2007 edition from C.H.I.P.S.
ServSafe® Complete Food Safety Set
DVD and Videotape Training
in both English and Spanish
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The latest ServSafe® Complete Food Safety
DVD and Videotape Sets contain the following
six programs:
1. Introduction to Food Safety
2. Personal Hygiene
3. Purchasing, Receiving, and Storage
4. Preparation, Cooking, and Serving
5. Facilities, Cleaning and Sanitizing, and Pest Management
6. Overview of Foodborne Microorganisms and Allergens
Each DVD/Videotape presents the material in English and Spanish, either language may be selected at the beginning of each program. Both DVDs and Videotapes are closed captioned for English viewers.
- Real-world scenarios bring students inside an operation without the need for actual equipment
- An engaging mix of visual and audio learning appeals to all learning styles
- Developed by industry experts to deliver practical, relevant information
- Designed to deliver a consistent message on very complex tasks
- Helps instructors decrease lecture time and add interest to classes
In addition to reflecting best practices in the industry, the 2005 FDA Food Code, and updates in food safety science, this series provides a new way of presenting ServSafe® training.
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1. Introduction to Food Safety
- Dangers and costs of foodborne illness
- Populations at high risk for foodborne illness
- How food becomes unsafe
- Keys to food safety
DVD or Videotape Color • 12 minutes
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2. Personal Hygiene
- How foodhandlers can contaminate food
- How to wash hands properly and when it is required
- Requirements for proper hand care
- How to use gloves properly
- Requirements for personal cleanliness and proper attire
- Policies that should be implemented in the operation
regarding eating, drinking, smoking, and chewing gum
or tobacco
- Requirements for reporting illness and injury
DVD or Videotape Color • 15 minutes
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3. Purchasing, Receiving, and Storage
- How to prevent cross-contamination
- How to control time and temperature
- General purchasing principles
- General guidelines for receiving
and inspecting food
- Criteria for accepting and rejecting
different types of food
- General storage guidelines
DVD or Videotape Color • 21 minutes
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4. Preparation, Cooking, and Serving
- How to thaw food
- How to prepare specific food
- How to cook food
- Cooking requirements for specific
types of food
- How to cool food properly
- How to reheat food properly
- How to hold food properly
- How to serve food properly
DVD or Videotape Color • 19 minutes
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5. Facilities, Cleaning and Sanitizing,
and Pest Management
Sanitary Facilities and Equipment
- Guidelines for facility design and plan review
- Requirements for interior flooring materials
- Requirements for handwashing stations
- Sanitation standards for equipment
- Requirements for installing dishwashing machines
- Requirements for installing and maintaining kitchen equipment
- Requirements for water supply and plumbing
- Lighting and ventilation requirements
- Requirements for garbage disposal
Cleaning and Sanitizing
- Differences between cleaning and sanitizing
- Cleaning agents and their proper use
- Methods of sanitizing
- Dishwashing machines and their proper operation
- How to clean and sanitize equipment using a three-compartment sink
- How to store utensils, tableware, and equipment
- How to store cleaning tools and supplies
- How to use and store hazardous materials
Integrated Pest Management
- How to develop and implement an integrated pest management program
- How to identify different pests
- How to use and store pesticides
DVD or Videotape Color • 38 minutes
6. Overview of Foodborne
Microorganisms and Allergens
- What microbial contaminants are and how they
contaminate food
- Conditions that affect the growth of microorganisms
- Types of food that support the growth of microorganisms
- How to differentiat4e between foodborne infections,
foodborne intoxications, and foodborne toxin
mediated infections
- Characteristics of bacteria, viruses, parasites, and fungi
- Types of biological, chemical, and physical contaminants
- Types of food allergens, the symptoms associated with them,
and methods of prevention
DVD or Videotape Color • 25 minutes
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to see books • videos • cd-roms of related interest
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ServSafe® Complete Food Safety
DVD and Videotape Training
by the National Restaurant Association
2007 • Set of 6 DVDs or Videotapes • $534.00 + shipping
Please specify DVD or Videotape format when ordering
Texas residents please add 6.75 % sales tax
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