Food Protection Trends - August 2008 - 605

environment. This video emphasizes the principles of primary concern to plant personnel such a critical limits, monitoring systems, and corrective actions that are vital to the success of a HACCP plan. (Silliker Laboratoraies–1994) F2172 HACCP: Training for Managers – (17 minutes). Through industry-specific examples and case studies, this video addresses the seven HACCP steps, identifying critical control points, record keeping and documentation, auditing, and monitoring. It also explains how HACCP relates to other programs such as Good Manufacturing Practices and plant sanitation. (J.J. Keller & Associates–2000) Inside HACCP:Principles,Practices and Results (English and Spanish) – (15 minutes). This video is designed to help you build a more knowledgeable work-force and meet safety standards through a comprehensive overview of HACCP principles. Employees are provided with details of prerequisite programs and a clear overview of the seven HACCP principles. “Inside HACCP” provides short, succinct explanations of how HACCP works and places special emphasis on the four principles – monitoring, verification, corrective action, and recordkeeping – in which employees actively participate. (Silliker Laboratories–2001) Inspecting for Food Safety – Kentucky’s Food Code – (100 minutes). Kentucky’s Food Code is patterned after the Federal Food Code.The concepts, definitions, procedures, and regulatory standards included in the code are based on the most current information about how to prevent foodborne diseases. This video is designed to prepare food safety inspectors to effectively use the new food code in the performance of their duties. (Dept. of Public Health Commonwealth of Kentucky–1997) (Reviewed 1999) HACCP: Safe Food Handling Techniques – (22 minutes). The video highlights the primary causes of food poisoning and emphasizes the importance of self inspection. An explanation of potentially hazardous foods, cross contamination, and temperature control is provided.The main focus is a detailed description of how to implement a Hazard Analysis Critical Control Point (HACCP) program in a food service operation. A leader’s guide is provided as an adjunct to the tape. (The Canadian Restaurant & Foodservices Assoc.–1990) (Reviewed 1998) Is What you Order What you Get? Seafood Integrity – (18 minutes).Teaches seafood department employees about seafood safety and how they can help insure the integrity of seafood sold by retail food markets.Key points of interest are cross-contamination control, methods and criteria for receiving seafood and determining product quality, and knowing how to identify fish and seafood when unapproved substitutions have been made. (The Food Marketing Institute) (Reviewed 1998) Microbial Food Safety: Awareness to Action (DVD PowerPoint presentation) – (90 minutes). An overview of GAPs and resources by the United Fresh Fruits andVegetablesAssociation,a hazard identification self-audit, a sample farm investigative questionnaire, copies of relevant California state information, and US F2210 federal regulations. Contains numerous commodity flow charts and photos for more than 30 fruits and vegetables, one dozen PowerPoint presentations containing more than 400 slides, including may in Spanish and two dozen supplemental documents on a variety of food safety topics. (UC Davis–2002) Northern Delight – From Canada to the World – (13 minutes).A promotional video that explores the wide variety of foods and beverages produced by the Canadian food industry. General in nature, this tape presents an overview of Canada’s food industry and its contribution to the world’s food supply. (Ternelle Production, Ltd.) (Reviewed 1998) Proper Handling of Peracidic Acid – (15 minutes). Introduces peracidic acid as a chemical sanitizer and features the various precautions needed to use the product safely in the food industry. Purely Coincidental – (20 minutes). A parody that shows how foodborne illness can adversely affect the lives of families that are involved.The movie compares improper handling of dog food in a manufacturing plant that causes the death of a family pet with improper handling of human food in a manufacturing plant that causes a child to become ill. Both cases illustrate how handling errors in food production can produce devastating outcomes. (The Quaker Oats company–1993) (Reviewed 1998) On the Front Line – (18 minutes). A training video pertaining to sanitation fundamentals for vending service personnel. Standard cleaning and serving procedures for cold food, hot beverage and cup drink vending machines are presented.The video emphasizes specific cleaning and serving practices which are important to food and beverage vending operations. (NationalAutomatic Merchandising Association–1993) (Reviewed 1998) On the Line (English and Spanish) – (30 minutes).This was developed by the Food Processors Institute for Training food processing plant employees. It creates an awareness of quality control and regulations. Emphasis is on personal hygiene, equipment cleanliness and good housekeeping in a food plant. It is recommended for showing to both new and experienced workers. (The Food Processors Institute–1993) (Reviewed 1998) 100 Degrees of Doom…The Time and Temperature Caper – (14 minutes).Video portraying a private eye tracking down the cause of a Salmonella poisoning.Temperature control is emphasized as a key factor in preventing foodborne illness. (Educational Communications, Inc.–1987) (Reviewed 1998) A Day in the Deli: Service, Selection, and Good Safety – (22 minutes). This training video provides basic orientation for new deli department employees and highlights skills and sales techniques that will build department traffic and increased sales. The focus will be on the priorities of the deli department freshness, strong customer service, professionalism, and food safety. By understanding the most important issues for their position(s), employees can comprehend their contribution to the financial interests of the store. (Food Marketing Institute–2003) F2173 F2220 F2230 F2175 F2240 F2180 F2250 F2260 F2190 F2265 F2191 AUGUST 2008 | FOOD PROTECTION TRENDS 605

Food Protection Trends - August 2008

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