Food Protection Trends - August 2008 - (Page 604)

F2150 GMP: Personal Hygiene and Practices in Food Manufacturing (English, Spanish, and Vietnamese) – (14 minutes). This video focuses on the personal hygiene of food-manufacturing workers, and explores how poor hygiene habits can be responsible for the contamination of food in the manufacturing process. This is an instructional tool for new food-manufacturing line employees and supervisors. It was produced with “real” people in actual plant situations,with only one line of text included in the videotape. (Penn State–1993) A GMP Food Safety Video Series – This five–part video series begins with an introduction to GMPs and definitions, then goes on to review specific sections of the GMPs: personnel, plant and grounds, sanitary operations, equipment and utensils, process and controls, warehousing, and distribution. Developed to assist food processors in training employees on personnel policies and Good Manufacturing Practices (CMPs), the series includes different types of facilities, including dairy plants, canning factories, pasta plants, bakeries, and frozen food manufacturing facilities. (J.J. Keller–2003) F2151 Tape 1 – Definitions – (12 minutes). Provides the definitions necessary to understand the meaning of the CMPs. Tape 2 – Personnel and Personnel Facilities – (11 minutes). Covers selection of personnel, delegation of responsibilities, development of plant policies for employees, and operational practices. Tape 3 – Building and Facilities – (16 minutes). Discusses guidelines for the construction and maintenance of the manufacturing plant and grounds around the plant. Tape 4 – Equipment and Utensils – (12.5 minutes). Provides guidelines for the construction, installation, and maintenance of processing equipment. Tape 5 – Production and Process Controls – (20 minutes). Covers establishing a food safety committee, inhouse inspections, analysis of raw materials and ingredients, cleaning schedules and procedures, and more. F2168 processing facilities including dairy plants, canning facilities, pasta plants, bakeries, frozen food facilities, etc. (AIB International–2003) F2161 Tape 1 – Definitions – (13 minutes).Begins with an introduction to the GMPs and traces a basic history of food laws in Europe, ending with the EC Directive 93/43/EEC of June 1993 on the hygiene of foodstuffs. Tape 2 – Personnel and Personnel Practices – (13 minutes). Selecting personnel, delegating responsibilities, developing plant policies for employees and visitors, and establishing operational practices. Tape 3 – Building and Facilities – (17 minutes). Guidelines for the construction and maintenance of the manufacturing facility and grounds around the factory. Tape 4 – Equipment and Utensils – (13 minutes). Guidelines for construction, installation, and maintenance of processing equipment. Tape 5 – Production/Process Controls – (22 minutes).Covers production and process controls, establishing a food safety committee, conducting in-house inspections, analyzing raw materials and ingredients, developing operational methods,establishing cleaning schedules and procedures, creating pest control programs and record keeping. F2162 F2163 F2164 F2165 F2152 F2153 F2154 F2155 F2160 GMP: Sources and Control of Contamination during Processing – (20 minutes). This program, designed as an instructional tool for new employees and for refresher training for current or reassigned workers, focuses on the sources and control of contamination in the food-manufacturing process. It was produced in actual food plant situations. A concise description of microbial contamination and growth and cross contamination, a demonstration of food storage, and a review of aerosol contaminants are also included. (Penn State –1995) GMPs for Food Plant Employees: Five-Volume Video Series Based on European Standards and Regulations – Developed to assist food processors in training employees in the Good Manufacturing Practices. Examples are drawn from a variety of HACCP Advantage – Good Manufacturing Practices – (English and Spanish) – (DVD) (40 minutes).The HACCP Advantage is based on HACCP principles and was developed by the Ontario Ministry of Agriculture, Food and Rural Affairs (OMARFA). HACCP Advantage was designed to be a practical, cost-effective and preventative food safety system for all nonfederally registered food processing facilities, regardless of size, commodity or volume processed. OMAFRA has developed a 3-step approach to food safety management that makes it easier for small and medium-sized food processors to adopt a HACCP food safety program that meets their requirements. These three components – GMP Advantage, HACCP Advantage and HACCP Advantage Plus+ – collectively encompass all the elements of the original HACCP Advantage program as well as new elements to meet the evolving needs of modern food safety systems. (OMARFA–2006) HACCP: Training for Employees – USDA Awareness – (15 minutes). This video is a detailed training outline provided for the employee program. Included in the video is a synopsis of general federal regulations; HACCP plan development; incorporation of HACCP’s seven principals; HACCP plan checklist; and an HACCP employee training program. (J.J. Keller & Associates–1999) The Heart of HACCP – (22 minutes).A training video designed to give plant personnel a clear understanding of the seven HACCP principles and practical guidance on how to apply these principles to their own work F2169 F2170 604 FOOD PROTECTION TRENDS | AUGUST 2008

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Food Protection Trends - August 2008 Contents Sustaining Members Lone Star Perspective from Your President Commentary from the Executive Director Hand Hygiene in the Food Industry: Resolving an Enigma? Food Safety Awareness: Concerns, Practices, and Openness to Change of College Students with Health and Non-Health Majors Highlights from the Brazil International Food Safety Conference Audiovisual Library Listing Audiovisual Library Order Form New Members Updates News Industry Products Coming Events Advertising Index Journal of Food Protection� Table of Contents Booklet Order Form Membership Application

Food Protection Trends - August 2008

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