Bartenders, hostesses, and counter staff that do not prepare food will also receive ___ hour(s) of annual refresher training.

• A. 1 hour
• B. 2 hours
• C. 3 hours
• D. 4 hours

Answer: (B)

Staff who don’t prepare food still impact food safety through their daily interactions in service areas and with customers. Regular refresher training helps them stay current on key sanitation practices, such as personal hygiene, cleaning and sanitizing, preventing cross-contamination, and proper storage and handling in front-of-house roles. The required minimum is two hours of annual refresher training for these staff members. One hour isn’t enough to cover essential topics, while three or four hours would exceed what this group typically needs, making two hours the appropriate amount to keep safety practices up to date.