Restaurant Safety

Browse Videos


360 Restaurant Kitchen Training - SS360_02E
Description
This training will help you identify common hazards found in the kitchen.
Active Shooter in a Restaurant - SS6032AE (6 mins.)
Description
The United States Department of Homeland Security defines an Active Shooter as an individual or group of individuals actively engaged in an attempt to shoot or shooting people in a confined or populated area. They normally occur in crowded, public areas so restaurants are a prime target. Although your chances of being a victim of an active shooter incident are minuscule, it is important that you be prepared for such an incident.
Commercial Kitchen Fire Prevention - SS6031AE (5 min.)
Description
Fires are an ever-present danger in a commercial kitchen. But the danger can be controlled and contained by following sound fire prevention principles. This video outlines these principles and delivers information vital to preventing and containing fires in your establishment. Different types of fire suppression systems are discussed as well as how to operate and inspect them. The importance of keeping flues and appliances grease-free are examined as well as other common sense tips that will help your employees remain safe are also discussed.
Commercial Kitchen Fire Prevention - SS6031AS (5 min.) Spanish
Description
Fires are an ever-present danger in a commercial kitchen. But the danger can be controlled and contained by following sound fire prevention principles. This video outlines these principles and delivers information vital to preventing and containing fires in your establishment. Different types of fire suppression systems are discussed as well as how to operate and inspect them. The importance of keeping flues and appliances grease-free are examined as well as other common sense tips that will help your employees remain safe are also discussed.
Food Safety Sanitation - SS6032AE (8 mins.)
Description
Your employees need to know how to create a clean, bacteria free, food safety culture in your restaurant by developing and maintaining strong food safety habits. This video is a great place to start. Topics Include: • Proper Hand Washing • Proper Personal Hygiene • Cleaning and Sanitizing • Food Storage • Food Labeling • Safe Food Preparation
Food Safety Sanitation – SS6032AS (8 Min.) Spanish
Description
Your employees need to know how to create a clean, bacteria free, food safety culture in your restaurant by developing and maintaining strong food safety habits. This video is a great place to start.Topics Include: • Proper Hand Washing • Proper Personal Hygiene • Cleaning and Sanitizing • Food Storage • Food Labeling • Safe Food Preparation
Knife Safety / Cut Prevention - SS11010AE (6 Min.)
Description
Cuts are common injuries but they are preventable. Employees will learn how to safely work with knives and proper cutting techniques which will minimize risks when working with knives and other sharp items.
Preventing Work Related Burns In Restaurants – SS6026AE (10 min.)
Description
Preventing Work-Related Burn Injury In Restaurants – The Food Service Industry experiences the highest number of burns of any employment sector, about 12,000 each year. The Industry employs approximately 6.5 million workers in the United States each year. This Industry also comprises one of the largest groups of workers injured on the job in the United States. These injuries and illnesses are costly and damaging, both for the employee and for the individual restaurant owner. Job injuries and illnesses contribute to absenteeism, light duty assignments or other work restrictions, high turnover, and higher workers’ compensation costs. Common injuries in restaurants include burns, lacerations, and sprains and strains.
Preventing Work Related Burns In Restaurants – SS6026AS (10 min.) Spanish
Description
Preventing Work-Related Burn Injury In Restaurants – The Food Service Industry experiences the highest number of burns of any employment sector, about 12,000 each year. The Industry employs approximately 6.5 million workers in the United States each year. This Industry also comprises one of the largest groups of workers injured on the job in the United States. These injuries and illnesses are costly and damaging, both for the employee and for the individual restaurant owner. Job injuries and illnesses contribute to absenteeism, light duty assignments or other work restrictions, high turnover, and higher workers’ compensation costs. Common injuries in restaurants include burns, lacerations, and sprains and strains.
Preventing Workplace Violence in a Restaurant - SS6036AE (11 mins.)
Description
Preventing Workplace Violence shows employees how to recognize the warning signs of possible violent behavior, as well as how to avoid or defuse potentially dangerous situations. One out of every six violent crimes occurs in the workplace. And while workplace homicides grab the headlines… (homicide is the second leading cause of death on the job and the number one killer of women in the workplace)… other forms of workplace violence happen much more frequently. No organization, regardless of its size or type, is immune to workplace violence. Areas covered in the course include the nature of workplace violence, underlying causes and warning signs, aggressive behavior, threats and verbal abuse, sexual harassment, physical assault and armed assailants, fostering a positive workplace environment, and more.This VOD program is one of the most effective and efficient ways to get employees the training that they need, in a classroom or individually through their desktop or tablet computer.
Restaurant Injury Prevention - SS6029AE (16 min.)
