DVD
Culinary/Food Safety
31 minutes

Red Meat and Poultry Safety & Preservation

Learn safe food handling procedures for red meat and poultry- two meats often involved in food-borne illness.

Red Meat and Poultry, Safety and Preservation delivers clear demonstrations and practical advice that render the program ideal for teaching meat selection, storage, thawing, preparation, and cooking techniques.

Students and/or staff will explore several other food safety topics: kitchen sanitation, avoiding cross-contamination, keeping foods out of the danger zone, and special safeguards for ground meat. Then, dinner with friends ends in a disaster! Can you spot the break in sanitation leading to a cook's worst nightmare?

$115.00

Supplement included

Institution(s):
IMS - Texas A&M University

Production Coordinator(s):
Mandy Carr

More from CEV Multimedia on Food Safety.

• CULINARY, Meat Cooking Techniques
• FOOD SAFETY, DVD
• FOOD SAFETY, Educators Kit
• FOOD SAFETY, Fish and Shellfish Safety
• FOOD SAFETY, HACCP-A Basic Understanding
• FOOD SAFETY, Introduction to Food-borne Illness
• FOOD SAFETY, Irradiation
• FOOD SAFETY, Protecting At Risk Populations
• FOOD SAFETY, & Sanitation
• FOOD SAFETY, Understanding Food-borne Pathogens
• FOOD SAFETY, Would Your Restaurant Kitchen Pass Inspection?

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