Episode number 3 of Series “Hospital food service personnel training”.
Instructions on how to clean kitchen equipment; loosen, dissolve and emulsify dirt; rinse and dry equipment; and prevent food poisoning.
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How to watch
Collection
In ACMI's collection
Credits
Appears in
Collection metadata
ACMI Identifier
321413
Language
English
Subject categories
Agriculture, Business, Commerce & Industry → Cleaning
Agriculture, Business, Commerce & Industry → Food contamination - Prevention
Agriculture, Business, Commerce & Industry → Food handling
Agriculture, Business, Commerce & Industry → Industrial equipment
Agriculture, Business, Commerce & Industry → Kitchens
Education, Instruction, Teaching & Schools → Occupational training
Educational & Instructional → Educational films
Educational & Instructional → Instructional
Food, Health, Lifestyle, Medicine, Psychology & Safety → Cleaning
Food, Health, Lifestyle, Medicine, Psychology & Safety → Food contamination - Prevention
Food, Health, Lifestyle, Medicine, Psychology & Safety → Food handling
Food, Health, Lifestyle, Medicine, Psychology & Safety → Health education
Food, Health, Lifestyle, Medicine, Psychology & Safety → Hospitals - Safety measures
Food, Health, Lifestyle, Medicine, Psychology & Safety → Hospitals - Staff
Food, Health, Lifestyle, Medicine, Psychology & Safety → Kitchens
Mathematics, Science & Technology → Food contamination - Prevention
Sound/audio
Sound
Colour
Black and White
Holdings
16mm film; Access Print (Section 1)