Food Protection Trends - August 2008 - 599

E3245 Washyour Hands – (5 minutes). Hand washing is the single most important means of preventing the spread of infection. This video presents why hand washing is important and the correct way to wash your hands. (LWB company–1995) Waste Not: Reducing Hazardous Waste – (35 minutes).This tape looks at the progress and promise of efforts to reduce the generation of hazardous waste at the source. In a series of company profiles, it shows activities and programs within industry to minimize hazardous waste in the production process. “Waste Not” also looks at the obstacles to waste reduction, both within and outside of industry, and considers how society might further encourage the adoption of pollution prevention, rather than pollution control, as the primary approach to the problems posed by hazardous waste. (Umbrella Films) Would your Restaurant Kitchen Pass Inspection? – (29 minutes). Help ensure a perfect score on any health inspection with this video by addressing safe food-handling techniques in the food service industry. Learn how foodborne illness is spread and how it can be prevented. Dramatizations display specific techniques students and employees can use to help any restaurant kitchen meet the highest standards. (Chipsbooks Company–2003) Swabbing Techniques for Sampling the Environment and Equipment – (DVD) (60 minutes). This training program is designed to assist in providing effective training to technicians that collect environmental samples for APC and Listeria. It will help assure that technicians understand the basic principles and best practices, and can demonstrate good sample collection techniques. (Silliker Labs–2005) F2008 when given the proper time and conditions to grow – are responsible for food spoilage, illness, and even death. Equipped with this knowledge, your employees will be better able to protect your brand. (Silliker Laboratories Group, Inc.–2001) A Recipe for Food Safety Success – (30 minutes). This video helps food-industry employees understand their obligations in the areas of safety and cleanliness what the requirements are, why they exist, and the consequences for all involved if they’re not adhered to consistently. Critical information covered includes the role of the FDA and USDA; HACCP systems; sanitation and pest control; time and temperature controls that fight bacteria growth; and the causes and effects of pathogens. (J. J. Keller–2002) Basic Personnel Practices – (18 minutes). This training video covers the practical GMPs from the growing field to the grocery store with a common sense approach.Employees learn the necessary training to help them understand the basic principles of food safety. (AIB International–2003) Close Encounters of the Bird Kind – (18 minutes). A humorous but in-depth look at Salmonella bacteria, their sources, and their role in foodborne disease. A modern poultry processing plant is visited, and the primary processing steps and equipment are examined. Potential sources of Salmonella contamination are identified at the different stages of production along with the control techniques that are employed to insure safe poultry products. (Topek Products, Inc.) (Reviewed 1998) Available Post Harvest Processing Technologies for Oysters – (8 minutes).This video explains three currently available post-harvest processing (PHP) technologies for oysters that continue to be developed to provide safer oysters to consumers. The Gulf oyster industry increasingly adopts solutions offered by modern technology in its efforts to continue to promote quality, food safety and extended shelf life of oysters. (MS Dept. of Marine Resources–2003) Control of Listeria monocytogenes in Retail Establishments – (45 minutes). English and Spanish) (DVD) – Retail establishments play a key role in the control of Listeria monocytogenes in foods they sell. In this program, you will learn the sources and factors that contribute to Listeria monocytogenes in the retail environment. This dvd will also explore the design, implementation and maintenance of a Listeria monocytogenes control program. (Penn State University–2006) Control of Listeria monocytogenes in Small Meat and Poultry Establishments – (26 minutes). (English and Spanish) – This video addresses a variety of issues facing meat processors who must meet revised regulations concerning Listeria monocytogenes in ready-to-eat meats.Topics covered include personal hygiene, sanitation, biofilms, cross contaminations, in plant sampling, and microbiological testing. (Penn State college of Ag Sciences–2003) Controlling Food Allergens in the Plant – (16 minutes). This training video covers key practices to ensure effective control in food plants and delivers E3250 F2009 E3251 F2010 E3260 F2011 FOOD F2005 A Lot on the Line – (25 minutes).Through a riveting dramatization, “A Lot on the Line” is a powerful training tool for food manufacturing and food service employees. In the video, a food plant supervisor and his pregnant wife are eagerly awaiting the birth of their first child. Across town, a deli manager is taking his wife and young daughter away for a relaxing weekend. Both families, in a devastating twist of fate, will experience the pain, fear, and disruption caused by foodborne illness.This emotionally charged video will enthrall new and old employees alike and strongly reinforce the importance of incorporating GMPs into everyday work routines. Without question, “A Lot on the Line” will become an indispensable part of your company’s training efforts. (Silliker Laboratories–2000) The Amazing World of Microorganisms – (12 minutes).This training video provides your employees with an overview of how microorganisms affect their everyday lives and the foods they produce.The video explores how microscopic creatures are crucial in producing foods, fighting disease, and protecting the environment. In addition, certain microorganisms – F2012 F2013 F2007 F2014 AUGUST 2008 | FOOD PROTECTION TRENDS 599

Food Protection Trends - August 2008

Table of Contents for the Digital Edition of Food Protection Trends - August 2008