Food establishments must adhere to strict procedures and guidelines to protect workers and customers from injuries and illness.
This program presents basic health and safety rules for the average commercial kitchen as it covers:
- the three main causes of accidents
- the four main types of heat
- the “hot behind rule”
- how toxic bacteria are transferred
- the three types of contamination
- dealing with spills
- knife use and storage
- proper clothing
25 minutes. DVD only. Subtitled in English. 2008.
Click here to view a video clip.
Click here to download a free instructor’s guide.
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