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DVD
Culinary/Food Safety
32 minutes
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Food Safety
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Sanitation
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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
- 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, Red Meat and Poultry
- FOOD SAFETY, Understanding Food-borne Pathogens
- FOOD SAFETY, Would Your Restaurant Kitchen Pass Inspection?
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