anyone a particular team member will be working with most–and a tour of the facilities. That tour should include covering key workstations, equipment, and tools necessary for the job. You’ll also want to point out where emergency plans, maps for evacuation routes, and safety equipment like fire extinguishers are located. 

The key to orientation days is to provide all of the information new staff need without completely overwhelming them. Repeat the most important elements of what they need to know–anything specific to their job and essentials like processes for shift scheduling and payment–and be sure they know where to access information about everything else. That could mean a central digital location for staff to access necessary paperwork and updates, along with pointing out veteran staff members they can ask questions of.

This is also a good time to go over the history, values, and mission of your brand and how those affect the expectations for staff. 

Cover necessary training, plus any perks 

It’s important to cover food safety and emergency preparedness protocols even when you know it’s not a new staff member’s first time in a food establishment. Break down how your business deals with basic hygiene, where necessary equipment and supplies are located, and the systems you have in place to prevent cross-contamination (including where any special PPE is stored).

Share the emergency response plans for your establishment and what a new staff member’s role will be in any emergency situations, if any. Depending on their role in the kitchen or other professional experience (if they’re a manager or have previous EMT training, for example), they may expect to take on more responsibility for the rest of the staff if an emergency happens. That includes if an allergic reaction takes place onsite.

You’ll also want to cover any training you offer for staff members as a perk–like covering the cost of pursuing a Food Allergy Certificate as part of the process of making your kitchen food-allergy friendly

Cover any resources and equipment 

An essential part of orientation is establishing expectations around dress code: uniforms, shoes, grooming, plus what will be provided by the restaurant and what staff is responsible for on their own. Staff should know where necessary equipment and tools are stored, along with how it is maintained.

Give all new staff members an employee handbook that reiterates all of the key information you share at orientation, along with access to a digital version that’s regularly updated. Be sure there’s also a system in place for staff to report any issues or concerns, both named and anonymously. 

Building an effective team culture

While the actual culture of a team is up to the members of that team, there’s a lot that leadership can do to cultivate and nurture a culture that’s collaborative, creative, and fun. Open communication is a big part of this; if team members don’t feel empowered to reach out and have their questions answered, that builds an atmosphere of fear and frustration. That kind of environment does not lead to everyone doing their best work.

Whenever possible, make room for the team to have time where they can build rapport outside of regular work. Think holiday parties, quarterly employee appreciation initiatives, whatever makes sense for your business, and the budget you have to work with. Staff who feel appreciated are more likely to do their best work and to stick around doing that work for longer.

See also how you can make training more fun–trying out standups with a quiz-based trivia approach, or anything else that mixes up how dry those sessions usually are. Strive for a balance between making things more fun for staff without making it more work for them to do so.

Finally, be sure to incorporate feedback in your onboarding process. Allow for both open Q&A sessions at the end of orientation and regular, anonymous feedback. Both of these will allow for continued iteration and improvement of the process. 

All aboard  

Balancing what’s required of staff while figuring out how to make it fun is the recipe for an engaged, committed team. If your onboarding process shows them how you have their success in mind, they’ll be more likely to do their best work and not constantly chase the next available position outside of your kitchen.

Need help with training new team members on food handler best practices or allergen-safe procedures? Check out Trust20’s suite of products and learn about how our online-only courses can help ensure your whole team is on the same page.

Remember, a thoughtful onboarding approach builds a stronger, more successful business now and in the years to come.

 

