Safety: Kitchen Safety

Safety: Kitchen Safety

SAFETY IN THE COMMERCIAL KITCHEN

Commercial kitchens are some of the busiest workplaces around. Add to that sharp tools, extremes of heat and cold, slippery floors and tight spaces, and you have a recipe for many potential dangers. That's why you need to know and follow strict workplace health and safety procedures to prevent harm, illness and accidents occurring to both you and your customers.

This program outlines the basic workplace health and safety guidelines for the typical commercial kitchen, including personal safety, working with heat, electricity and gas, the basics of safely using dangerous equipment, and how to maintain good food hygiene.

With input from industry experts and examinations of real commercial kitchens, this is a practical and information-packed program.

Please contact us for primary and secondary schools pricing.

Note : The above titles may have some territorial restrictions. Please feel free to send us an enquiry

Item no.	:	TM08691416

Format	:	DVD
Audience	:

Duration	:	27 minutes

Copyright	:	2008
StdBkNo.	:

Price	:	AUD 235.00

KITCHEN SAFETY

The kitchen is a warm and welcoming place, but there are dangers. Make your students aware of them with this program. Using examples and what -if situations, it 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 (and when to simply evacuate and call 911!). The first step to avoiding kitchen catastrophes is awareness. . .

Item no.	:	YB02302050

Format	:	DVD
Audience	:

Duration	:	17 minutes

Copyright	:	2006
StdBkNo.	:	9781421358352

Price	:	USD 80.00

KITCHEN SAFETY SMART

Five teens follow comedian Stevie Ray around the kitchen. They instruct him as he narrowly averts impending disasters while preparing them breakfast.

Short vignettes on knife safety, burns, broken glass and ways to prevent and respond to kitchen safety issues are presented. The students are the experts demonstrating equipment usage and personal safety.

Item no.	:	SE01070103

Format	:	DVD (Closed Captioned)
Audience	:	Grades 6-Adult

Duration	:	8 minutes

Copyright	:	2005
StdBkNo.	:	1571751122

Price	:	USD 80.00

BASIC KITCHEN SAFETY

A kitchen can be a dangerous place. Learn how to avoid the most common kitchen accidents and be free of injuries.

Learning Objectives:
1) Students will learn about the most common causes of kitchen accidents.
2) Students will learn how to take steps to prevent kitchen accidents.
3) Students will learn what to do if an accident does happen in the kitchen.

Item no.	:	FL04240836

Format	:	DVD
Audience	:	Grades 6-12

Duration	:	15 minutes

Copyright	:	2004
StdBkNo.	:

Price	:	USD 60.00

RESTAURANT - ACCIDENT INVESTIGATION

Accident Investigation - An effective safety program is developed from a wide range of integrated systems such as safety rules, training, hazard control, safety enforcement, inspections, supervisor leadership, and many others. Accident investigation is a fundamental and integral part of every good safety program. The major problem in accident investigation is the care and effort that must devoted by supervisors in conducting investigations and completing required information on the reports. This program is designed to help you understand more about accident investigation so you'll be able to conduct meaningful and important investigations.

Topics included in this safety video are: why accidents are investigated, proper medical treatment, prompt investigation, determine the facts, safety during the investigation, photographs, accident cause, 4 major kinds of accident causes, and 8 basic types of direct causes of unsafe acts.

Item no.	:	BZ08230715

Format	:	DVD
Audience	:

Duration	:	11 minutes

Copyright	:
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Price	:	USD 224.00

RESTAURANT - SANITATION AND HYGIENE

Sanitation And Hygiene - It's happened to us all at one time or another-an upset stomach after eating. You might not even know what caused the problem. It may have been eating contaminated food. Food borne illness is quite prevalent in the home, restaurants, hotels, retail establishments, even school cafeterias. Through someone's carelessness, micro?organisms were allowed to get on the food, which can occur with chicken, beef, pork, and a variety of other foods.

