Title: A Guide to Centralized Foodservice Systems
Media: Manual
Audience: Food Service Managment
Pub. Date:2002
Description:Reference manual assists school foodservice directors in making decisions about centralizing food production in their districts. Eleven chapters include information on selecting and planning centralized foodservice systems; conducting a feasibility study; financial considerations; food safety; and central, regional, and receiving (satellite) kitchens. Six case studies describe large and small centralized foodservice systems in both urban and rural school districts.
Length: 192 pages
Number of Copies: 1
Classifications: Food Service Management, Food Safety and Sanitation, Menu Planning and Production, Food Service Equipment, Financial Management, Adult, Manual
Source: National Food Service Management Institute

1 Copy

Title: All-Star Receiving for Child Nutrition
Media: Video Tape with Leader's Manual/Materials
Audience: School Food Service Personnel and Managers
Pub. Date: 1998
Description: A total training guide for school foodservice employees on receiving. Complete with a five section lesson planner, handouts, a video tape, and a mini poster. The five lessons are as follows, flow of food, checks and balances at the back door, freshness check, check it and store it, and Murphy's Law. The video takes the viewer through the exact receiving process, step by step, that should be used by every facility to maintain proper HACCP procedure. This is a great training guide for school foodservice employees to learn the proper method of receiving.
Length: 16 minute video, 67 page manual
Number of Copies: 1
Classifications: Food Safety and Sanitation, Food Service Management, Adult, Training Resource, Video Tape with Leader's Manual/Materials
Source: National Food Service Management Institute

Reserve

Title: Bill Nye the Science Guy: Germs
Media: Video Tape with Leader's Manual/Materials
Audience: Grades 6-8
Pub. Date: 1998
Description: In this episode of Bill Nye the Science Guy, germs are discussed at length. The video reinforces the importance of hand washing and also discusses food preservatives and how microorganisms are spread. The featured "way cool scientist" is a health inspector who's job is to monitor food safety in restaurants. HIV and AIDS are touched on and interesting activites are given in the video and accompanying discussion guide (inside cover of video case).
Length: 26 minutes
Number of Copies: 1
Classifications: Food Safety and Sanitation, Other, Elementary School, Middle School, Video Tape with Leader's Manual/Materials, Children's Activities and Projects
Source: Disney Educational Productions

1 Copy

Title: Cooking for the New Generation: Storing Cooking and Holding the New Generation of Foods
Media: Video Tape with Leader's Manual/Materials
Audience: School Food Service Personnel and Managment
Pub. Date: 1997
Description: This resource is helpful for school food service workers dealing with the complex array of "value added" or processed foods available. Measuring temperatures for food safety in many of these "new foods" is a major theme of this resource. Holding, cooking, and serving these foods is discussed. Kit includes a video along with manual, bimetallic thermometer, alcohol wipes, food temperature safety chart, and resource guide.
Length: 20 minute video, 75 page manual
Number of Copies: 1
Classifications: Food Preparation and Production, Food Safety and Sanitation, Adult, Video Tape with Leader's Manual/Materials, Training Resource

Reserve

Title: Food and Nutrition Inquiry Activities
Media: Paperback Book of Activities with Overhead Transparencies
Audience: Educators, Grades 6-Adult
Pub. Date: 2006
Description: This wonderful resource is repleat with activities that illustrate basic food and nutrition concepts. Topics covered are MyPyramid, nutrients, portion control, food safety, and food labeling. Suggested activities are presented with instructions for their use in a classroom. Student worksheets for each content area are included, as is the teacher's key. Finally, all necessary transparencies are included for use and duplication. Perfect for any health curriculum that covers nutrition.
Length: 44 pages
Number of Copies: 1
Classifications: Food Safety and Sanitation, Nutrition Education, Classroom Curriculum, Book, Adult, Elementary School, Secondary School, Middle School, Children's Activities and Projects
Source: J&B Products Inc.

