All Episodes
My Job — 63 episodes
Welcome to the Knowledge Assessment
Q&A
Photo Safety Guidelines
Slip, Trip, and Fall Prevention
Lifting Ergonomics
Introduction
Q&A
It’s your job
Guidelines for keeping the store clean
Cleaning tools
Cleaning equipment By Hand
WRS
Cleaning Techniques
Cleaning
Myths and Misconceptions
Q&A and Culture of food safety
Preventing cross-contamination
Common Foods With Allergens
Examples of Contamination
Culture if Food Safety
Our Apron
Using Gloves When You Have a Cut
Switching Gloves
Glove and Aprons
Personal Items
Hand Wahsing
When should you wash your hands
Q&A + Personal Hygiene
Your Health - Viruses
Your Health - Sickness
Foodborne Illness
Culture of food safety
Potential Impact of food safety
Potential impact of food safety
Foodborne Illness
Why is food safety important
What is a food safety culture
Operational Excellence
Our values
Who’s at risk of Exposure
Universal Precautions
Blood-borne Pathogens
Universal Wastes
Disposal of Liquids
Cleaning up Hazardous Spills
Protecting Our Environment
Flushing Eyes
Key Points
Contents of Safety Data Sheet (SDS)
Safety Data Sheets (SDS)
Labels
Type of Exposures
Type of Hazards
Hazard Communication Program
Learning Objectives
Chemical Safety 1
Take 4
Take 3
Take 2
Take 1