Food Protection Trends - February 2009 - 101
E3236 Rodent Control Strategies – (22 minutes). Pest control is a vital part of food safety, and leading pestcontrol specialist Dr. Bobby Corrigan shows you how to design and maintain a rodent-control program at food processing establishments. (J.J. Keller–2004) Sink a Germ – (10 minutes). A presentation on the rationale and techniques for effective hand washing in health care institutions.Uses strong imagery to educate hospital personnel that hand washing is the single most important means of preventing the spread of infection. (The Brevis Corp.–1986) (Reviewed 1998) 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 F2007 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 – 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 E3240 E3245 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 F2012 FEBRUARY 2009 | FOOD PROTECTION TRENDS 101
Food Protection Trends - February 2009
Table of Contents for the Digital Edition of Food Protection Trends - February 2009
Food Protection Trends - February 2009
Contents
Sustaining Members
Perspectives from Your President
Commentary from the Executive Director
Assuring the Safety of Not-Ready-to-Eat (NRTE) Products: Industry Guidelines for Validation of Consumer Cooking Instructions
Cooking Food Safely with Microwave Ovens: Challenges for the Food Industry
Special Interest Series: Newly Developed Workshop Series on “Molecular Methods in Food Microbiology”
2009–2010 Secretary Election
Abstracts – IAFP’s Fourth European Symposium on Food Safety
Audiovisual Library
Audiovisual Library Order Form
New Members
What’s Happening in Food Safety
Industry Products
IAFP 2009: Networking Opportunities
IAFP 2009: General Information
IAFP 2009: Registration Form
Coming Events
Advertising Index
Journal of Food Protection Table of Contents
Booklet Order Form
Membership Application
Food Protection Trends - February 2009 - Food Protection Trends - February 2009
Food Protection Trends - February 2009 - Cover2
Food Protection Trends - February 2009 - 57
Food Protection Trends - February 2009 - Contents
Food Protection Trends - February 2009 - 59
Food Protection Trends - February 2009 - 60
Food Protection Trends - February 2009 - 61
Food Protection Trends - February 2009 - 62
Food Protection Trends - February 2009 - 63
Food Protection Trends - February 2009 - 64
Food Protection Trends - February 2009 - Sustaining Members
Food Protection Trends - February 2009 - 66
Food Protection Trends - February 2009 - 67
Food Protection Trends - February 2009 - Perspectives from Your President
Food Protection Trends - February 2009 - 69
Food Protection Trends - February 2009 - Commentary from the Executive Director
Food Protection Trends - February 2009 - 71
Food Protection Trends - February 2009 - Assuring the Safety of Not-Ready-to-Eat (NRTE) Products: Industry Guidelines for Validation of Consumer Cooking Instructions
Food Protection Trends - February 2009 - 73
Food Protection Trends - February 2009 - 74
Food Protection Trends - February 2009 - 75
Food Protection Trends - February 2009 - 76
Food Protection Trends - February 2009 - Cooking Food Safely with Microwave Ovens: Challenges for the Food Industry
Food Protection Trends - February 2009 - 78
Food Protection Trends - February 2009 - 79
Food Protection Trends - February 2009 - Special Interest Series: Newly Developed Workshop Series on “Molecular Methods in Food Microbiology”
Food Protection Trends - February 2009 - 81
Food Protection Trends - February 2009 - 2009–2010 Secretary Election
Food Protection Trends - February 2009 - 83
Food Protection Trends - February 2009 - Abstracts – IAFP’s Fourth European Symposium on Food Safety
Food Protection Trends - February 2009 - 85
Food Protection Trends - February 2009 - 86
Food Protection Trends - February 2009 - 87
Food Protection Trends - February 2009 - 88
Food Protection Trends - February 2009 - 89
Food Protection Trends - February 2009 - 90
Food Protection Trends - February 2009 - 91
Food Protection Trends - February 2009 - 92
Food Protection Trends - February 2009 - 93
Food Protection Trends - February 2009 - 94
Food Protection Trends - February 2009 - 95
Food Protection Trends - February 2009 - 96
Food Protection Trends - February 2009 - Audiovisual Library
Food Protection Trends - February 2009 - 98
Food Protection Trends - February 2009 - 99
Food Protection Trends - February 2009 - 100
Food Protection Trends - February 2009 - 101
Food Protection Trends - February 2009 - 102
Food Protection Trends - February 2009 - 103
Food Protection Trends - February 2009 - 104
Food Protection Trends - February 2009 - 105
Food Protection Trends - February 2009 - 106
Food Protection Trends - February 2009 - 107
Food Protection Trends - February 2009 - 108
Food Protection Trends - February 2009 - 109
Food Protection Trends - February 2009 - 110
Food Protection Trends - February 2009 - 111
Food Protection Trends - February 2009 - Audiovisual Library Order Form
Food Protection Trends - February 2009 - 113
Food Protection Trends - February 2009 - New Members
Food Protection Trends - February 2009 - 115
Food Protection Trends - February 2009 - What’s Happening in Food Safety
Food Protection Trends - February 2009 - 117
Food Protection Trends - February 2009 - 118
Food Protection Trends - February 2009 - 119
Food Protection Trends - February 2009 - Industry Products
Food Protection Trends - February 2009 - 121
Food Protection Trends - February 2009 - 122
Food Protection Trends - February 2009 - 123
Food Protection Trends - February 2009 - IAFP 2009: Networking Opportunities
Food Protection Trends - February 2009 - IAFP 2009: General Information
Food Protection Trends - February 2009 - IAFP 2009: Registration Form
Food Protection Trends - February 2009 - Coming Events
Food Protection Trends - February 2009 - 128
Food Protection Trends - February 2009 - Advertising Index
Food Protection Trends - February 2009 - Journal of Food Protection Table of Contents
Food Protection Trends - February 2009 - Booklet Order Form
Food Protection Trends - February 2009 - Membership Application
Food Protection Trends - February 2009 - 133
Food Protection Trends - February 2009 - Cover4
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