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Chapt 4 Temperature Monitoring, Probe Maintanence and Calibrations
By: tpritcha
This video discusses how to maintain and calibrate temperature monitoring devices as well as defining the required accuracy of thermometers.
Chapter 4 Temperature Abuse and Temperature Monitoring Part 1
By: tpritcha
This video introduces the idea of temperature abuse, the temperature danger zone and different means by which to check and monitor temperatures.
Chapter 4 Introduction and Preventing Cross Contamination of Foods
By: tpritcha
This video introduces concept of flow of food. The idea of cross contamination prevention is introduced.
Reporting an Illness, When to Restrict or Exclude Workers
By: tpritcha
This video indicates how to make sure employees report their illnesses if appropriate as well as what to do if an employee has certain illnesses. This can range from excluding them from your facility completely to restricting them from working in ...
Personal Hygiene and Work Attire
By: tpritcha
This video discusses personal hygiene, hair nets, uniforms and other items of interest when working in the food service industry.