Food establishments must adhere to strict procedures and guidelines to protect workers and customers from injuries and illness. This program presents basic health and safety rules for the average commercial kitchen as it covers the three main causes of accidents, the four main types of heat, the “hot behind rule,” how toxic bacteria are transferred, the three types of contamination, dealing with spills, knife use and storage, and proper clothing. The commercial kitchen is an exciting place to work—and it can be a safe one, too, as long as staff members stay alert and follow the rules. Viewable/printable educational resources are available online. (25 minutes)