"SAFE FOOD HANDLING: In Food Preparation and Service"
Serve more appetizing, fresher tasting and safer foods. Covers time and temperature management, as applied to food protection. Stresses critical points in various food operations within the establishment. . It also explains the correct use of thermometers and how to avoid cross contamination. Designed specifically for food service personnel. Meets FDA model food protection code specifications.
This program is divided into 3 modules*:
1. "Time and Temperature Control"
Explains correct cooking and holding temperatures and what the "Danger Zone" is and why it is so important in food handling. Also covered are the proper use and maintenance of thermometers, food storage techniques, workplace and personal cleanliness, hand washing and the use of gloves.
2. "Preparing and Serving Roasts"
Follows a frozen turkey through receiving, storing, preparing, cooking, serving and how to handle the leftovers.
3. "Steam Tables and Salad Bars"
Shows the proper temperatures and monitoring techniques for these critical places. Also explains the correct use of utensils, tasting spoons and the correct way to cool foods.
*The healthcare version also includes a section on meal delivery to patients.

This program was developed by industry professionals. Included are one instructor's manual and five student workbooks. This program has been approved for in service training or CEU credit.
Total training time: 60-90 minutes. Tape running time approximately 25 minutes.
Original Price- $249.00 Now only $149.00

"MARKETING STRATEGIES FOR THE FOOD SERVICE MANAGER"

For School Food Service Directors. This film shows you how to reap the benefits of promoting your meal program with a minimum investment in time...resources,,,energy.
The Directors discuss the ways to develop a marketing program that will yield high student participation and increased profits.
This program is divided into 4 modules:
1.Know Your Customer
2. Understanding the Competition
3. Promotions and Public Relations
4. Developing Resources

This program was developed by industry professionals and has been approved for in service training or CEU credit.
Total training time: 60-90 minutes. Tape running time approximately 25 minutes.
Original Price- $189.00 Now only $79.00

"KITCHEN SAFETY"
Reduce accidents and lost man-hours, increase worker safety awareness and maybe even reduce your insurance premiums. Covers safety in steam cooking, oven baking and roasting, grill cooking, handling and cleaning knives and bladed equipment, lifting and bending.
This program is divided into 3 modules:
1. "Safety At Your Work Station"
Shows how to view each task performed from a safety point of view. Covers keeping work areas neat, clean and safe, proper attire, using ladders, lifting and bending and correct storage techniques.
2. "Handling Knives, Blades and Power Equipment"
Covers knife selection, use, sharpening, cleaning and storing. Proper use and cleaning of can openers, slicers, choppers, cutters, mixers and garbage disposals.
3. "Safe Handling of Cooking Equipment"
How to avoid burns and scalds when cleaning, maintaining or cooking with steamers, fryers, ovens, grills, and stoves. The correct use of cooking gloves, potholders, etc.
This program was developed by industry professionals. Included are one instructor's manual and five student workbooks. This program has been approved for in service training or CEU credit.
Total training time: 60-90 minutes. Tape running time approximately 30 minutes.
Original Price- $249.00 Now only $149.00

Food Safety Modular Programs

These "task specific" modules can help your kitchen staff serve appetizing, fresh tasting and safe foods. Meets FDA model food protection code specifications.
"Time and Temperature Controls for Safer Food" (Program 101-1)
· Covers time and temperature management, as applied to food protection.
· Explains correct cooking and holding temperatures and what the "Danger Zone" is and why it is so important in food handling.
· Teaches the proper use and maintenance of thermometers, food storage techniques, workplace and personal cleanliness, hand washing, the use of gloves and how to avoid cross contamination.
·
"Preparing and Serving High Protein Foods" (Program 101-2)
· Stresses the critical points in handling high protein foods.
· Follows a frozen turkey through receiving, storing, preparing, cooking, serving and how to handle the leftovers.
·
"Serving Safe Food" (Program 101-3)
· Shows the proper temperatures and monitoring techniques for steam tables and salad bars.
· Explains the correct use of utensils, tasting spoons and the correct way to cool foods.
· Teaches how to avoid cross contamination in these critical places.
Tape running time approximately 6-10 minutes per module.
Cost….$ 79.00 per Program

