Day 1 Online Training

Begin Krave Training

The narration controls the pace of each slide. Watch and listen as the Day 1 foundations are introduced.

Krave Training Home Training Portal
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Krave TrainingDay 1: Culture & Food-Safety Foundations
Day 1 Menu Training Portal Slide 1 / 14 Version 34
Krave team members preparing pizza, nachos, wings, and tenders in a back-of-house kitchen
Training Paused
Day 1 Module

Welcome to Krave

Safe food. Consistent preparation. One Launch standard.

Food Safety Consistency Teamwork
Today’s Foundation Day 1
  • Launch Vision & Core Values
  • Personal hygiene
  • Preventing cross-contamination
  • Time & temperature control
  • Labeling & kitchen organization
Learn it online
Practice with a trainer
Prove it on the exam
A family enjoying Krave pizza, nachos, and a basket item together at Launch
Training Paused
Our Vision

To Create Awesome Memories

Krave is part of the experience guests take home.

Safe Food
Consistent Preparation
Team Support
Every order contributes to the memory.
Training Paused
Three Krave employees reviewing a recipe and working together in a clean back-of-house kitchen
Core Values in Action
Launch Culture

Our Core Values

Seven values. One standard. Every Krave shift.

1 2 3 4 5 6 7
The Launch Standard

Seven values.
Every shift.

Each Core Value should be visible in the way we work in Krave.

Core Value 1 of 7

Commitment

Follow approved recipes, complete required checks, and finish the task—even when Krave is busy.

Core Value 2 of 7

Safety

Use proper food handling, keep work areas clean, and address hazards immediately.

Core Value 3 of 7

Transparency

Communicate honestly and speak up when an ingredient, mistake, or standard needs attention.

Core Value 4 of 7

Fulfillment

Take pride in creating an experience guests enjoy and food that contributes to an awesome memory.

Core Value 5 of 7

Teamwork

Communicate, help where needed, and safely support teammates who need assistance.

Core Value 6 of 7

Development

Accept coaching, ask questions, and practice until the task is performed correctly.

Core Value 7 of 7

Growth

Use what you learn to become more capable, consistent, and ready for greater responsibility.

All Seven Core Values

Values guide every shift.

Commitment
Safety
Transparency
Fulfillment
Teamwork
Development
Growth

Values become real through the choices we make.

Training Paused
A shift-ready Krave employee in a clean back-of-house kitchen wearing the approved uniform, hair restraint, and food-service gloves
Hair Restrained
Clean Clothing
Hands Ready
Speak Up EarlyReport symptoms to a manager immediately.
Hands and WristsWater-resistant bandage plus a single-use glove.
Protect Exposed FoodDo not allow symptoms to contaminate an order.
Shift-Ready StandardProtect guests, teammates, and every order.
Food-Safety Foundation

Food Safety Starts With You

Arrive ready. Speak up early. Protect every order.

1 2 3 4
Your First Food-Safety Check

Before the first ingredient.

Food safety begins before you touch food or enter the preparation process.

Checkpoint 1 of 4

Shift Ready

Clean Clothing
Hair Restrained
Short, Clean Nails
Plain Band Only
Checkpoint 2 of 4 · Healthy to Work

Report Symptoms

Vomiting or diarrhea · Yellow skin or eyes · Sore throat with fever · Infected wound

Checkpoint 2 of 4 · Healthy to Work

Stop Work.
Tell a Manager.

24
Hours after vomiting and diarrhea have ended before returning
Checkpoint 3 of 4

Cover & Protect

A cut or injury on the hand or wrist requires a clean, water-resistant bandage and a single-use glove.

Checkpoint 4 of 4

Protect Exposed Food

Persistent coughing, sneezing, or drainage can contaminate food.

The Safe Choice

When in doubt, tell a manager.

Speaking up protects guests, teammates, and every order leaving Krave.

A Krave employee at a designated handwashing sink with running water, soap, and paper towels available A Krave employee wetting bare hands and forearms under running water A Krave employee applying soap from the handwashing-station dispenser A Krave employee scrubbing lathered hands with the water turned off A Krave employee rinsing soap from hands and forearms under running water A Krave employee drying clean hands and forearms with a paper towel A Krave employee using a paper towel as a barrier to turn off a manual faucet A stocked and available designated handwashing station A Krave employee putting on a new single-use glove after thoroughly washing and drying hands
Training Paused
Proper Handwashing
Your Strongest Everyday Defense

Clean Hands Stop Contamination

Proper handwashing protects food, guests, and every surface you touch.

