Food Service

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.

Fires are an ever-present danger in a commercial kitchen. But the danger can be controlled and contained by following sound fire prevention principles. This video outlines these principles and delivers information vital to preventing and containing fires in your establishment. Different types of fire suppression systems are discussed as well as how to operate and inspect them. The importance of keeping flues and appliances grease-free are examined as well as other common sense tips that will help your employees remain safe are also discussed.

Cuts are common injuries but they are preventable. Employees will learn how to safely work with knives and proper cutting techniques which will minimize risks when working with knives and other sharp items.

The kitchen is perhaps the busiest department in your hotel and employees may be tempted to take shortcuts and ignore safety policies in order to keep up with the pace. This comprehensive video addresses how to work safely with and around food preparation equipment, cleaning equipment, chemicals, knives, food slicers, electrical safety, floors, and more while maintaining a high level of efficiency.

Preventing Work-Related Burn Injury In Restaurants – The Food Service Industry experiences the highest number of burns of any employment sector, about 12,000 each year. The Industry employs approximately 6.5 million workers in the United States each year. This Industry also comprises one of the largest groups of workers injured on the job in the United States. These injuries and illnesses are costly and damaging, both for the employee and for the individual restaurant owner. Job injuries and illnesses contribute to absenteeism, light duty assignments or other work restrictions, high turnover, and higher workers’ compensation costs. Common injuries in restaurants include burns, lacerations, and sprains and strains.

Restaurants are busy places with a wide variety of potential hazards. This video examines some of the more common hazards and discusses choices workers can make to protect themselves and co-workers. Topics include: Strains/sprains/bruises and fractures, cuts/lacerations and punctures, burns and scalds. Safety tips for kitchen staff, servers/bus people, bar staff and dishwashers are discussed.

Hygiene practices in restaurants is more important than in almost any other industry. Our associates hygiene can have a direct impact on the health of our customers. This video provides the basics of restaurant hygiene.

This video is aimed directly at specific hazards and what dishwashers can do to improve their own personal safety and the safety of their work environment.

Slips and falls can happen to almost anyone in your restaurant: guests, wait staff and kitchen staff. These events can happen anywhere on your property, outside, in dining area or back of house. This program discusses steps associates can take to minimize the risks of a slip, trip or fall in your restaurant. Slips, trips and falls are 100% preventable. This program will help your employees recognize slip, trip and fall hazards and take the steps necessary to prevent them.

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. Foodborne illnesses can be prevented. The first step is education. This program provides basic, introductory instruction on the six major elements of food handler safety: 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.

A sharp knife is actually safer than a slightly dull knife. But, either way, a knife is a potential cut hazard. But, it' not just during use, during the sharpening process there can be hazards as well. This video describes how to safely and effectively sharpen a knife on a wheel, with a whetstone or with a sharpening machine.

Employees working in food or beverage services must have training in sanitation, bacteria growth, temperature controls, personal hygiene, food handling, and insect/rodent control. Video outlines steps employees can take to comply with laws and regulations and maintain a safe & healthful work environment.