NEW, NOT USED! A great supplemental training tool, this newly revised two-DVD set features realistic scenarios in multiple industry segments, including Full Service, Quick Service, Buffet, Cafeteria, Supermarket, and Convenience Store settings. It contains food safety principles that every food handler should know. Covering the key concepts in food safety, the program also includes a discussion guide on the food safety points to review with students and reinforce the content. Part 1: Starting Out with Food Safety - Defines foodborne illness and how it occurs; how foods become unsafe; and what safety practices to follow during the flow of food. Part 2: Ensuring Proper Personal Hygiene - Introduces employees and students to ways they might contaminate food; personal cleanliness practices that help protect food; and the procedure for thorough handwashing. Part 3: Purchasing, Receiving, and Storing - Explains how to choose a supplier; calibrate and use a thermometer properly; accept or reject a delivery; and store food safely. Part 4: Preparing, Cooking, and Serving - Identifies proper practices for thawing, cooking, holding, serving, cooling, and reheating food. Part 5: Cleaning and Sanitizing - Describes the difference between cleaning and sanitizing; manual and machine washing; how sanitizers work; how to store clean items and cleaning supplies; and how to set up a cleaning program. Part 6: Take the Food Safety Challenge Good Practices, Bad Practices - Challenges viewers to identify good and bad practices in five short scenarios from different industry segments. Includes both English and Spanish.

ISBN UPC:	9780135091296
Format:	DVD
Author:	Natl Restaurant Assn
Copyright:	2010