Newly revised ServSafe Videos Note on Older ServSafe ... - Sysco
Newly revised ServSafe Videos Note on Older ServSafe ... - Sysco
Newly revised ServSafe Videos Note on Older ServSafe ... - Sysco
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TRAINING VIDEO TAPES AVAILABLE THROUGHSYSCO FOOD SERVICES OF KANSAS CITY, INC.October, 2004The following materials are available from SYSCO Food Services of Kansas City for use intraining food service staff. The materials are loaned to you free of charge, but it isessential that each pers<strong>on</strong> borrowing materials be resp<strong>on</strong>sible for returning the materials ingood c<strong>on</strong>diti<strong>on</strong> and in a timely manner. Requests are filled <strong>on</strong> a first come, first servebasis, with a waiting list being utilized when necessary. To request a video, call SYSCO ofKansas City at 1-800-927-3123 ext 337, Pat Captain. Recorded messages may be left.Include name, ph<strong>on</strong>e number with area code, and your six-digit customer number.<str<strong>on</strong>g>Newly</str<strong>on</strong>g> <str<strong>on</strong>g>revised</str<strong>on</strong>g> <str<strong>on</strong>g>ServSafe</str<strong>on</strong>g> <str<strong>on</strong>g>Videos</str<strong>on</strong>g>The newly <str<strong>on</strong>g>revised</str<strong>on</strong>g> (2004) <str<strong>on</strong>g>ServSafe</str<strong>on</strong>g> Step 1 through 6 <str<strong>on</strong>g>Videos</str<strong>on</strong>g> are now available fromSYSCO of Kansas. These six videos have the same titles as the previous six videos. Inorder to keep the videos straight, we will refer to the newest videos as the “<str<strong>on</strong>g>revised</str<strong>on</strong>g>” editi<strong>on</strong>.Both sets of videos will remain in our library. These videos have both English and Spanish<strong>on</strong> the same videocassette except for Step 6. Step 6 has a separate video for English andSpanish because this video is much l<strong>on</strong>ger. Both the <str<strong>on</strong>g>revised</str<strong>on</strong>g> and older videos include:Step 1 STARTING OUT WITH FOOD SAFETY – 12 MIN.Step 2: ENSURING PROPER PERSONAL HYGIENE – 10 MIN.Step 3: PURCHASING, RECEIVING, AND STORING – 12 MIN.Step 4: PREPARING, COOKING AND SERVING – 11 MIN.Step 5: CLEANING AND SANITIZING – 10 MIN.Step 6: TAKE THE FOOD SAFETY CHALLENGE: GOOD PRACTICES, BAD PRACTICESYOU MAKE THE CALL! – 45 MIN.<str<strong>on</strong>g>Note</str<strong>on</strong>g> <strong>on</strong> <strong>Older</strong> <str<strong>on</strong>g>ServSafe</str<strong>on</strong>g> Step <str<strong>on</strong>g>Videos</str<strong>on</strong>g>These videos are still very pertinent, with the excepti<strong>on</strong> of a couple temperatures. Based<strong>on</strong> the FDA’s Food Code Guidelines, the following updates should be noted when usingthe older videos:• The cooking temperature of pork products is now 145 0 F unless injected orground, then the cooking temperature is 155 o F.• The temperature danger z<strong>on</strong>e is now 41 o F to 135 o F.• The temperature at which hot food should be held is 135 o F.I. GENERAL NUTRITION
