Food Protection Trends - August 2008 - 603

related work practices. Personnel are also taught that personal hygiene practices are designed to prevent them from accidentally introducing bacteria to food products, and are so important that there are federal laws that all food handlers must obey. F2128 Tape 4 – Food Safety Zone:Sanitation – (10 minutes). Don’t just tell your employees why sanitation is important, show them!This training video teaches employees about the sanitation procedures that cover all practices to keep workplaces clean, and the food produced free of contaminants and harmful bacteria.Four areas covered include personal hygiene, equipment and work areas, use and storage of cleaning chemicals and equipment, and pest control. F2136 food handling for moms-to-be. Any illness a pregnant women contracts can affect her unborn child whose immune system is too immature to fight back. The video follows four pregnant women as they learn about food safety and preventing foodborne illness. (US Dept. of Agriculture–1999) GLP Basics: Safety in the Food Micro Lab – (16 minutes). This video is designed to teach laboratory technicians basic safety fundamentals and how to protect themselves from inherent workplace dangers. Special sections on general laboratory rules, personal protective equipment, microbiological, chemical, and physical hazards, autoclave safety, and spill containment are featured. (Silliker Laboratories–2001) GMP Basics: Avoiding Microbial Cross– Contamination – (15 minutes). This video takes a closer look at how harmful microorganisms, such as Listeria, can be transferred to finished products. Employees see numerous examples of how microbial cross contamination can occur from improper traffic patterns, poor personal hygiene, soiled clothing, unsanitized tools and equipment. Employees need specific knowledge and practical training to avoid microbial cross contamination in plants. This video aids in that training. (Silliker Laboratories–2000) GMP Basics: Employee Hygiene Practices – (20 minutes).Through real-life examples and dramatization, this video demonstrates good manufacturing practices that relate to employee hygiene, particularly hand washing. This video includes a unique test section to help assess participants’ understanding of common GMP violations. (Silliker Laboratories–1997) GMP Basics: Guidelines for Maintenance Personnel – (21 minutes). Developed specifically for maintenance personnel working in a food processing environment, this video depicts a plant-wide training initiative following a product recall announcement. Maintenance personnel will learn how GMPs relate to their daily activities and how important their roles are in the production of safe food products. (Silliker Laboratories–1999) GMP Basics: Process Control Practices – (16 minutes). In actual food processing environments, an on-camera host takes employees through a typical food plant as they learn the importance of monitoring and controlling key points in the manufacturing process. Beginning with receiving and storing, through production and ending with packaging and distribution, control measures are introduced, demonstrated and reviewed. Employees will see how their everyday activites in the plant have an impact on product safety. (Silliker laboratories–1999) GMP – GSP Employee – (38 minutes). This video was developed to teach food plant employees the importance of “Good Manufacturing Practices” and “Good Sanitation Practices.” Law dictates that food must be clean and safe to eat. This video emphasizes the significance of each employee’s role in protecting food against contamination. Tips on personal cleanliness and hygiene are also presented. (L.J. Bianco & Associates) F2137 F2129 FoodTechnology: Irradiation – (29 minutes).Video covers the following issues: history and details of the irradiation process; effects of irradiation on treated products; and consumer concerns and acceptance trends. Other important concerns addressed include how food irradiation affects food cost, the nutritional food industry,food science and research,and irradiation regulatory industries (such as the Nuclear Regulatory Commission) add insight into the process of irradiation. (Chipsbooks–2001) Food Safety: you Make the Difference – (28 minutes). Through five food workers from differing backgrounds, this engaging and inspirational documentary style video illustrates the four basic food safety concepts: hand washing, preventing cross contamination, moving foods quickly through the danger zone, and hot/cold holding. (Seattle–King County Health Dept.–1995) Fruits, Vegetables, and Food Safety: Health and Hygiene on the Farm (DVD and video) – (15 minutes). This presentation shows ways to prevent contamination of fruits and vegetables while you work. It was filmed in real production fields and packinghouses in the United States. Organisms of concern in fruits and vegetables are discussed, along with proper hygiene practices when handling and harvesting fruits and vegetables. (Cornell University–2004) Food Safety First (English and Spanish) (DVD and Video) – (50 minutes). Presents causes of foodborne illness in foodservice and ways to prevent foodborne illness.Individual segments include personal hygiene and hand washing, cleaning, and sanitizing, preventing cross contamination, and avoiding time and temperature abuse. Food handling principles are presented through scenarios in a restaurant kitchen. (GloGerm–1998) Food Safety: Fish and Shellfish Safety – (21 minutes). Seafood tops the list for foods that can become contaminated with bacteria–causing foodborne illness. This video shows how to protect yourself from fish and shellfish contamination by learning proper selection, storage, preparation and safe consumption. (Chipsbooks Company–2003) Get with a Safe Food Attitude – (40 minutes). Consisting of nine short segments which can be viewed individually or as a group, this video presents safe F2140 F2130 F2143 F2131 F2147 F2133 F2134 F2148 F2135 AUGUST 2008 | FOOD PROTECTION TRENDS 603

Food Protection Trends - August 2008

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