HACCP For Food Service (Two Part Series)
For food-service workers…in a language they can understand. *
Part One-"Hand In Hand" An Introduction to Food Safety and HACCP: Teaches the basics of food safety procedures, introduction to HACCP and benefits of practicing food safety.
Part 2-"The HACCP Game: Scoring Points for Your Team": Covers monitoring critical control points, taking corrective action and keeping good records.
Includes a detailed Leader's Guide with lesson outlines, tests and handouts.
*Available in English or Spanish
Tape running time approximately 10 minutes each. Also available on CD-ROM. Cost....$99.95 for the Set

Kitchen Safety Modular Programs
These "task specific" modules can help your kitchen staff reduce accidents and lost man-hours, increase worker safety awareness and maybe even reduce your insurance premiums.
"Safety at Your Workstation" (Program 104-1)
· Shows how to view each task performed from a safety point of view.
· How to keep work areas neat, clean and safe. Also, shows proper attire, using ladders, lifting and bending and correct storage techniques.
"Safe Handling of Knives, Blades and Power Equipment" (Program 104-2)
· Covers knife selection, use, sharpening, cleaning and storing.
· Shows the proper use and cleaning of can openers, slicers, choppers, cutters, mixers and garbage disposals.

"Safe Handling of Cooking Equipment" (Program104-3)
· Teaches how to avoid burns and scalds when cleaning, maintaining or cooking with steamers, fryers, ovens, grills, and stoves.
· Teaches the correct use of protective clothing, cooking gloves, potholders, etc.
Tape running time approximately 6-10 minutes per module.

Cost….$ 79.00 per Program

"QUALITY: BEHIND THE SCENES SERIES"
Increase participation, customer satisfaction and profits. Enhance the quality of your food service operation and make it an attractive alternative to the competition.
PART 1-"RECEIVING, PLANNING AND PREPARATION"
These 3 modules cover selecting, receiving, storing, preparing and serving foods from a quality and safety point of view. Designed for food service personnel from chefs to on-line workers.
1. "Receiving"
Show the steps to take during delivery, receiving and storage to assure that you got what you ordered and it is in good condition.
2. "Production Planning"
Covers menus, record keeping, listening to your customers, choosing the products you sell, determining how much to prepare and how it will be displayed.
3. "Preparation"
Deals with batch cooking, holding hot and cold foods, preparation planning and recipe evaluation.
This program was developed by industry professionals. Included are one instructor's manual and five student workbooks. This program has been approved for in service training or CEU credit.
Total training time: 60-90 minutes. Tape running time approximately 25 minutes.
Original Price- $249.00 Now only $149.00

"QUALITY: BEHIND THE SCENES SERIES"
Increase participation, customer satisfaction and profits. Enhance the quality of your food service operation and make it an attractive alternative to the competition.

PART 2-"CUSTOMER SERVICE AND CUSTOMER RELATIONS"
Deals with employee relations, ergonomics in the workplace, food presentation and customer relations.
This program is divided into 3 modules:
1. "Presentation"
Covers the appearance of your cafeteria and staff, effective food display, best use of selling space, merchandising techniques and service ergonomics.
2. "Customer Relations"
Shows how attitude, speed of service, communication and marketing can enhance your customers' experience and help increase sales.

3. "Handling Complaints"
Teaches your staff the correct way to handle customer complaints and keep the customer happy.
This program was developed by industry professionals. Included are one instructor's manual and five student workbooks. This program has been approved for in service training or CEU credit.
Total training time: 60-90 minutes. Tape running time approximately 25 minutes.
Original Price- $249.00 Now only $149.00

"THE TOOLS OF THE TRADE"
Help increase kitchen safety and reduce the cost of equipment replacement and repairs by making employees active participants in a preventative maintenance program. This series educates workers on the proper care, cleaning, operation and maintenance of equipment. It is an essential part of any energy management program.

