Videos/DVD
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Grime Doesn't Pay
Train your staff to "come clean" in just eight minutes by showing employees - front and back of the house - how to see their restaurant through the eyes of their guests. Program includes video (running time 6 minutes), instructor guide and 25 trainee workbooks.
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ServSafe® Complete Food Safety VHS
ServSafe® Complete Food Safety VHS
- Topics covered include:
- Introduction to Food Safety
- Overview of Foodborne Microorganisms and Allergens
- Personal Hygiene
- Purchasing, Receiving, and Storage
- Preparation, Cooking, and Serving
- Facilities, Cleaning and Sanitizing, and Pest Management
- Real-world scenarios bring students inside an operation without the need for actual equipment
- An engaging mix of visual and audio learning appeals to all learning styles
- Developed by industry experts to deliver practical, relevant information
- Designed to deliver a consistent message on very complex tasks
- Helps instructors decrease lecture time and add interest to classes
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ServSafe® Complete Food Safety VHS Set
ServSafe® Complete Food Safety VHS Set - 6 individual VHS tapes
- Topics covered include:
- Introduction to Food Safety
- Overview of Foodborne Microorganisms and Allergens
- Personal Hygiene
- Purchasing, Receiving, and Storage
- Preparation, Cooking, and Serving
- Facilities, Cleaning and Sanitizing, and Pest Management
- Real-world scenarios bring students inside an operation without the need for actual equipment
- An engaging mix of visual and audio learning appeals to all learning styles
- Developed by industry experts to deliver practical, relevant information
- Designed to deliver a consistent message on very complex tasks
- Helps instructors decrease lecture time and add interest to classes
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ServSafe® Clean, Sanitize, Pest Mgt VHS
- Sanitary Facilities and Equipment
- Guidelines for facility design and plan review
- Requirements for interior flooring materials
- Requirements for handwashing stations
- Sanitation standards for equipment
- Requirements for installing dishwashing machines
- Requirements for installing and maintaining kitchen equipment
- Requirements for water supply and plumbing
- Lighting and ventilation requirements
- Requirements for garbage disposal
Cleaning and Sanitizing
- Difference between cleaning and sanitizing
- Cleaning agents and their proper use
- Methods of sanitizing
- Dishwashing machines and their proper operation
- How to clean and sanitize equipment using a three-compartment sink
- How to store utensils, tableware, and equipment
- How to store cleaning tools and supplies
- How to use and store hazardous materials
Integrated Pest Management
- How to develop and implement an Integrated Pest Management program
- How to identify different pests
- How to use and store pesticides
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ServSafe® Intro to Food Safety VHS
ServSafe® Introduction to Food Safety VHS
ServSafe Introduction to Food Safety Covers:
- Dangers and costs of foodborne illness
- Populations at high risk for foodborne illness
- How food becomes unsafe
- Keys to food safety
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ServSafe® Personal Hygiene VHS
ServSafe®® Personal Hygiene VHS
ServSafe Personal Hygiene Covers:
- How foodhandlers can contaminate food
- How to wash hands properly and when it is required
- Requirements for proper hand care
- How to use gloves properly
- Requirements for personal cleanliness and proper attire
- Policies that should be implemented in the operation regarding eating, drinking, smoking, and chewing gum or tobacco
- Requirements for reporting illness and injury
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ServSafe® Complete Food Safety DVD
ServSafe® Complete Food Safety DVD
- Topics covered include:
- Introduction to Food Safety
- Overview of Foodborne Microorganisms and Allergens
- Personal Hygiene
- Purchasing, Receiving, and Storage
- Preparation, Cooking, and Serving
- Facilities, Cleaning and Sanitizing, and Pest Management
- Real-world scenarios bring students inside an operation without the need for actual equipment
- An engaging mix of visual and audio learning appeals to all learning styles
- Developed by industry experts to deliver practical, relevant information
- Designed to deliver a consistent message on very complex tasks
- Helps instructors decrease lecture time and add interest to classes
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ServSafe® Purchase, Receive, Store VHS
ervSafe®® Purchasing, Receiving, and Storage VHS
ServSafe Purchasing, Receiving, and Storage Covers:
- How to prevent cross-contamination
- How to control time and temperature
- General purchasing principles
- General guidelines for receiving and inspecting food
- Criteria for accepting and rejecting different types of food
- General storage guidelines
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ServSafe® Prepare, Cook, Serve VHS
ServSafe® Preparation, Cooking, and Serving VHS
Preparation, Cooking, and Serving Covers:
- How to thaw food
- How to prepare specific food
- How to cook food
- Cooking requirements for specific types of food
- How to cool food properly
- How to reheat food properly
- How to hold food properly
- How to serve food properly
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ServSafe® Foodborne Micro/Allergens VHS