1 Copy

Title: Food for Fifty-Eleventh Edition
Media: Book, hardcover
Audience: Adult, Food Service Workers, Food Service Management, Dietitians, grades 12+
Pub. Date: 2001
Description: The classic quantity food production resource comes around for an 11th edition. Filled with over 600 pages of recipes for quantity food production and bright, full color photographs, Food for Fifty the 11th Edition is as pleasing to the eye as its contents will be to your customers. Not only does Food for Fifty have recipes, it is full of other useful information, including measurement conversions, how to adjust recipes, discussions of different food service styles, menu planning procedures, college, elementary, secondary, and hospital foodservice, and how to prepare special meals such as banquets. A full set of appendices address evaluating food quality, religious food customs, the use of herbs and spices, potentially hazardous foods, and suggested menu items. A glossary of cooking terms and index that covers every recipe round out the 11th edition.
Length: 766
Number of Copies: 1
Classifications: Adult, Food Service Management, Food Preparation and Presentation, Menu Planning and Production, Purchasing, Food Safety and Sanitation, Food Service Equipment, Elementary, Secondary, Middle School, Special Diets, Nutrition Education, Training Resource, Cookbook
Source: Prentice Hall

1 Copy

Title: Food Quality Evaluation and Assurance Manual
Media: Manual
Audience: School Food Service Management
Pub. Date: 1995
Description: Comprehensive manual to evaluate and improve food quality. A model school food service is presented with certain characteristics relating to food quality, perceptions, planning, procurement, production and service. For each of these areas, the manual guides you in assessment to find those areas that need improvement. Several sample evaluation forms are provided for these assessments. Perfect for a Child Nutrition Program Director.
Length: 197 pages
Number of Copies: 1
Classifications: Food Service Management, Purchasing, Food Service Equipment, Food Safety and Sanitation, Food Preparation and Presentation, Adult, Manual, Food Analysis
Source: National Food Service Management Institute

1 Copy

Title: Food Safe Schools Action Guide Kit
Media: Video Tape with Leader's Materials/Manual, CD with Powerpoint Presentation
Audience: Food Service Management, PTA, School Administration
Pub. Date: 2005
Description: This toolkit provides comprehensive "how to" instruction on preventing food borne illness in your school. Aimed at parents, school administrators, school foodservice managers, and teachers the tool kit comes complete with a needs assessment and planning guide, a video and "how to" guide, an administrator's briefing, handouts aimed at teachers, administrators, parents, nurses, and food service staff, and, lastly, a CD-ROM featuring digital copies of all the materials. This resource is truly all you need to create a school environment safe from food borne illness for your students. Also, the materials can be accessed and downloaded at www.foodsafeschools.org.
Length: 25 minute video, 31 slide Powerpoint, 31 page needs assessment booklet
Number of Copies: 1
Classifications: Food Safety and Sanitation, Adult, Video Tape with Leader's Materials/Manual, Training Resource
Source: The CDC, National Coalition for Food Safe Schools, and Department of Health and Human Services

1 Copy

Title: Mid Linc: Unit 3- Food-Environment Connection
Media: Manual, Classroom Curriculum
Audience: Educators, Grades 6-8
Pub. Date: 1995
Description: *Old Food Guide Pyramid Disclaimer*The old version of the Food Guide Pyramid (which has since been replaced by MyPyramid) is used in this resource. Make sure to note the newer version and its improvements when using.
Mid Linc/Middle Level Interdisciplinary Curriculum 3 units. Mid Linc is designed to integrate core and allied subjects for more meaningful learning; emphasize hands-on, experential learning within a thematic context; foster critical thinking skills, and higher-order thinking; and focus on critical nutrition concerns of pre-adolescents within the context of everyday, real-life personal and societal issues. In unit 3, topics covered are evolution of food packaging, plastics and food, food banks, are you a contaminator?, bacterial, landfills, recycling and you, and throw aways don't go away.
Length: 7, 7-50 page lessons
Number of Copies: 1
Classfications: Nutrition Education, Middle School, Elementary School, Food Safety and Sanitation, Classroom Curriculum, Manual
Source: Penn Sate Nutrition Center

1 Copy

Title: Goofy Hygiene Game
Media: Video Tape with Leader's Manual/Materials
Audience: Children 3-7 y/o
Pub. Date: 1998
Description:Using clips from classic Disney cartoons in conjunction with the Hygiene Game, Goofy entertains while he reinforces clean habits such as bathing, grooming, dental care, clean clothes and blowing your nose. Includes discussion guide on inside cover.
Length: 12 minutes
Number of Copies: 1
Classifications: Food Safety and Sanitation, Early Childhood, Elementary School, Video Tape with Leader's Manual/Materials
Source: Disney Educationals