PART I- "Maintaining Your Equipment for a Safer Kitchen"
Covers large appliances like ovens, stoves, grills, fryers, steam tables and kettles, skillets and ventilation equipment, as well as fire safety.
It is divided into 4 modules:
1. "Ovens"
Daily and periodic cleaning and maintaining for conventional, convection and microwave ovens for optimum performance and safety.
2. "Flat Top Grills, Deep Fat Fryers and Tilting Skillets"
Instructs on the proper daily and periodic cleaning and maintenance techniques for these common pieces of cooking equipment. How to inspect, clean and change the oil in fryers.
3. "Steam Tables, Hot and Cold Servers, Pressureless Steamers, Pressure Steamers and Combo Ovens"
Shows the proper daily and periodic cleaning and maintenance techniques for these common pieces of kitchen and cafeteria equipment.
4. "Hoods and Ventilation Equipment, Fire Equipment"
Shows the proper daily and periodic cleaning and maintenance techniques for your hoods and ventilation equipment. The program also tells when to use, storage and maintenance of fire extinguishers, fire systems and fire blankets.

PART II- "Maintaining Your Preparation Equipment for a Safer Kitchen"
Covers refrigerated units along with smaller appliances in their daily and long term cleaning and maintenance procedures.
This program is divided into five modules:
1. "Refrigerated Equipment, Freezers and Specialized Cooling Equipment"
Covers daily, weekly, monthly and annual maintenance for refrigerated equipment to preserve quality, prevent waste and safety. It shows how to monitor thermometers and thermostats, as well as cleaning, lubrication and service needs.
2. "Knives, Slicers, Mixers and Vertical Cutter Mixers"
Teaches the correct techniques for using knives and cutting boards. It also explains the proper way to clean and maintain slicers, mixers and VCM's.
3. "Dishwashers"
Illustrates the general daily, weekly, monthly and annual procedures for cleaning and maintaining these important appliances.
4. "Coffee Makers, Ice Makers and Coolers"
Educates staff members in the correct procedures and materials to clean and maintain these appliances. Covers coffee urns and drip filter makers, ice makers and coolers for their correct daily and other periodic service.
5. "Good Safety Habits"
General kitchen safety tips.

This program was developed by industry professionals. Included are one instructor's manual and five student workbooks for each part. This program has been approved for in service training or CEU credit.
Total training time: 60-90 minutes each. Tape running time approximately 35 minutes.
Original Price- $249.00 Now only $149.00 each.

Equipment Maintenance Modular Programs

These "task specific" modules can help your kitchen staff reduce accidents and lost man-hours, increase worker safety awareness while improving equipment performance and appearance.

"Maintaining Ovens" (Program 110-1)
· Help increase kitchen safety and reduce the cost of equipment replacement and repairs by making employees active participants in a preventative maintenance program.
· Covers daily and periodic cleaning and maintenance of conventional, convection, combo and microwave ovens for optimum performance and safety.
·
"Maintaining Flat Top Grills, Deep Fat Fryers and Tilting Skillets" (Program 110-2)
· Help increase kitchen safety and reduce the cost of equipment replacement and repairs by making employees active participants in a preventative maintenance program.
· Instructs on the proper daily and periodic cleaning and maintenance techniques for these common pieces of cooking equipment.
· Covers how to inspect, clean and change the oil in fryers.

