Question

John is a 30 -year old manager at a known restaurant. John is responsible for supervising and

managing all employees in the back of the house Employees working in the back of the house

range in age from 18 years old to 50 years old. In addition, the employees come from diverse

cultural and ethnic backgrounds. For many, English is not their primary language.

John is certified in health & safety and tries his best to keep up with food safety issues in the

kitchen but he admits it’s not easy. Employees receive “on the job training” about food safety

basics (for example, appropriate hygiene and handwashing, time/temperature, and cleaning and

sanitizing). But with high turnover of employees, training is often rushed and some new

employees are put right into the job without training if it is a busy dayEventually, most employees get some kind of food safety training. The owners of the restaurant

are supportive of John in his food safety efforts because they know if a food safety outbreak

were ever linked to their restaurant; it would likely put them out of business. Still, the owners

note there are additional costs for training and making sure food is handled safely. One day John

comes to work and is rather upset even before he steps into the restaurant. Things haven’t been

going well at home and he was lucky to rummage through some of the dirty laundry and find a

relatively clean outfit to wear for work. He admits he needs a haircut and a good hand scrubbing,

especially after working on his car last evening.

When he walks into the kitchen he notices several trays of uncooked meat sitting out in the

kitchen area. It appears these have been sitting at room temperature for quite some time. John is

frustrated and doesn’t know what to do. He feels like he is beating his head against a brick wall

when it comes to getting employees to practice food safety. John has taken many efforts to get

employees to be safe in how they handle food. He has huge signs posted all over the kitchen with

these words: KEEP HOT FOOD HOT AND COLD FOOD COLD and WASH YOUR HANDS

ALWAYS AND OFTEN. All employees are given a thermometer when they start so that they

can temp food. Hand sinks, soap, and paper towels are available for employees so that they are

encouraged to wash their hands frequently.

Questions

i- What are the communication challenges and barriers John faces? 2 marks

ii- What solutions might John consider in addressing each of these barriers? 2 marks

iii- What are some ways John might use effective communication as a motivator for employees

to follow safe food handling practices? 2 m​

Answer 1

Answer:

Explanation:

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