Discipline and Recognition Module Checklist

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Getting Started Checklist

Instructions: Completing this checklist will help identify which aspects related to recognition and discipline you are currently using to aid in motivating employees and identify aspects for potential improvement.  Please answer each item as it relates to how you use recognition and discipline.  When you are finished, the checklist will be scored and you will receive a summary of how well recognition and discipline are used as motivational methods in your operation.

Statements
StatementsAgreeDisagree
1. I offer words of encouragement to employees I see using proper food safety procedures.
2. I am consistent when I correct/retrain employees that I see not following good food safety practices.
3. When I provide discipline or recognition to employees, I do not care if employees view my actions as fair or equitable.
4. There are established guidelines in my operation for wage increases to employees that have received extra food safety training.
5. Not all positions in my operation have written job descriptions.
6. I consider employee food safety violations just as important as other work place violations, such as tardiness and unexcused absences.
7. I've never used progressive discipline for an employee that has violated our operation's food safety policies.
8. I rarely have time to have "teachable food safety moments" with my employees.
9. I don't document how well each employee is doing with safe food handling.
10. I give formal performance evaluations to all employees at least once a year.
11. I discipline employees the same for food safety, tardiness and unexcused absence violations.
12. When we are busy, I find it hard to enforce safe food handling practices.
13. I have taken and passed the ServSafe® (or a comparable) certification exam.
14. I generally know where to find answers to employees' food safety questions.
15. Equipment and supplies (i.e. gloves, clean towels, sanitizer, buckets, cutting boards) are available in my operation in sufficient quantity for employees to practice safe food handling.
16. I don't have a workable plan to temporarily cover positions of ill employees.
17. My operation is often waiting for maintenance or money needed to keep equipment in proper working order.
18. My operation's work culture encourages compliance with safe food handling practices.
19. Weeks go by when it is hard to "catch someone doing something right" in the food safety area.
20. Not following safe food handling practices is risky, but not as risky as not cleaning the hood system above the grills.
21. Employees know they need to follow food safety policies or they will be disciplined.
22. Employees tend to do better at following safe food handling practices when they know someone is watching them.
23. When told, employees generally follow through and correct their errors.
24. Employees know the safe food handling rules for our operation.
25. Employees react positively when I take time to explain why food safety is important.
26. Employees worry about becoming sick themselves from staff meals if they don't handle food properly.
27. Employees understand they will be considered for promotion if they are viewed as a team member who follows safe food handling practices.
28. Employees are paid for training time.
29. Employees expect to get a pay raise for completing food safety training.
30. Employees are more likely to perform proper food safety practices when I provide positive reinforcement or praise.
31. Employee food safety practices have not changed after other employees have been fired for food safety violations.
32. Employees participate in programs that involve awards or prizes at my operation.