Restaurant Safety Training Videos

Business Training Media's comprehensive food safety handling and HACCP training video package equips your staff with vital knowledge and best practices to maintain impeccable hygiene, prevent foodborne illnesses, and adhere to stringent safety regulations.

"HACCP…Hazard Analysis and Critical Control Points in the Food Industry" training course discusses the most widely used, international food safety program…the “Hazard Analysis and Critical Control Points” system, which ensures that the food reaching consumers is safe enough to eat.

Bus Person, Dishwasher, And Janitor Safety - Perhaps the most demanding and important jobs in any restaurant are bus persons, dishwashers, and maintenance persons. The work is fast paced and it requires attention to the job at all times. Safety is an extremely important part of your job, as there are potential hazards associated with your many job responsibilities.

The “Good Manufacturing Practices in the Food Industry: Part II” training program contains valuable information about how employees can help their facility meet the criteria set by the last four sections of the FDA's GMP regulation… addressing Sanitary Facilities and Controls, Equipment and Utensils, Manufacturing Processing and Controls, and Warehousing and Distribution.

Good Manufacturing Practices in the Food Industry: Part I contains valuable information about how employees can help their facility meet the criteria set by the first three sections of the FDA's GMP regulation… addressing Personnel, Plant and Grounds and Sanitary Operations.

Slips, Trips, and Falls in Food Processing and Handling Environments training video program contains valuable information about how to identify, avoid and prevent hazards that cause slips, trips, and falls and what employees can do to prevent them... both at work and at home.

There has been so much information about slips, trips, and falls that many people are no longer paying attention. Slips and falls used to be the major causes of injuries. There are cases where people were deliberately pushed down stairs. There have been a wide range of accidents in the workplace from every conceivable cause. Even includes running into doors or doors running into people. Jumping from elevated surfaces has caused quite a few injuries in restaurants also.

The food service industry experiences the highest number of burns of any employment sector, about 12,000 each year. This industry also comprises of one of the largest groups of workers injured on the job in the United States. Potential hazards are discussed in this program with an emphasis on safety.

According to OSHA, workplaces must be free of all recognized hazards. Certainly, knives fall into this category. Companies provide the appropriate training. It’s up to the employee to be aware and comply with company procedures. This program focuses on the use of knives with emphasis on safety.

Designed as information for employees who normally are not exposed to blood or body fluids, but this information is important precautionary information for cafeteria employees.

Every individual in the child care system should review the information contained in this training program. Discusses food borne illness prevention techniques, cleaning, sanitizing, and much more. Did you know that heating food in plastic containers in the microwave can be hazardous and a potential carcinogen? Features an interview with an adult who recently experienced food borne illness and explains his experience with this potentially deadly illness.

Many employees in the kitchen and food service industry are injured every year. Food handlers, cooks, waiters and waitresses, beverage servers can't always be concentrating on anything except providing quality food and service. This program will cover all aspects of safety in the restaurant kitchen.