Recommended Articles
You Need to Know: Temperature Danger Zone
You Need to Know: Temperature Danger Zone
There is one tried and true principle in food handler safety: keep hot food hot, and cold food cold. This is the best way for foodservice workers to keep food out of the "Danger Zone," or the temperature range where bacteria can grow at an alarming rate. In this article, we will cover all you need to know when it comes to the temperature danger zone, including: The basics of temperature danger zones Conflicting information about temperature danger zones Why is there a disconnect between the USDA, FDA, and what's offered as guidance for consumers?
Continue Reading
Protect Food Safety: How to Create Hygiene Protocols and Best Practices
Protect Food Safety: How to Create Hygiene Protocols and Best Practices
Your hygiene protocols are essential to preventing a foodborne illness outbreak at your establishment–not to mention the long-term success of your business. Every operator and manager who oversees a foodservice business should create standard hygiene practices and expect their entire team to consistently and carefully adhere to them. These protocols cover a range of activities, including cleaning, sanitization, and personal hygiene. Other basic habits and routines like handwashing, sanitizing food prep surfaces, and regular facility cleaning help you and your team maintain a safe food environment, reduce food safety incidents, and comply with relevant laws and regulations. Understanding why and how to implement structured safe food handling practices in your establishment will make protecting your customers second-nature, so you can focus on providing an exceptional experience for everyone who walks in your door. Keep reading to learn more about hygiene protocol, including: What are hygiene protocols? Why are hygiene protocols important to the food industry? What best practices should my hygiene protocols include? How do I create a hygiene protocol plan?
Continue Reading
Foodservice Management: How to Cultivate Better Kitchen Communication
Foodservice Management: How to Cultivate Better Kitchen Communication
The 2005 movie Waiting features a ragtag group of cooks and servers who navigate the ins and outs of working at a busy chain restaurant. The film vividly illustrates how one kitchen’s communication falls extremely short.
Continue Reading
Composting Versus Contamination: Are You Handling Food Waste Safely?
Composting Versus Contamination: Are You Handling Food Waste Safely?
Every time you scrape your customer’s leftovers into the trash, do you feel a pang of guilt? If so, you’re probably not alone. Food waste is one of the most significant contributors to landfills worldwide. Up to 40% of all food produced globally ends up wasted, accounting for a staggering 1.3 billion tons per year.1 Not only does this food waste contribute to overflowing landfills and a global hunger crisis, but it also releases methane gas, a greenhouse gas that’s 25 times more potent than carbon dioxide.2 So, what happens to your kitchen scraps after dinner service? If the answer is “straight to the trash,” it might be time to rethink your approach. Composting and food donation programs are game-changers in reducing landfill waste. But before you toss those potato peels into the compost bin or box up leftovers for donation, know that you play a critical role. Mishandling these processes can lead to contamination issues, rendering well-intentioned efforts into a food safety nightmare. Here’s how to combine the two for the most effective approach possible. Below, we’ll cover: Making the case for food waste initiatives Best practices for safe composting Tips for safely donating leftover food Common challenges in handling food waste and how to overcome them Making the case for food waste initiatives Food waste isn’t just an environmental issue. It’s an ethical one, too. While billions of tons of food rot in landfills, over 828 million people worldwide go hungry every day. Composting and food donation directly address these issues in tangible ways. Composting, for one, gives organic waste a second life as nutrient-rich soil. This soil naturally improves agriculture, reducing dependence on synthetic fertilizers that often harm ecosystems. Plus, composting keeps waste out of landfills, limiting methane production and, ultimately, fighting climate change. For food donation, the math is simple. High-quality surplus food is redirected to communities in need, helping to reduce both waste and hunger simultaneously. However, the benefits hinge on one critical factor: doing it safely. Foodborne illness and pest infestations can derail the most well-meaning waste reduction efforts, which is why implementing strict food safety practices is non-negotiable. Best practices for safe composting Composting is an excellent way to manage food waste sustainably, but it’s also where contamination risks can sneak in if proper precautions aren’t taken. At its core, composting uses natural decomposition to break down organic materials into nutrient-rich humus that can nourish soil. Think of it as recycling for your banana peels, coffee grounds, and vegetable trimmings, powered by microbes and earthworms. Done right, composting reduces waste and lowers your trash bill. Plus, ingredients that can be composted account for nearly 30% of the waste we send to landfills.3 It’s truly a win-win. The challenge? Making sure what you put in won’t compromise the process or breed food safety risks. Here are some tips on how to ace the composting process without crossing any unnecessary contamination lines: 1. Separate organic and non-organic waste The golden rule of composting is segregation. Distinguish your compostable scraps (fruit peels, veggie stems, eggshells) from non-compostable items like plastics, glass, and meat. Did you know that mixing non-organic materials increases the risk of cross-contamination and pest attraction? Don’t do it, not even once. There’s zero point since these materials don’t break down, anyway. 