Before Step 1

Designated Sink Only

Never use a food-preparation, pot-washing, or utility sink.
1
Start With Water

Wet Hands & Forearms

Use warm running water.

2
Build the Lather

Apply Soap

Rub your hands together until fully lathered.

3
No Shortcuts

Scrub Every Surface

Scrub for at least 20 seconds—including fingertips, between fingers, and underneath fingernails.

20
Step 3 · Keep Moving

Keep Scrubbing

Palms
Backs of Hands
Between Fingers
Fingertips & Under Nails
Thumbs & Wrists
4
Remove the Soap

Rinse Thoroughly

Use warm running water.

5
Finish the Process

Dry Completely

Use a clean paper towel or approved hand dryer.

6
Avoid Recontamination

Protect Clean Hands

If the faucet is not touchless, use the paper towel to turn it off.

A Ready Handwashing Station

Stocked & Available

Running WaterHand SoapDrying Supply
The Glove Rule

Clean Hands Come First

Every pair of gloves begins with clean hands.

Gloves do not replace handwashing.
Wet
Soap
Scrub
Rinse
Dry
Protect
A Krave employee beginning food preparation with clean gloves and clean stainless-steel tongs A Krave employee adjusting a cap away from exposed food Fresh produce beside a tablet and food-preparation tools at a Krave station A Krave employee removing a trash liner in a back-of-house utility area A Krave employee using a POS near a phone and cash, away from food preparation A Krave employee at a clean preparation station A Krave employee washing hands at a designated handwashing sink A Krave employee putting on fresh single-use gloves after washing and drying hands A Krave employee safely returning to food preparation with clean hands and fresh gloves
Training Paused
When Hands Must Be Washed
Hands Clean
Knowing How Is Only Half the Habit

Know When to Wash

Clean hands protect the order only until the next contaminating touch.

Wash Before

Start Clean

Preparing Food
Clean Dishes & Utensils
Fresh Single-Use Gloves
Contamination Check
It Can Happen Fast

One Touch Changes Everything

Clean hands can become contaminated in a single touch.
Wash After
Personal Contact

Hands Need A Reset

RestroomFaceHairClothing
Wash After
Food & Dirty Tasks

Separate the Next Touch

Unwashed Fruits & VegetablesTrash & Soiled ItemsCleaning Chemicals
Wash After
High-Touch Interruptions

Not Food-Safe Touchpoints

MoneyPOSPhones & ElectronicsEating or DrinkingSoiled Gloves
Task Changed
Do Not Go Straight Back

Stop & Check Your Hands

A Real Krave Shift
The Safe Return to an Order
1Preparing an Order
2Phone · Trash · Cleaning
3Wash Correctly
4Fresh Gloves · Resume
↻
Safe Reset
Before Returning to Food

Wash & Restart Clean

Hands Clean
Every Task Change Is a Checkpoint

Before the Next Touch

Ask: Are my hands still clean?

If they may be contaminated, wash them again.
Start Clean
Risk Check
Task Change
Wash & Reset
Return Clean
Training Paused
The Glove Lab · Ready-to-Eat Food
A teenage Krave employee using clean tongs to handle ready-to-eat vegetables
Know What You Are Protecting

Ready-to-Eat Means Ready

No more cooking or washing before the guest eats it.
Protect the Final Touch

No Bare Hands

Ready-to-Eat
FoodProtected Zone
Clean Tongs
Spatula
Approved Utensil
Fresh Gloves
Use an approved barrier for every final touch.
A teenage Krave employee putting on fresh single-use gloves
≠
A Barrier—Not a Reset Button

Gloves Do Not Erase Contamination

Contaminated hands and surfaces are still unsafe.

Before Every New Pair

Build the Safe Barrier

Step 1Wash Hands
Step 2Dry Completely
Step 3New Pair
1

One Task. One Pair.

The Task Changed

The Gloves Change Too

Change
GlovesBefore the Next Touch
Finish an OrderNext Task
Leaving or interrupting the task also requires a change.
A teenage Krave employee touching a POS screen while wearing food-service gloves
Contaminated in One Touch

Stop. Remove. Reset.

