Kitchen and Food Safety (3-part DVD series)

Description

#7325   Protect your students from eating-related injuries and illnesses with this three-part series.

Each program is filled with easy-to-remember guidelines and tips, simple but powerful reminders, lots of on-screen graphics, and sensible explanations by authorities on food handling, food-related illness, and kitchen safety.

Correlates to all applicable state and national standards. Subtitled in English. Can purchase each part separately for $79.95. Pricing/format options: DVD for $79.95; 3-Year Streaming Video Subscription for $79.95; both DVD and Streaming Video for $159.95. Pricing options for complete series: $239.85; series in Streaming Video: $239.85; DVD and Streaming Video Series: $439.95. 17-24 minutes each. 2006.

Click here to view a video clip of the series.

• Food Safety (21 minutes) – Topics covered include signs of freshness and contamination; proper storage in the refrigerator, freezer, and pantry; ways to safely thaw frozen foods; how to avoid cross-contamination; the optimal temperatures for cooking meats and poultry; the right way to store and reheat leftovers; and “Use by” and “sell by” dates.Click here to view a video clip of this DVD.
  Click here to download a free teacher’s guide for this DVD.
• Food-Borne Illness (24 minutes) – describes common – and serious – food-borne illnesses, how they’re spread, and how they can be prevented through careful food handling and proper food preparation.Click here to view a video clip of this DVD.
  Click here to download a free teacher’s guide for this DVD.
• Kitchen Safety (17 minutes) – Explains how to safely use and store knives; how to operate small appliances and the stove without accidents; how to prevent bruises, shocks, and burns; and how to put out a fire.Click here to view a video clip of this DVD.
  Click here to download a free teacher’s guide for this DVD.

IFH

#35137

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