Food Protection Trends - February 2009 - 102

the design, implementation and maintenance of a Listeria monocytogenes control program. (Penn State University–2006) F2013 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 current industry knowledge to help companies enhance in-plant allergen training. Visually communicates allergen-specific Good Manufacturing Practices, from checking raw material to sanitation, to prevent serious, costly problems. (Silliker Laboratories, Inc.–2004) Controlling Listeria: A Team Approach – (16 minutes). In this video, a small food company voluntarily shuts down following the implication of one of its products in a devastating outbreak of Listeria monocytogenes. This recall dramatization is followed by actual in-plant footage highlighting key practices in controlling Listeria. This video provides workers with an overview of the organism, as well as practical steps that can be taken to control its growth in plant environments. Finally, the video leaves plant personnel with a powerful, resounding message: Teamwork and commitment are crucial in the production of safe, quality foods. (Silliker Laboratories–2000) Bloodborne Pathogens: What Employees Must Know – (English) – (DVD) (20 minutes).This program provides an overview of the hazards and controls for worker exposure to bloodborne pathogens.Specifically, the program covers the basic requirements of the standard; definitions of key terms (including AIDS, contaminated sharps, and occupational exposure); engineering controls and work practices;housekeeping techniques; Hepatitis B and more. (J.J. Keller–2005) Building a Better Burger – Improving Food Safety in the Food Supply Chain – (29 minutes). From ground beef to spinach to adulterated ingredients, the food industry has seen the huge downside of supply chain safety and quality failures. In addition to audits, many processors now mandate that suppliers implement Statistical Process Control (SPC) programs. Since 2003, the USDA National School Lunch Program ground beef purchasing has demonstrated the success of process-based supply chain management.This video demonstrates how the program has improved quality while reducing safety risks to show the way to get the food safety job done right. (Northwest Analytical, Inc.–2007) Egg Handling and Safety – (11 minutes). Provides basic guidelines for handling fresh eggs which could be useful in training regulatory and industry personnel. (American Egg Board–1997) F2021 Egg Production – (46 minutes). Live action footage of a completely automated operation follows the egg from the chicken to the carton.Watch the eggs as they roll down onto the main line, are washed,“candled,” sorted by weight, placed into their packing containers, and prepared for shipment. Sanitation and health concerns are addressed. (Chipsbooks Company–2003) “The Special of the Day: The Eggceptional Egg” – (DVD – 10 minutes). This DVD has been developed to train foodservice workers on today’s standards for the expert care, handling, and preparation of “The incredible edible egg™. (American Egg Board–2007) “Eggs Games” Foodservice Egg Handling & Safety – (18 minutes).Develop an effective egg handling and safety program that is right for your operation. Ideal for manager training and foodservice educational programs,this video provides step-by-step information in an entertaining, visually exciting format. (American Egg Board–1999) Fabrication and Curing of Meat and Poultry Products – (2 tapes – 165 minutes). (See Part 2 Tape F2036 and Part 3 F2037) This is session one of threepart meat and poultry teleconference cosponsored by AFDO and the USDA Food Safety Inspection Service. Upon viewing, the sanitarian will be able to (1) identify typical equipment used for meat and poultry fabrication at retail and understand their uses; (2) define specific terms used in fabrication of meat and poultry products in retail establishments, and (3) identify specific food safety hazards associated with fabrication and their controls. (AFDO/USDA–1997) Emerging Pathogens and Grinding and Cooking Comminuted Beef – (2 tapes – 165 minutes). (See Part 1Tape F2035 and Part 2Tape F2037)This is session two of a three-part meat and poultry teleconference co-sponsored by AFDO and the USDA Food Safety Inspection Service.These videotapes present an action plan for federal,state,and local authorities,industry,and trade associations in a foodborne outbreak. (AFDO/ USDA–1998) Cooking and Cooling of Meat and Poultry Products – (2 tapes – 176 minutes). (See Part 1 Tape F2035 and Part 2 Tape F2036) This is session three of a three-part meat and poultry teleconference cosponsored by AFDO and the USDA Food Safety Inspection Service. Upon completion of viewing these videotapes, the viewer will be able to (1) recognize inadequate processes associated with the cooking and cooling of meat and poultry at the retail level;(2) discuss the hazards associated with foods and the cooking and cooling processes with management at the retail level; (3) determine the adequacy of control methods to prevent microbiological hazards in cooking and cooling at the retail level; and (4) understand the principle for determining temperature with various temperature measuring devices. (AFDO/USDA–1999) F2025 F2014 F2030 F2015 F2035 F2016 F2036 F2017 F2037 F2020 102 FOOD PROTECTION TRENDS | FEBRUARY 2009
Food Protection Trends - February 2009

Table of Contents for the Digital Edition of Food Protection Trends - February 2009
