Food Safety First

Do you need a way to get workers interested in food safety?
Do you need resources based on current food protection concepts?
Do you need resources that are realistic and appealing to workers?

Let us introduce the future in Food Handling training programs put together by a highly educated group from Drexel University. This brand new educational package is designed to be a "hands free" approach for you in training your employees about proper food handling. The Top Ten Causes of Foodborne Illness is based on research by Frank L. Bryan, a leader in the development of the HACCP model, and a former director of the Centers for Disease Control. A creative team with years of food service experience produced these unique, practical tapes.

"Food Safety First!" shows innovative, reality-based resources for
training kitchen workers in the fundamentals of food safety. These tapes
focus on the practical, behavioral aspects of food safety: how food
handlers can make food wholesome-or hazardous. You get 5 complete
programs that present short, stand-alone segments allowing you
maximum flexibility in when and how you train your workers and holding
your workers' attention. Because of its versatility, the program can be
used on a continuing basis for training and to correct long-term behavior.
The program is divided into five modules, each 10 minutes long, covering
the following topics:

The Top Ten Causes of Foodborne Illness
(Introduction and Overview)
You: The Food Surgeon (Personal Hygiene and
Handwashing)
Mission Possible (Prevent Cross-contamination)
Fighting Invisibles (Cleaning and Sanitation)
If You've Got the Time, the Food's Got the Bugs
(Time and Temperature Abuse)

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