Food Hygiene The Facts - DVD

Presented by TV Chef Brian Turner. This DVD follows the exploits of Freddie “Fingers” Licker, the worst chef you have ever seen!

Freddie shows how things in a restaurant, your work’s kitchen or any food preparation area can go disastrously wrong if you do not follow strict health and safety and hygiene procedures.

This title covers:

• What happens if strict health and safety and hygiene procedures are not followed

• How to store food correctly

• Facts and figures on food poisoning

• Practical tips on handling food

• Food preparation

This Video looks at the importance of maintaining high standards of hygiene during the preparation of food. It is aimed at all companies who prepare food on their premises, such as restaurants and catering firms but is also useful to companies with a works canteen.

This title provides kitchen staff with straightforward guidance on how to work hygienically in their kitchens and also looks at the consequences if these procedures are not followed. These consequences can include heavy fines and imprisonment.

Legislation:

There are 3 main laws covering the preparation of food; The Food Safety Act 1990, Food Safety (Temperature Control) Regulations 1995 and Food Safety (General Food Hygiene) Regulations 1995. This Video will help your employees to understand their role in complying with these laws and how they can affect the company.

This title is available in two versions, English and English with 20 multilingual subtitles.

With 20 different subtitled languages to choose from including English this DVD is ideal for any company who may have workers who do not have English as their first language. This DVD will train them in their own language.

• Albanian• Bengali• Chinese• Czech• English• French• German• Gujarati• Hindi• Italian• Kurdish• Polish• Portuguese• Punjabi• Spanish• Turkish• Urdu• Welsh• Russian • Tamil •

Presented by TV Chef, Brian Turner. 

Cost: Video and CDROM Prices
International orders please email for cost
Bulk Discounts Available

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