"Maintaining Hot Equipment" (Program 110-3)
· Help increase kitchen safety and reduce the cost of equipment replacement and repairs by making employees active participants in a preventative maintenance program.
· Shows the proper daily and periodic cleaning and maintenance techniques for these common pieces of kitchen and cafeteria equipment.
· Covers Steam Tables, Hot and Cold Servers, Pressureless Steamers, Pressure Steamers and Combo Ovens

"Maintaining Refrigerated Equipment, Freezers and Specialized Cooling Equipment" (Program 110-4)
· Covers daily, weekly, monthly and annual maintenance for refrigerated equipment to preserve quality, prevent waste and safety.
· It shows how to monitor thermometers and thermostats, as well as cleaning, lubrication and service needs.

"Maintaining Knives, Slicers, Mixers and Vertical Cutter Mixers" (Program 110-5)
· Teaches the correct techniques for using knives and cutting boards.
· It also explains the proper way to clean and maintain slicers, mixers and VCM's.

"Maintaining Dishwashers" (Program 110-6)
· Illustrates the general daily, weekly, monthly and annual procedures for cleaning and maintaining these important appliances.

"Coffee Makers, Ice Makers and Coolers" (Program 110-7)
· Educates staff members in the correct procedures and materials to clean and maintain these appliances.
· Covers coffee urns and drip filter makers, icemakers and coolers for their correct daily and other periodic service.

"Hoods and Ventilation Equipment, Fire Equipment" (Program 110-8)
· Shows the proper daily and periodic cleaning and maintenance techniques for your hoods and ventilation equipment.
· The program also tells when to use, storage and maintenance of fire extinguishers, fire systems and fire blankets.
Cost….$ 79.00 per Program

HACCP For Food Service (Two Part Series)
For food-service workers…in a language they can understand. *
Part One-"Hand In Hand" An Introduction to Food Safety and HACCP: Teaches the basics of food safety procedures, introduction to HACCP and benefits of practicing food safety.
Part 2-"The HACCP Game: Scoring Points for Your Team": Covers monitoring critical control points, taking corrective action and keeping good records.
Includes a detailed Leader's Guide with lesson outlines, tests and handouts.
*Available in English or Spanish

Price for the tapes or CD…..$ 99.95
(This program cannot be used for our premium offers)

"FOOD SAFETY-TAKING CONTROL"
A Three Part Series about the HACCP Food Safety System

Program 1-"UNDERSTANDING THE BASICS"
The first of this in depth three part series is divided into 3 modules. It teaches the seven steps of the HACCP system and reviews the main causes of food borne illness: People, Product and Place.
Your workers will learn what they can do to anticipate and prevent hazards with a simple common sense approach that can help manage all the details of every task, every minute, of every day.
Module One:
Covers how to: identify potentially hazardous foods, identify critical control points, establish control procedures, monitor procedures, establish corrective actions, establish record keeping procedures and verify that the system is working.
Module Two:
Teaches the causes of food borne illness and the 10 steps every employee can follow to lessen the hazards caused by people. They also learn to identify and control biological hazards.
Module Three:
The last section covers how to identify and control chemical and physical product hazards as well as general hazards found in the workplace.

Program 2-"GOING THROUGH THE STAGES"
This is the second in the series. Your workers are taken on a journey through Purchasing, Receiving, Storage, Preparation and Service and shown how the HACCP safety system lets them control food safety at every step. They will understand what an important role they play in making the system work.
Module One:
Covers purchasing and receiving. Employees are taught the steps they need to know in order to prevent food borne problems in these operations.
Module Two:
Shows the correct way to receive and store foods (including eggs, cheese, meat and factory prepared foods).
Module Three:
Teaches proper food preparation methods and prevention of cross contamination. How to clean and sanitize kitchen utensils and appliances.
Module Four:
Demonstrates the correct way to serve and hold hot and cold prepared foods. Shows how to cool and reheat hot foods. Teaches the why and how of hand washing and the use of gloves.
Program 3-"CHEESEBURGER THE HACCP WAY"
In this last program, your workers will see a "real world" application of what they learned in Programs One and Two by following a HACCP flow chart and recipe for cheeseburgers. At the same time, they'll be taken through a review of the seven HACCP steps. It's a concise and valuable review of the HACCP safety procedures

