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Foodborne Illness for Cafeterias

Foodborne Illness for Cafeterias (11 min.) 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.

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

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Unit Price $195.00
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