Food Protection Trends - August 2008 - (Page 606)

F2266 HACCP: A Basic Understanding – (32 minutes). Explore applications for Hazard Analysis Critical Control Points (HACCP), a system of process controls required by federal and state governments for most areas of the food service industry. Learn to minimize the risk of chemical, microbiological and physical food contamination while focusing on the seven principles of HACCP and the chain of responsibility. (Chipsbooks company–2003) Pest Control in Seafood Processing Plants – (26 minutes). Covers procedures to control flies, roaches, mice, rats, and other common pests associated with food processing operations. The tape will familiarize plant personnel with the basic characteristics of these pests and the potential hazards associated with their presence in food operations. Preventing Foodborne Illness – (10 minutes). This narrated video is for food service workers, with emphasis on insuring food safety by washing one’s hands before handling food, after using the bathroom, sneezing, touching raw meats and poultry, and before and after handling foods such as salads and sandwiches. Safe food temperatures and cross contamination are also explained. (Colorado Dept. of Public Health and Environment–1999) Principles of Warehouse Sanitation – (33 minutes). This videotape gives a clear, concise and complete illustration of the principles set down in the Food, Drug and Cosmetic Act and in the Good Manufacturing Practices, as well as supporting legislation by individual states. (American Institute of Baking–1993) Product Safety and Shelf Life – (40 minutes).This videotape was done in three sections with opportunity for review. Emphasis is on providing consumers with good products. One section covers off-flavors, another product problem caused by plant conditions,and a third the need to keep products cold and fresh. Procedures to assure this are outlined, as shown in a plant. Well done and directed to plant workers and supervisors. (Borden, Inc.–1987) (Reviewed 1997) Safe Food: you Can Make a Difference – (25 minutes). A training video for food service workers which covers the fundamentals of food safety. An explanation of proper food temperature, food storage, cross-contamination control, cleaning and sanitizing, and hand washing as methods of foodborne illness control is provided. The video provides an orientation to food safety for professional food handlers. (Tacoma–Pierce County Health Dept.–1990) (Reviewed 1998) Safe Handwashing – (15 minutes). Twenty-five percent of all foodborne illnesses are traced to improper hand washing. The problem is not just that hand washing is not done, the problem is that it’s not done properly. This training video demonstrates the “double wash” technique developed by Dr. O. Peter Snyder of the Hospitality Institute for Technology and Management. Dr. Snyder demonstrates the procedure while reinforcing the microbiological reasons for keeping hands clean. (Hospitality Institute for Technology & Management–1991) (Reviewed 1998) F2321 All Hands On Deck – (12 minutes) Germ Tells All. A Benedict Arnold of the germ world comes clean by teaching the audience to “think like a germ” when it comes to hand washing.The reasons for hand washing are outlined and proper technique is demonstrated along with suggestions for avoiding immediate recontamination before even leaving the rest room. Interesting, informative, humorous and appropriate for virtually any age group.(Brevis Corporation – 2005) The Why, The When and The How Video – (5 minutes) An excellent tool for motivating good hand hygiene behavior with existing and new employees.Fast paced.Three modules train the why, when, and how of hand washing. (Brevis Corporation-2005) Safe Practices for Sausage Production – (180 minutes). This videotape is based on a series of educational broadcasts on meat and poultry inspections at retail food establishments produced by the Association of Food and Drug Officials (AFDO) and USDA’s Food Safety and Inspection Service (FSIS), along with FDA’s Center for Food Safety and Applied Nutrition.The purpose of the broadcast was to provide training to state, local, and tribal sanitarians on processes and procedures that are being utilized by retail stores and restaurants, especially those that were usually seen in USDA-inspected facilities. The program will cover the main production steps of sausage products, such as the processes of grinding, stuffing, and smoking, and typical equipment used will be depicted. Characteristics of different types of sausage (fresh, cooked, and smoked, and dry/semi-dry) will be explained. Pathogens of concern and outbreaks associated with sausage will be discussed.The written manual for the program is available at www.fsis.usda. gov/ofo/hrds/STATE/RETAIL/manual. htm(1999) Sanitation for Seafood Processing Personnel – (20 minutes). A training video suited for professional food handlers working in any type of food manufacturing plant.The film highlights Good Manufacturing Practices and their role in assuring food safety.The professional food handler is introduced to a variety of sanitation topics including: (1) food handlers as a source of food contamination, (2) personal hygiene as a means of preventing food contamination, (3) approved food storage techniques including safe storage temperatures, (4) sources of cross contamination, (5) contamination of food by insects and rodents, (6) garbage handling and pest control, and (7) design and location of equipment and physical facilities to facilitate cleaning. (Reviewed 1998) Sanitizing for Safety – (17 minutes). Provides an introduction to basic food safety for professional food handlers.A training pamphlet and quiz accompany the tape. Although produced by a chemical supplier, the tape contains minimal commercialism and may be a valuable tool for training new employees in the food industry. (Clorox–1990) (Reviewed 1998) Science and Our Food Supply – (45 minutes). Becoming food safety savvy is as easy as A–B–C! This video includes a step-by-step journey as food travels from the farm to the table; the FightBAC®! Campaign’s four simple steps to food safety, clean, F2270 F2322 F2325 F2271 F2280 F2290 F2330 F2310 F2340 F2320 F2341 606 FOOD PROTECTION TRENDS | AUGUST 2008 http://www.fsis.usda.gov/ofo/hrds/STATE/RETAIL/manual.htm http://www.fsis.usda.gov/ofo/hrds/STATE/RETAIL/manual.htm

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

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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