This program was developed by industry professionals. Included are one instructor's manual and five student workbooks. This program has been approved for in service training or CEU credit.
Total training time: 2-3 hours. Tape running time approximately 55 minutes.
Original Price- $499.00 Now only $199.00

"CLOSING DOWN YOUR KITHCEN FOR VACATIONS"
Educates workers on the proper care, cleaning, maintenance and storing of kitchen equipment when you must close your operation for any extended period of time. It is an essential part of any maintenance and energy management program.
Its' modules cover:
1. Ovens
2. Grills, Broilers, Fryers and Tilting Skillets
3.Steam Equipment
4. Refrigeration Equipment and Ice Makers
5. Slicers, Mixers and Vertical Cutter Mixers
6. Dishwashers
This program was developed by industry professionals and has been approved for in service training or CEU credit.
Total training time: 30 minutes. Tape running time approximately 10 minutes.
Price- $69.00

HACCP for Food Service Professionals (Self Study Program)

Learn about HACCP the easy way and at your own pace. Discover techniques for implementing HACCP in your operation. Be prepared for the new food establishment sanitarian inspections.

The easy to follow lessons cover:
Food illness hazards, food safety overview, FDA Food Code and HACCP, CCP's, monitoring HACCP, streamlined product flow charting, developing recipes, taking corrective actions, critical control limits and staff training.

This program is approved for 8 CEU's from ADA, DMA and ASFSA.

Price for spiral bound manual…..$ 49.50
CEU credit forms(limit 5 per manual)…$ 15.00
(This program cannot be used for premium offers)

HACCP for Food Service Recipe Manual & Guide

This is a "must have" reference for every food service operation!

This loose-leaf binder contains over 120 recipes (with nutritional analysis for each) and their HACCP flow charts shown side by side. The recipes cover the steps from receiving through preparation and reheat. There are sections on texture modifications, vegetarian/ethnic entrees and ready to eat foods. It includes extensive references for monitoring, corrective actions and sample forms.

Price for loose leaf binder manual…..$ 79.95
(This program cannot be used for premium offers)

These programs consists of video segments for viewing and corresponding workbook exercises. The material is broken down into manageable learning segments so that employees can effectively absorb the material and retain what they have learned. This allows you to design your own sessions according to the time available for training. You may choose to hold several smaller sessions or a longer one, as time allows.
TV Journals' workbooks take a synergistic approach to training: the learning that occurs while viewing the videotapes is reinforced through the workbook exercises. To achieve maximum training results, it is highly recommended that you use the workbooks whenever possible. When your employees fully understand and grasp the material, it is easier for them to apply it and you will see the difference in their performance on the job.
Below are some sample questions and prices of our workbooks. (All programs come with an Instructor's Guide/Answer Key.) Quantity prices are available. Please inquire.

FOOD SAFETY-TAKING CONTROL (HACCP)
This workbook covers all 3 Programs. There are quizzes for each segment of each part. There are also some "Thought Starters" to help you get group discussions going.
Some sample questions and answers are:
HACCP is an evaluation system that identifies, monitors and controls contamination risks in food service establishments.
Answer-True- HACCP ensures that everything possible has been accounted for by anticipating what can go wrong and taking control of food safety.
The most common cause of food borne illness is the product.
False- The most common cause of food borne illness is people…human error.
In a HACCP operation, meat and poultry doesn't have to be inspected by anyone before it enters your facility.
False- Meat or game is inspected by the USDA or the State Department of Agriculture. All poultry carries the Federal or State inspection stamp.
Begin to prepare a food item by looking at its flowchart.
True- The flowchart will let you know what's been done and what you have to do and serves as a safety check for CCP's.
Since the hamburger meat in this recipe was frozen, there was no need to check it in receiving.
False- The worker in receiving must check against the CCP on the flowchart and take a reading to see that the meat was received at its proper temperature of -10F to 0F. He should also do a visual check to see that it was in good condition.
"Thought Starter" sample:
What new HACCP procedures are we implementing, if any…?
What is your role(go around the room) in a HACCP system?
What HACCP tasks do you need to perform daily?
Who is responsible for each task?
Is there unnecessary overlap?
Price $5.00 each

KITCHEN SAFETY
The workbook includes interactive follow along questions that are completed during the video presentation. A test follows each module. There is also a comprehensive review test to be taken after all three modules of the film have been viewed and tested individually.

