Food Safety For Foodservice: An Employee Video Series I

Product Number: FN-224-VT
List Price: $299.00
Classification: Regulatory Compliance
Length of Video(in Minutes): 10 min. each.
Year Produced: n/a
Publisher: J.J. Keller & Associates, Inc.
Description: Food Safety For Foodservice: An Employee Video Series I. Quick, 10-minute videos teach employees about Cross Contamination, HACCP, Personal Hygiene, and Time & Temperature. Also available in Spanish!

Get the complete set and SAVE $99 (the regular price of one video) ... that's 4 videos for the price of 3!

One incident of food contamination can harm others and ruin your business. That's why you should train your employees on the steps they should take when preparing, holding and serving food.

This 4-video series (Cross Contamination, HACCP, Personal Hygiene, Time And Temperature) examines sources of foodborne illness. Plus, it explores prevention through awareness and recommendations for best practices for food safety. It also looks at how food safety affects the food service employee's job.

Here's how your operation will benefit from using these training programs ...

Improve employee safety awareness

• Employees learn the importance of food safety so they apply it in their daily work.
  
• Employees see how to recognize problems - and how to deal with them to prevent negative consequences.
  
• Trained employees take precautions to avoid food safety problems, promoting a safer, more efficient operation.

Reduce chance of mishap

• Safety-conscious employees are your best defense against contamination and foodborne illness.
  
• Effective safety training can improve food handling practices.

Enhance training effectiveness

• Programs are complete and convenient - saves you training preparation time and hassles.
  
• Videos are conversational, easy-to-follow and interesting - produced for any employee.
  
• Videos are 10 minutes in length so training doesn't interfere with productivity.
  
• Each program contains helpful instructor support materials to make preparation quick and easy.

Cross Contamination - Provides the basic information needed to ensure integrity and safety in foodservice operations. Explains proper practices and procedures to prevent, detect and eliminate cross contamination. Topics include:

• Chemical, bacterial and physical contaminants.
  
• Contamination prevention and avoidance.
  
• Time and temperature controls related to cross contamination.
  
• Personal hygiene practices to prevent contamination.
  
• Cleaning and sanitation related to cross contamination.

HACCP - This video takes the mystery out of HACCP for your employees, and explains the importance of HACCP procedures in their work. They come away feeling confident and knowing how to make HACCP work. Topics include:

• What is HACCP?
  
• Why HACCP is important.
• The seven steps of HACCP.
  
• How HACCP is used in foodservice.

Personal Hygiene - Establishes clear, understandable ground rules for good personal hygiene in the foodservice workplace and explains why personal hygiene is so important. Topics include:

• Personal cleanliness.
  
• Proper protective equipment.
  
• Correct hand washing procedures.
  
• When to wash hands.
  
• Hygiene with respect to cross contamination.
  
• Prohibited practices and habits.

Time & Temperature Controls - Examines storage and handling of raw and cooked ingredients, and explains how to ensure their safety. Employees learn how to spot potential problems and what to do when they find them. Topics include:

• Correct thermometer use.
  
• Cooling, thawing and heating procedures.
  
• Food storage procedures and issues.
  
• Holding temperature requirements.
  
• Handling leftovers.

Each program includes:

• A 10- to 12-minute instructional video, produced with the help of foodservice professionals.
  
• An eight-page Instructor's Bulletin filled with helpful tips to make your training sessions more enjoyable and productive.
  
• Ten one-page Employee Skill Cards that help reinforce instruction, promote good food safety practices and ensure the training hits home.

Instructor's Bulletins and Employee Skill Cards are also available separately.

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