Learn safe food handling procedures for red meat and poultry—the two most often involved in foodborne illness.

Clear demonstrations and practical advice makes Red Meat and Poultry is ideal for learning meat selection, storage in refrigerator or freezer, thawing, preparation, and cooking techniques.

Several other safety topics are explored including:

• Kitchen Sanitation
• Avoiding Cross-Contamination
• Foods and the Temperature Danger Zone
• Special Safeguards for Ground Meat

An outstanding educational DVD that includes a supplement!

Red Meat and Poultry teaches basic food safety and sanitation principles associated with red meat and poultry.

Objectives:

1. to learn to identify and select quality red meat and poultry
2. to learn proper procedures for preserving and thawing meat and poultry products
3. to learn proper techniques for preparing and cooking meat and poultry products
4. to identify several microbes that can contaminate meats
5. to learn methods of HACCP that can help prevent food-borne illness

Quizzes

1. Introduction
2. Selecting Quality Red Meat and Poultry
3. Proper Meat Storage Methods
4. Proper Thawing Procedures
5. Meat Safety Procedures
6. HACCP
7. Review

Scenarios
Answer Key

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