Sample questions:
Section1:
During food preparation, you can work more efficiently by:
a. Preparing two foods at the same time.
b. Keeping your work area clean as you go.
c. Using less workspace.
d. Saving all cleanup chores for last.
Answer- b.
Section 2:
The proper places to store knives include: a rack, a knife sheath and a drawer.
Answer-false.
Section 3:
Beverly, the manager of a production kitchen has a strict rule about people in the kitchen during production times. She really gets upset when salespeople wander about in the kitchen on the way to her office. Why is Beverly concerned?
a. They could be injured.
b. They could cause employee injury by distracting people from their work.
c. They could slow down kitchen production.
d. All of the above
Answer-d.
Price $3.00 each

QUALITY: Behind the Scenes
Part 1- Receiving, Planning and Preparation
Part 2- Customer Service and Customer Relations
Both videos have their own workbook that includes interactive follow along questions that are completed during the video presentation. A test follows each module.
Sample questions:
The type and condition of the delivery truck is an important factor influencing quality.
Answer-true.
Good records used for selecting products should include which of the following(circle all that apply)?
a. Product brand names.
b. Product specifications.
c. Yield information.
d. Your own observations and notes.
Answer-all are important.
As long as the food is prepared properly and tastes good the presentation and cafeteria environment are not important.
Answer- false.
What is the best way to greet your customers?
a. With a friendly smile.
b. With a cheery hello.
c. With a "keep 'em happy" attitude.
d. All of the above.
Answer- d.
Price $3.00 each

SAFE FOOD HANDLING:
In Food Preparation and Service

The workbook includes interactive follow along charts and questions that are completed during the video presentation. A test follows each module. There is also a comprehensive review test to be taken after all three modules of the film have been viewed and tested individually.
Sample questions:
The "danger zone" refers to very hot foods?
Answer- false.
Placing left over turkey into a deep pan will protect it from germs.
Answer- false.
The main reason for using individual utensils for serving different food on steam tables and salad bars is to speed up the line.
Answer- false
Price $3.00 each

THE TOOLS OF THE TRADE
Part1- Maintaining Equipment for a Safer Kitchen
Part 2- Maintaining Preparation Equipment for a Safer Kitchen
Each video has its own workbook with a test to follow each module.
Sample questions:
An equipment Maintenance Log, listing periodic maintenance for all the equipment in your kitchen, should be prepared and followed to help keep your equipment in optimal operating order.
Answer-true
For deep fat fryers, the thermostat should be calibrated three or four times per year for proper operation.
Answer-true.
Steel Wool is the best cleaning tool for scouring baked on spills off stainless steel steam tables.
Answer- false
Filters for exhaust hoods should be cleaned in the dishwasher at least once a week.
Answer- true.
Freezer and refrigerator gauges should be checked at least once a month for accuracy by placing a portable thermometer inside the unit and comparing the temperature to the wall gauge.
Answer- true.
Sharp knives are much more dangerous than dull knives.
Answer- false.
If your dish machine has not had heavy use, it is O.K. to leave tanks full for the next day to save soap.
Answer- false.
Fresh coffee should be brewed directly into left overs from the last batch in order to freshen the old coffee and to prevent waste.
Answer- false.