POS
Phone
Trash
Face · Hair · Clothing
Torn · Dirty · Contaminated
Disposable Means One Use

Never Try to Save the Pair

Do Not Wash
Do Not Sanitize
Do Not Reuse
The Safe Restart

Reset Before Food

A teenage Krave employee removing used gloves over a lined trash bin
1Remove
2Discard
3Wash
4New Pair
Ready-to-eat food handled with clean tongs
Remember the Sequence

Clean Hands.
New Gloves.
One Task.

When the task changes, the gloves change too.
A fresh pair of single-use gloves
Ready-to-Eat
Clean Hands
One Task
Task Changed
Discard & Restart
Top-down Krave produce station where a gloved hand has moved from a tablet toward produce and a green cutting board Whole tomatoes and green peppers being rinsed under cool running water in a clean stainless colander Dry produce prepared with fresh gloves, a clean knife, a green cutting board, and a clean food pan Top-down Krave produce station being reset after possible contamination
Training Paused
Contamination Detective · Produce Pathway
One Touch Can Move It

Cross-Contamination

Harmful germs can move from hands, gloves, equipment, or one surface to food or another clean surface.

Activate the Contamination Scan

Looks Clean.May Not Be Safe.

Germs are too small to see.
Launch Food Profile

Ready-to-Eat &Pre-Cooked Foods

Krave does not handle raw meat, poultry, or seafood. Focus on the contamination risks that actually occur in our kitchens.

The Real Krave Risks

Trace Every Touchpoint

Unwashed Produce
Hands & Gloves
POS & Phones
Trash
Cleaning Tools
Personal Contact
Unclean Food-Contact Equipment
Fresh Produce Pathway

Inspect. Rinse.Dry Completely.

1Inspect whole produce
2Rinse under cool running water
3Dry completely

Never Clean Produce With Chemicals

No soap · No detergent · No chemical cleaners

Approved Produce Setup

Clean Tools.Green Board.

Sanitized KnifeGreen Cutting BoardClean Food Pan
Preparing Food
Start Clean
Task
ChangedReset the Station
Wash Hands
Restart Safely
!

Never Go Straight BackTo Food

Stop

If Contamination May Have Occurred

Safe
RestartReset Every Touch
1Clean Tools & Surfaces
2Sanitize
3Wash Hands
4Fresh Gloves When Required
The Krave Contamination Standard
Control Every Touch
Clean
Sanitize
Protect
Training Paused
Temperature Control · Know the Numbers
Ready-to-Eat & Pre-Cooked Does Not Mean Risk-Free

Temperature ControlStill Matters

Unsafe holding temperatures give harmful bacteria an opportunity to multiply—even when the product arrived ready-to-eat or pre-cooked.

Control time and temperature on every Krave shift
The Krave Temperature Challenge

Remember ThreeCritical Numbers

41°F
Cold Holding
135°F
Hot Holding
165°F
Tender Check
41°F
Cold TCS Foods

Keep ColdAt or Below

≤ 41°F Required Cold-Holding Range

TCS means time and temperature control for safety. Cold TCS food must stay at 41°F or below.

135°F
Hot-Held TCS Foods

Keep HotAt or Above

≥ 135°F Required Hot-Holding Range

Once a TCS food is hot-held, 135°F is the minimum safe holding temperature.

The Range to Move Through Quickly

TemperatureDanger Zone

41°F
135°F
Cold
Holding
Danger Zone
Hot
Holding
Spend as little time as possible between 41°F and 135°F
Frozen Product Interruption

Frozen MeansFrozen

Firm & Frozen
Maintain Frozen
→
Soft or Thawing
Do Not Refreeze
If soft or thawing: use only according to the approved procedure.
Internal Temperature
165°F
Verified
Verify—Never Guess

Use a Clean,Sanitized Probe

Chicken Tenders · 165°F Before Serving
Start with a clean, sanitized probe thermometer
Check the thickest part of the food
Never rely only on appearance or the cooking timer
Temperature Outside the Required Range

Do Not Guess, Serve,Or Quietly Put It Back

1

Stop

Hold the product

2

Tell

Notify a manager

3

Record

Log the issue

4

Discard

Follow procedure

Safe food is not verified by appearance
TimeControl It
+
TemperatureMeasure It
+
ThermometerVerify It
Verified Safe
Training Paused
Labeling & Date Marking · Control the Clock
?
Storage Blocked
Before It Enters Storage

No Label?No Clock.

