Meets OSHA requirements. Excellent for new and experienced employees. Trains employees in exposure to "general hazards." Includes basic safety, machinery, electrical safety, back injury prevention, slips and falls, cuts, burns, and employee safety responsibility.

A "must see" for employees working with knives, cooking utensils, slicer, cutters, and other kitchen equipment. Demonstrates proper use and safety procedures of kitchen equipment, as well as accident prevention.

Emphasizes personal hygiene, cleanliness, pest rodent, and bacteria control, and food temperature requirements. Covers general restaurant health and cleanliness procedures, food storage, FIFO, and food sanitation practices.

Ninety percent of all restaurant accidents are the result of unsafe behavior by employees. Program explains unsafe acts and how to eliminate them. Geared for both management and employees.

Meets OSHA/EPA standards for hazard communications. Deals with hazardous materials in the restaurant environment, chemical labels, and material safety data sheets.

Designed specifically for the subject workers. Includes cuts, burns, slips/falls, lifting safely, and procedures to reduce accidents and injuries.

Deals with restaurant security procedures, robbery prevention, how to handle a robbery, and facts about employee theft. Also covers employee theft deterrents, preventive measures, and straightforward talk about employee theft in restaurants.

Program for supervisors and managers. This video explains accident investigations, what to look for in an investigation, witness statements, and fact-finding process.

Designed for supervisors and managers to help reduce liability. Includes exposure due to slips/falls, food illnesses, foreign material in food, third-party liability investigation and reporting, and more. Trains supervisors and managers in handling customer claims/procedures. Can be viewed by all employees who provide customer service.

Two of the major causes of employee injuries are discussed to provide knowledge and training in prevention. Excellent program for management and employees.

This program is an excellent course for training new or experienced food handlers in proper sanitation and hygiene procedures. Video covers bacteria, micro-organisms, proper food temperatures, handling raw foods, cross contamination, food storage, chemicals, cleaning/sanitizing procedures, acidity reactions with metal cans, insect/rodent control and personal hygiene. Great graphics and animations to stress important topics.

This video is designed as an information/training video for employees who normally are not exposed to blood or body fluids. This training program shows an employee who doesn't normally come in contact with bloodborne pathogens how to deal with a situation in which a bloodborne pathogen could spread from one person to another.

For anyone using knives on the job, this film describes proper personal protective equipment, how to" information on storing, cleaning, and handling knives.

This video stresses the importance of storing food at the proper temperature to prevent growth of bacteria. This program also discusses the importance of preparing food properly and washing your hands before working with food.

This video illustrates the importance of properly washing your hands before, during and after, working with food. This video demonstrates how bacteria can grow on food because of improper hand washing techniques.