2A. CNN EATING HEALTHY SERIES hosted by CNN Registered Dietitian, CarolynO'Neal. These Videotapes feature nutriti<strong>on</strong> informati<strong>on</strong> and encourage healthyeating habits. Good for training employees or patients. Tapes are loaned outindividually. Excellent quality videos.1. EATING HEALTHY FOR WEIGHT CONTROL 24 MIN.2. EATING HEALTHY WHEN DINING OUT 24 MIN.B. GOOD NUTRITION FOR THE BEST YEARS by Ross. 20 min. Providesnutriti<strong>on</strong>al informati<strong>on</strong> for people over 60.C. THE GREAT BONE ROBBERY by Midland Dairy Council. 15 min. Videofocuses <strong>on</strong> building a foundati<strong>on</strong> for str<strong>on</strong>g b<strong>on</strong>es during teen and young adultyears. Good informati<strong>on</strong> <strong>on</strong> osteoporosis.D. SECRETS OF THE FOOD PYRAMID…The Milk Chamber. 17 Minutespresented by Midland Dairy Council.E. MOO 2 YOU…14 Minutes Nati<strong>on</strong>al Dairy Council. Ms. Moo and her classdiscover life <strong>on</strong> a dairy farm, where milk comes from, how cheese is made andthe Milk Group foods and how they keep b<strong>on</strong>es and teeth healthy and str<strong>on</strong>g.Enclosed activity guide.II.FOOD LABELINGA. FOOD LABELS by FDA. Time 6:25 minB. LABEL-EASE by Nati<strong>on</strong>al Dairy Council. 12 min.C. SMART SELECTIONS FOR HEALTHY EATING: USING THE NEW FOODLABEL by Public Voice for Food & Health Policy and the Campbell SoupCompany. A 6-minute video and booklet, which describes the new label in easyto-understandlanguage and explains how it can be used to make good healthan everyday priority.III.FOOD PREPARATION/SERVICEA. BUILDING BETTER CAKES WITH BETTERCREME by Rich’s Products.Merchandising desserts for Healthcare facilities.B. DISHING IT OUT A less<strong>on</strong> in porti<strong>on</strong> c<strong>on</strong>trol made by Chiquita Food ServiceFresh.C. SIMPLY BEAUTIFUL GARNISHES - A three-part video training designed forvolume producti<strong>on</strong> garnishing needs.Part 1. Classic Slices & Designs ... 30 minutes
D. MANAGING FOOD SAFETY 20 MIN.6X. SCHOOLSA. BREAKFAST MAKE IT HAPPEN Presented by Nati<strong>on</strong>al Food ServiceManagement Institute & Nati<strong>on</strong>al Dairy Council. Running time 13:20.B. THE GOOD FOOD DINER 14 Minute animated and live acti<strong>on</strong> tape. Various inschoolnutriti<strong>on</strong> projects are dem<strong>on</strong>strated emphasizing the positive effects ofeating breakfast and healthy snacks.C. NATIONAL SCHOOL BREAKFAST 4 SEGMENTS:i. Part 1 You Can’t Learn When You’re Hungry 13 MINii. Part 2 Early Bird (For Younger Children) 30 SECiii. Part 3 Turn <strong>on</strong> to Breakfast (For <strong>Older</strong> Children) 30 SECiv. Part 4 Breakfast Party (For Middle & High School 30 SECD. SNACKING…IT’S ELEMENTARY. 8 minute video from Nati<strong>on</strong>al Dairy Council.CASSETTE TAPEON THE ROAD TO WOUND HEALING – BMS Links Nutriti<strong>on</strong> Program & Mead Johns<strong>on</strong>Nutriti<strong>on</strong>als.VIDEOSERVE TRAINING FOLDERS AVAILABLE FOR PURCHASEA set of training folders is available for purchase to be used with the Revised <str<strong>on</strong>g>ServSafe</str<strong>on</strong>g> andWorkplace Safety <str<strong>on</strong>g>Videos</str<strong>on</strong>g>. These folders c<strong>on</strong>tain a Program Guide, Summary, HandoutSheet, Key C<strong>on</strong>cept Graphics, Post-Test, In-Service Program Announcements, Certificateof Completi<strong>on</strong>, Sign-In Record and Label Form. Only <strong>on</strong>e folder is needed per facility, pervideo, as materials are meant to be copied. If interested, please ask about the procedurefor purchasing these folders when you call to reserve a video. The videos can be checkedout at no charge, the same as any other video, but the folders can <strong>on</strong>ly be obtainedthrough purchase.Spanish versi<strong>on</strong>s of some videos are available up<strong>on</strong> request.Please, do not try to reproduce any of the videos.