Topics included in this safety video are: micro?organisms, pesticides, toxic metal, high acidity foods, cleaning and sanitizing, food storage, flies, cockroaches, rats and mice, grinders, cutters, knives, and other appliances, dirty vents, dirty clothing, wooden cutting boards, and jewelry

Item no.	:	EG08230795

Format	:	DVD
Audience	:

Duration	:	13 minutes

Copyright	:
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Price	:	USD 224.00

RESTAURANT - UNSAFE ACTS - HUMAN BEHAVIOR

Unsafe Acts - Human Behavior - The overwhelming cause of most industrial accidents and injuries can be attributed to the unsafe acts of employees.

Topics included in this safety video are: "contribute to an accident," dual cause, box cutters, personal protective equipment (PPE), forklifts, running at work, accident investigations, corrective action, corrective action, accident prevention, safety counseling, disciplinary action, and teamwork

Item no.	:	AL08230501

Format	:	DVD
Audience	:

Duration	:	11 minutes

Copyright	:
StdBkNo.	:

Price	:	USD 224.00

BLOODBORNE PATHOGENS (RESTAURANTS)

In today's environment of health issues, communicable diseases, and other health related topics it's important to understand potential hazards we all have on a daily basis. These potential hazards exist at work, at home, and everywhere you go so you need to know how to protect yourself from these hazards. In this program we will concentrate on what is called Blood Borne Pathogens.

Topics included in this safety video are: bloodborne pathogens, personal protective equipment (PPE), cleaning and sanitizing, good housekeeping and hygiene, and the 14 Elements Required For Training Employees In The OSHA Standard.

Item no.	:	YR08230076

Format	:	DVD
Audience	:

Duration	:	21 minutes

Copyright	:
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Price	:	USD 224.00

DISHWASHER SAFETY

Dishwasher Safety - Safety is your responsibility. If you follow established work rules and company policies and think about safety on every task you perform, you'll be doing your part in reducing accidents and injuries.

Topics included in this safety video are: cuts and burns, chemical safety, electrical safety, preventing slips and falls, and preventing back injuries

Item no.	:	BK08230305

Format	:	DVD
Audience	:

Duration	:	10 minutes

Copyright	:
StdBkNo.	:

Price	:	USD 224.00

FOOD SERVICE SAFETY AND SANITATION (UNIVERSITIES)

Food Service Safety And Sanitation - We're not going to lay a bunch of statistics on you, but let's just say that food sanitation requires your undivided attention if you work in the food industry or you cook at home. This program is designed to help you reduce the risk of potential of foodborne illnesses and other related diseases.

Topics covered in this safety video include: protection from contamination, bacteria, temperature control, hygiene and personnel practices, communicable diseases/injuries, hand-washing, personal cleanliness and conduct, outside surroundings, overhead structures and lighting, non-food chemicals, general cleanliness and housekeeping, cleaning and sanitizing equipment, and pest control.

Item no.	:	TU08230585

Format	:	DVD
Audience	:

Duration	:	20 minutes

Copyright	:
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Price	:	USD 224.00

FOODBORNE ILLNESSES IN RESTAURANTS

Foodborne Illnesses In Restaurants - To prevent foodborne infections: Keep food at safe serving and storage temperatures at all times to prevent spoiling and the risk of transmitting disease. Food should be kept at 40 degrees Fahrenheit or colder or at 140 degrees Fahrenheit or warmer. The range between 40 degrees Fahrenheit and 140 degrees Fahrenheit is considered the "danger zone" because within this range bacteria grow most easily. Leftovers, including hot foods such as soups or sauces, should be refrigerated immediately and should not be left to cool at room temperature. Using shallow pans or bowls will facilitate rapid cooling. Frozen foods should be thawed in the refrigerator, not on counter tops, or in the sink with cold water, not hot or warm water.

Topics included in this safety video are: approved food preparation equipment, dishes, and utensils, cutting boards, wooden food preparation boards, cleaning and sanitizing, plastic containers, saran or plastic wrap, paper towels, and handwashing procedures

Item no.	:	DZ08230321

Format	:	DVD
Audience	:

Duration	:	11 minutes

Copyright	:
StdBkNo.	:

Price	:	USD 224.00

HANDWASHING AND BACTERIA FOR CAFETERIAS

Administrative Or Executive Assistants/Secretaries - Improving The Position - This short training program is a bit different from the typical training program, as it's based on an experienced, real world Executive Secretaries' viewpoint and expertise. Normally, most training programs are viewed from Management's perspective, but times are changing and it's about time we heard formation from the real Experts; the people who actually work in this pressure cooker environment and sometimes unappreciated field. We begin the program with the premise that this group is overworked, underpaid, and undervalued most of the time. Of course, there are both women and men in this profession, but it is primarily dominated by women.