Price $3.00 each

Sexual Harassment
TV Journal's editorial staff searched far and wide to find a good video that deals with this topic. This is it. "All I Said Was…" will help your staff identify and prevent sexual harassment incidents. Used as a supplement to your legal advisor these programs can help protect your company and avoid sexual harassment claims.
The staff version of this thought provoking video teaches the importance of eliminating sexual content from conversations. It also provides guidelines for avoiding these types of misunderstandings and conflicts.
The manager's version shows how to handle complaints and implement a sexual harassment policy at your facility.
Tape running times approximately 22 minutes for staff, 33 minutes for manager.

Price for the set $159.00 (or $99.00 each)
(This program cannot be used for our premium offers)

Spanish to English/English to Spanish Program
Improve communication between your English and Spanish speaking staff members. The "Tu' Dices, Yo Digo-You Say, I Say" audio tapes, phrase book and workbooks teach basic language skills needed in the foodservice environment. The material is written for both Spanish and English speaking individuals. It is filled with phrases and terminology commonly used in the foodservice industry.
The package includes:
Two audio cassettes: one for Spanish speakers, the other for English speakers.
A phrase book of commonly used words and expressions:
Five English to Spanish or Spanish to English (your choice) workbooks:
As a bonus, you receive a poster of commonly used phrases and expressions.
Price for the package is $129.00
(This program cannot be used for our premium offers)

TV Journal, Inc.'s production division is a Multi Media Company that has been creating quality-training programs for over twenty-five years.

TV Journal, Inc. has established a national reputation of excellence, by producing Food service Training and Promotional programs.

TV Journal, Inc. works closely with the FDA and USDA along with industry professionals to ensure the accuracy of its Food Safety films. Many state and national training organizations accredit these programs for Continuing Education Units.

TV Journal, Inc. pioneered modular formats that are concise, easy to use and easily updated, allowing for their repeated use year after year. Many of TV Journal, Inc.'s clients regularly use TVJ's popular Food Safety programs years after their release!

TV Journal, Inc.'s client list includes Kraft-General Foods, Sara Lee, Coca Cola, Holiday Inn F&B Franchise Services, hundreds of school districts, health care facilities, insurance companies and State Departments of Education and Food Safety.

These are some of the professionals who assisted in the development of TVJournals' Food Service training programs.

Philomena Aparicio
Food Service Consultant

Robert Ashe, M.A., R.D.
Director Food and Nutrition
St. Joseph's Hospital and Medical Center

Thelma Becker
Food Service Consultant

Gary Bensky
Asst. Professor
Culinary Arts Institute
Hudson County Community College

Lloyd Delaney
Director Food and Nutrition Services
Glendale Memorial Hospital

Julianne Dutcher, M.S., R.D.
Assoc. Professor, Nutrition and Food Science
San Jose State University

Carol Ehrhardt
Palm Beach County Schools

Angelo Gagliano
Director Nutrition Services
The New York Hospital
Cornell Medical Center

Beverly Lowe, R.D.
Director Food Services
Richmond Virginia Schools

Bernice Mayes
Director Food Services
Newark Public Schools

Joy Miltonberger
Director of Food Services
Palm Beach County Schools

Elizabeth McPherson
Past President ASFSA

Carol L. Merle, M.S., R.D.
Manager Child Nutrition Services
East Brunswick Schools

Steven Pinelli
Director Food Services
Clarkstown Central School District

Dianne Suhrbier
Food Service Director
Cornwall Central School District

Mark Truax
Director Food Services

United States Public Health Service
Food and Drug Administration

Peter Vielbig
Food Service Director
Lenape Regional High Schools

May Wong
Great Neck Public Schools
President, School Lunch Computer Services, Inc.

Mary Zimmerman M.A., R.D., R.N.
Chief Dietician
St. Joseph's Hospital and Medical Center

If however, you choose to return the program, do not open the workbook package.
Return the program within 10 days of receiving it, via an insured carrier (with shipping charges prepaid), in its original package, to the return address on the invoice.
You will be issued a refund minus our shipping and handling charges.