ServSafe
Steps to Food Safety Videos

Videos 1 through 5 are designed to teach the esssential principles of food safety. Video 6 challenges the viewer to apply the principles that were presented in videos 1 through 5. The content is presented in both English and Spanish.

Step 1: Starting Out with Food Safety. Introduces the viewer to how food can become unsafe, and the safe practices that must be followed during the flow of food.
Step 2: Ensuring Proper Personal Hygiene. Introduces the viewer to how employees can contaminate food, personal cleanliness practices that help protect food, and the proper procedure for handwashing.
Step 3: Purchasing, Receiving and Storing. Introduces the viewer to how to choose a supplier, when to accept or reject a delivery, proper thermometer use and calibration and proper storage techniques.
Step 4: Preparing, Cooking, and Serving. Introduces the viewer to proper practices for thawing, cooking, holding, serving, cooling, and reheating.
Step 5: Cleaning and Sanitizing. Introduces the viewer to the difference between cleaning and sanitizing, how sanitizers work, manual and machine warewashing, storing tableware, and setting up a cleaning program.
Step 6: Take the Food-Safety Challenge: Good Practices, Bad Practices -- You Make the Call! This video challenges the viewer to apply the principles that were presented in videos 1 through 5 by identifying bad practices in five different food service establishments.