Topics covered in this safety video include: traffic controllers are an integral part of any business, secretaries are mechanics, those darn phones, communication, keeping secrets, kingdoms, organization, the fluff of conversation, working with difficult people, and what the future holds.

Item no.	:	SN08230422

Format	:	DVD
Audience	:

Duration	:	14 minutes

Copyright	:
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Price	:	USD 189.00

PREVENTING SLIPS AND FALLS IN RESTAURANTS

Preventing Slips And Falls In Restaurants - There has been so much information about slips, trips, and falls that many people are no longer paying attention. Slips and falls used to be the major causes of injuries.

Topics included in this safety video are: causes of (slips, trips, and falls), prevention techniques, housekeeping, footwear, behaviors that lead to falls, falls on stairs, and ladders.

Item no.	:	KD08231008

Format	:	DVD
Audience	:

Duration	:	8 minutes

Copyright	:
StdBkNo.	:

Price	:	USD 224.00

PREVENTING WORK RELATED BURN INJURIES IN RESTAURANTS

Preventing Work-Related Burn Injury In Restaurants - The Food Service Industry experiences the highest number of burns of any employment sector, about 12,000 each year. The Industry employs approximately 6.5 million workers in the United States each year. This Industry also comprises one of the largest groups of workers injured on the job in the United States. These injuries and illnesses are costly and damaging, both for the employee and for the individual restaurant owner. Job injuries and illnesses contribute to absenteeism, light duty assignments or other work restrictions, high turnover, and higher workers' compensation costs. Common injuries in restaurants include burns, lacerations, and sprains and strains. Many of these injuries are the result of slipping, tripping, falling, lifting and/or repetitive motions. Work-related burns are a leading cause of occupational injury in the U.S.

Topics included in this safety video are: potential hazards, what employees can do to protect themselves, what employers can do to protect employees, and OSHA standards.

Item no.	:	SR08231011

Format	:	DVD
Audience	:

Duration	:	10 minutes

Copyright	:
StdBkNo.	:

Price	:	USD 224.00

FOOD ALLERGIES AND INTOLERANCES

What is the difference between food allergy and food intolerance? This program answers this question and more using engaging dramatised scenarios and expert commentary from Dr. Andreas Lopata, Associate Professor of Food Sciences at Royal Melbourne Institute of Technology. We discover that up to 2% of the population have a food allergy and learn how to respond to a food reaction - including when and how to administer an EpiPen. We also learn how to identify food allergies and intolerances and how the food production and hospitality industries are responding to the increasing incidence of food reactions.

Please contact us for primary and secondary schools pricing.

Note : The above titles may have some territorial restrictions. Please feel free to send us an enquiry

Item no.	:	DK11100132

Format	:	DVD
Audience	:

Duration	:	18 minutes

Copyright	:	2010
StdBkNo.	:

Price	:	AUD 235.00

QUALITY CONTROL IN FOOD TECHNOLOGY

Today when we buy mass produced food products we expect consistent taste, texture, appearance and smell and a stringent standard of hygiene. Any divergence from this unspoken contract can result in disaster for the modern food producing company. Quality control is one of the most crucial factors of modern food technology the world over, yet it can be the hardest aspect to achieve. In this in-depth program we identify the levels of controls in Australia, explore the many factors on how quality can be measured in food manufacturing and look at who is responsible for quality assurance within a large food manufacturer.

Please contact us for primary and secondary schools pricing.

Note : The above titles may have some territorial restrictions. Please feel free to send us an enquiry

Item no.	:	LV11100087

Format	:	DVD
Audience	:

Duration	:	25 minutes

Copyright	:	2008
StdBkNo.	:

Price	:	AUD 235.00

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