Preventing Contamination with Hands

Demonstrates best practices for cooling breaded meats commonly prepared in Asian restaurants.

Visually describes how to use triple sink and mechanical dishwasher.

Demonstrates best practices for preparing and cooling large quantities of refried beans and other hot non-meat foods commonly prepared in Mexican restaurants.

Demonstrates best practices for cooling meats commonly prepared in barbecue restaurants. Available in English, Chinese, and Spanish voiceover with English subtitles.