Food Protection Trends - August 2008 - 608

correctly. This video guides you through the steps necessary to make safe smoked fish. It provides directions for brining, smoking, cooling, packaging, and labeling, and cold storage to ensure safety. The video features footage of fish smoking being done using both traditional and modern equipment. (University of Wisconsin–Madison–1999) F2451 A HACCP–Based Plan Ensuring Food Safety in Retail Establishments (DVD) – (11 minutes). This is an educational DVD that provides a brief summary of HACCP. It explains the purpose and execution of each of the seven principles. Can be used as part of a wide range of HACCP training programs beyond retail establishments. The major emphasis is on proper documentation and validation. (Ohio State University–2004) Safer Processing of Sprouts – (82 minutes). Sprouts are enjoyed by many consumers for their taste and nutritional value. However, recent outbreaks of illnesses associated with sprouts have demonstrated a potentially serious human health risk posed by this food. FDA and other public health officials are working with industry to identify and implement production practices that will assure that seed and sprouted seed are produced under safe conditions.This training video covers safe processing practices of sprouts including growing, harvesting, milling, transportation, storage, seed treatment, cleaning and sanitizing, sampling and microbiological testing. (CA Dept. of Health Service, Food & Drug Branch–2000) Fast Track Restaurant Video Kit – These five short, direct videos can help make your employees more aware of various food hazards and how they can promote food safety. (Diversey Lever–1994) F2500 Tape 1 – Food Safety Essentials – (23 minutes). This video provides an overview of food safety. All food service employees learn six crucial guidelines for combating foodborne illness. Prepares employees for further position-specific training to apply the six food safety principles to specific jobs. Tape 2 – Receiving and Storage – (22 minutes). Make sure only safe food enters your doors! Receiving and storage staff learn what to look for and how to prevent spoilage with proper storage with this video. Tape 3 – Service – (22 minutes). Servers are your last safety checkpoint before guests receive food.This video helps you make sure they know the danger signs. Tape 4 – Food Production – (24 minutes). Food production tasks cause most food safety problems. Attack dangerous practices at this critical stage with this video training tool. Tape 5 – Warewashing – (21 minutes). Proper sanitation starts with clean dishes! With this video, warewashers will learn how to ensure safe tableware for guests and safe kitchenware for co-workers. M4030 M4010 Worker Health and Hygiene Program for the Produce Industry F2505 Manager Guide to Worker Health and Hygiene:your Company’s Success May Depend on It! (English) – (18 minutes). Covers the importance of foodborne illness as related to the produce industry and provides practical hands-on information of managers/operators on teaching health and hygiene to the workers in their operations (University of Florida/IFAS–2006) F2506 F2460 Worker Health and Hygiene:your Job Depends On It! (English and Spanish) – (11 minutes). Covers the importance of personal health and hygiene and simple hands-on information on foodborne illness and how produce handlers could spread disease if proper personal hygiene is not practiced. Also provides stepwise handwashing procedures for produce handlers in any situation (University of Florida/ IFAS–2006) Food Industry Security Awareness: The First Line of Defense – (24 minutes) (Video and DVD). This video reinforces the importance of security awareness in all phases of product handling, from receiving ingredients to processing and shipping.With this program, you can have an immediate impact on plant security with very little time or resources, all while helping maximize the effectiveness of your overall security investment. Everything you need to turn your biggest security challenge into your biggest security asset is covered. (J. J. Keller–2006) F2600 OTHER Diet, Nutrition and Cancer – (20 minutes). Investigates the relationship between a person’s diet and the risk of developing cancer. The film describes the cancer development process and identifies various types of food believed to promote and/or inhibit cancer. The film also provides recommended dietary guidelines to prevent or greatly reduce the risk of certain types of cancer. Eating Defensively: Food Safety Advice for Persons with AIDS – (15 minutes). While HIV infection and AIDS are not acquired by eating foods or drinking liquids, persons infected with the AIDS virus need to be concerned about what they eat. Foods can transmit bacteria and viruses capable of causing life-threatening illness to persons infected with AIDS. This video provides information for persons with AIDS on what foods to avoid and how to better handle and prepare foods. (FDA/CDC–1989) Ice: The Forgotten Food – (14 minutes). This training video describes how ice is made and where the critical control points are in its manufacture, both in ice plants and in on-premises locations (convenience stores, etc.). It documents the potential for illness from contaminated ice and calls on government to enforce good manufacturing practices,especially in on-premises operations where sanitation deficiencies are common. (Packaged Ice Association–1993) F2501 M4020 F2502 F2503 F2504 608 FOOD PROTECTION TRENDS | AUGUST 2008

Food Protection Trends - August 2008

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