Food Protection Trends - February 2009 - 110

F2390 Take Aim at Sanitation (English and Spanish) – (8 minutes). Produced by the Foodservice & Packaging Institute in cooperation with the US Food and Drug Administration, this video demonstrates how to properly store and handle foodservice disposables so customers are using safe, clean products. This video demonstrates: the problem of foodborne illness; how foodservice disposables are manufactured for cleanliness;tips for storing foodservice disposables;tips to help your customers in self-serve areas; guidelines for serving meals and maintaining proper sanitation; and tips for cleaning up after meals. Throughout the program a roving microscope “takes aim” at common mistakes made by workers to help audiences identify unsanitary handling and storage practices.(Foodservice & Packaging Institute, Inc.) Understanding Foodborne Pathogens – (40 minutes).Explore the major causes of foodborne illness and review the practices used to minimize the risk of contracting or spreading a foodborne disease. Learn about microorganisms associated with foodborne illness such as parasites, viruses, fungi and bacteria. Study ways to reduce harmful pathogens through proper handling, storage, and cooking. (Chipsbooks Company–2003) Wide World of Food Service Brushes – (18 minutes). Discusses the importance of cleaning and sanitizing as a means to prevent and control foodborne illness. Special emphasis is given to proper cleaning and sanitizing procedures and the importance of having properly designed and constructed equipment (brushes) for food preparation and equipment cleaning operations. (1989) your Health in Our Hands, Our Health inyours – (8 minutes). For professional food handlers, the tape covers the do’s and don’ts of food handling as they relate to personal hygiene, temperature control, safe storage, and proper sanitation. (Jupiter Video Production–1993) (Reviewed 1998) Smart Sanitation: Principles and Practices for Effectively Cleaning your Food Plant – (20 minutes). A practical training tool for new sanitation employees or as a refresher for veterans. Employees will understand the food safety impact of their dayto-day cleaning and sanitation activities and recognize the importance of their role in your company’s food safety program. (Silliker Laborabories–1996) Cleaning and Sanitizing inVegetable Processing Plants: Do It Well, Do It Safely! (English and Spanish) – (16 minutes). This training video shows how to safely and effectively clean and sanitize in a vegetable processing plant. It teaches how it is the same for a processing plant as it is for washing dishes at home. (University of Wisconsin Extension–1996) A Guide to Making Safe Smoked Fish – (21 minutes). Smoked fish can be a profitable product for aquaculturalists, but it can be lethal if not done 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. F2460 F2391 F2410 F2420 F2430 F2501 F2502 F2440 F2503 F2450 F2504 110 FOOD PROTECTION TRENDS | FEBRUARY 2009

Food Protection Trends - February 2009

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