Video Training Library

  

  
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Kitchen and Food Service Safety

  
#242

  DELI/BAKERY SAFETY — This videotape illustrates safe methods for
  using and cleaning equipment that is commonly found in delicatessens and
  bakeries. It also discusses the proper use of cutting blocks and the proper
  handling of knives and other sharp instruments. The video also discusses
  proper housekeeping and ways to avoid slips and falls, strains, burns,
  and how to prevent and put out fires. (18 Minutes)

  

  #247

  MEAT DEPARTMENT SAFETY — This video concentrates on the safe use,
  handling and cleaning of knives, band saws, tenderizers, grinders and slicers.
  Proper operating procedures are described for each machine as well as the
  standard four step cleaning process of washing, rinsing, sanitizing and
  air drying. Also covered in the videotape are potential hazards from lifting
  and maintaining floors in a condition that is free from slipping hazards.
  (15 Minutes)

  

  #248

  PREVENTING CUTS — This videotape addresses the issue of cuts in
  a supermarket, restaurant or delicatessen atmosphere. It clearly illustrates
  the proper techniques for sharpening, using and cleaning knives. Also addressed
  are the issues of use and cleaning of slicers, box cutters and hatchets.
  This is an excellent videotape which is applicable to every department
  where a cutting tool or machine is used. (14 Minutes)

			

  #289

  KITCHEN SAFETY — This video program is aimed at all kitchen staff
  to highlight the issues that should be addressed on an ongoing basis. The
  program emphasizes the three basic elements to working safely in the kitchen.
  They are as follows: 1) Being aware of the potential hazards, 2) Following
  work procedures which have been established in the workplace and 3) Making
  appropriate use of Personal Protective Equipment (PPE). Topics that are discussed
  include hygiene, safe use of knives, kitchen fires, manual handling techniques,
  slips, trips and falls. (14 Minutes)

			
#800

  RETAIL SAFETY ORIENTATION — This DVD does an excellent job covering the following topics: back safety, housekeeping, loading-dock safety, fire safety, hazard communication, bloodborne pathogens and the Exposure Control Plan required by OSHA, as well as basic first aid, personal hygiene and box-cutter safety in a retail setting. This is an excellent video for both the new employee and a good review for the experienced employee. DVD (20 Minutes)

  
Check the Ten-Minute Video Library
  for more videos on Kitchen and Food Service Safety