5 results for your search

Hotel Safety: Sanitation and Health for Food Service Workers
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(Digital 2000, 2006), 13 mins, 13 page(s)
This DVD teaches how to prevent the spread of foodborne illnesses. It outlines potential sources of contamination, including pesticides, insects, high temperatures, mice, improper employee hygiene, and unsanitized dishes. The DVD looks at the use of chemical sanitizers.
(Digital 2000, 2006), 13 mins, 13 page(s)
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Kitchen and Food Service Safety
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(Digital 2000, 2006), 13 mins, 13 page(s)
Emphasizing that safety is a critical element of a restaurant employee’s responsibilities, this DVD covers slips and falls, safety awareness, equipment safety, working around grease, spills, and electricity, and fire prevention.
(Digital 2000, 2006), 13 mins, 13 page(s)
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Knife Safety Basics: Hospitality
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(Digital 2000, 2006), 9 mins, 9 page(s)
This training program explores the safety responsibilities of individuals who work with knives or other sharp objects. It outlines knife safety policies and procedures.
(Digital 2000, 2006), 9 mins, 9 page(s)
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How to Prevent the Travel Virus: Hospitality
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(Digital 2000, 2008), 16 mins, 16 page(s)
This program outlines the health risks associated with travel. It explores issues involving healthcare coverage and outlines the steps to take in the instance of death in a foreign country.
(Digital 2000, 2008), 16 mins, 16 page(s)
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Restaurant: Sanitation and Hygiene
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(Digital 2000, 2009), 13 mins, 13 page(s)
This program explores the sanitation and hygiene needs of food service workers. It covers microorganisms, chemicals, toxic metals, food storage, and vermin.
(Digital 2000, 2009), 13 mins, 13 page(s)
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