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Safety in the Commercial Kitchen

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Abstract
Food establishments must adhere to strict procedures and guidelines to protect workers and customers from injuries and illness. This program presents basic health and safety rules for the average commercial kitchen as it covers the three main causes of accidents, the four main types of heat, the “hot behind rule,” how toxic bacteria are transferred, the three types of contamination, dealing with spills, knife use and storage, and proper clothing. The commercial kitchen is an exciting place to work—and it can be a safe one, too, as long as staff members stay alert and follow the rules.
Collection
Films Media Group
Subject
Kitchens -- Safety measures, Industrial safety
Contributors
Marshall, Jared (Director), Mason, Helen (Writer), Curran, Mairead (Narrator), Films for the Humanities & Sciences (Firm) (Distributor), Films Media Group
Duration
00:26:33 (HH:MM:SS)
Language:
English
Target or Intended Audience
Higher education
Copyright Holder
Name Films Media Group (Firm)
RolePublisher
Telephone800-257-5126
Address200 Metro Blvd. Suite 124 Hamilton, NJ 08619
Email[email protected]
Rights Declaration:
This video is protected by copyright. You are free to view it but not download or remix it. Please contact the licensing institution for further information about how you may use this video.
Persistent/Share URL
https://54098.surd9.group/show.php?pid=njcore:21795
Basic LTI parameter
pid=njcore:21795
PID
njcore:21795
Metadata
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