Food Safety For Foodservice: An Employee Video Series
In just 10 minutes … train your foodservice staff on how to store, handle, and prepare food safely.
Looking for a fast, easy way to train your foodservice employees? You’ve just found it! These videos are brief — just 10 minutes each — yet very informative. Use them as part of your existing safety program, as a stand-alone training program, or as refresher training.
Based on research with hundreds of foodservice professionals and created exclusively for foodservice employees, the videos cover key food safety issues your employees need to know about.
- Cross Contamination (English - 220-VT, Spanish 220-VT-S)
Provides an easy-to-understand explanation of biological, chemical, and physical contaminants, and gives clear steps to prevent specific hazards. Also explains why raw and cooked food must be separated. ISBN 1-57943-843-1 - HACCP (English - 221-VT, Spanish 221-VT-S)
Tells how the HACCP guidelines can help assure a safer food preparation environment. Gives a step-by-step explanation of the 7 HACCP principles. Also provides examples of how to apply HACCP in day-to-day foodservice operations. ISBN 1-57943-837-7 - Personal Hygiene (English - 222-VT, Spanish 222-VT-S)
Explains when, where, and how to wash your hands. Also emphasizes the importance of taking showers, checking for cuts, wearing clean clothes, pulling back long hair, and removing jewelry. ISBN 1-57943-838-5 - Time And Temperature (English - 223-VT, Spanish 223-VT-S)
Provides a simple overview of the temperature danger zone. Tells how to store and handle raw and cooked ingredients, and explains how to use thermometers, serve food, and handle leftovers. ISBN 1-57943-839-3 - Basic Microbiology & Foodborne Illness (English - 225-VT)
Covers four common microorganisms in food, how they get into food, and simple ways to prevent contamination. Stresses the importance of keeping food at the right temperature, having proper personal hygiene, and cleaning and sanitizing work surfaces. - Handling Knives, Cuts & Burns (English - 226-VT)
Explains why sharp knives are safer than dull ones, provides tips for selecting a good knife, and gives techniques for cutting food safely. Also explains first aid for cuts and burns and the most common causes of burns. - Working Safely to Prevent Injury (English - 227-VT)
Discusses common lifting hazards and how back injuries can happen. Gives proper lifting and carrying techniques to prevent soreness and injury. Also covers how to prevent slips, trips, and falls. - Sanitation (English - 228-VT)
Provides tips for good personal hygiene habits, including the proper way to wash your hands, dress, and prepare for work. Also covers cleaning and sanitizing equipment; storing chemicals and cleaning supplies; and controlling pests that can contaminate work areas and food.
Each program includes:
(1) 10-minute Video
(1) Instructor's Bulletin
(10) Employee Skill Card
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