1 Copy

Title: Hands Down on Germs
Media: Video Tape
Audience: Elementary Students, K-5
Description:The contents include elementary information about hand washing, illness, bacteria and proper hand washing procedures. Portions of the video are animated and other information is presented with the use of hand puppets. The video is upbeat and easy to watch!
Length: 8 minutes
Number of Copies: 2
Classifications: Food Safety and Sanitation, Elementary School, Video Tape
Source:

2 Copies

Title: Managing Child Nutrition Programs: Leadership for Excellence
Media: Book, hardcover
Audience: Food Service Professionals, Educators, Dietitians, Students grades 12+
Pub. Date: 1999
Description: A definitive treatsie on child nutrition program management, Managing Child Nutrition Programs presents all you need to know about supplying nutritious meals to children on a grand scale. The book is broken into six parts.
Part I, the Introduction, presents a historical overview of child nutrition programs and outlines federal legislation. Part II, Administration, discusses the history of nutrition integrity, managing human resources, new uses and developments in computer technology, the ins and outs of financial management, and, finally, a convenient section on how to survive an external review. Part III, Nutrition, presents the topics of nutrition education in schools, how to plan a healthy menu using numerous methods, and management of special nutrition needs such as food allergies. Of note, this edition does not present the most current version of the Dietary Guidelines for Americans, but the methods given to meet such criteria are still applicable. In Part IV, Operations, the nuts and bolts of quantity food production in a school setting are examined. Topics include procurement, food production systems, food preparation and presentation to encourage student selection, managing employees, customer service, food safety, sanitation, wates management, and energy conservation. Part V, Communications and Marketing, outlines the place of marketing in child nutrition programs, how to communicate with students and school officials alike, and also the community. Finally, Part VI, Anticipating the Future in Child Nutrition Programs, sketches the future of nutrition in schools with topics like developing a mission, cultivating respect, becoming business savvy, and meeting strategic outcomes.
With a total of 27 chapters and 16 case studies written by 38 professionals, Managing Child Nutrition Programs: Leadership for Excellence is a exhaustive resource for professionals with moderate to lengthy experience managing child nutrition programs.
Length: 738 pages
Number of Copies: 1
Classifications: Food Service Management, Marketing, Food Preparation and Presentation, Menu Planning and Production, Food Analysis, Food Safety and Sanitation, Human Resource Management, Food Service Equipment, Special Diets, USDA and Federal Programs Regulations, Financial, Secondary, Elementary, Middle School, Food Service Management, Purchasing, Nutrition Education
Source: Aspen Publishers

1 Copy

Title: Mealtime Solutions for Your Baby, Toddler, and Preschooler
Media: Book
Target Audience: Preschoolers, Adults, Educators
Pub. Date: 2006
Description: Mealtime Solutions for Your Baby, Toddler and Preschooler blends parent anecdotes with the information that every nutrition-conscious parent wants to know. Written with behind-the-scenes help from a dietitian, as well as tips and advice from a panel of more than 150 parents, the book also features mom-tested food suggestions, handy shopping lists, food substitution and cooking conversion charts, and a comprehensive directory that includes both Canadian and American resources.
Time/length: 286 pages
Number of Copies: 1
Classifications: Early Childhood, Elementary, Cookbook, Food Preparation and Presentation, Food Safety and Sanitation, Menu Planning and Production, Nutrition Education, Book, Adult
Source: John Wiley and Sons Canada, Ltd.

1 Copy

Title: No Time to Train? Lessons on Food Safety and Sanitation
Media: Manual
Audience: School Food Service Personnel and Managers
Pub. Date: 1998
Description: A follow-up set from the original 10-Minute Lessons for training food service staff about the importance of safety and sanitation. This program was designed for busy cafeteria managers who don't have a lot of time to spend on training employees. This set of materials contains 15 lessons that are divided into three categories: Safety, Foodborne Illness, and HACCP. Each lesson has a content overview, behavioral objectives, estimate of time needed, materials list, and script. Several lessons have handouts, which can be copied and distributed or made into transparencies.
Length: 3, approx. 40 page Sections
Number of Copies: 4
Classifications: Food Service Management, Adult, Training Resource, Manual, Food Safety and Sanitation
Source: 5 Star Child Nutrition Task Force

