What topics are covered in Buona's food safety and sanitation training?
Buona Franchise · 2025 FDDAnswer from 2025 FDD Document
| Holding Procedures ◄86 | Burglary ◄132 |
|---|---|
| Reheating Procedures ◄87 | Preventing Electric Shock ◄133 |
| Serving Procedures ◄87 | Preventing Falls ◄133 |
| FOOD SAFETY AND SANITATION88 | Proper Lifting Techniques ◄134 |
| Using Food Thermometers ◄88 | Preventing Cuts ◄135 |
| Preventing Contamination ◄89 | Knife Handling ◄135 |
| Personal Hygiene ◄91 | Preventing Burns ◄136 |
| Use of Gloves ◄93 | Loitering/Disorderly Guests ◄136 |
| Types of Contamination ◄94 | |
| Cross-Contamination ◄94 | |
| Biological Hazards ◄94 | SECTION F: MARKETING AND PROMOTION |
| Staphylococcus ◄95 | MARKETING PLAN1 |
| Salmonellosis ◄96 | Marketing Calendar ◄2 |
| Clostridium Perfringens (E. Coli) ◄97 | Developing your Marketing Plan ◄2 |
| Botulism ◄97 | Corporate Marketing Rollout ◄ 2 |
| Hepatitis Virus A ◄98 | MyBuona Rewards ◄3 |
| Biohazard / Bodily Clean Up Procedures ◄99 | USE OF SOCIAL MEDIA5 |
| Cooking Food ◄100 | PROMOTING BUONA IN YOUR AREA6 |
| Reheating Food ◄100 | Use of Media ◄6 |
| Cooling Food ◄101 | Direct Mail/EDDM ◄8 |
| FOODBORNE ILLNESS102 | Marketing TVs ◄ 8 |
| Contributing Factors to a Foodborne Illness ◄103 | In-store Marketing ◄9 |
| Top 5 Food Safety and Sanitation Issues ◄104 | Drive-Thru Marketing ◄9 |
| Recommended Manager Script ◄105 | Kiosks ◄9 |
Source: Item 22 — CONTRACTS (FDD page 78)
What This Means (2025 FDD)
According to Buona's 2025 Franchise Disclosure Document, the food safety and sanitation training covers a wide array of topics critical to restaurant operation. These include holding, reheating, and serving procedures to maintain food at safe temperatures and prevent bacterial growth. The training emphasizes the use of food thermometers to ensure accurate temperature monitoring.
Preventing contamination is a key focus, with specific modules on personal hygiene and the proper use of gloves to minimize the risk of introducing pathogens into food. The training also details different types of contamination, including cross-contamination and biological hazards, and provides information on specific pathogens like Staphylococcus, Salmonellosis, Clostridium Perfringens (E. Coli), Botulism, and Hepatitis Virus A. Franchisees and their employees will also learn about biohazard and bodily fluid clean-up procedures to maintain a safe environment.
The training extends to cooking and cooling procedures, as well as understanding the factors that contribute to foodborne illnesses. It also addresses the top five food safety and sanitation issues commonly encountered in the restaurant industry. Finally, the training includes a recommended manager script to ensure consistent communication and enforcement of food safety protocols among staff.