Food establishments must adhere to strict procedures and guidelines to protect workers and customers from injuries and illness. This program presents basic health and safety rules for the average commercial kitchen as it covers the three main causes of accidents, the four main types of heat, the "hot behind rule," how toxic bacteria are transferred, the three types of contamination, dealing with spills, knife use and storage, and proper clothing. The commercial kitchen is an exciting place to work-and it can be a safe one, too, as long as staff members stay alert and follow the rules. Correlates to all applicable National and State Educational Standards including the NCLB Act.

Encoded with permission for digital streaming by Infobase on June 03, 2009. Learn360 is distributed by Infobase for Films for the Humanities & Sciences, Cambridge Educational, Meridian Education, and Shopware.

Commercial Kitchen: Physical Safety and Food Safety (4:48) -- Heat in the Commercial Kitchen (3:38) -- Commercial Kitchen Equipment (2:45) -- Commercial kitchen Safety: Small Kitchen Equipment (3:52) -- Commercial Kitchen: Hygiene and Food Contamination (4:03) -- Safety in the Commercial Kitchen (5:16).