4 Copies

Title: Now You're Cooking Trainer Guide
Media: Manual, Trainer and Participant's versions
Audience: Food Service Personnel, Food Service Managers
Pub. Date:1998.
Description: Hands-on, 7-hour workshop created especially for kitchen/production staff and managers. Designed to teach creative new approaches to recipe and menu modification. Touches on food safety, basic culinary skills, USDA Guidelines, and low fat substitutions. Includes overheads for each section and quizzes after each section to measure progress towards objectives.
Length: 104 pages
Number of Copies: 3
Classifications: Food Service Management, Food Preparation and Presentation, Food Service Equipment, Food Safety and Sanitation, USDA and Federal Program Regulations, Menu Planning and Production, Adult, Manual, Training Resource, Food Analysis, Cookbook
Source: School Food Service Foundation

3 Copies

Title: Pesticides in the Food Chain
Media: Video Tape
Audience: Adult Consumers, High School Students
Pub. Date: 1989
Description: This classic video covers regulations, registration, labeling and complexities of various pesticides and what you can do to minimize your exposure to pesticide residues in the food chain. The role of organic produce is discussed and presents the concept of "risk" in a thorough, well thought manner. Locality and pesticide use is touched on as well.
Length: 26 minutes
Number of Copies: 2
Classifications: Other, Nutrition Education, Adult, Secondary School, Food Safety and Sanitation, Video Tape
Source: Colorado State University Extension

2 Copies

Title: Quality Measures for Georgia's School Nutrition Program
Media: Manual
Audience: School Food Service Managers
Pub. Date: 1997
Description: A complete guide for the successful operation of any school nutrition program. The information presented can be used to assist managers in training employees and managing the facility. Subject areas included are organizational managment, human resources, training, financial management, marketing, nutrition education, menu management, procurement, food production, sanitation, food safety, facilities, and equipment. Truly an all-in-one resource for school nutrition program managers.
Length: 13 Chapters plus appendix
Number of Copies: 1
Classifications: Food Safety and Sanitation, Food Service Equipment, Human Resource Management, Marketing, Food Production and Presentation, Menu Planning and Production, Purchasing, Financial Management, Nutrition Education, Training Resource, Manual, Food Service Management
Source: School and Community Nutrition Program, Georgia Dept. Education

1 Copy

Title: Quantity Food Preparation: Stadardizing Recipes and Controlling Ingredients, Third Edition
Media: Book, paperback
Audience: Food Service Workers and Management, grades 12+
Pub. Date: 1993
Description: Intended as a resource for students studying production controls in foodservice, Quantity Food Preparation presents the topics of recipe standardization, ingredient control, computer applications in production, and the metric system is an easy to read format. Adjusting recipes and making a standardized format for recipes is discussed at length. Computer applications in recipe standardization are also touced on. The set-up and control of an ingredient room and basic HACCP principles are presented. Conversions between metric and english systems of measurement are given. A glossary of terms, appendices of conversion charts, and finally a self-assessment quiz round out the book.

Great for those who want to get a handle on recipes standardization and other forms of production control in food service operations. However, the computer application information may be of little use due to its dated nature.
Length: 38 pages
Number of Copies: 1
Classifications: Adult, Food Service Management, Food Safety and Sanitation, Menu Planning and Production, Purchasing, Food Service Equipment, Financial Management
Source: ADA

1 Copy

Title: Ready, Set, Food Safe!-Second Edition
Media: CD-ROM with Leader's Manual/Materials
Audience: Educators and High School Students
Pub. Date: 2005
Description: This comprehensive food safety curriculum was developed by the University of Idaho Extension. It is designed for use in high school classrooms and contains 9 lessons complete with handouts, worksheets, and a certification test. The two included CD's contain activities and worksheets in .pdf form for printing as well as Powerpoint files for each lesson. Topics covered in this curriculum are handwashing, food flow, foodborne pathogens, and many others. This is a great curriculum for high school students beginning to work in food service!
Length: 113 page manual plus materials
Number of Copies: 1
Classifications: Food Safety and Sanitation, Classroom Curriculum, CD-ROM with Leader's Manual/Materials, Secondary School
Source: University of Idaho

1 Copy

Title: School Foodservice Management for the 21st Century - 5th Edition
Media: Book, hardcover
Audience: School Food Service Workers, Food Service Managers, Dietitians, Adults grades 12+
Pub. Date: 1999

Description:A very thorough reference, School Foodservice Management for the 21st Century touches on every aspect of operating a school foodservice program. The regulations of the USDA and development of USDA child nutrition programs is detailed across time. Financial management, nutritional requirements, menu planning, human resource management, and orgazational structure are discussed at length. Food safety and procurement procedures as well as food service equipment selection and computerization are eludated. Marketing to both the community and students is presented as is contract management. A glossary of terms and index round out the piece. Overall, this resource is well researched, presented, and will be a standby of any school foodservice operation.

