Non-food employee supervisor, individuals who are not food employees, i.e., drill sergeants, cadre, platoon sergeants, but are designated to supervise FSAs, dining facility attendants, or military persons detailed to food service operations such as KPs should receive a minimum of ___ hour(s) of food safety training.

• A. 2 hours
• B. 4 hours
• C. 6 hours
• D. 8 hours

Answer: (B)

Supervisors who don’t handle food directly but oversee food service staff still need enough knowledge to enforce safe practices and correct issues in the operation. The minimum amount of food safety training for these non-food-handling supervisors is four hours. This amount provides essential grounding in personal hygiene, preventing cross-contamination, proper time and temperature control, and cleaning and sanitizing, plus how to supervise and train others such as dining facility attendants or military personnel assigned to food service tasks.

Four hours is enough to cover the core supervisory responsibilities, like recognizing unsafe practices, ensuring compliance with procedures, and taking corrective action, without requiring the longer depth of training that a hands-on food worker would need. Two hours would likely leave gaps in understanding, while six or eight hours would exceed the minimum standard.