DVD
Culinary/Food Safety
32 minutes

Food Safety & Sanitation

Teach students and/or staff how to effectivly reduce the risk of food-borne illness by following important sanitation rules.

As they study this presentation, learn about personal hygiene and illness, precautions to prevent injury, kitchen and equipment cleanliness, sanitation methods, proper cooking temperatures, and reducing the risk of food-borne illness, the identification of common food safety problems will come into focus.

Focus:

• Study of Common Pathogens.
• How Pathogenic Organisms Contaminate Foods.
• Principles of Safe Food Handling.
• Six Rules of Sanitation.

$115.00

Supplement included

Production Coordinator(s):
Mandy Carr
Collaborator(s):
Leslie Thompson, Ph.D., Texas Tech University

More from CEV Multimedia on Food Safety.

• CULINARY, Meat Cooking Techniques
• FOOD SAFETY, DVD for Instruction
• 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, Red Meat and Poultry
• FOOD SAFETY, Understanding Food-borne Pathogens
• FOOD SAFETY, Would Your Restaurant Kitchen Pass Inspection?

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