A complete label tells every teammate what the product is, when its shelf-life clock started, and exactly when it must be used or discarded.

ProductBell Peppers
Opened / PreparedDate + Time
Use or DiscardDate + Time
EmployeeYour Initials
Four Required Fields

Build theComplete Label

Exact
TimeThe recorded date and time start the shelf-life clock.
Approved Product Standard

Use the GuideStart at the Exact Time

Clock StartsRecorded Date
+ TimeOpened · Thawed · Prepared
→Add Approved Hours
Clock EndsExact Use-or-
Discard TimeProduct Guide Controls
Product-Specific Shelf Lives

Count the ApprovedElapsed Hours

72Hours
Prepared Bell Peppers
& Tomatoes
120Hours
Prepared
Red Onions
168Hours
Opened
Pizza Sauce
The approved product standard controls the label
72-Hour Example

Same Clock TimeThree Days Later

PreparedMonday2:00 p.m.
+ 72 HoursCount Forward from the Label
Use or DiscardThursday2:00 p.m.
The clock begins at the recorded preparation time.
General Refrigerated Maximum

168 Hours Is the CeilingA Shorter Guide Wins

24
48
72
96
120
144
168
The product-specific recipe or shelf-life guide always controls
When Ingredients Are Combined

Earliest Date + TimeAlways Wins

Ingredient AFriday
2 p.m.
+
Ingredient BSunday
10 a.m.
→
Combined ItemFriday
2 p.m.
Protect the Original Clock

Never Mix BatchesNever Top Off

Older BatchExisting Use-By Date
Do Not
Combine
New BatchNewer Use-By Date
A newer batch never extends an older product's life.
The Label Quality Gate

Do Not Use ItDo Not Guess

MissingNo Label
IncompleteRequired Field Missing
ExpiredTime Has Passed
Opened or prepared TCS food must have a complete, current label.
When the Label Fails

Take the CorrectNext Action

1

Tell

Notify a manager

2

Record

Log waste when required

3

Discard

Follow the approved procedure

The Krave Labeling Standard
Label ItCompletely
Calculate ItCorrectly
Store ItProperly
Throw It OutWhen Time Is Up
Training Paused
FIFO · Put the Date in Charge
Proper Labels Start the Clock

First InFirst Out

FFirst
IIn
FFirst
OOut
Keep Food Within DateReduce WasteWork Efficiently
Bell PeppersLabel Facing Out
Red OnionsLabel Facing Out
Pizza SauceLabel Facing Out
TomatoesLabel Facing Out
Before Adding New Product

Group It.Inspect It.

Keep like products together
Inspect what is already in storage
Check labels and dates
Check packaging and product quality
Bell PeppersUse Friday
Bell PeppersUse Saturday
Bell PeppersUse Sunday
Rotate by the Date

Older ProductMoves Forward

Earliest date in front.
Newer dates behind. Every label facing outward.
When Selecting Product

Choose the FrontEarliest-Dated Item

Front PositionUse Friday
Middle PositionUse Saturday
Back PositionUse Sunday
Dates control the order—not convenience.
Never Hide a Problem

Questionable ProductComes Out

Current
Good Condition
←
Remove ItDamaged · Expired · Questionable
Do Not Use Questionable Product

Follow the WasteProcedure

1

Tell

Notify a manager

2

Record

Log waste when required

3

Discard

Follow procedure

Peppers
Fri
Peppers
Sat
Peppers
Sun
Onions
Fri
Onions
Sat
Onions
Sun
Sauce
Fri
Sauce
Sat
Sauce
Sun
Before Leaving Storage

Scan theEntire Group

Like products together
Labels visible
Earliest date in front
Newer dates behind
Current and in good condition
FIFO
Check the Date
Move Older Product Forward
Place Newer Product Behind
Use the First Product First
Training Paused
Opening Readiness · Verify Before Service
Before Krave Opens

OpeningLine Check

Confirm the kitchen is ready for the business ahead.

