Newly revised ServSafe Videos Note on Older ServSafe ... - Sysco

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 person borrowing materials be responsible for returning the materials ingood condition and in a timely manner. Requests are filled on 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, phone number with area code, and your six-digit customer number.<strong>Newly</strong> <strong>revised</strong> <strong>ServSafe</strong> <strong>Videos</strong>The newly <strong>revised</strong> (2004) <strong>ServSafe</strong> Step 1 through 6 <strong>Videos</strong> 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 “<strong>revised</strong>” edition.Both sets of videos will remain in our library. These videos have both English and Spanishon the same videocassette except for Step 6. Step 6 has a separate video for English andSpanish because this video is much longer. Both the <strong>revised</strong> 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.<strong>Note</strong> on Older <strong>ServSafe</strong> Step <strong>Videos</strong>These videos are still very pertinent, with the exception of a couple temperatures. Basedon 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 zone 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 nutrition information 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. Providesnutritional information for people over 60.C. THE GREAT BONE ROBBERY by Midland Dairy Council. 15 min. Videofocuses on building a foundation for strong bones during teen and young adultyears. Good information on osteoporosis.D. SECRETS OF THE FOOD PYRAMID…The Milk Chamber. 17 Minutespresented by Midland Dairy Council.E. MOO 2 YOU…14 Minutes National Dairy Council. Ms. Moo and her classdiscover life on a dairy farm, where milk comes from, how cheese is made andthe Milk Group foods and how they keep bones and teeth healthy and strong.Enclosed activity guide.II.FOOD LABELINGA. FOOD LABELS by FDA. Time 6:25 minB. LABEL-EASE by National 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 lesson in portion control made by Chiquita Food ServiceFresh.C. SIMPLY BEAUTIFUL GARNISHES - A three-part video training designed forvolume production garnishing needs.Part 1. Classic Slices & Designs ... 30 minutes

D. MANAGING FOOD SAFETY 20 MIN.6X. SCHOOLSA. BREAKFAST MAKE IT HAPPEN Presented by National Food ServiceManagement Institute & National Dairy Council. Running time 13:20.B. THE GOOD FOOD DINER 14 Minute animated and live action tape. Various inschoolnutrition projects are demonstrated 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 on to Breakfast (For Older Children) 30 SECiv. Part 4 Breakfast Party (For Middle & High School 30 SECD. SNACKING…IT’S ELEMENTARY. 8 minute video from National Dairy Council.CASSETTE TAPEON THE ROAD TO WOUND HEALING – BMS Links Nutrition Program & Mead JohnsonNutritionals.VIDEOSERVE TRAINING FOLDERS AVAILABLE FOR PURCHASEA set of training folders is available for purchase to be used with the Revised <strong>ServSafe</strong> andWorkplace Safety <strong>Videos</strong>. These folders contain a Program Guide, Summary, HandoutSheet, Key Concept Graphics, Post-Test, In-Service Program Announcements, Certificateof Completion, Sign-In Record and Label Form. Only one 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 only be obtainedthrough purchase.Spanish versions of some videos are available upon request.Please, do not try to reproduce any of the videos.