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Safety in the Commercial Kitchen
©2008

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. Produced in Australia. Viewable/printable educational resources are available online. (25 minutes)



Playing preview clip:
Commercial Kitchen: Physical Safety and Food Safety
Food workers must adhere to personal hygiene regulations and learn correct food handling procedures. Spilled liquids, open flames, and electrical equipment pose safety threats.