In the short time that personal computers have revolutionized how we work, office-related discomfort and injuries have skyrocketed. We do things differently than we used to–we’re sedentary in an office or at a desk all day long. We’re often working at a computer, doing the same thing over and over again. In this video, the experts at Stanford pinpoint the causes and explain prevention strategies for computer-related traumas. Following these ergonomic principles will minimize aches and strains and increase productivity. Includes one free 39-page study guide and extra study guides are available for purchase.
Subjects: Health and Safety
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Preventing and Managing Stress
Stress undermines your company’s bottom line, by increasing absenteeism and decreasing productivity. But you can do something about it. In this new Stanford video program, you will learn from experts about the causes of stress and proven ways to lessen its negative impacts. Includes one free 21-page study guide and extra study guides are available for purchase.
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Unsolved Accidents
A warehouse worker carrying a box slips in a spot of oil, and breaks his wrist. At first it seems like an open and shut case. But further investigation shows that this accident was actually the result of a number of small shortcuts. This concise tape packs a real punch. Viewers see that this kind of accident could happen anywhere, and the contributing factors are commonplace. Use this video to start a serious discussion on safe behavior, plant rules, and group responsibility for maintaining a safe workplace.
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Personal Hygiene in Food Service – Trainer’s Pack
Module includes a comprehensive trainer’s manual and materials to train 25, featuring participant checklists and review test.
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Preventing Foodborne Illness – Trainer’s Pack
Module includes a comprehensive trainer’s manual and materials to train 25, featuring participant checklists and review test.
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Keeping Microbes in Check
The objective is to educate food handlers and managers on basic sanitation rules. To improve food quality and minimize waste. Key Training Points Food handlers will learn: the routes of cross-contamination, the dangers of rodents and how to prevent them from entering the food service establishment, to maintain correct temperature ranges when storing and serving food, how to properly defrost foods.
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Avoiding Kitchen Burns – Trainer’s Pack
Module includes a comprehensive trainer’s manual and materials to train 25, featuring participant checklists and review test.
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Preventing Falls and Strains – Trainer’s Pack
Module includes a comprehensive trainer’s manual and materials to train 25, featuring participant checklists and review test.
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Safe Handling of Kitchen Tools – Trainer’s Pack
Module includes a comprehensive trainer’s manual and materials to train 25, featuring participant checklists and review test.
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Keeping Microbes in Check – Trainer’s Pack
Module includes a comprehensive trainer’s manual and materials to train 25, featuring participant checklists and review test.