Episode number 2 of Series “Hospital food service personnel training”.
Instructions in methods of preventing communicable diseases associated with improper food handling. Illustrates habits that should be avoided by cooks and waitresses including dirty clothes and hands, untidy hair, and handling of the eating surface of crockery and cutlery.
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Collection
In ACMI's collection
Credits
Appears in
Collection metadata
ACMI Identifier
321416
Language
English
Subject categories
Agriculture, Business, Commerce & Industry → Food contamination - Prevention
Agriculture, Business, Commerce & Industry → Food handling
Agriculture, Business, Commerce & Industry → Safety education, Industrial
Education, Instruction, Teaching & Schools → Occupational training
Educational & Instructional → Educational films
Educational & Instructional → Instructional
Food, Health, Lifestyle, Medicine, Psychology & Safety → Communicable diseases
Food, Health, Lifestyle, Medicine, Psychology & Safety → Food contamination - Prevention
Food, Health, Lifestyle, Medicine, Psychology & Safety → Food habits
Food, Health, Lifestyle, Medicine, Psychology & Safety → Food handling
Food, Health, Lifestyle, Medicine, Psychology & Safety → Hospitals
Food, Health, Lifestyle, Medicine, Psychology & Safety → Hospitals - Safety measures
Food, Health, Lifestyle, Medicine, Psychology & Safety → Hospitals - Staff
Mathematics, Science & Technology → Food contamination - Prevention
Sound/audio
Sound
Colour
Black and White
Holdings
16mm film; Access Print (Section 1)