Description
Restaurants are busy places with a wide variety of potential hazards. This video examines some of the more common hazards and discusses choices workers can make to protect themselves and co-workers. Topics include: Strains/sprains/bruises and fractures, cuts/lacerations and punctures, burns and scalds. Safety tips for kitchen staff, servers/bus people, bar staff and dishwashers are discussed.
Restaurant Injury Prevention - SS6029AS (16 min.) SPANISH
Description
Restaurants are busy places with a wide variety of potential hazards. This video examines some of the more common hazards and discusses choices workers can make to protect themselves and co-workers. Topics include: Strains/sprains/bruises and fractures, cuts/lacerations and punctures, burns and scalds. Safety tips for kitchen staff, servers/bus people, bar staff and dishwashers are discussed.
Restaurant Personal Hygiene - SS6030A (8 Min.)
Description
Hygiene practices in restaurants is more important than in almost any other industry. Our associates hygiene can have a direct impact on the health of our customers. This video provides the basics of restaurant hygiene.
Restaurant Safety Basics - SS6033AE (10 Min.)
Description
Safety is everyone’s responsibility and a regular, ongoing part of your job.This short program outlines, simple, common sense items that can help increase safety and reduce injuries in your restaurant. Topics Include: • Slips, Trips & Falls • Safe Lifting • Cuts & Burns • Electrical & Fire • & Chemical Safety
Restaurant Safety Basics – SS6033AS (10 Min.) Spanish
Description
Safety is everyone’s responsibility and a regular, ongoing part of your job.This short program outlines, simple, common sense items that can help increase safety and reduce injuries in your restaurant.Topics Include: • Slips, Trips & Falls • Safe Lifting • Cuts & Burns • Electrical & Fire • & Chemical Safety
Restaurant Security Basics – SS6034AE (5 mins)
Description
Security is an important issue in a restaurant. Being prepared for robberies and other criminal activity can mean the di erence between property loss and the loss of human life. Employees need to know how to act and how to react in situations to reduce the risks to employees and guests in your restaurant. This video is a great start.
Restaurant: Dishwasher Safety - SS6023AS (11 Min.) Spanish
Description
This video is aimed directly at specific hazards and what dishwashers can do to improve their own personal safety and the safety of their work environment.
Restaurant: Dishwasher Safety – SS6023AE (11 min.)
Description
This video is aimed directly at specific hazards and what dishwashers can do to improve their own personal safety and the safety of their work environment.
Restaurant: Preventing Slips And Falls – SS6025AE (9 min.)
Description
Slips and falls can happen to almost anyone in your restaurant: guests, wait staff and kitchen staff. These events can happen anywhere on your property, outside, in dining area or back of house. This program discusses steps associates can take to minimize the risks of a slip, trip or fall in your restaurant. Slips, trips and falls are 100% preventable. This program will help your employees recognize slip, trip and fall hazards and take the steps necessary to prevent them.
Restaurant: Safety Orientation - SS6001AS (13 min.) SPANISH
Description
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.
Restaurant: Safety Orientation – SS6001AE (13 min.)
Description
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.
Safe Alcohol Service - SS6035AE (6 mins.)
Description
Over consumption of alcohol by guests is dangerous and could result in costly legal issues. This program is designed to show employees the basics of Safe Alcohol Service. Topics Include: • How to recognize an intoxicated guest • How to handle an intoxicated guest • How to properly check I.D. • How to create an atmosphere to promote responsible drinking
Safe Alcohol Service – SS6035AS (6 mins.) Spanish
Description
Over consumption of alcohol by guests is dangerous and could result in costly legal issues. This program is designed to show employees the basics of Safe Alcohol Service.Topics Include: • How to recognize an intoxicated guest • How to handle an intoxicated guest • How to properly check I.D. • How to create an atmosphere to promote responsible drinking
Safe Food Handling - SS6027AS (23 min.) SPANISH
Description
According to the CDC, every year in the US, 48 million people are infected with a food borne illness, 128,000 are hospitalized and 3,000 people die. Nobody wants this to happen; and,it doesn’t have to. Foodborne illnesses can be prevented.
Safe Food Handling – SS6027AE (23 min.)
Description
According to the CDC, every year in the US, 48 million people are infected with a food borne illness, 128,000 are hospitalized and 3,000 people die. Nobody wants this to happen; and,it doesn’t have to. Foodborne illnesses can be prevented. The first step is education. This program provides basic, introductory instruction on the six major elements of food handler safety: Food-borne illnesses Time and temperature control Personal hygiene Preventing contamination Cleaning and sanitizing equipment and utensils and Housekeeping and maintenance. Other topics include temperature control, preventing cross-contamination. This is a great program for both new and experienced staff.