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  • AccuTrain Connect – Pilot Quick View
  • Bloodborne Pathogens For Cafeteria Employees: Safety Behind The Lines – DVD Quick View
  • Bloodborne Pathogens For Cafeteria Employees: Safety Behind The Lines – Handbook Quick View
  • Food Allergies and Anaphylaxis Quick View
    • Food Allergies and Anaphylaxis Quick View
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    • Food Allergies and Anaphylaxis

    • $195.00$250.00
    • On Demand Version includes access for 1 year for up to 150 users. Food allergies are a growing food safety and public health concern that affect an estimated eight percent of children in the United States. Moreover, the Centers for Disease Control recommends that staff who work in schools and early care programs should develop plans for preventing an allergic reaction and responding to a food allergy emergency. Be sure everyone in your school is prepared with this thorough and informative DVD and AccuTrain On-Demand training program. Your staff will learn the difference between a food allergy and a food…
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  • Food Service For Schools: Keeping It Clean – DVD Quick View
    • Food Service For Schools: Keeping It Clean – DVD Quick View
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    • Food Service For Schools: Keeping It Clean – DVD

    • $195.00
    • When you work with food, you hold the lives of other people in your hands. This program teaches school cafeteria employees what they can do to keep food safe and free from contamination. Personal hygiene Proper handwashing Maintaining a clean facility Sanitation When you work with food, you hold the lives of other people in your hands. This program teaches school cafeteria employees what they can do to keep food safe and free from contamination. Personal hygiene Proper handwashing Maintaining a clean facility Sanitation
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  • Food Service For Schools: Keeping It Clean – Handbook Quick View
  • Foodborne Illness Prevention: HACCP Principles – DVD Quick View
    • Foodborne Illness Prevention: HACCP Principles – DVD Quick View
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    • Foodborne Illness Prevention: HACCP Principles – DVD

    • $195.00
    •   Most food contamination and food poisoning is caused by poor or improper handling procedures and techniques.’This program encourages your personnel to use a systemic food safety program that is designed to reduce risk of food illness.   HACCP food safety plan directed by USDA Flow diagrams and documenting hazards Monitoring procedures and corrective actions Proper cleaning, sanitation and recording techniques Length: 17 Minutes
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  • Foodborne Illness Prevention: HACCP Principles – Handbook Quick View
    • Foodborne Illness Prevention: HACCP Principles – Handbook Quick View
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    • Foodborne Illness Prevention: HACCP Principles – Handbook

    • $1.95
    • Most food contamination and food poisoning is caused by poor or improper handling procedures and techniques.’This program encourages your personnel to use a systemic food safety program that is designed to reduce risk of food illness. HACCP food safety plan directed by USDA Flow diagrams and documenting hazards Monitoring procedures and corrective actions Proper cleaning, sanitation and recording techniques For handbooks, the minimum order is 10 items.
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