eHospitality Institute - A premier source for educational materials, distance learning, certifications, CEUs, and innovative study, for the hospitality, culinary arts and tourism industries. eHospitality Institute announced in January of 2005 as the newest addition to Restaurant Workshop.
 

DVD
Culinary/Food Safety
39 minutes

An Introduction
to Food-borne Illness
Intro to Food-borne Illness

Provides an overview of the major causes of food-borne illness and illustrates practices to minimize the risk of contracting or spreading a food-borne disease.

Viewers learn about microorganisms (parasites, viruses, fungi, and bacteria) associated with food-borne illness. Viewers will also study ways to reduce harmful pathogens through proper handling, storage and cooking.

Other food safety topics include: keeping foods out of the temperature danger zone, avoiding cross-contamination, and the importance of personal hygiene.

Train your staff how to minimize the risk of spreading a food-borne illness.

Focus:

  • General Characteristics of the Microorganisms Associated with Food-borne Illness.
  • Control of Food-Borne Illnesses through Proper Handling, Storage and Cooking of Food.
  • Control of Food-Borne Illnesses through Proper Sanitation and Personal Hygiene.
  • Minimize the Risk of an Outbreak through Education.

$115.00

Supplement included

Collaborator(s):
Dr. Hal Larsen, Texas Tech University
Leslie Thompson, Ph.D., Texas Tech University

Production Coordinator(s):
Jodi Thomason, Lacy Butler


More from CEV Multimedia on Food Safety.

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