Length: 452 pages
Number of Copies: 2
Classifications: Adult, Secondary, Elementary, Middle School, Marketing, Human Resource Management, Menu Planning and Production, Purchasing, Special Diets, USDA and Federal Program Regulations, Food Service Equipment, Food Preparation and Presentation, Food Safety and Sanitation, Food Service Management, Book, Financial Management, Training Resource
Source: inTeam Associates

2 Copies

Title: SLIC: Secondary Level Interdisciplinary Curriculum
Media: Manual, Classroom Curriculum
Audience: Educators, Middle School and High School Students, Grades 8-12
Description: This manual was designed to help students see relationships between subjects and dvelop knowledge and skills. The five multidisciplinary units entitled "Special Concerns in Nutrition," "Alternative Eating," "Disordered Eating," "Physical Activity," and "Food Safety" were developed to integrate subject areas such as chemistry, business education, history, math, algebra, environmental science, English, health, family and consumer sciences, biology, and microbiology. Units contain lesson plans, background information, transparency masters, worksheets, insructional strategies, alternative assessments, and recommended resources.
Length: n/a (one large, 3 inch binder)
Number of Copies: 1
Classifications: Nutrition Education, Secondary, Middle School, Classroom Curriculum, Food Safety and Sanitation, Special Diets, Food Analysis, Culture and Nutrition, Manual
Source: Pennsylvania Dept. of Education

1 Copy

Title: Serving It Safe 2nd Edition
Media: Manual, Participant's
Audience: Food Service Workers, Food Service Management, ages 14+
Pub. Date: 2004

Description: This participant's manual features activities for teaching food safety to workers. Quizzes to check learning are included at the end of each session. Manual describes why food safety is important and gives guidance on how foodservice personnel can assure the preparation and service of safe foods. Provides information based on the 2001 Food Code. Revised 2004. Covers microorganisms, clean vs. sanitary, preventing foodborne illness, and HACCP.

Length:5 sessions, 1-3 hours in length, 119 pages
Number of Copies: 2
Classifications: Food Safety, Manual, Training Resource, Secondary, Adult, Food Preparation and Presentation, Food Analysis, Menu Planning and Production
Source: National Food Service Management Institute

2 Copies

Title: Serving It Safe 2nd Edition
Media: Manual/ Instructer's Guide
Audience: Food Service Workers, Food Service Management, ages 14+
Pub. Date: 2004

Description: This instructor's manual features activities for teaching food safety to workers. Includes materials needed list for each activity as well as a detailed breakdown of time required for each activity during each session. Handouts and answers are given. Manual describes why food safety is important and gives guidance on how foodservice personnel can assure the preparation and service of safe foods. Provides information based on the 2001 Food Code. Revised 2004. Covers microorganisms, clean vs. sanitary, preventing foodborne illness, and HACCP.

Length:5 sessions, 1-3 hours in length, 101 pages
Number of Copies: 2
Classifications: Food Safety, Manual, Training Resource, Secondary, Adult, Food Preparation and Presentation, Food Analysis, Menu Planning and Production
Source: National Food Service Management Institute

2 Copies

Title: Spoiled Rotten
Media: Video
Target Audience: Educators, Grades 3-8, Adult
Pub. Date: 2005
Description: This is a case of food safety murder! Two teen 'investigators" happen on the scene of a terrible food safety crime and must discover what went wrong to make the victims so ill. Presented in a fast-paced, informative, teen-friendly format, this DVD on food safety highlights the basics of food-borne illness and how to handle food properly. The guidelines to clean, separate, cook, and chill are covered by the team of teen food-safety 'experts". Students will enjoy the drama and will come away with what they need to know about keeping food safe and avoiding food-borne illnesses.
Time/length: 16 minutes
Number of Copies: 1
Classifications: Children?s Activities and Projects, Elementary, Food Safety and Sanitation, Middle School, Nutrition Education, Video
Source: Learning ZoneXpress