Ready?Verify Every Area
Safe
Stocked
Organized
Prepared
Expected Business
Opening Date
Completed By
Manager on Duty
Kitchen Open Time
Know What Is Coming

Review Today’sExpected Business

1Parties
2Events & Groups
3Large Food Orders
Prepare the right food and supplies before guests arrive.
Temperature Checks · Equipment

Read the ThermometerInside the Unit

Walk-In / Cooler

Record the actual reading

Prep Cooler

Record the actual reading

Freezer

Record the actual reading
Do not rely on the outside display.
Product Temperature41°Verify - Do Not Guess
Temperature Checks · Product

Check the FoodRecord What You Find

Walk-In Product
Prep-Cooler Product
Additional Prepared Item
Item + Actual Temperature
Unsafe or questionable? Report it to the Manager on Duty before opening.
SafetyReady Before Prep
Hand Sink + Trash Can
Three-Compartment Sink
Sanitizer + Test Strip
Thermometer + Gloves
Sanitation and Safety

Confirm It IsReady Before Prep

Hand sink accessible and stocked
Wash, rinse, sanitize setup ready
Sanitizer concentration verified
Working thermometer and gloves
Chemicals stored properly
No pest, odor, or sanitation concern
Product Readiness

Stocked. Labeled.In Date. On Standard.

Opening ParExpected Business
Labels + DatesWithin Shelf Life
Portion CheckRecipe or Weight
Recipe BookCurrent + In Use
Product QualityRemove Questionable
Menu ReadinessSauces + Core Items
Equipment Readiness

Physically Check ItPower Up for Service

FryerClean · Filled · Heating
TurboChefClean · Powered · Preheated
Printer / KDSConnected · Receiving Orders
SmallwaresPans · Trays · Utensils
Beverage + IceNozzles · Scoops · Water
Uniform + PPE
Cut-Resistant Gloves
Clean + Sanitized Surfaces
Organized Line
Serving Supplies
Trash + Safe Floors
Line Setup

Clean. Organized.Stocked. Ready.

Check the people, surfaces, supplies, trash, and floors before opening.
Check It.Never mark Pass because you expect it to be okay.
When Something Fails

Correct It.Communicate It.

Correct it when you can do so safely.
Involve the Manager on Duty when needed.
Record corrective actions and follow-up.
Ready to Open
Open - Corrections Needed
Do Not Open - Manager Required
Corrective ActionsFollow-Up Required
Ready to ServeSafe · Accurate · Verified
The answers must accurately show that Krave is ready.
Food Waste · Day 1 · Slide 13
When Food Cannot Be Served

Stop the ProductProtect the Guest

Expired, out of temperature, contaminated, damaged, or questionable food leaves service immediately.

ExpiredTemperatureContaminatedQuestionable

Questionable Product

Hold outside the service flow

Do Not Serve
1Keep it away from service
2Tell the Manager on Duty
Record the Loss

Capture WhatActually Happened

A complete entry gives the team useful information—not a mystery to solve later.

Be specific. Accurate information helps the team understand the loss.
Date + TimeWhen it was discarded
Your InitialsWho recorded it
Food TypeWhat was discarded
PortionsHow much was lost
ReasonWhy it was discarded
Useful CommentsAdd meaningful detail
Example of a Clear EntryPizza sauce past approved discard time
TOP 3Reviewed Weekly
Repeated Problems
Better Prep Amounts
Stronger Training
Turn Waste Into Improvement

Find the PatternFix the Cause

Managers use accurate entries to reduce unnecessary waste without ever compromising food safety.

The log is for learning—not blame
Guest Safety Comes First

Questionable Food?Take the Right Action

1

Stop

Do not serve the product

2

Report

Tell the Manager on Duty

3

Record

Document the loss accurately

Then discard the product according to procedure
Cleaning + Sanitizing · Day 1 · Slide 14
Teenage Krave employee working at a commercial three-compartment sink in a white-FRP back-of-house kitchen
Two Different Jobs

Clean Is NotSanitized

A surface must first lose the visible soil—then receive the sanitation step that prepares it for food contact.

CleanRemove food residue, grease, and visible soil
SanitizeTreat the clean surface for food contact
Proper commercial three-compartment sink with separate wash, rinse, and sanitize basins
Before Food Preparation

Every Food-Contact ItemStarts Ready

Surfaces
Cutting Boards
Knives + Utensils
Pans
1Wash
2Rinse
3Sanitize
Teenage Krave employee verifying sanitizer with the correct test strip at the three-compartment sink
Sanitizer Verification

Test It.Never Guess.

