Sanitation in the Food Industy

(20 min.) When a restaurant, meat market, seafood, grocery store, or food processing facility is open, that means it has a satisfactory sanitation and health rating. Satisfactory doesn't mean there aren't problems; it just means that on the day the health inspector visited, the establishment passed the minimal requirements. Some are closed down until they correct deficiencies. This program is designed to help you reduce the risk of potential of foodborne illnesses and other related diseases.

Topics included in this safety video are: 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.

Program comes with a CD-ROM of written materials, including test questions and answers. English title also includes PowerPoint presentation.