Kitchen and Food Safety (3-part DVD series)

$239.85

Packed 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.

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Description


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. 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

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