2. Avoid these common mistakes Don’t compost: Meat, dairy, oily foods, or anything greasy. These items can attract rodents, create odor issues, and invite unhealthy bacteria, such as Salmonella. Do compost: Vegetables, fruits, plant-based scraps, coffee grounds, and eggshells (your compost pile will thank you). 3. Follow proper storage and decomposition techniques Always contain your compost in pest-proof bins with tight lids. Turn the contents regularly to aerate them and quicken the decomposition process (which also helps keep odors under control). A balance of "greens" (wet, nitrogen-rich items) and "browns" (dry, carbon-rich materials like leaves or cardboard) is key here! 4. Notes for commercial kitchens For large-scale operations, always follow the food safety standards specific to your industry for handling waste. Designate separate areas of the kitchen for composting preparation, use industrial-grade storage solutions, and educate your staff on best practices. Tips for safely donating leftover food While a third of all food in the United States goes uneaten, it’s estimated that up to one in eight Americans is struggling with food insecurity.4 Not all food waste needs to go in a bin, particularly if that food is still perfectly safe to eat. Donation programs tick many boxes. You can reduce food waste while helping people in need, while at the same time reducing your environmental impact and garbage bills. When handled properly, unused, safe-to-eat food can feed hungry people rather than rotting in landfills. Food donation programs are a fantastic opportunity—but they demand strict adherence to food safety practices. 1. Maintain temperature controls Ensure perishable foods are stored at a temperature below 40°F (or above 140°F) during preparation and transport. This eliminates the risks of bacterial growth during the donation process. Invest in insulated containers and thermometers to maintain compliance with food safety standards. 2. Practice excellent hygiene From handling to packing, stick to established hygiene practices. Use gloves, sanitize surfaces, and ensure staff are trained in food safety protocols. 3. Partner with certified food rescue organizations Collaborate with reputable organizations, such as local food banks or charities that specialize in food redistribution. Look for those certified in food safety and familiar with your local health regulations. Examples include Feeding America and similar local community programs.5 Bonus tip: In addition to helping communities, some states offer tax deductions for food donations. Check your local laws, as you may find yet another incentive to give back while staying green. 4. Label and package donations properly Always label donated food with the date, handling instructions, and a clear description of the item. Proper packaging significantly reduces the chances of spoilage during transport. Common challenges in handling food waste and how to overcome them Even with good intentions, food waste management presents its fair share of challenges. From contamination risks to odor and pests, these issues can make any food safety professional's job feel harder than it needs to be. Here’s how to tackle common obstacles. 1. Identifying and reducing contamination risks Cross-contamination is a top concern, especially when it comes to handling food waste. To manage it effectively: Use separate bins for compost materials and non-compostables. Train staff to avoid mixing potentially hazardous items like raw meat scraps. Conduct regular compliance checks in your compost or waste handling areas. 2. Educating kitchen staff Clear, simple education is incredibly important. Many staff members might not fully understand the ‘why’ behind food waste safety. Posters, on-site training, or quick video guides can make a significant difference. For commercial kitchens, mandatory food waste management training should also be part of the onboarding process. 3. Addressing pests and odors Pests and smells often deter businesses from composting or sorting waste. Use pest-proof bins (metal or thick plastic works well) and maintain proper moisture and aeration in your compost pile. Dealing with persistent odor issues? Add more “browns” like dry leaves or paper to balance out over-moist “greens.” 4. Advocating for eco-friendly waste systems As a foodservice professional, you can play a pivotal role in driving change. Encourage your establishment to invest in sustainable waste systems. Provide data-backed insights (like reduced garbage bills or tax benefits) to persuade decision-makers to adopt eco-friendly practices. It may not seem like your small efforts add up to much, but as Robert Collier famously said, “success is the sum of small efforts, repeated day in and day out.” Follow a winning recipe for eco-friendly food waste success Managing food waste doesn’t have to be a mystery. Whether you’re composting kitchen scraps, donating surplus food, or troubleshooting challenges like contamination, the key is to combine eco-friendly approaches with solid food safety practices. By adopting sustainable systems, such as composting and food donation programs, you’re not only safeguarding public health but also reducing your environmental impact. You’re contributing to a larger mission that reduces waste, feeds communities, and protects the planet. Clever systems, compliant kitchens, and compost heaps brimming with potential—that’s the future of food waste in an eco-friendly kitchen. And if you’re still struggling with figuring out ways to keep your kitchen safe, effective, efficient, and compliant, be sure to explore Trust20’s many resources for food safety, from food handler training to food manager certification. What steps will you take today to make your kitchen both sustainable and safe?
Continue Reading