Safety Media Library

This training video can help your employees understand food safety requirements, why they exist and the consequences of not following those requirements. Presented in a television news format with anchors and on-location interviews, this lively video will keep your employees' attention from start to finish. Topics include: the role of the FDA and USDA, food borne illness, sanitation and pest control, personal hygiene, temperature controls and personal protective equipment.

This program addresses some of the more common hazards bus persons face during the course of their work and teaches viewers how to take the necessary steps to help minimize the risk of injury to themselves, guests and co-workers. Topics include: preventing cuts and burns, how to handle broken glass, working safely with chemicals, slip and fall prevention, and safe lifting/back injury prevention.

This motivating training presentation teaches your workers the proper procedures and laws to follow to ensure food is handled safely.

This presentation focuses on proper food handling procedures so that your employees can avoid endangering the lives of others such as personal hygiene, personal protective equipment, and healthy and sanitized work environments.

This video emphasizes personal hygiene, cleanliness, food temperature requirements and controlling pests, rodents, and bacteria. Covers general restaurant health and cleanliness procedures, food storage, FIFO, and food sanitation practices.

This video emphasizes personal hygiene, cleanliness, food temperature requirements and controlling pests, rodents, and bacteria. Covers general restaurant health and cleanliness procedures, food storage, FIFO and food sanitation practices.

According to the CDC, every year in the US, 48 million people are infected with a food borne illness, 128,000 are hospitalized and 3,000 people die. Nobody wants this to happen; and it doesn't have to. Food borne illnesses can be prevented. This program provides basic, introductory instruction on the six major elements of food handler safety including: Food-borne illnesses, Time and temperature control, Personal hygiene, Preventing contamination, Cleaning and sanitizing equipment and utensils and Housekeeping and maintenance. Other topics include temperature control, preventing cross-contamination. This is a great program for both new and experienced staff.

Employees working in food or beverage services must have adequate training in sanitation, bacteria growth, temperature controls, personal hygiene, food handling and insect/rodent control. This program outlines steps employees can take to comply with laws and regulations and provides them with a common sense approach to maintaining a safe and healthy work environment.