Use the approved sanitizer and correct test strip for the product at your location.

Too Weak
Approved Range
Too Strong
Approved sanitizer
Correct test strip
More chemical is not automatically better
Teenage Krave employee cleaning and sanitizing a food-preparation station after changing tasks
During the Shift

Task Changed?Reset the Station.

POS
Trash or Cleaning Work
Contaminated Touch
Stop Before Food Prep
1Wash handsBegin the reset with clean hands
2Replace glovesUse a fresh pair when required
3Clean + sanitizeReset equipment and surfaces
Three-compartment sink station held out of service until sanitation problems are corrected
When Something Fails

The Station IsNot Ready

Sink setup is not ready
Sanitizer fails the test
Surface cannot be cleaned
Stop and notify the Manager on Duty
Krave food-preparation station being cleaned and sanitized before returning to service
A Quick Wipe Is Not a Complete Reset

Complete Every StepThen Return to Service

1Wash
2Rinse
3Sanitize
4Verify
Ready for Service
Dry Storage · Day 1 · Slide 15
Teenage Krave employee rotating organized food cases in a clean dry-storage room
Dry Food Still Needs Protection

Control theEnvironment

Dry storage must remain clean, cool, dry, and protected from conditions that damage food.

Clean
Dry
Well Ventilated
NOSunlight · Heat
Moisture
Commercial food shelving elevated above the floor in an organized dry-storage room
Create Space to Clean + Inspect

Food StaysOff the Floor

Required clearances protect food and keep hidden areas accessible.

CleanInspectControl Pests
6 in. minimum
18 in. from exterior walls
Never place food directly on the floor—even temporarily
Teenage Krave employee moving a damaged dry-food case to a separate inspection cart
Before It Joins Clean Stock

Inspect EveryPackage

Check dates, packaging condition, and any sign that the product may be unsafe or damaged.

Torn Bags
Leaking Containers
Damaged Boxes
Questionable Cans
Move to the designated damaged-product area · Notify a manager
Dry-food shelving physically separated from an enclosed cleaning-supply cabinet
Physical Separation Matters

Chemicals NeverShare Food Space

Non-food items require a physical barrier from stored food.

Physical Barrier
Containers Closed
Labels Visible
Rotate Using FIFO
Organized Krave dry-storage room being inspected for moisture, damage, openings, and pest evidence
Scan the Entire Room

See a Concern?Speak Up.

Small warning signs become larger problems when they are ignored.

Insects or Droppings
Gnaw Marks
Moisture or Odor
Damage or Openings
Keep storage doors closed when possibleReport concerns immediately
Clean organized Krave dry-storage room ready to protect food before preparation
Dry Does Not Mean Risk-Free

Protect ItBefore Prep

The storage decision you make today affects the food the guest receives later.

1Cool + Dry
2Off the Floor
3Separate Chemicals
4Inspect + Report
Storage Protected
Day 1 Handoff · Slide 16
Teenage Krave trainee reviewing a food-safety line check with an adult trainer in a white-FRP back-of-house kitchen
Day 1 · The First Step

Safety Is theFoundation

Every recipe, order, and guest experience depends on food being handled safely first.

Every Krave Task Builds From Here
1
Food SafetyFirst · Every Time
Krave trainee and trainer continuing food-safety practice during an in-shift training session
Online Training Ends · Practice Begins

Take SafetyInto Your Shift

Use today’s in-shift training to turn each standard into a dependable habit.

In-Shift FocusSafety Habits FocusArrive Ready FocusWash Hands FocusChange Gloves FocusProtect RTE Food FocusTime + Temperature FocusComplete Checks FocusLabel + Rotate FocusClean + Sanitize
Work With Your TrainerAsk · Practice · Repeat
Krave employees preparing recipes and placing finished food on approved round wooden paddles and lined black baskets
Days 2 + 3 · Build on Safety

More of theKrave Job

The foundation stays in place as training becomes more involved with recipes, preparation, consistency, serving items, and completed orders.

Approved Recipes Preparation Consistency Serving Items Orders to Guests
Krave trainee ready to continue hands-on food-safety practice with a trainer
Carry One Standard Into the Kitchen
SafetyComes First
Every Task · Every Shift
Continue to In-Shift Training