Pannie-George's Kitchen Training Module
eFoodHandlers presents: Allergies and Communication
Serving food safely to the public requires communication between food workers and customers. We must tell them about the risks of certain foods, while they must ask us about foods that might make them ill. Customers must be told which menu items can be ordered undercooked, such as eggs or steak. It is up to the customer to decide if they want that steak rare or well done, but it is your job to inform them that undercooked foods pose a higher risk of illness. Presented by eFoodHandlers Inc. Get your basic food handler's card online today at www.efoodhandlers.com
Basic Food Safety: Chapter 2 "Health and Hygiene" (English)
This presentation is in 6 parts. Visit our YouTube Channel Playlists for the complete series. What is biological contamination? How does food worker health affect safety? What should you do when you are sick? What does good personal hygiene mean? Find the answers to these and other important Food Safety questions in Chapter 2 "Health and Hygiene" including: Proper handwashing and when it's important, how to avoid barehand contact with ready to eat foods, glove use, and how personal habits can affect food safety. Presented by eFoodHandlers Inc. Get your basic food handler's card online today at www.efoodhandlers.com See video 6 for full credits and attribution. Chapter 2 for All Users (except San Diego) including Utah Residents, updated on 060916 HD
ORFoodhandlers Presents: Preventing Pests
In this supplement to the Basic Food Handlers Video Series , Let's take a moment to focus on Preventing contamination from pests in the kitchen. Pests, such as rodents, cockroaches, and flies spread germs and contaminate food. They must be kept out of all foodrelated areas for the safety of your customers For more information on preventing contamination and cross contamination, check out our 6 part series on Basic Food Safety and our Other Supplemental Videos,and remember to be safe, it saves lives! Presented by eFoodHandlers Inc. Get your basic food handler's card online today at www.ORfoodhandlers.com
Basic Food Safety: Chapter 4 "Avoiding Cross Contamination" (English)
This presentation is in 6 parts. Visit our YouTube Channel Playlists for the complete series. In "Part 4: Avoiding Cross Contamination" you will learn what causes cross contamination so you how to avoid this potentially dangerous problem. Presented by eFoodHandlers Inc. Get your basic food handler's card online today at www.efoodhandlers.com See video 6 for full credits and attribution.
eFoodHandlers presents: How to Use a Thermometer
Among all the tools used in food service, the thermometer provides the best indication of food temperature safety. Metal stem or “dial” thermometer: are commonly used in food service. They work well for taking temps in thick foods when used properly. When using a dial thermometer, or similar device, the stem must be pushed several inches into food and left in for at least 20 seconds. Due to depth required for accuracy, it should not be used for thin foods such as hamburger patties. Digital thermometers have digital numbers rather than a dial are easy to read, quick, and better for measuring temperatures in thin foods. Use a food thermometer whenever you prepare hamburgers, poultry, roasts, chops, egg casseroles, meat loaves, and other combination dishes.