It is important to have proper hygiene and food safety in the preparation, handling and storage of food meant to prevent foodborne illness and injury. From farm to factory to fork, food products may encounter any number of health hazards during their journey through the supply chain. We should be careful in preparing the foods to avoid the bacteria and viruses .thank you for this info. 😊
@tangel63 Hi, thanks for contacting the Central District Health Department. Yes, you are welcome to use our video for your project at Boise State. On our website under training is a link to the food safety training page where we've posted our Creative Commons use and attribution guidelines. In short, you can use the videos as long as you give CDHD credit where credit is due. Call Dave Fotsch 327-8639 for more info, if you need to.
It's true. He's also wearing a ring, which by strict definition isn't allowed either. We realized this after the video was produced. But rather than reshoot that scene, we opted to leave it the way it is, hoping that the over-riding message would be proper handwashing. Thanks for watching!
@joemagma Hi, thanks for the question. If these videos are shown to employees of McDonald's or Burger Kin we're happy to hear it, but to our knowledge it is not an official video employees must watch at those establishments. Nor did either of the burger chains contribute to the video's production. We still think the information contained in the videos is valuable to anyone in the food service industry, so we encourage all food service employees to watch and share these videos.
You are correct! According to Wikipedia: "Viruses are not typically considered to be organisms because they are incapable of autonomous reproduction, growth or metabolism. This controversy is problematic because some cellular organisms are also incapable of independent survival (but not of independent metabolism and procreation) and live as obligatory intracellular parasites."
It is important to have proper hygiene and food safety in the preparation, handling and storage of food meant to prevent foodborne illness and injury. From farm to factory to fork, food products may encounter any number of health hazards during their journey through the supply chain. We should be careful in preparing the foods to avoid the bacteria and viruses .thank you for this info. 😊
2:14
Wear gloves 🧤 when you’re handling food 🥘 or raw meat 🍖🥩
Well 45F to 135 F is the real case, but 41 and below is optimum and recommended.
Good video, could I use it for a project for school?
Stay home 🏠 if you’re sick 🤒
these 6 videos has been very informational ! Thank you
@tangel63 Hi, thanks for contacting the Central District Health Department. Yes, you are welcome to use our video for your project at Boise State. On our website under training is a link to the food safety training page where we've posted our Creative Commons use and attribution guidelines. In short, you can use the videos as long as you give CDHD credit where credit is due. Call Dave Fotsch 327-8639 for more info, if you need to.
It's true. He's also wearing a ring, which by strict definition isn't allowed either. We realized this after the video was produced. But rather than reshoot that scene, we opted to leave it the way it is, hoping that the over-riding message would be proper handwashing. Thanks for watching!
@joemagma
Hi, thanks for the question. If these videos are shown to employees of McDonald's or Burger Kin we're happy to hear it, but to our knowledge it is not an official video employees must watch at those establishments. Nor did either of the burger chains contribute to the video's production. We still think the information contained in the videos is valuable to anyone in the food service industry, so we encourage all food service employees to watch and share these videos.
You are correct! According to Wikipedia:
"Viruses are not typically considered to be organisms because they are incapable of autonomous reproduction, growth or metabolism. This controversy is problematic because some cellular organisms are also incapable of independent survival (but not of independent metabolism and procreation) and live as obligatory intracellular parasites."
Good job, great info!
@joemagma Mc D's has their own vids. Unfortunately they do not show it to all employees.
Elizabeth Shows Nutrition class made me watch this.
I take this VERY SERIOUS ,
2 HRS!!! FOOD CAN ONLY BE IN THE DANGER ZONE FOR 2 HRS!!!
danger zone yes 5c to 63c good thing to learn
balls
when you post this for no reason dvy
james look at here～～～
where yah go for ur sanitation class?
schol
Thank you for the video very helpful ..