Food and Kitchen Safety

Explains principles of quality control for food service personnel using Hazard Analysis and Critical Control Point (HACCP) methods.

Foodsafe is the provincially mandated program for people working in the food service industry. This video and accompanying material is designed to provide a high level of sanitation training for workers.
Includes: DVD, Slides, Participant and Instructor workbooks.
Also available in this series
* Foodsafe. Level 2

Discusses what HACCP (Hazardous Analysis Critical Control Points) is, what it stands for and what it does in relation to food safety. Identifies the seven principles of HACCP and gives an example of how to design an HACCP program, a system of food control that helps prevent the production of unsafe or mislabeled food.

Familiarizes viewers with some practical, commonsense methods of making a food service job site safe and clean. Sanitation is the science of maintaining a clean, germ-free food production environment. The goal is to prevent food from becoming contaminated or dirty or harmful to eat. Employees are responsible for providing a safe workplace, but employees have a responsibility to maintain safe and sanitary practices on the job. These employee responsibilities are emphasized, along with regulations which are determined by local health departments.--Container.