ServSafe®Overview of Foodborne Microorganisms and Allergens VHS
ServSafe Overview of Foodborne Microorganisms and Allergens Covers:
- What microbial contaminants are and how they contaminate food
- Conditions that affect the growth of microorganisms
- Types of food that support the growth of microorganisms
- How to differentiate between foodborne infections, foodborne intoxications, and foodborne toxin-mediated infections
- Characteristics of bacteria, viruses, parasites, and fungi
- Types of biological, chemical, and physical contaminants
- Types of food allergens, the symptoms associated with them, and methods of prevention
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ServSafe® Complete Food Safety DVD Set
ServSafe® Complete Food Safety DVD Set - 6 individual DVDs
- Topics covered include:
- Introduction to Food Safety
- Overview of Foodborne Microorganisms and Allergens
- Personal Hygiene
- Purchasing, Receiving, and Storage
- Preparation, Cooking, and Serving
- Facilities, Cleaning and Sanitizing, and Pest Management
- Real-world scenarios bring students inside an operation without the need for actual equipment
- An engaging mix of visual and audio learning appeals to all learning styles
- Developed by industry experts to deliver practical, relevant information
- Designed to deliver a consistent message on very complex tasks
- Helps instructors decrease lecture time and add interest to classes
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ServSafe® Intro to Food Safety DVD
ServSafe® Introduction to Food Safety DVD
ServSafe Introduction to Food Safety Covers:
- Dangers and costs of foodborne illness
- Populations at high risk for foodborne illness
- How food becomes unsafe
- Keys to food safety
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ServSafe® Foodborne Micro/Allergens DVD
ServSafe Overview of Foodborne Microorganisms and Allergens Covers:
- What microbial contaminants are and how they contaminate food
- Conditions that affect the growth of microorganisms
- Types of food that support the growth of microorganisms
- How to differentiate between foodborne infections, foodborne intoxications, and foodborne toxin-mediated infections
- Characteristics of bacteria, viruses, parasites, and fungi
- Types of biological, chemical, and physical contaminants
- Types of food allergens, the symptoms associated with them, and methods of prevention
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ServSafe® Personal Hygiene DVD
Personal Hygiene Covers:
- How foodhandlers can contaminate food
- How to wash hands properly and when it is required
- Requirements for proper hand care
- How to use gloves properly
- Requirements for personal cleanliness and proper attire
- Policies that should be implemented in the operation regarding eating, drinking, smoking, and chewing gum or tobacco
- Requirements for reporting illness and injury
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-
ServSafe® Purchase, Receive, Store DVD
ServSafe Purchasing, Receiving, and Storage Covers:
- How to prevent cross-contamination
- How to control time and temperature
- General purchasing principles
- General guidelines for receiving and inspecting food
- Criteria for accepting and rejecting different types of food
- General storage guidelines
|
-
ServSafe® Prepare, Cook, Serve DVD
Preparation, Cooking, and Serving Covers:
- How to thaw food
- How to prepare specific food
- How to cook food
- Cooking requirements for specific types of food
- How to cool food properly
- How to reheat food properly
- How to hold food properly
- How to serve food properly
|
-
ServSafe® Clean, Sanitize, Pest Mgt DVD
Sanitary Facilities and Equipment
- Guidelines for facility design and plan review
- Requirements for interior flooring materials
- Requirements for handwashing stations
- Sanitation standards for equipment
- Requirements for installing dishwashing machines
- Requirements for installing and maintaining kitchen equipment
- Requirements for water supply and plumbing
- Lighting and ventilation requirements
- Requirements for garbage disposal
Cleaning and Sanitizing
- Difference between cleaning and sanitizing
- Cleaning agents and their proper use
- Methods of sanitizing
- Dishwashing machines and their proper operation
- How to clean and sanitize equipment using a three-compartment sink
- How to store utensils, tableware, and equipment
- How to store cleaning tools and supplies
- How to use and store hazardous materials
Integrated Pest Management
- How to develop and implement an Integrated Pest Management program
- How to identify different pests
- How to use and store pesticides
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ServSafe® Complete Food Safety DVD (compilation)
ServSafe® Complete Food Safety DVD
- Topics covered include:
- Introduction to Food Safety
- Overview of Foodborne Microorganisms and Allergens
- Personal Hygiene
- Purchasing, Receiving, and Storage
- Preparation, Cooking, and Serving
- Facilities, Cleaning and Sanitizing, and Pest Management
- Real-world scenarios bring students inside an operation without the need for actual equipment
- An engaging mix of visual and audio learning appeals to all learning styles
- Developed by industry experts to deliver practical, relevant information
- Designed to deliver a consistent message on very complex tasks
- Helps instructors decrease lecture time and add interest to classes
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