1 Copy

Title: The Encyclopedia of Nutrition and Good Health, 2nd Edition
Media: Book
Target Audience: Educators, Adults
Pub. Date: 2005
Description: The Encyclopedia of Nutrition and Good Health, 2nd Edition is a comprehensive A-Z guide that covers all the basics one needs to know, including the latest research and data on the health benefits and dangers of various foods, diseases related to nutrition, the side effects of processed foods, food allergies, eating disorders, and much more.
Time/length: 726 pages
Number of Copies: 1
Classifications: Adult, Culture and Nutrition, Food Analysis, Food Safety and Sanitation, Nutrition Education, Book
Source: Checkmark Books

1 Copy

Title: The War on Germs
Media: Video Tape
Audience: 6th-12th Grades, Educators
Pub. Date: 1997
Description:Information is presented in humorous parody on overly serious newscasters. The content of the video includes the problem of foodborne illness and lack of hand washing among the public. The video discusses what can be done to improve hand washing techniques. Students will enjoy the captivating format of this video and the short, concise messages are easily absorbed.
Length: 9 minutes
Number of Copies: 1
Classifications: Food Safety and Sanitation, Elementary School, Middle School, Secondary School, Video Tape
Source:

1 Copy

Title: Thermometer Information Resource
Media: Video Tape and DVD with Leader's Manual/Materials, Thermy Digital Thermometer
Audience: School Food Service Personnel and Management
Pub. Date: 2005
Description: This updated resource from the Food Safety and Inspection Service's Thermy campaign features an easy to use training resource on thermometers. Presented in a "critic's chair" format, four lessons address the different types of thermometers, how to purchase thermometers, calibrating thermometers, and how to take and document temperatures. These programs are available in video form or on the two included DVD's. A leader's manual includes handouts and resources for presenting this training resource. Finally, a digital "thermy" thermometer is included. Digital versions of this resources printed parts are available at http://www.nfsmi.org/Information/thermometer_resource.html.
Lenth:
Number of Copies: 1
Classifications: Food Safety and Sanitation, Adult, Video Tape with Leader's Manual/Materials, DVD

2 Copies

Title: USDA Recipes for School
Media: Book and CD-ROM
Target Audience: School Foodservices
Pub. Date: 2006
Description: Breakfast Burrito with Tomato Salsa, Tabouleh, Chicken Stir-Fry, Baked Cajun Fish, and Vegetable Chili are just a few of the more than 150 standardized recipes developed by USDA. The recipes are designed to help you serve quality meals to your young customers.
Time/length: 61 pages
Number of Copies: 1
Classifications: CD-ROM with Leaders Materials/Manuals, Cookbook, Food Analysis, Food Preparation and Presentation, Food Safety and Sanitation, Food Service Equipment, Food Service Management, Menu Planning and Production, Nutrition Education, Adult
Source: USDA

1 Copy

Title: Wash Those Hands!
Media: Video Tape with Leader's Manual/Materials
Audience: Elementary School, High School, and Middle School Students
Pub. Date: 1996
Description: Includes VHS tape and a teacher's guide with a script of the video and discussion questions. This upbeat video explains how hand washing can help prevent the speread of baterial and viral illness. It is narrated by a teenage girl who presents concise, stratightforward information about the benefits of hand washing for everyone, the nature of germs and how they make people sick, and when and how to wash away the germs that can cause sickness.
Length: 10 minutes
Number of Copies: 1
Classifications: Food Safety and Sanitation, Elementary School, Secondary School, Middle School, Video Tape and Leader's Manual/Materials
Source: Marsh Film Enterprises, Inc.

1 Copy

Title: Wash Your Hands
Media: Video Tape
Audience: School Food Service Workers
Pub. Date: 2004
Description: This short video shows several examples of when to wash hands and how to do it properly when working in school food service.
Length: 5 minutes
Number of Copies: 1
Classifications: Video Tape, Adult, Food Safety and Sanitation
Source: National Food Service Management Institute

3 Copies

Title: Wash Your Hands
Media: Video Tape
Audience: School Food Service Workers
Pub. Date: 2004
Description: This short video shows several examples of when to wash hands and how to do it properly when working in school food service.
Length: 5 minutes
Number of Copies: 1
Classifications: Video Tape, Adult, Food Safety and Sanitation
Source: National Food Service Management Institute

Reserve