Summary: The Hazard Analysis Critical Control Points protocols evolved from a system developed in the 1960s and implemented by NASA. This program explains and demonstrates the HACCP system, which identifies and isolates specific hazards throughout the process of food production in order to ensure consumer safety. The seven HACCP principles that restaurants and food vendors should implement are discussed...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2009
View online at AVOD
Summary: Fast food is everywhere these days, not only in popular national franchises, but in hotels and full-service restaurants as well. This video shows firsthand the techniques used in the fast food business: grilling, broiling, and frying. Each method is demonstrated and explained as safety tips are highlighted throughout. Various tools and procedures are also shown. There’s even a special section...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2006
View online at AVOD
Summary: Food establishments must adhere to strict procedures and guidelines to protect workers and customers from injuries and illness. This program presents basic health and safety rules for the average commercial kitchen as it covers the three main causes of accidents, the four main types of heat, the "hot behind rule," how toxic bacteria are transferred, the three types of contamination, dealing...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2009
View online at AVOD
Summary: Let's face it-cleaning is a tough job. The only way to make sure a hotel or restaurant stays sanitary is to put regular procedures into action, and Sparkling Clean provides the know-how to do just that. From selecting and setting up the right equipment to implementing regular cleaning schedules, this video covers the complete range of actions that lead to spotless kitchens, restrooms, and...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2006
View online at AVOD
Summary: Familiarizes viewers with some practical, commonsense methods of making a food service job site safe and clean. Sanitation is the science of maintaining a clean, germ-free food production environment. The goal is to prevent food from becoming contaminated or dirty or harmful to eat. Employers are responsible for providing a safe workplace, but employees have a responsibility to maintain safe...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2006
View online at AVOD
Summary: This program rounds up a diverse group of workers in the fields of food, agriculture, and natural resources-a food service manager, a dietetic technician, a dairy farm manager, a landscape supervisor, an environmental science and protection technician, and a water treatment plant operator-to illustrate what they do and how they go about doing it. Correlates to all applicable National and State...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2009
View online at AVOD
Summary: By ensuring customer safety, a food business also protects itself-from bad publicity, sinking profits, and even legal action. This program guides viewers through sanitation tools and procedures that are essential to the management of any food-related enterprise, including both food service outlets and food manufacturing facilities. Incorporating interviews with a cafe chef, a quality manager at...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2010